Easiest Way to Make Yummy Twice Baked Potatoes

Twice Baked Potatoes. 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 have Twice Baked Potatoes using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Twice Baked Potatoes

1. It's 2 of jumbo russet potatoes.
2. It's 1 stick of butter; cubed.
3. It's 1/2 cup of heavy cream or milk.
4. Prepare 1 tbsp of garlic powder.
5. You need 1 cup of shredded cheddar.
6. Prepare 1 of salt and pepper.
7. You need 1 of vegetable 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 instructions

1. Rub enough vegetable oil on each potato to cover. Wrap each individually in foil. Pierce each several times with a fork to allow steam to escape..
2. Bake at 350° for approximately 70-80 minutes, or until potatoes are fork tender. Remove from oven and unwrap foil as soon as it is cool enough to handle..
3. Slice each potato in half lengthwise, being careful not to rip the skin. Scoop the flesh of the potato carefully with a spoon and place in a mixing bowl. Leave a thin layer of potato by the skin, as not to puncture the skin and rupture the potato "pocket.".
4. Add butter, cream, cheese, garlic powder, salt, and pepper to the mixing bowl. Mash and fold to incorporate. Use a whisk or mixer to get a smoother texture after mashing. Adjust seasoning, cheese, and cheese to your liking. Reserve enough cheese to top off potatoes..
5. Fill each emptied potato skin with the mashed potato mixture. Top with shredded cheddar..
6. Bake at 400° for approximately 4-8 minutes or until cheese is golden.
7. Optional Garnishes; Chives, scallions, diced crispy bacon, sour cream, fried shallots, extra cheese, basil, parsley, tarragon, caramelized onions, and so much more!.
8. Variations; Roasted garlic, roasted tomatoes or bell peppers, creme fraiche, chili, shredded pork.

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.