Twice-baked potatoes make a delicious and filling lunch or side dish. They are very easy to make and it is well worth the time to bake them slowly in the oven so that the skin gets crispy. There are many options for the extra ingredients you add to the potatoes. You could just add some grated cheese or a whole array of leftovers depending on what you have available and your personal preferences. Add this to my Recipe Box.
Instructions
Twice-Baked Potatoes
1. Preheat the oven to 375 F. Wash the potatoes and prick the skin several times with a sharp knife.
2. Bake the potatoes for 45 minutes to 1 hour, depending on size. Stick a sharp knife into the centers of the potatoes to make sure they are soft all the way through. Remove the potatoes from the oven and transfer them to a chopping board or plate.
3. Cut the baked potatoes in half lengthwise. Use a metal spoon to scoop out the flesh from the middle of the potatoes into a bowl, leaving a 1/2 inch of flesh around the sides and base of each potato half.
4. Add a knob of butter, a dash of milk or cream and salt and pepper to the cooked potato in the bowl and mash it with a fork. Add your choice of other chopped ingredients to the mashed potato and blend it all together with a fork. If you are using cheese, reserve a little to sprinkle on top.
5. Spoon this mashed potato mixture back into the potato shells. You need to heap it as the volume will have increased. Sprinkle the top of the stuffed potatoes with grated cheese if desired. Place the potatoes, mounded-side-up, on a cookie sheet and bake in the oven for an additional 10 to 20 minutes.
