Twice-baked Potatoes

4 servings

Twice baked potatoes are one of these great sides which can be almost a meal! On the top of that, my recipe is easy to make and is really cost effective. Have fun!

Tom Founder

November 10, 2023

90 min.
90 min.
2/5

Ingredients:

4 potatoes - well rinsed with skin on (medium size)
Drizzle of Extra Virgin Olive Oil
Pinch of salt
Pinch of pepper - ideally freshly ground
2 TBSP of unsalted butter
2 TBSP of milk
½ cup of parmesan - grated
¾ cup of cheddar cheese - shredded (or substitute for other kind of cheese)
¼ cup of chives - finely chopped (or substitute with green onion or 1 TBSP of dried chives)
1 clove of garlic - peeled and grated (or pressed)

Tools:

1x Kitchen Towel
1x Chef’s knife
1x Cutting Board
1x Measuring Cups
1x Measuring Spoons
1x Baking Sheet with Parchment Paper or Silicone Matt
1x Small Spoon
1x Medium Mixing Bowl (4 – 5 QT)
1x Silicone Spatula
1x Small Hand Grater or Garlic Press
1x Pastry Bag with Pastry tips

Directions:

1. Set oven to preheat to 350°F.

2. Prepare potatoes & first bake:

2.1.

Thoroughly wash the potatoes under cold water to make sure that they will be perfectly clean before the next step. Then, dry them with a kitchen towel.

2.2.

Cut potatoes in half with the peel still on and place on a baking sheet with parchment paper (cut side up).

2.3.

Drizzle with olive oil and generously salt and pepper the top of each potato half.

2.4.

Bake in a preheated oven until done (about 60 minutes).

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

Tom Founder

3. Dig out potatoes:

3.1.

Remove the potatoes from the oven (but keep the oven on).

3.2.

Select the best looking 4 halves that will be dig out and filled (the other 4 halves will be used just for the flesh and will not be filled).

3.3.

Hold the potato halves with mittens while digging them out in order to prevent getting burned.

3.4.

Carefully dig out the center of the 4 best looking halves using a spoon (if some of them crack, you have back up options in the extra halves). Make sure that they will be able to hold shape after digging them out. Place the empty halves back on the baking sheet and the dug out the flesh into a medium mixing bowl.

3.5.

Then, completely dig out the remaining 4 halves, place the dug out flesh into a medium mixing bowl and dispose of the skin.

4. Potato filling:

4.1. Add to a medium mixing bowl:

2 TBSP of butter
2 TBSP of milk
½ cup of grated parmesan
¾ cup of shredded cheddar cheese
¼ cup of chives – chopped
1 clove of garlic – grated
Pinch of salt
Pinch of ground pepper

Thoroughly mix together with a spatula until the dugout potatoes are fully mashed and the mixture is completely combined.

4.2.

If you have a hard time to properly mix it, consider short usage of an immersion blender to help you crush the potatoes, and then continue mixing with a spatula.

4.3.

Fill the pastry bag with potato filling.

5. Finish & second bake:

5.1.

Fill evenly the dugout potato halves by piping out the filling from the pastry bag.

5.2.

Optionally, you can just scoop the filling into the halves with a spoon or disher (instead of using a pastry bag).

5.3.

Place the second baked potato halves in a preheated oven and bake until the filling starts turning slightly brown (about 10 minutes).

About the Author:

TomFounder

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3 Followers

Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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