*Please be advised thatthese potatoes should be consumed in moderation
The definition of comfort food is different for everyone. Some find it in the form of sweets, brownies, and treats, others think it means ooey gooey mac and cheese. I personally find comfort in a real good twice baked potato, and not just any twice baked potato, Roberta Tyburski’s twice baked potatoes! After being treated to her comforting cooking one night for dinner this past summer, I was determined to recreate them that perfect side dish. This year for Easter, I set out to do just that, and it was a success! Follow this recipe if you’re in need of some comfort, or just a damn good dish to make your meal! Enjoy!
4 Russet potatoes
1 1/2 sticks of butter
1 can of grated parmesan cheese
Whole milk (as needed)
A large mixing bowl
A potato masher
A baking sheet
1. First, set preheat your oven to 400 degrees fahrenheit.
2. Scrub and dirt and debris off your potatoes
3. Place potatoes uncovered directly on the rack and bake for 1 hour (this makes the skin nice and crispy!)
4. Carefully remove the potatoes and make sure they are soft by squeezing them gently
5. Allow potatoes to cool for about 20 minutes
6. Cut off the top quarter of the potato and scoop out the insides, leaving about 1/4 inch of the insides intact. Set the shells aside for later use.
7. Mash the potatoes and add the butter and cheese. Taste the mixture as you add. Quote directly from Mrs. Tyburski herself: “Keep adding cheese and butter until it tastes so good, you know it’s bad for you. Then, add a little more!” If you are not finding that they are moist enough, add a little bit of milk a splash at a time to reach the desired consistency.
8. Re-stuff the potato shells with your mashed mixture.
9. Pop them in the oven until they are golden brown on the top, let cool, and enjoy!