Twice baked potatoes filled with Dubliner cheese and caramelized onions sautéed in Guinness. These potatoes are not your normal twice baked variety and will be a welcome addition to your dinner table.
I do love a good twice baked potato and I love some Guinness. Why not combine the two. The other reason this recipe happened was because I didn’t have any of the standard ingredients for twice baked potatoes other than sour cream. The cheese and beer give a welcome change to this tasty way to make potatoes. These go very well with pork chops.
Cheesy twice baked potatoes
Dubliner is a cool cheese. Made in County Cork it is has a sweet and salty taste. It is like the combination of cheddar and parmesan. This cheese keeps the sharpness that you will find in a good cheddar cheese. Due to this it makes a great addition to twice baked potatoes. It melts well which allows it to incorporate into the mashed potatoes without separation.
When making this dish you want to use a good starchy potato. These are the ones that when baked become fluffy when baked. This is due to the lack of moisture within the potato. This is important for a couple of reasons. The first is because these potatoes absorb moisture like a sponge. Secondly, these potatoes are the best for mashing.
To get that really crispy skin on a potato do not cover it when you bake it. You can also put it directly onto the oven rack this way. There is no need to poke the potatoes either. However once you slice the potatoes in half you will want to use a sheet pan to save yourself a lot of trouble. Plus if you overfill a potato and it leaks a little bit then the sheet pan will catch it.
Filling the potatoes
When scooping out the insides of the potato it is easier to use a spoon to trace around the outside but leave at least a half a centimeter edge to hold its shape. Then gently start scooping the insides out. If you go too quickly you might end up pulling out all of the inside of the potato and only live the skin. This can cause the potato to leak. It makes life a whole lot easier if you use a piping bag or a Ziploc bag with the corner cut off to fill the potatoes.
Dubliner and Guinness Twice Baked Potatoes
- Lined sheet pan
- Mixing Bowl
- Potato masher
- Piping bag
- Sauté pan
- 6 Russet potatoes
- 1½ cups onion diced
- 1½ cups Guinness beer
- ½ cup butter unsalted
- 1 cup Dubliner cheese shredded
- ¾ cup sour cream
- Preheat the oven to 400°F or gas mark 6.
- Place the potatoes on the sheet pan and bake for an hour or until a fork easily passes into the middle of the potato easily.
- While the potatoes are cooking heat, on medium, 2 tablespoons of butter and add the onions. Sauté for 10 minutes or until the onions become translucent. Add the Guinness and cook until it has reduced until most of the liquid has evaporated. There will be some liquid remaining and that is a good thing. Set aside.
- Once the potatoes are done remove from the oven and reduce the heat to 350°F or gas mark 4.
- Using a sharp knife cut the potatoes in half. Use a spoon to carve out the inside of the potatoes leaving at least a half a centimeter around the edges. Put the potato that was carved out into the mixing bowl. Once all of the potatoes have been carved out and the removed potato is in the mixing bowl mash the potatoes and then add the remaining butter, the sour cream, Dubliner cheese, sour cream and onion mixture. Mix until everything is combined evenly.
- Using a piping bag fill the potatoes with the mashed potato mixture. Bake for another 30 minutes.