Twice baked potato. Take baked potatoes to the ultimate level of creamy, cheesy, buttery goodness. Twice Baked Potatoes are basically a way to eat mashed potatoes in a cute little potato boat. 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.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape.
You can cook Twice baked potato using 6 ingredients and 14 steps. Here is how you cook it.
Ingredients of Twice baked potato
- Prepare 4 of russet potato , large.
- You need 2 - 4 tablespoons of butter.
- Prepare 1/3 Cup of Sour cream.
- Prepare 1 of scallion.
- Prepare 1/2 Cup of cheddar cheese.
- You need of Salt.
When cool enough to handle, cut a thin slice off the top of each potato and discard. 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. 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. Then slice them in half lengthwise.
Twice baked potato step by step
- Pre heat oven to 400 F..
- Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes..
- Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more..
- Remove potatoes from the oven, and turn the heat down to 375 degrees F..
- Hold the potato with an oven-mit, trim off the top of the potatoes. Reserve the tops..
- Scoop out most of the potato into a bowl..
- Take care to leave enough potato in the skin so the shells stay together..
- Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream..
- Stir in the scallion and season with salt and pepper, to taste..
- Season the skins with salt and pepper..
- Refill the shells with the potato mixture mounding it slightly..
- Sprinkle the cheese on top..
- Brush the reserved top with the remaining butter and season with salt and pepper..
- Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes..
Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Poke potatoes all over with a fork; rub with oil. For twice baked loaded potatoes, we like to use a starchy potato. You may find it hard for them to stay together when you scoop out the filling, but the potato filling will mix in and absorb the butter and sour cream much better than a waxier potato like red potatoes. Using a handheld masher, mash the potato pulp until smooth.