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Double Baked Potatoes
Russets w/ a cr/cheese and blue cheese meltingly tender filling, crispy, salty potato skins.
Ing 4 large russets, 1 tbl evo 2 1/4 tsp k/salt, divided 1/2 tsp pepper, plus garnish 1/4 cup h/cream 4 oz cr/cheese, 5 oz creamy blue cheese bits, 1 tbl fine-chp fresh chives, plus garnish 1/2 c plus 6 tbl Parm
Directions Position oven rack in center about 7-8" from heat. Fotk pierce potatoes all over; place on foiled baking sheet. Rub w/ olive oil; s/p. Bake fork-tender, 425 deg 1 hour; cool enough to handle but still hot, about 15 min. Increase oven to broil. Slice open leaving 1/2" unsliced on each side. Push ends to open centers. Scoop out most of the flesh leaving a 1/4-inch layer. Return potato shells to foil-lined baking sheet. Salt insides; set aside.
To potato scoops in bowl, add cream, cream cheese, blue cheese, chives, 1/2 cup of the Parmesan, remaining salt. Mash til well combined. Spoon or pipe potato mixture evenly into potato skins, piling high as needed until filling is all used up. Sprinkle evenly with 1 1/2 tbl Parm. Broil until warmed through and cheese is melted and golden brown, 6 to 8 minutes. Transfer to a platter and top evenly with finely chopped marinated olives. Garnish with chives and black pepper and serve immediately.
Variation that includes olive brine for a salty and briny flavor. Some Dirty Martini recipes omit the vermouth entirely and swap it for olive brine, while others include equal parts vermouth and brine. Dirty Martinis can be made with gin or vodka. 3/4 cup pitted Castelvetrano olives, quartered lengthwise, plus 1/3 cup olive brine 1/4 cup Beefeater gin 1 tablespoon dry vermouth 3 strips lemon peel While potatoes bake, place olives, olive brine, gin, vermouth, and lemon peel strips in a small jar or airtight container. Seal container and shake well to combine. Chill in refrigerator until flavors meld, at least 30 minutes and up to 24 hours. Strain marinated olives using a fine-mesh sieve set over a medium bowl, reserving olives and brine mixture separately. Finely chop 1/4 cup of the olives; set aside. Reserve remaining marinated olives and brine for another use; put some in filling.