How to Make Twice Baked Potato Wedges Like an Irishman

In honor of St. Patrick's Day, and the Irish,

and their 'love' for potatoes...

(OK... perhaps in Ireland a potato like this has NEVER happened. idk... I'm not even Irish. But I do love potatoes and I also love any excuse to celebrate pretty much anything, with food! So maybe these would be lovely addition to your St. Patrick's Day dinner or festivities, whatever level you go to in celebrating. ^__^ )

But... if you want to know How to make Twice Baked Potato Wedges that could invoke dancing an Irish Jig... then read on. 

link to print version at end of post...

Do you love stuffed, twice baked potatoes. I mean…  how couldn’t you?  

Potatoes!  Cheese!  Lots of cheese!  Sour cream and butter and sometimes bacon, (ok… why would you not use bacon EVERY time?  Idk… laziness I guess), and that fresh little pop of green onions.

There are lots of ways I’ve mixed these heavy hitters up, but what I’ve never done, until now, is make them smaller.  WHY make them smaller you ask? So you can just pick them up and eat as many as you want.  There’s something about the nifty little wedges that made these so fun and easy to eat, without OVER-eating!  :O  Honestly, when faced with an entire baked potato that has been stuffed with the prior mentioned adornments, it’s actually too much for me.  

 >most of the time<

 

Think:   Party appetizers.  Side dish for dinner.  

Wow-factor for your next potluck or barbeque party.

and did I mention easy?  Yep.  Here we go!

1. Preheat your oven to 400*

2. Scrub and grease 4 large baker spuds  (more of course if you want, but I just had 4 on hand when I did these)  I typically use shortening to grease mine, but do whatever you prefer.

3.  Poke with a fork a couple times then bake for about 40-60 minutes.  (Start testing them at 45, I use a fork and it should easily sink into the potato with minimal effort)

4. While they’re baking:

• grate about 2 cups of sharp cheddar cheese.

• Finely chop 5-6 green onions

• Gather salt, pepper, granulated garlic (Not garlic salt), granulated onion,  and ¾ cup sour cream

• Get a large cookie sheet out, covered with parchment paper and a large mixing bowl

5.  When potatoes are done, pull from oven, but leave it on.  Let them cool for about 10 minutes, then cut lengthwise into halves, then fourths.   [At first I cut them into 6ths, but soon realized 4ths would work a lot better.]

6.  Scoop the soft potato flesh into large bowl, carefully leaving the skins intact.  Set them on the cookie sheet.

7. Mix into the potatoes;  about 1 cup of the grated cheese, the sour cream, about 1 tsp. of salt, granulated garlic, granulated onion and ½-1 tsp. Black pepper, and the chopped green onions.  Smash & mix well.

*Here’s where adding cooked, chopped bacon would of course take it up a notch… but if you don’t have time… no worries… still amazing!

8.  Now spoon this lovely concoction onto the waiting potato skins.  Top with some more grated cheese.  Pop them into the hot oven and bake an additional 5-10 minutes.  Maybe throw on the broiler for a few to get the cheese all crazy!

That’s it!  Enjoy!

Need a printable version of this recipe?  Click here!