Sora777
LIF Infant
Member since 4/09 247 total posts
Name:
Jessica
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Re: Anyone have a recipe for Twice Baked Potatoes?
This is what my mom has always done:
Scrubbed the potatoes clean.
Bake them as you would regular potatoes. Take the out of the oven, cut in half and scoop out insides. Mash with butter, milk, and cheese whiz. You can then pipe it back into the pototo skins. Top with more cheese whiz. Bake till heated through.
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TTCbaby
Twin mommies are twice as nice
Member since 4/08 1861 total posts
Name:
J
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Re: Anyone have a recipe for Twice Baked Potatoes?
I have made this one a few times and it has gotten rave reviews from my family. I usually make them ahead of time up until stuffing them and then just reheat/broil them right before serving them.
TWICE-BAKED POTATOES WITH CHEDDAR CHEESE AND SCALLIONS
Serves 6 to 8.
INGREDIENTS
4 russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil
4 ounces sharp cheddar cheese , shredded (about 1 cup)
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons unsalted butter , room temperature
3 medium scallions , white and green parts sliced thin (about 1/2 cup)
1/2 teaspoon table salt
Ground black pepper
INSTRUCTIONS
1. Adjust oven rack to upper middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.
2. Following illustration below and using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch to 1/4-inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including pepper to taste, until well combined.
3. Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding slightly at the center, and return to oven. Broil until spotty brown and crisp on top, 10 to 15 minutes. Allow to cool for 10 minutes. Serve warm.
This one sounds good good and it makes bigger potatoes since you use one per potato.
Super-Stuffed Baked Potatoes
This recipe calls for 7 potatoes, but only 6 of them make it to the table. The remaining potato is used for its flesh; you should have 5 cups of scooped potato flesh in step 2.
Serves 6.
Ingredients
7 large russet potatoes (about 12 ounces each), scrubbed
6 tablespoons unsalted butter , 3 tablespoons melted
3/4 teaspoon salt
1 (5.2-ounce) package Boursin cheese, crumbled
1/2 cup half-and-half
2 garlic cloves, minced
1/4 cup chopped fresh chives
1 teaspoon pepper
Instructions
1. Adjust oven rack to middle position and heat oven to 475 degrees. Set wire rack inside rimmed baking sheet. Prick potatoes all over with fork, place on paper towel, and microwave on high until tender, 20 to 25 minutes, turning potatoes over after 10 minutes.
2. Slice and remove top quarter of each potato, let cool 5 minutes, then scoop out flesh, leaving 1/4-inch layer of potato on inside. Discard 1 potato shell. Brush remaining shells inside and out with melted butter and sprinkle interiors with 1/4 teaspoon salt. Transfer potatoes scooped side up to baking sheet fitted with wire rack and bake until skins begin to crisp, about 15 minutes.
3. Meanwhile, mix half of Boursin and half-and-half in bowl until blended. Cook remaining butter with garlic in saucepan over medium-low heat until garlic is straw-colored, 3 to 5 minutes. Stir in Boursin mixture until combined.
4. Set ricer or food mill over medium bowl and press or mill potatoes into bowl. Gently fold in warm Boursin mixture, 3 tablespoons chives, remaining salt, and pepper until well incorporated. Remove potato shells from oven and fill with potato-cheese mixture. Top with remaining crumbled Boursin and bake until tops of potatoes are golden brown, about 15 minutes. Sprinkle with remaining chives. Serve.
Both from Americas Test Kitchen!
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