posted by Chefshell 03-16-99 5:27 PM
Michelle's Mojoed Twice Baked Potatoes
6 large baking potatoes
4 tbsp. butter (Lowfat works well)
1/2 cup nonfat evaporated milk
3 tbsp. mayonnaise (Lowfat works)
2 tbsp. sour cream (Ditto)
3/4 cup extra sharp cheddar cheese, grated
1/4 cup Parmigiano-Reggiano cheese, grated
plus about 1/4 cup for dusting tops
1/4 cup smoked gouda cheese (optional)
1 tbsp. Worcestershire sauce
2 tsp. lemon juice (fresh)
1 tbsp. red wine or sherry vinegar
salt, pepper, paprika, season salt, and lemon pepper to taste
2 medium cloves roasted mashed garlic (optional)
8 slices cooked (crispy) chopped bacon (optional)
Cook potatoes and while cooking, mix together all ingredients in a bowl. Stir to combine.
Mash with a masher to crush up butter.
When potatoes are done, cut in half lengthwise and scoop out insides adding to bowl with other ingredients immediately.
You can also use a food mill and mill the potatoes right into the mixture, depending how smooth you want the mixture. Mix until melded together.
If they are too dry, add more evaporated milk, sour cream and maybe 1 more tbsp. butter to moisten.
Brush outside of skins with a little oil with grated parmigiano-reggiano cheese (about 2 tbsp)added to oil. They shouldn't be too wet though or they will get soggy.
Put skins in a 375 degree oven for about 5 minutes to crisp a little, skins side up. Remove and scoop mixture into skins. Top with 2 tbsp. parmigiano-reggiano cheese and bake for about 20 - 30 minutes or until brown on top.