This is my mother’s version of a classic recipe. It’s a recipe from my childhood and the ultimate comfort food!
My Mom’s Twice Baked Potato Boats (Fancy Version)
Print This Recipe Yield 8Source Judi Bond Henry (my mom)PublishedServes 8
My mother suggests cutting each potato in half. I usually cut the top third off the potato making a more rounded shaped boat. So this recipe would serve 4 (hungry) people when I make it.
Ingredients
- 4 large baking potatoes
- 8 ounce sour cream, plus more if needed
- 2 large egg yolks
- 1 cup gruyere chese, grated
- salt and white pepper to taste
- ground nutmeg, to taste
- 2 tablespoon chives, minced
Directions
Wash and Dry the Potatoes, then prick with a fork in a couple of places. Place them on the center rack of a 375 degree F oven. Bake for 30–40 mins, until done.
Cut each potato in half and scoop out pulp into a bowl, taking care not to break the skins. You’ll have 8 “boats”. Mash the potatoes and beat with an electric mixer until smooth. Beat in the remaining ingredients. Add in the additional 2 oz of sour cream if necessary to make them fluffy. Add salt and white pepper to taste.
Using a spoon, fill the potatoes to level. Fill a pastry bag fitted with a large tip with the remaining potato mixture. Swirl the remaining potato mix onto each “boat” in a decorative manner.
To serve: Preheat oven to 375 degrees F. bake the boats about 25 minutes until heated through and golden brown on top. Serve warm.
Agree so much, just use a digital scale. It’s so easy to baking delicious bakery and no need to use a million cups and spoons to measure ingredients.
You have both. I got my first scale for Christmas, very high tech, converts etc. looks like a laptop. I keep forgetting to use it though.
Look, Greg, the scale may help but does not a baker make! If you made this gorgeous cake — and wowee who doesn’t love lemon and blackberries — all by your self then, honey, you are on your way to bakerdom with bells on! Gorgeous cake!
And can I add that a couple months ago I finally broke down and bought myself a digital scale — love it! Until a few days ago when i realized that it was weighing things heavy! A 250 g stick of butter weighed in at 274 g, a 200 g bar of baking chocolate at 221 g! Ouch!
Is it possible to ‘convert’ a recipe that currently calls for volume measurement (e.g. is there a standard weight for 1 cup of flour)? In any event, I’m quite eager to start using my scale more actively in cooking, rather than just weighing out my morning yogurt and granola. I don’t believe I’ve tasted anything like this cake but would love to!
And may I say that as much as the first photo is pristinely lovely, it’s the second plate — half-eaten with obvious gusto — that really whets my appetite!
I made this cake today! It is DELICIOUS!!!! I had friends over for afternoon tea, and they devoured the cake! Thank you so much for the recipe 🙂
I can’t tell you how happy this makes me… GREG
I really didn’t like the idea of using a scale at first, but Daniel stressed the importance of precise measurements (since he went to culinary school). So now, we are using it much more often in our recipes. That cake is gorgeous. Got any leftovers? I know where you live. HAHA!
Since I got my scale about a year ago, I rarely bake without it. It really does seem to make a difference. And honestly, it so much easier to weigh a container of flour rather than measuring it out cup by cup.
This looks like a lovely, light dessert for Springtime.
this scale is the bomb —
Looks great and I agree that the scale is the way to go. My baking is much more consistent with a scale.
A delightful cake! I’m bookmarking to make very soon with my many Meyer lemons. I’ve been on a quest of becoming a better baker too. I haven’t posted everything I’ve been making but I have been making lots of goodies. Still not measuring very well though 🙂
Greg,
My quest is now to find Vin Santo so I can make this too. Does it have a blackberry flavor? Unfortunately, our WA state controlled liquor stores leave something to be desired. Is any other liquor ever used in this cake?
Vin Santo is not blackberry flavored. Most any dessert wine would be fine. Blackberry brandy or liqueur would be nice. Or change the fruit to raspberry and go with Chambord! The point is it’s a dense cake that needs to soaking… the flavors are up to you! GREG
I pretty much only use a scale when I bake now. It’s so easy and no need to use a million cups and spoons to measure ingredients. This cake sounds perfect for spring!
Nicely done, Greg. I need to get me one of those scales. It definitely would be handy
Looks delicious, Greg! Baking is such a science, and once you discover you love it your hooked forever!
P.s.
We weighed everything in our Pastry classes! We would fight over the digital scales because the weighted scales are a pain the butt! Your scale is an vital part to any kitchen, whether home or professional. Which reminds me I need to order one from you!
I’ve never used a scale. Hmmm… Sounds awesome!
And the dessert looks delish! 😀
I really need to get me a digital scale! And as soon as I get one, the first thing I’m going to make is THIS CAKE.
YUM!!
ps. I’ve missed you 🙂