Wednesday 16 December 2015

John Howie Five Cheese Twice Baked Potato

"Recently voted Readers' Choice "Best Steak" in Seattle Magazine". Chef/restaurateur John Howie's definitive NW steak house, serving custom-aged USDA Prime steaks, American Wagyu Beef, Australian "A5" Full blood Waygu beef, Japanese "A5" 100% Wagyu beef, fresh seasonal Pacific fish and seafood's, wild foraged mushrooms, and locally sourced fruits and vegetables. John Howie Steak features two wood fired grills, mesquite charcoal and apple wood that add subtle flavors to the foods. The wine list features a "Best of Award of Excellence" from Wine Spectator. You can enjoy classic and seasonal specialty cocktails, or the world’s finest single-malt scotch, bourbons and fine cognacs in the lounge. There are two beautifully appointed private dining rooms that are available for meetings or special occasions. 

One of my favorite sides at John Howie is the "Five Cheese Twice Baked Potato"! It's very flavorful without being too rich and cheesy.that was accompanied by oven roasted vegetables. Today, I am giving you this delicious recipe, which I got directly from John Howie! Yum!!

John Howie Five Cheese Twice Baked Potato

Makes 8 servings (1/2 potato per serving)

  • 4 large Washington Russet potatoes
  • Oil (John Howie used bacon fat)
  • ½ cup (1 stick) butter
  • 1/3 c. shredded Asiago cheese
  • 1/3 c. shredded Monterey Jack cheese
  • 1/3 c.  RondelĂ© cheese
  • 1/3 c.  cheddar cheese
  • 1/3 c. chopped  green onion
  • 4 slices bacon, crisp-cooked and crumbled
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon dry onion granules
  • 1/8 teaspoon dry garlic granules
  • 1/8 teaspoon white pepper (White pepper tastes hotter than black but is less complex, with fewer flavor notes)


  • 1/2 c. shaved Parmigiano-Reggiano cheese
  • 2 teaspoons minced chives

Preheat oven to 350 F degrees.
Scrub potatoes with a vegetable brush under cold running water. Brush or rub each potato with about 1 teaspoon of oil. Bake until tender when pierced with fork, about 1 hour and 30 minutes, depending on size of potato.
Remove from oven and cool just slightly. (Cooling too long will result in a lumpy potato) Cut each potato in half lengthwise and scoop out the center, leaving a shell about 1/4 inch thick. Arrange shells on baking sheet.
In large mixing bowl, with whisk attachment added to electric mixer, or use a potato masher, mix scooped pulp with butter until blended. Add, the remainder of the ingredients and beat or mash until smooth.

Refill the potato skins with all the mashed potato. Put stuffed potato halves on baking sheet and bake until tops are golden brown about 15- 20 minutes. To serve, sprinkle with Parmesan Reggiano cheese and chives.


This is a great choice with Perfect Prime Rib, Horseradish Mashed Potatoes!

Another great choice Mashed potatoes with three onion butter!

This is a delicious side with all the holiday color, Roasted Brussel Sprouts!

Are you putting together your DIY holiday gifts? Here is the entire tutorial on baking and decorating your Christmas cookies!! Part 1 - Baking the Roll out Sugar Cookies! 
Part 2- Decorating and boxing the Christmas Cookies!

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