Twice Baked Potatoes

Twice Baked Potatoes
Adapted from the Better Homes and Gardens Cookbook

1. Wash and dry several medium sized baking potatoes
2. Rub potato with extra virgin olive oil slice in half, lengthwise and lay face down in a baking dish or cookie sheet
3. Bake at 350 degrees for 1 hour and let sit until cool enough to hold, approximately 15 minutes.
4. Scoop out the insides of the potatoes leaving a 1/8-1/4 inch shell.

In a medium bowl mix potato insides with 4 tablespoons plain soymilk, 1/4 teaspoon garlic salt, fresh pepper, and fresh chopped chives. Fold in New Zealand grass-fed sharp chedder and Kaltbach cave-aged gruyere cheese in a ratio of 4:1, NZ to Kaltbach. Buy both of these cheeses at Trader Joes.

Refill the shells with the mash and bake for another 15 minutes at 350 degrees. Turn oven to broil and remove tray. Sprinkle some more cheese on top, chives, and maybe some bacon crumbs (though I did not do that it just sounds good right now).

You can bake the potatoes whole so that they retain more moisture but you will need to increase the baking time. I don't think it matters too much since you are extracting the insides and adding soymilk later. Another option is to bake the potatoes at a high temperature of 425 degrees. I worked with the 350 degree temp so that I could make breakfast granola at the same time. I just put the potatoes on the bottom rack and cooked the granola on the top. This made the hour go by very quickly and was more efficient.

photo credit: twice baked potatoes by emily ann