Twice-baked potatoes are a favorite of a friend of ours. He’s joining us for dinner tonight and everything on the menu can be eaten easily with just a fork: roast chicken, yellow beans and the baked potatoes. I put them in the oven midday, oiling the skins with a little vegetable oil after pricking the skins all over – having had a burst baked potato in the oven when I forgot to do that.
They came out of the oven beautifully baked, slightly soft to the touch and yielding their tender insides to the mixing bowl, beaten gently using an electric mixer, the milk, butter and salt combining smoothly into a thick, creamy mixture. Scooped back into the baked skins, I mounded them high and sprinkled grated cheddar cheese on top.
When the roast chicken is done, resting after its own high-temperature stint in the oven, unsalted butter slathered all over the golden skin anointing the bird at the end, I’ll place the potatoes to bake its second time, melding the flavors and melting the cheese on top. The yellow beans take awhile to cook so that they are tender to the bite.
And so this meal is our supper on a cool, September Sunday.