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
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
- Preheat oven to 375 degrees Fahrenheit.
- Add the potatoes to a baking sheet and drizzle them with olive oil.
- Roast until potatoes are fork-tender, about 50 minutes.
- 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.
- Add the scooped out potato pulp to a bowl along with the sour cream, chopped bacon and green onions; mash to combine.
- 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.
- 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).
- Plate the potatoes and drizzle them with the beer cheese sauce.