How to Prepare Appetizing Double baked potatoes

Double baked potatoes. Twice Baked Potatoes Ultimate Twice Baked Potatoes Ultimate Twice Baked Potatoes. Choose russet potatoes because their flesh is starchy and will whip up to be nice and fluffy. Twice Baked Potatoes are basically a way to eat mashed potatoes in a cute little potato boat.

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. 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 Double baked potatoes using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Double baked potatoes

1. You need 2 of large potatoes.
2. It's 2 tsp of vegetable oil.
3. Prepare 3 tbsp of butter.
4. It's 1 tbsp of minced green onion.
5. It's to taste of salt and freshly ground black pepper.
6. Prepare 1 pinch of cayenne pepper, or to taste.
7. You need 1/2 cup of shredded white Cheddar cheese.
8. It's 1/2 cup of heavy cream.
9. You need 1 of egg yolk.
10. You need 1 tbsp of butter, melted.

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. The great thing about twice baked potatoes is, precise measurements really aren't necessary.

Double baked potatoes step by step

1. Preheat oven to 200 degrees C. Line a baking sheet with aluminum foil..
2. Rub potatoes with vegetable oil and place on the prepared baking sheet.
3. Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes..
4. Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl..
5. Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste..
6. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika..
7. Bake stuffed potatoes until cheese is molten, 20 to 30 minutes..

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. Make classic, stuffed, twice-baked potatoes for a vegetarian main course or a side dish for a steakhouse-style dinner. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle top of potatoes with real bacon pieces just before serving.