I love Twice Baked Potatoes even better than baked potatoes. They are so delicious, and I love that you can load in the high-quality raw fats. This will increase digestibility and enzyme content of your meal. Not to mention, if you are using sour cream and raw cheddar cheese, you get the benefits of fermentation of these foods.
Potatoes are the perfect side dish. Not only are the inexpensive, but they don't require a lot of special preparation like grains do.
Potatoes are such a versatile food and crop. According to Wikipedia:
Potatoes yield abundantly with little effort, and adapt readily to diverse climates as long as the climate is cool and moist enough for the plants to gather sufficient water from the soil to form the starchy tubers.
They also work wonderfully with many meals as an accompaniment. There are mashed potatoes, potato salad, scalloped potatoes… all of which I will be sharing recipes for soon! Arguably, the way that potatoes are enjoyed by most in North America is in the form of French fries. Luckily, you can make those traditional and healthy too by using beef tallow to deep fry the potatoes.
There are also lots of recipes that include potatoes as part of the meal — for example, Clam Chowder. Also many cultures include potatoes as a main ingredient in their holiday celebrations, such as Coconut Oil Latkes.
A green salad would be the perfect first course for this meal — for the enzymes, which help you digest your food and utilize the nutrients. You could also start with a stock-based soup. The homemade soup will help create an environment in your stomach and intestines for great digestion.
The recipe for Twice Baked Potatoes is adapted from Cooks Illustrated. I've made a couple of improvements.
Instead of mixing the sour cream in and baking them, I like putting the sour cream on top. Party to preserve the enzymes and probiotics, but also because sour cream is so luscious. I also used cream instead of their suggested buttermilk, to add more good fat.
If you don't have cheddar on hand or want to switch it up, you can use blue cheese or any other cheeses that you would like, as long as they melt properly.
Remember to put a big dollop of sour cream on top for good measure!
Twice Baked Potatoes
Potatoes, russet, ideally organic (4, 7 to 8 ounces each)
Bacon, sustainably raised, nitrate free (8 strips) —
Cheese, grass-fed, cheddar (4 oz) —
Cream, grass-fed (4 oz) —
Butter, grass-fed (4 TBS) —
Sea salt (to taste)
Freshly ground black pepper
Sour cream (4 oz)
Optional: Chives, fresh (1 small bunch)
1. Heat oven to 400 degrees F.
2. Bake potatoes until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour.
3. Fry bacon until crisp. Set aside.
4. When done, transfer potatoes to wire rack and let cool for 15-20 minutes.
5. Cut each potato in half. Scoop flesh from each half into a mixing bowl, leaving 1/4-inch thickness of flesh in each shell.
6. Arrange shells on baking sheet and return to oven until dry and slightly crisped, about 10 minutes. Remove shells from oven and increase oven setting to broil.
7. Crumble or chop bacon. Grate cheese.
8. Mash potato flesh with fork until smooth. Mix in crumbled bacon, grated cheese, cream, butter until well-combined. Add sea salt and pepper to taste.
9. Spoon mixture into potato shells and return to oven.
10. Broil until spotty brown and crisp on top, 10 to 15 minutes.
11. Serve topped with sour cream and optional chives.
Photo credit: alanagkelly on Flickr