Inspired by two beloved spuds iterations, twice-baked potatoes and crispy potato skins, chef Matt Bolus created the ultimate comfort food dish for the restaurant he co-owns in Nashville, 404 Kitchen. “The recipe includes Duke’s mayo as a surprise ingredient, which adds additional flavor and creaminess to the potatoes,” says Bolus. “The insides are then baked in cast iron with the skins on top for a deconstructed update to the classic, with ample texture and additional flavor from the seasoned cast iron.”
A combo of cheddar and blue cheese mixed in before baking provides another level of decadence. “The addition of blue cheese sets these twice-baked potatoes apart,” says Bolus. “It adds a bit of an elevated component that pairs nicely with our proteins.” Among the proteins 404 Kitchen serves are a tri-tip steak—“the perfect match for twice-baked potatoes”—and whole smoked fried chicken with spicy aioli. (In tune with its upscale Southern vibe, the restaurant also holds one of the largest whiskey collections in Nashville at its downstairs hideaway, Gertie’s Whiskey Bar.)
For garnishing, Bolus keeps it classic with crispy bacon crumbles, sliced chives, and a dollop of sour cream but says the potatoes can stand on their own.
