Twice-Baked Beer Cheese Red Potatoes

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Twice Baked Beer Cheese Red Potatoes 3

If I have a guilty pleasure, it’s bar food. It’s french fries, chicken wings, jalapeno poppers and potato skins — maybe because they go so well with beer, or maybe because I only have good memories of nights that include buffalo sauce, or maybe because they hold their own brand of comfort.

Twice-baked potatoes — with their creamy, bacony, beer-cheese-covered comfort — fit this bill. My choice in beer has improved over the years, but my love of cheese and carbs will never change.

Twice Baked Beer Cheese Red Potatoes 4

Twice-Baked Beer Cheese Red Potatoes

Ingredients:

For the potatoes:

  • 6 large red potatoes (about 4 pounds)
  • 2 tablespoons olive oil
  • ½ cup sour cream
  • 4 strips bacon, cooked and chopped
  • 2 tablespoons chopped green onions

For the beer cheese sauce:

  • 2 tablespoons butter, melted
  • 2 tablespoons flour
  • 1 tablespoon cornstarch
  • ½ cup beer (wheat beer, blonde ale, pale ale or pilsner)
  • 1 cup shredded Cheddar (do not use pre-shredded)
  • ½ cup whole milk
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Add the potatoes to a baking sheet and drizzle them with olive oil.
  3. Roast until potatoes are fork-tender, about 50 minutes.
  4. Once the potatoes are fork-tender, remove them from oven and allow them to cool enough to handle. Scoop out the centers, leaving about ¼ inch of the walls intact.
  5. Add the scooped out potato pulp to a bowl along with the sour cream, chopped bacon and green onions; mash to combine.
  6. Place the potato shells back on the baking sheet and fill the centers with the potato mixture. Bake at 375 F until lightly golden brown, about 15 minutes.
  7. While the potatoes are baking, make the sauce. Add the melted butter, flour, cornstarch, beer, cheddar cheese and milk to a blender. Blend on high until well combined. Add to a pot over medium high heat and cook until thick and bubbly. Add salt and pepper to taste. (If you encounter any issues with the texture, just re-blend until smooth).
  8. Plate the potatoes and drizzle them with the beer cheese sauce.

 

Twice Baked Beer Cheese Red Potatoes 4Photo credit: Jackie Dodd

 

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