Twice-baked potatoes and Dirty Martinis have one thing in common: They’re both classics. Here Russet potatoes make for a double-the-fun dinner when matched up with Dirty Martini Dip. Combining the fluffy potato flesh with cream cheese and sharp blue cheese creates a meltingly tender filling that contrasts with the crisp, salty potato skins. A splash of reserved liquid from the boozy olive brine seals in the signature dirty martini flavor while balancing the potatoes’ richness. Need a bite-size version perfect for an appetizer? Try our mini version on for size at your next gathering.
Notes from the Food & Wine Test Kitchen
To get the best cheese melt, we recommend buying whole blue cheese rather than pre-crumbled. Pre-crumbled cheeses often contain anti-caking agents that prevent clumping but also hinder even melting.
Make ahead
The potatoes can be roasted, hollowed, and stored in an airtight container in the refrigerator for up to two days. Store the potato filling in a separate airtight container in the refrigerator. Reheat the filling in the microwave before filling and broiling the potatoes.
Marinate the olives up to one day in advance. The longer they sit, the stronger their boozy flavor will become.
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