Twice Baked Potatoes

Almost anyone who has been to The Keg for a meal has either had or heard of their Twice Baked Potato- an excellent side to a steak dinner. After being taken there for my birthday dinner I was left with a great impression by the seemingly simple side. I initially dismissed the idea of making it, convincing myself that there was probably more to it- it couldn’t be so simple. It is.

I suggest making at least 4-6 (halves) at once so you can save it for later and have it as either a meal or part of a meal for a few days.

Here’s my recipe for making four halves:

Ingredients:
Olive Oil
Salt and Pepper, for seasoning
2 Large White Potatoes
2-3tbsp Sour Cream
150g Sliced Ham
Extra: Grated Cheese

1) Preheat the oven to 400ºF, poke four holes in each potato, and rub in a bit of olive oil and a pinch of salt
2) Put the potatoes on a baking sheet in the oven for an hour (in the meantime, get some studying done! You don’t need to watch them bake!)
3) Take them out and let them cool for a few minutes, meanwhile chop up your ham into small pieces
4) Cut the potatoes in half and scoop most of the insides into a bowl. (Don’t cause the skin to get floppy!)

5) Season with salt and pepper, then add the sour cream and chopped up ham. Mix it all together
6) Put the mix back into the potato skins (extra: top with some grated cheese)

7) Put the potatoes back in the oven on broil (or 300ºF) for 5-8 minutes (or until top is brown)
8) Take them out and enjoy!