There are innumerable ways to cook and present a potato. But one of my favorites is the twice-cooked potato. Here’s how:
Preheat your oven or toaster oven to 350 degrees F and leave it on till the potato is served. Find a nice large Russet or Idaho potato. Dock it with a paring knife on all sides to release the steam. Place in your GE Microwave, select the Potato Button (9 minutes), bake, and then bake for two minutes more.
When cool enough to handle, make a neat, large, shallow oval cutout on top of the potato skin. Remove the cut skin and discard it. Carefully scoop out the potato flesh, place it in a work bowl, and keep it warm, leaving a scant quarter-inch liner within the shell. Place the shell in the toaster oven for 10 minutes to dry out.
In another work bowl, add three tablespoons of sour cream, one tablespoon of soft butter, one spring onion or a shallot-half finely diced, one teaspoon of salt, two or three finger-pinches of shredded cheddar (hold some in reserve), and four grinds of peppercorn. Mix it well, and add it to the warm potato flesh work bowl. Mix with a large fork until chunky or smooth — your call. Taste for salt and wetness and correct.
Now, re-stuff the potato shell to the overbrim, top it with some grated cheese (add broken-up bacon if you have it), and bake again for about 15 minutes until very warm inside.
Serve immediately.
