Twice Baked Potatoes are an easy, yet elegant side dish. They can be prepared in advance making them an ideal dish for a busy holiday dinner.
My mother-in-law calls her version Stuffed Baked Potatoes and while I can not bring myself to call them that, I do employ some of the techniques I’ve learned from helping her in the kitchen at the holidays.
- 6 medium potatoes
- 1 small potato
- ¼ cup butter, melted
- ½ cup milk
- pepper to taste
- Preheat oven to 400 degrees. Pierce the potatoes with a fork or insert a potato baking nail. Bake for one hour or until potatoes are soft.
- Cut an oval into the top of the potato. Pull off the top and scoop out the inside of the potato.
- Mash the potatoes with a masher or rice them. (I use a ricer to create perfectly smooth mashed potatoes).
- Add butter, milk, and a few dashes of pepper to the potatoes and whip the ingredients with a mixer. This will create a very light and fluffy filling for the potatoes. Since the potatoes will be baked again, you want the potatoes to be on the moist side, so if they seem dry and a little more milk.
- Spoon the potato mixture back into the medium potatoes. Put enough in that it mounds and protrudes from the potato skin. (If you make these the day before your dinner, you can place your potatoes in a baking dish, cover it, and refrigerate overnight. You will need to add a few minutes to the baking time).
- Sprinkle the potatoes with paprika. Bake at 400 degrees for 18 – 22 minutes or until the insides are warm and the tops are slightly browned.
N.B. I keep the oval tops and the small unused potato skin and cut them into bite size pieces. I dust the pieces with garlic powder and pepper. Then I sprinkle them with cheese and top them with chives. I broil the potato bites until the cheese melts and just begins to brown ~ 1 –2 minutes. Voila’! An easy appetizer made with leftovers.
This post is linked to Foodie Friday.