The old reliable twice-baked potato, but moved to a baking dish so you can easily serve a crowd. It will hold its heat for quite a while at grillside or on a picnic table, due to its density. From Market Bistro’s John Winnek.
3 large russet potatoes (about 2 lbs total), scrubbed but not peeled
3/4 c chopped onions
2 1/2 c grated cheddar cheese (he uses white)
2 t Kosher salt
1/4 t ground pepper
1 1/2 c plain yoghurt or sour cream
Chives (optional) for garnish
Method: The day before, bake potatoes in a 425 degree oven until done, about 1 hour. Wrap in plastic wrap and refrigerate overnight. The next day, preheat oven to 350 degrees. Grate potatoes using the largest holes of a grater or chop by hand. Transfer to a mixing bowl with 1 3/4 c cheese, onions and salt and pepper; mix by hand; fold in sour cream or yoghurt. Transfer to a 1 1/2 qt baking pan or individual ramekins. Sprinkle remaining cheese on top. Bake for 30 minutes or until cheese is golden brown and potatoes are hot. Garnish with chopped chives, if you wish.