Have you ever heard of The Secret Recipe Club? I found out about it through a few blogs that I follow and thought it was a very neat idea. The way I explain it to people is that it’s like Secret Santa. You get assigned a blog “buddy” and visit their blog to pick a recipe you want to re-create. Once you find a recipe from their blog, you make it, photograph it, and post it. Everyone reveals their assigned blog at the same time and date. It’s fun to go around to different blogs and see who had who. It’s also a great way for smaller blogs to reach out to a different or larger audience.
For my first SRC match-up I was paired with Sarah from Curious Cuisiniere. I was torn between a few different recipes that I wanted to make, but her Twice Cooked Broccoli Cheddar Potatoes called out to me. Baked potatoes are something that I rarely eat now that I’m an adult because I don’t want to heat up a whole oven for 2 potatoes. I had all the ingredients for this recipe in the house after I made some substitutions, including some potatoes that had been lingering in my crisper for far too long. I swapped the broccoli out for some green bell pepper and added some wasabi mayo, barbeque sauce, and breadcrumbs into the mix.
This recipe is easily adaptable and surprisingly filling. I ate 2 halves for dinner and was pretty satisfied. I re-heated one for leftovers and it was revitalized quite well after a minute in the microwave.
Twice Baked Potatoes #SecretRecipeClub Recipe
- Yield: 2-3 potatoes
This recipe, adapted from Curious Cuisiniere, is easily adaptable and surprisingly filling. Leave out the meat for a nice vegetarian snack.
- 2 large potatoes baking, or 3 medium
- 4 tablespoons plain almond milk
- 1 piece ham
- ½ cup bell pepper chopped into ½
- ½ cup cheese shredded
- garnishes breadcrumbs, sauces, seasonings, etc (optional)
- Preheat oven to 450°. Wash potatoes and prick with a fork. Place in preheated oven, on the oven racks.
- Bake potatoes for ~45 minutes, until a fork will insert smoothy into the potato flesh.
- Remove potatoes from oven and let set on a wire rack until they are cool enough to handle.
- Slice each potato in half lengthwise. Scoop out the inner potato, being careful to leave the skins in tact. (If you mess up a little bit, you can keep the skin intact with toothpicks. I found it was easiest to hold the potato with tongs while I scooped out.)
- Place all the potato insides in a bowl. Add milk, cheese, and whatever mix-ins you want (seasonings, sauces, proteins, vegetables).
- Mix until combined. Carefully, spoon the mixture back into the potato skins.
- Place filled potato halves onto a baking sheet, top with additional cheese or breadcrumbs if desired.
- Return to oven and bake 10-15 minutes, until cheese is melted and potatoes are golden.
- Cuisine: American