Easiest Way to Make Perfect Twice Baked Potatoes #2

Twice Baked Potatoes #2. Twice Baked Potatoes Ultimate Twice Baked Potatoes Ultimate Twice Baked Potatoes. When cool enough to handle, cut a thin slice off the top of each potato and discard. The first bake is roasting the potatoes so they are nice and tender and the outside is crispy.

Basically, what you do is you bake some potatoes, scrape out the insides, then add a bunch of yummy stuff and mix it together. Then you fill the scraped-out potato shells with the new potato mixture, top with cheese, and bake again, just to warm it up. Although most of the work to make these twice baked potatoes is hands off, it does end up being rather time-consuming for a weeknight. You can cook Twice Baked Potatoes #2 using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Twice Baked Potatoes #2

1. Prepare 6 of Idaho potatoes.
2. Prepare 1/2 C of heavy cream.
3. You need 1/2 C of shredded aged New York cheddar.
4. You need 2 T of dill butter (see my recipes).
5. You need 1 T of sour cream.
6. It's 1/4 t of fresh thyme; minced.
7. Prepare 1/4 t of lemon peel seasoning.
8. It's 1/4 t of caraway seeds.
9. You need 1/4 t of garlic powder.
10. Prepare 1/4 t of onion powder.
11. Prepare 1 of large pinch kosher salt and black pepper.
12. You need of olive oil; as needed.

To break up the work, you can roast, mash, and stuff your potatoes up to three days ahead and refrigerate them in an air-tight container for up to three days. You can either cool the cooked potatoes (but not twice baked) or cool the fully twice baked potatoes. Place baking tray with potatoes directly in the freezer and freeze for one hour. If you haven't already twice baked them, save the extra cheese on top until you're ready to bake.

Twice Baked Potatoes #2 instructions

1. Pierce each potato several times with a small paring knife. Toss in olive oil. Season with dried spices and thyme. Wrap in foil. Bake at 375°F for approximately 1 hour or until potatoes are easily pierced with a paring knife..
2. When potatoes cool, scoop out pulp into a small mixing bowl. Add dill butter, cream, cheddar, salt, and black pepper. Whip until smooth with a mixer or smash with a potato smasher..
3. Stuff each potato skin with mashed potato mixture. Bake at 375°F for approximately 10-15 minutes or until mashed potato mixture is thoroughly heated..
4. Variations; Herbes de provence, Italian seasoning, dried ranch seasoning, parsely, basil, cilantro, scallions, chives, cayenne, caramelized shallots, habanero, bacon, sour cream, chili powder, like, grapefruit, horseradish, salsa, corn, cotija, parmesean, romano, gruyere, paprika, smoked paprika, applewood seasoning, celery seed, vinegar reduction, rosemary, poppy seeds, diced avocado, roasted cherry tomatoes,.

Whether you're looking for something to add to your holiday spread, your game day buffet, or a special side to jazz up a weeknight dinner, these Twice Baked Potatoes are perfect! Everyone will love the cheese and bacon stuffed filling and the buttery, crisp potato skin. Using a handheld masher, mash the potato pulp until smooth. These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! A wonderful side dish with steaks, roasts, seafood, pork and meatloaf.