Tasty Wednesday: Twice Baked Potatoes & Chocolate Cake

WCCB Staff,

CHARLOTTE, N.C. – Dinner and dessert! Chef Mara is here for Tasty Wednesday this week, whipping up some big crowd pleasers.

To learn how to make these yourself and take a class with Mara, sign up at TheFoodieSchool.com!

Twice Baked Potatoes

Ingredients

  • 8 baking potatoes, washed
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup bacon bits
  • 1 cup sour cream
  • 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
  • ½ cup whole milk
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 3 green onions, sliced
  • Freshly ground black pepper

Directions

  1. Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.
  2. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
  3. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
  4. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, salt, green onions and black pepper to taste and mix together well.
  5. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop them in the oven until the potato is warmed through, 15 to 20 minutes.

Chocolate Cupcake with Cherry Sauce

Cake Ingredients

  • ¾ c. unsweetened cocoa powder
  • 1 ½ c. all purpose flour
  • 1 ½ c. sugar
  • 1 ½ tsp. baking soda
  • ¾ tsp. baking powder
  • ¾ tsp. salt
  • 2 large eggs
  • ¾ c. warm water
  • ¾ c. buttermilk
  • 3 tbsp. oil
  • 1 tsp. vanilla extract

Directions

  1. Mix all dry ingredients in mixing bowl
  2. Add all wet ingredients and mix until smooth.
  3. Scoop batter into a muffin tin lined with liners.
  4. Bake at 350˚ for 15-18 min.

Cherry Sauce Ingredients

  • 16 oz. frozen, pitted cherries
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 tbsp. cornstarch
  • 1 tbsp. fresh lemon juice
  • 1/4 cup Kirsch

Directions

  1. Bring cherries, sugar and water to a boil in a medium saucepan over medium-high heat, stirring often.
  2. Stir 1 tbsp. lemon juice and cornstarch together in a small bowl until smooth. Whisk into the boiling cherry mixture.
  3. Return to a boil, stirring constantly. You don’t want this sauce to scorch on the bottom. Cook until the liquid has thickened, which should take about 1 more minute.
  4. Remove pan from heat and add kirsch; return to heat and ignite with a match