I was born and raised in Northern Idaho, so there is no vegetable more sacred to me than the potato.
They’re just delicious no matter what you do to them. Baked, fried, mashed, au gratin… you name it, I’ll eat it. I have never met a potato that I didn’t like.
This is one of my favorite ways to spruce up a baked potato, by baking it twice! You can make this as simple or as fancy as you like. You could do sour cream and chive, or gruyere with caramelized onions. I highly recommend experimenting with different flavors to find what you like best. Whatever you would put on a baked potato can be morphed into a twice baked potato.
Ingredients
Baking Potatoes - two large potatoes is usually enough for three servings of twice baked potatoes.
Olive Oil
Kosher Salt
A few splashes of milk or cream
Toppings of choice – I’m using sour cream, green onions, bacon bits, cheddar cheese, butter and garlic.
Directions
Preheat oven to 350°F (175°C). Wash the potatoes with a rough brush to remove leftover soil from the skin. Let the potatoes dry and then rub olive oil on them. Sprinkle some kosher salt on them and place in the oven.
If you want the potatoes to cook faster you can insert metal skewers into them before baking then just put the whole set up in the oven.
Bake for an hour or until the potatoes feel soft to the touch.
Cut potatoes in half lengthwise and gently scoop out the flesh into a bowl. Try and leave a thin layer of potato still in the skin to stop the skins from falling apart.
Mash the potatoes with butter, sour cream and a little bit of milk until you have a nice creamy texture. Mix in the rest of your toppings then scoop the mixture back into the potato skins. Top with cheese if desired then place under the broiler in your oven for three to five minutes or until the cheese is melted.
Serve immediately.
Image © Jenessa Hooper for BitchBuzz