Twice-baked potato (forage)

Since moving into both a new apartment and new job, I haven't exactly had the time or energy to cook something involved. Now that I'm mostly unpacked and my job--while still overwhelming in its newness--is moving to a manageable level of chaos, I think I'll have some time to cook and bake. They may be less intense things for awhile, as I continue adjusting to being on my own again. This twice-baked potato is the result of a lack of energy to cook something labor-intensive.

There's still a time element involved if you bake the potato in the oven (or toaster oven, as I did) but I think you could cheat and microwave the potato instead if you're short on time or patience (I totally understand). I will say though, that baking the potato gives it a nice crispy/chewy skin. 

First, I preheated my toaster oven to 425F. While it preheated, I scrubbed a large Russet potato.

I dried the potato and placed it directly on the rack, baking it for about an hour. About 10 minutes before the potato was done, I mixed up my filling--cream cheese, butter, cheddar cheese, some cooked diced chicken sausage, a minced clove of garlic, a little hot sauce, and some black pepper. So it's not a health food. So shoot me. 

I knew it was done because the skin was crispy and the potato was easy to cut into. 

I scooped the potato flesh out of the skins (make sure you leave the skins intact!) and mixed it in with the rest of the filling.

Then I placed the filling back in the potato skins, topped it with a little more chicken sausage, and put it back in the toaster oven for about 15 minutes, until the sausage was crispy. 

Friends, let me tell you, it was sooooo good. Cheesy, creamy, salty, and a little tangy from the hot sauce. When you're low on energy, but not on time, this makes for a delicious, quick meal. You can change up the ingredients too, if you're a vegetarian, out of cream cheese, or not a fan of hot sauce (see the recipe below for variations--I got you covered).

Twice-baked potato

Preheat an oven or toaster oven to 425F. Scrub one large Russet potato and dry it off. Place the potato directly on the rack in the oven and bake for one hour. 

While the potato bakes, place 1/3 cup shredded cheddar cheese, 1/2 cooked chicken sausage, one minced clove of garlic, 2 tbsp cream cheese, 1 tbsp butter, 1-2 tsp hot sauce, and a pinch of black pepper in a bowl and stir together until well-mixed.

When the potato is cooked through, take it out of the oven and let it cool for 5 minutes or so, until you can handle it without burning yourself. Cut the potato in half and scoop the potato flesh into the bowl with the rest of the filling. Take care to keep the potato skins intact. Mix the potato flesh into the filling, mashing the potato to your preference. 

Scoop the filling back into the potato skins and top it with a little more diced sausage or cheese (or both!). Bake in the oven for another 15-20 minutes, until the sausage is crispy and the cheese is melted. Enjoy!

Potential substitutions

Chicken sausage = andouille = crispy bacon = diced ham = hot dog = diced cooked broccoli 

garlic clove = 1/2 tsp garlic powder = 1/2 tsp onion powder = 1 diced scallion

cream cheese = sour cream = milk (if you use milk, only put in 1 tbsp and add a little extra butter)

cheddar = gruyere = some other easily meltable cheese

hot sauce = sriracha = bbq sauce = tabasco