Just back from a very short trip and first thing I was requested was steak. Instead of my typical roasted potatoes to go along, I decided to make baked potatoes instead.
Long time ago I discovered that if I poke the potatoes and spread butter and kosher salt all over the potatoes skin, the potatoes are a bit more tender and testier.
The stuffing was something new for us. Out of sour cream, crème fraiche was the alternate choice. The goat cheese and blue cheese added a nice pungent flavor to it and therefore I did not salt too much the potatoes. We really enjoyed the texture. The steak, simple and yet very flavorful.
Baked Potatoes with Cheese and Butter
- 50 mins total
- 5 mins prep
- 45 mins cook
- serves 4
4 washed and srubbed Idaho Russet potatoes
8 tablespoons unsalted butter
8 ounces blues cheese
1 tablespoon fresh chives
1 cup creme fraiche
Preheat oven at 375 degrees.
Wash the potatoes, poke them with a fork. Spread lightly all over the potatoes with butter and sprinkle salt all over it.
Wrap the potatoes on aluminum foil and place them directly on the oven baking rack.
Bake for 45 to 60 minutes, or until the potatoes are very tender when squeezed.
When the potatoes are done, cut them down the middle and squeeze both ends. Add butter, goat cheese or blue cheese (or both), crème fraiche salt and pepper and chives.
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