Twice Baked Potatoes with Cheddar and Caramelized Onions

When FN (Food Network) Dish designated this week for potato comfort food the recipe choice was simple.  I wrote a post about twice baked potatoes over a year ago in my blog’s infancy – before I even had a DSLR camera (click and shoot was the name of the game).  I have jazzed up the recipe but wanted to share the content with you again.  It’s near and dear to my heart and the reason why this dish is a main stay in my home:

I grew up loving twice baked potatoes.  On yearly visits to my Great Aunt’s house in Phoenixville, PA my mouth watered in anticipation of this simple yet sumptuous side dish.  Walking into her beautiful turn of the century house included the aroma of potatoes and beef baking. 

To this day when I smell potatoes baking, I am transported back to my Great Aunt’s dinner table.  Not only did she provide food that satisfied the soul, but side splitting stories and anecdotes that made choking on food all to possible.  The antique dining room was adorned with beautiful fresh cut flower arrangements from her extensive gardens, another expertise she mastered in her 90 plus years of life.  Once again, food and memories tied together for a singular poignant recollection of growing up.

This recipe has the requisite cheddar cheese and chives with a balsamic caramelized onion twist.  These slow cooked sweet yet tangy onions strike a distinctive contrast to the smooth, creamy and inherently sweet potatoes.  Sharp cheddar cheese fuses the two with a rich and satisfying bite. 

Twice Baked Potatoes with Cheddar and Caramelized Onions

serves 4

Ingredients

• 4 Russet potatoes
• 1 medium yellow onion, chopped
• 2 teaspoons canola oil
• 1/4 cup balsamic vinegar
• 2 teaspoons kosher salt, divided
• 3 tablespoons butter
• 1/4 cup milk
• 1 1/2 cups grated sharp cheddar cheese, divided
• fresh chives for garnish

Cooking Directions

1. Pre-heat oven to 400 degrees F.
2. Scrub the outside of potatoes and pierce with a fork several times each. Place in oven and bake for 1 hour.
3. While potatoes are baking heat oil in a medium saucepan. Add onions and cook for 20 minutes stirring often. Onions should turn golden but not brown. Add 1 teaspoon of salt and vinegar;  cook for 30 to 40 minutes longer on a low heat. Set aside.
4. When potatoes are done, remove from oven and let sit until cool enough to handle.
5. Cut off the top third of potato and scoop out flesh into a medium bowl (leaving some on the sides to hold skin upright). Add butter, milk and 1 teaspoon of salt. Beat with a mixer until smooth and creamy. Stir in 1 cup of cheddar and onions.
6. Evenly, transfer potato mixture back into skins and top each with remaining 1/2 cup of shredded cheese.
7. Reduce oven heat to 375 degrees F.  Place potatoes on a cooking sheet and bake for 20 minutes.
8. Garnish with fresh chives.

Other potato blogs from Comfort Food Series - FN Dish:

Jeanette's Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce
Devour: 5 Ways to Cook Potatoes
Haute Apple Pie: Twice-Baked Southwestern Sweet Potatoes
Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar
Red or Green?: Spicy Baked Sweet Potatoes
And Love It Too: Sweet Potato Hasselback Potatoes
Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions
Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt
Cooking With Elise: Vavos Stewed Potatoes
The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce
The Cultural Dish: Garlic and Rosemary Roasted Potatoes
Thursday Night Dinner: If You Need Me, I'll Be With My Potato Soup
Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary
Add a Pinch: Loaded Smashed Potatoes
From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes
FN Dish: Well-Loved Potato Sides