Sometimes we think: ‘What can we possibly do with potatoes that we haven’t done before?’ The answer usually involves cheese.
Twice-Baked Potatoes with Romano
- 4 medium Russet potatoes (about a pound)
- 4 tbsp butter
- 1/4 cup grated romano
- about a 1/2 cup shredded Romano
- 3/4 cup heavy cream
Bake potatoes at 400 until done, about 45-50 minutes. While the potatoes are baking line a baking sheet with parchment paper and mound the shredded cheese into about six flat circles. When the potatoes are done, drop the oven temperature to 350. Bake the cheese rounds until brown, about 15 minutes. Set aside. Let the potatoes cool slightly and cut in half. Scoop the flesh into a large bowl, reserving the skins. Mash with grated cheese, butter, cream and salt and pepper. Scoop into shells and line on a baking sheet. Bake at 350 until hot, about 15 minutes. Top with cheese rounds and serve warm.
salt/pepper to taste