These Twice-Baked Beet Potatoes will delight your senses… and they’re sure to add a splash of color to your Valentine’s Day dinner.
Twice-Baked BEET Potatoes?!? Yes! We followed our standard routine for twice-baked potatoes, but we added pureed beets to the potato mixture to make these reddish-pink spuds.
The key ingredients here are the potatoes, beets, and the delicious velvety-smooth olive oil that holds it all together. We started with Melissa’s Produce’s Ruby Gold Potatoes for their rustic red skin and creamy yellow flesh. Then we added in the Steamed Baby Beets from Melissa’s Produce. Having them pre-peeled and steamed makes this whole recipe super-easy.
Holding it all together is this Organic Extra Virgin Olive Oil from Garcia de la Cruz Olive Oil. This olive oil is made from the first olives harvested of the year. It is harvested in the mid-end of October, while the olives are still green, which makes for beautiful color, aroma, and texture.
Twice-Baked Beet Potatoes Recipe
Twice-Baked Beet Potatoes
These twice-baked beet potatoes incorporate pureed beets before the potatoes go back in for a second round of baking. They are deliciously rich and cheesy.
- 1 1.5-pound bag Melissa's Produce Ruby Gold Potatoes (or other small red potatoes)
- 1 8-ounce package Melissa's Produce Steamed Baby Beets (or 8 ounces pre-cooked beets)
- 1/4 cup Garcia de la Cruz extra virgin olive oil
- 3/4 cup grated sharp cheddar cheese (divided)
- salt and pepper to taste
- chopped green onions or other green herbs for garnish
Prepare the potatoes for baking: Rinse them, pat them dry, and prick them with a fork. Spread them out on a baking sheet and roast in an oven at 350 degrees F. for 45 to 50 minutes, or until soft when pricked with a fork. Remove the potatoes from the oven and let them cool for a few minutes.
Slice the potatoes in half horizontally and gently scoop out the flesh from each half, collecting the flesh in a large bowl.
Using a food processor, puree the beets (using any enclosed juice) and olive oil until smooth. Pour the beet mixture into the bowl with the potatoes, and mash until smooth. Stir in 1/2 cup of the grated cheddar cheese and salt and pepper to taste.
Carefully spoon the potato mixture back into the potatoes, dividing it up equally. Top the potatoes with the remaining 1/4 cup grated cheddar cheese.
Return the potatoes to the oven and bake for 20 to 25 minutes, or the cheese is melted, light golden brown, and bubbly. Top with chopped green onion or herbs. Serve immediately.
What we love about these potatoes: They’re rich, cheesy, and creamy. And they also add a little surprise to the table. (You think you’re going to get regular twice-baked potatoes, but… they’re *pink.*). So naturally they’re a fit for a Valentine’s Day treat… but you could really enjoy these at any time.
Twice-Baked Beet Potatoes Recipe Tips
One note about the recipe: We called for pureeing the beets in a food processor, and then mashing them in with the potatoes by hand. It’s tempting to put the whole thing into the food processor. But – in case you’ve ever tried this with mashed potatoes before – mixing them with a mixer or food processor tends to make them very gluey. You’re going to get the best possible texture if you mash the potatoes manually (with a potato masher.)
Also, here’s a tip for when you scoop out the potatoes… When they’re hot, they’re pretty fragile and tend to want to fall apart. So before you scoop out the flesh with a spoon, do a quick outline with a sharp knife of where you want to scoop. Then stick the spoon in and scoop it out quickly. The longer you handle the potato, the more likely it is to fall apart.
And a follow up tip to that tip… It’s OK if they are imperfect, or even if they fall apart. You can use the filling to hold the peels together, or you can just let them be slightly flawed. Your Valentine will surely understand.
Extra-special bonus: You can try this olive oil – AND get a 10% discount – by going to Garcia de la Cruz Olive Oil and entering code 10JOLLYTOMATO in your order.
And if you like this recipe, you’ll also love another Melissa’s Produce/Garcia de la Cruz recipe: Jeweled Beet, Orange, and Quinoa Salad.
Blogger disclosure: Melissa’s Produce and Garcia de la Cruz gifted us products to create recipes. We did not receive compensation for this post. All opinions expressed are our own.
Additional blogger disclosure: This post contains links to our Amazon affiliate account. If you purchase a product through these links, Jolly Tomato earns a small commission at no cost to you. Thank you for supporting Jolly Tomato.