Twice Baked Potatoes with Marsala Asiago Stuffing

Posted by Unknown Wednesday, April 22, 2009
Taste Level: VGR
Cost: $20 and under
Serves: 2
Prep Time: 25-30 min.
Cook time: 10-15 min.
Difficulty: 2

This is a real treat that you have to try! Zo wanted twice baked potatoes and I could not decide how I wanted to make them. This blog went through multiple revisions as I changed my mind over and over about tastes I wanted to mix. I write these Recipes as I am cooking most of the time so it is always interesting to see what the idea I started out with turns into. This one turned into something really special. It has many different flavors but none over power another making each bite something special!

2 Yukon Gold Potatoes (2 large ones)
3 tbs-1/4 cup Marsala cooking wine
1/2 small sweet onion (chopped)
1/8 of a large red bell pepper (chopped)
1/2 cup Bella mushrooms (sliced)
4 tsp sour cream
1/3 cup Asiago Rosemary and olive oil
2/3 cup white cheddar
3 pinches of kosher salt
8 fresh cracks of pepper
1 tbs olive oil
2 tsp white truffle oil

Over medium heat add truffle and olive oil. Once heated saute onions, red bell pepper and mushrooms 5-6 minutes. Add Marsala wine and let cook down.

Cook potatoes in a potato crisper bag in microwave (my microwave has a potato button, I just have to hit it two times for two potatoes.) Allow to cool. (Alternately if you do not have a potato bag you can bake potatoes in oven at 400 degrees for on hour.)

Preheat the oven to 400 degrees F.

When the potatoes are cool enough to handle, cut a boat into top of potatoes and scoop out pulp leaving 1/4 of potato (Yukon golds have a thin skin.)

In a mixing bowl, combine Cheese, sour cream, onions/red bell/ mushroom mix, salt, and pepper and mix well. Add pulp to the cheese mixture and mash. Stuff potato shells.

Place in a baking dish or on a cookie sheet and bake for 12 minutes, or until heated through.

These can also be frozen and then baked another time. But thaw out before baking.


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