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Twice-Baked Buttermilk Potatoes Recipe
This easy twice-baked potatoes recipe gets a tangy boost from buttermilk. Chives give just a hint of onion flavor without being overpowering. Plan ahead to bake the potatoes the first time and let them cool before scooping out the flesh.

Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes

2 large baking potatoes
2 teaspoons butter, melted
1/3 cup buttermilk
1 Tablespoon fresh minced chives or 1 teaspoon dried chives
Salt and freshly ground pepper to taste
Paprika for garnish
Bake or microwave the potatoes until tender but still firm. Let cool (at room temperature, they have less chance of falling apart when you scoop them out), then scoop out the centers, leaving a firm, 1/4-inch-thick shell.

Mash the potatoes in a small bowl, then stir in the melted butter, buttermilk, and chives. Season to taste with salt and pepper, then fill the shells. Dust the tops with paprika.

Bake at 350 degrees F. for 15 to 20 minutes, or until well heated through. Serve hot.

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