Saturday, April 09, 2016

Twice Baked Potatoes

Twice Baked Potatoes
I witnessed an exchange online about Twice Baked Potatoes.
The Millennials didnt really know what they were because lets just face it, TBP are an old fashioned food.
But this is the way my Uncles restaurant used to make em

I just made two, double the recipe to make  4.

2 Large Russet Potatoes, Scrubbed, Dried, Pricked with a fork 3 times & Rubbed with melted butter and Baked at 350oF for 1-1/2 hours or until soft when squeezed

Cut the top third off, as shown

Scoop em out leaving 1/4 inch potato clinging to the skins, brush with butter and salt and pepper.

Put the potato innards thru a Ricer, then mix with 

1/3 cup Finely Diced Ham or diced crispy slab bacon
1/2- 2/3 cup Shredded White Cheddar Cheese
1/3 to 1/2 cup warm milk 
3 T Butter
2 Scallions, Chopped OR 1/4 cup chopped chives
1 t Salt
Freshly Ground Black Pepper, to taste

 Stuff this mixture back into the potato skeletons (it will all fit believe it or not!)

Smooth down the filling with wax paper

Sprinkle with Paprika

And bake at 350oF for 20 mins. If you want them golden brown broil for 3-5 mins.