Saturday, August 20, 2011

Twice Baked Potatoes

Twice Baked Potato: simply delicious comfort food

My son requested ramen noodles and smoothies for his birthday dinner, but I thought our guests deserved something a little more satisfying and mature than that.  So they're getting grilled tri-tip chunks (I need to post that recipe too...), twice baked potatoes,  fresh Iowa sweet corn, and ramen noodles & smoothies.
I love twice baked potatoes because of all of the flavors and textures involved.  I mean, I love potatoes almost any way you can prepare them, but these have so much going on: creamy, salty, stretchy, chewy, crisp, browned.  Some people just eat the filling with these, but I get a fork & knife and eat the WHOLE thing.  Mmmmm...they're so good, I often eat the left overs for breakfast.
I've been meaning to post this recipe for some time, but as with most "regular food" recipes, I don't cook with exact measurements, as I do when I bake.  Even what you see below is a guesstimate, so make adjustments as needed.  If you try these and see that my measurements seem WAY off, please leave a comment, and I will revise.
Twice Baked Potatoes
  • 4 medium russet potatoes
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1/4-1/2 cup milk
  • salt & pepper to taste
  • 4-6 oz. cheddar cheese, cut into about 1/4-inch chunks
  • 2 green onion, rinsed, dried, and sliced (optional)
1. Preheat oven to 400°F. 
2. Scrub, trim, and poke potatoes.  Bake at 400°F for about 1 hour, or until they give when you squeeze them with an oven-mitted hand. 
3. While potatoes bake, prepare the cheese and the green onions. 
4. When potatoes are done, remove them from the oven with an oven mitt.  Using a serrated knife, slice each potato in half lengthwise.  Scoop out insides with a spoon, making sure you leave about 1/8 of an inch of potato in each skin, and place potato innards in a mixing bowl (I use my Kitchen Aid for this).  If you scoop too close to the skin, it will rip.  Turn oven down to 375°F.
5. Place skins in a casserole dish, cookie sheet, or glass pan.  Salt & pepper potatoes and mix with a mixer on low speed until potatoes are broken up.  Add butter, sour cream, and 1/4 cup milk.  Mix on low to medium until potatoes are relatively smooth, about 1 minute.  Scrape bowl as needed.  If the potatoes seem really thick, add more milk.  Taste the potatoes & re-season with salt & pepper, if needed.  Mix in cheese chunks and sliced green onion.
6.  Fill potato skins with enough potato mixture to go about 1/4 inch above the rim of the potato skin.  I do not smooth the tops here, because I like how the rough peaks and valleys brown and crisp upon the second baking.  Return filled potatoes to your baking dish/pan.
7.  Bake at 375°F for about 20-30 minutes, or until they are puffed and begin to brown on top.  Remove from oven and allow to cool 5-10 minutes before serving.  Even then, they will be boiling lava hot, so proceed with caution.
Puffed, browned, and ready.
 Makes 4-8 servings, depending on how much you enjoy these.


  1. Can you make these the night before? Would the taste and texture suffer?

    1. My mom has made them the night before (pre-second bake) and dos the second bake the next day and they were fine.


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