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Rebaked Potatoes (Moosewood)

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“Adapted slightly from the Moosewood Cookbook, a dish the kids adore. Use the crushed red pepper instead of the cayenne if you're worried it might be too spicy for the kids.”
READY IN:
2hrs 15mins
SERVES:
10
YIELD:
24 potato wedges
UNITS:
US

Ingredients Nutrition

Directions

  1. In advance, bake (or boil) the potatoes as you normally would, about 45 minutes at 180°C When they are cool enough to handle, slice them in half laterally, and scoop out the insides, leaving the skins intact.
  2. Place the potato innards in a bowl and mash them with the mayonnaise and cottage cheese.
  3. Add all remaining ingredients except the paprika and any extra cheese. Blend with a hand-blender for a smoother texture, and whip with a beater for a fluffier finish.
  4. Divide the filling evenly among the potato skins.
  5. Sprinkle some extra cheese over the potatoes and dust with paprika.
  6. Place the potatoes in a shallow baking dish.
  7. Bake for 45 minutes at 180°C.

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