The twice-baked potato is the ultimate comfort side. Baked until fluffy, mixed with butter, cream, and cheese, then baked again until golden, it adds warmth and indulgence to the plate. Unlike a simple baked potato, the twice-baked version allows you to control flavor and texture, making it creamy on the inside with a lightly crisp top.
🥔 Twice-Baked Potatoes
Ingredients
- 2 large baking potatoes
- 2 tbsp butter
- ¼ cup sour cream
- ¼ cup milk or cream
- ½ cup grated cheese (cheddar or gruyère)
- Salt and black pepper
- Optional: chives or bacon bits
Instructions
- Preheat oven to 200°C (400°F).
- Prick potatoes, rub with oil and salt, and bake for 50–60 minutes until soft.
- Cut in half and scoop out the flesh into a bowl.
- Mash with butter, sour cream, milk, cheese, salt, and pepper.
- Refill the potato skins and bake again for 15–20 minutes until golden.
🥩 Ribeye Steak
Ingredients
- 2 ribeye steaks
- Salt and black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves (crushed)
- Fresh rosemary or thyme
Instructions
- Bring steaks to room temperature (30 minutes).
- Season generously with salt and pepper.
- Heat pan until very hot, add oil, and sear steaks 3–4 minutes per side.
- Add butter, garlic, and herbs; baste for 1 minute.
- Rest steaks for 5 minutes before serving.
🥦 Broccolini
Ingredients
- 1 bunch broccolini
- 1 tbsp olive oil or butter
- 1 garlic clove (sliced)
- Salt and pepper
- Optional: lemon juice or parmesan
Instructions
- Heat pan over medium-high heat.
- Sauté broccolini with garlic for 4–5 minutes.
- Season and finish with lemon or parmesan.