French onion twice baked potatoes with Castello® Aged Havarti

Name: French onion twice baked potatoes with Castello® Aged Havarti
Prep time: 30 min
Total time: 2 h
Ingredients: ½ cup shredded Castello® Aged havarti; 2 medium russet potatoes, scrubbed & dried well; ½ cup sour cream; ½ cup double cream; dry sherry; 2 medium sweet onions, thinly sliced; 6 tbsp unsalted butter, divided; 2 tsp olive oil; kosher salt & black pepper; fresh chives, chopped to serve

Prep 30 min Cook 1 hr 30 min 4 servings

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ingredients

½ cup shredded Castello® Aged havarti
2 medium russet potatoes, scrubbed & dried well
½ cup sour cream
½ cup double cream
dry sherry
2 medium sweet onions, thinly sliced
6 tbsp unsalted butter, divided
2 tsp olive oil
kosher salt & black pepper
fresh chives, chopped to serve

preparation

Prep: Preheat the oven to 400 degrees F, ensuring a rack is positioned in the center of the oven. Line a small baking sheet with parchment paper for easy clean-up as desired. Set aside.

1. Bake the potatoes

Place the russet potatoes on the prepared baking sheet. Drizzle olive oil over top, then season well with kosher salt. Use your hands to rub the oil & salt all over the surface. Bake for 50-60 minutes, until you can easily pierce a fork through the center of the potatoes.

2. Caramelize the onions

As the potatoes bake, caramelize the onions. Melt 2 tablespoons of the butter in a heavy-bottomed skillet over medium heat & add the sliced onions. Cook, stirring occasionally, for 10-12 minutes until softened & browned. Once softened, reduce heat to medium-low. Season generously with kosher salt. Continue to cook, stirring occasionally, until tender, fragrant, & deeply browned, 20-30 minutes more. Deglaze the pan with sherry, using a wooden spoon to scrape up any browned bits at the bottom of the pan. Remove from the heat & set aside.

3. Prepare the twice baked potatoes

Use a serrated knife to carefully slice the potatoes in half lengthwise. Scoop the flesh into a mixing bowl, leaving about ¼-inch of flesh in each potato. Set the hollow potato shells back on the baking sheet. To the mixing bowl with the potato flesh, add the remaining 4 tablespoons butter, sour cream, & heavy cream. Use a potato masher to combine well. Once the mixture is smooth & creamy, fold in the caramelized onions. Season with kosher salt & ground black pepper to taste. Spoon the mashed potato filling back into the prepared potato shells.

4. Bake the twice baked potatoes

Place the potatoes back in the oven & bake 25 minutes, or until warmed through. Sprinkle the shredded Castello Aged Havarti Cheese over each twice baked potato. Return to the oven for 3-5 minutes, or until the cheese is as melty as desired.

5. Serve

Top the twice baked potatoes with finely snipped fresh chives as desired, then serve immediately alongside your favorite holiday dishes. Enjoy!