Get your forks ready folks, have we got a recipe for you – a twice baked potato made with beef jerky and smoked cheese! Start with five large russet potatoes (which will make 4 potatoes); the bigger the better. Think brontosaurus egg-sized potatoes because you are going to want a burly base. This recipe includes traditional tasty ingredients: garlic, chives, and sour cream… then, best of all, we are going to blast these rustic potatoes up to a new level of gourmet with Mountain America’s own Hickory Smoked Cheese, and the best topping of, our Original Beef Jerky.
This loaded tator is a sight for sore eyes and hungry bellies. Here are the step-by-step instructions:
Twice Baked Potato Ingredients:
- 5 large Russet potatoes (one potato you will just use the flesh for mashing)
- Approximately 2 TBSP olive oil to coat potatoes
- 4 TBSP butter
- 1-2 cloves garlic, minced
- 1/4-1/2 cup milk
- 2 cups Mountain America’s Hickory Smoked Cheddar Cheese, shredded
- 3.25 oz. Mountain America’s Original Beef Jerky, diced or shredded*
- 3 TBSP chives, chopped
- Salt and pepper to taste
- Sour cream to top, optional
*A note on dicing jerky, this can be done with a sharp, sturdy dice or you can shred jerky in a food processor by pulsing it. A Vitamix blender can also be used starting on the low setting, dial up the speed control to about 5 or until desired consistency is reached.
- Heat oven to 375 degrees.
- Wash potatoes by scrubbing with a vegetable brush. Pat potatoes dry. Using a fork, poke several holes in each potato.
- Rub each potato with olive oil and sprinkle with salt.
- Place potatoes directly on the oven rack (rack should be placed in the middle of the oven). Place a baking sheet on the rack below to catch any drippings.
- Bake 50-60 minutes, until skin is crisp and potatoes feel soft when squeezed. Be careful, potatoes will be hot!
- When cooled slightly, slice the top of the potato lengthwise. Carefully scoop out most of the potato flesh leaving 1/3 of an inch of flesh along the skin. With one of the potatoes, you will scoop the flesh entirely out and discard the skin.
- Mash the potato flesh with the butter, garlic and ¼ cup milk until smooth. Add more milk to adjust to the desired consistency. Stir in 1 cup of the cheese, 2/3 of the jerky, and chives. Add salt and pepper to taste.
- Spoon mashed potatoes back into skins and place in a 9”x13” baking dish.
- Top each potato with the remaining cheese and jerky. Bake at 375 degrees until hot and the cheese is melted, approximately 15 minutes.
- If desired, top with sour cream and additional chives.
- Serve them up with an 8oz tenderloin, your favorite Cabernet and a few friends.
Dig in and enjoy!