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Twice Baked Potatoes Recipe

By Edited Nov 13, 2013 0 1

Twice baked potatoes are a favorite side dish on the menus of many steakhouse styled restaurants. These provide a wonderful alternative to the regular bake potato. Twice baked potatoes can be best described as a combination of a load bake potato and potato skins. Of course, the homemade or restaurant version is must tastier than those that come frozen in a box. These do require sometime to prepare, but mostly due to the cooking time. To save on electric, prepare these while baking another dish in the oven such as a roast or dessert. The total preparation time, including baking time should be 1 ½ hours to 1 3/4 hours with 1 1/4 hour being the baking time. This recipe makes 8 servings.

Twice Baked Potato Ingredients:

  • 4 medium baking potatoes
  • Cooking oil
  • Salt
  • ½ cup of sour cream
  • 1/4 cup of milk
  • 1/4 cup of butter or margarine
  • 1/4 cup of shredded cheddar cheese or crumbled blue cheese
  • 3/4 teaspoon of salt
  • Dash of pepper to taste
  • 4 slices of lean bacon
  1. Wash the potatoes thoroughly, and scrub the skins well with a vegetable brush.
  2. Dry the potatoes off and rub the skins allover with cooking oil. Many people use vegetable oil, but I prefer to use olive oil.
  3. Sprinkle the skins with salt if desired. This step can be omitted, but I find that the skins taste better baked with salt.
  4. Wrap each potato in aluminum foil and bake directly on the race for about an hour at 350 to 400 degrees Fahrenheit. Adjust the temperature to fit your ovens baking rate.
  5. The potatoes will be done when the middle is tender, just like a baked potato. Remove them from the oven once they reach this point.
  6. Slightly cool the potatoes just so they can be handle.
  7. Slice them in half, lengthwise.
  8. Very carefully, scoop out most of the potato pulp. Leave the skins intact with a thin layer of potato to hold it together. Save the pulp and place it into a mixing bowl.
  9. Fry the slices of bacon to a nice crispy state. Drain off the excess grease and crumble it up into bacon bits.
  10. Cream the potatoes in the mixing bowl along with the milk, butter and choice of cheese. Use an electric mixer just as if making mashed potatoes. For a better tasting side dish use butter over margarine. Some people don’t like the taste of blue cheese, so if unsure of your dinner guests’ preferences use cheddar.
  11. Suff the gutted shells with the mashed potato mixture, then sprinkle the tops with the crumble bacon bits.
  12. Arrange them on a baking dish and place in the oven.
  13. Bake for about 15 minutes at 400 degrees Fahrenheit in an accurate temperature oven.

Serve immediately. These taste best warm.

Variations:
Chives, diced onions or chopped up green onion are a great to add to the mixture. Another variation can include herbs and garlic seasoned potato pulp. Colby-jack cheese also taste great on these twice baked potatoes. Any combination can be added or omitted to these to cater to any desired taste. Personally, I like to add more shredded cheese over the top right after removing them from the oven.


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Comments

Apr 25, 2011 6:48pm
Lynsuz
Love twice baked potatoes. Great recipe. Thanks for sharing.
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