FutureStarr

A Recipe for Twice Baked Potatoes

A Recipe for Twice Baked Potatoes

A Recipe for Twice Baked Potatoes

via GIPHY

Here's a recipe for twice baked potatoes made with crispy grated Parmesan cheese. They're crispy on the outside, light and fluffy on the inside and have a great buttery flavor.

Recipe

via GIPHY

Very good recipe. Several reviewers have mentioned having a problem with the skin staying intact after scooping out the flesh. The answer is very simple. First, be sure to use baking potatoes, as the recipe states. These have thicker, less delicate skin than some other varieties. Second, don't attempt to scoop out all the flesh, down to the skin. Leave a good 1/4 in. of potato on the skin. This is the way restaurants do it and generally makes for much better results.

Very good recipe. Several reviewers have mentioned having a problem with the skin staying intact after scooping out the flesh. The answer is very simple. First, be sure to use baking potatoes, as the recipe states. These have thicker, less delicate skin than some other varieties. Second, don't attempt to scoop out all the flesh, down to the skin. Leave a good 1/4 in. of potato on the skin. This is the way restaurants do it and generally makes for much better results. Read More (Source: www.allrecipes.com)

Potatoes

I used very very large russet baking potatoes for this recipe. Perfect. I also added 4 oz. of cream cheese to this recipe and used packaged Hormel REAL Crumbled Bacon to save time. I made and stuffed these potatoes in the morning and refrigerated them, then cooked then at 350 for about 35-40 mins. Sooooo I guess these can be done ahead of time which makes them even better!! Certainly not a low-fat recipe - especially after I added the cream cheese, but wonderful. My family and friends loved it. I love the idea that they can be done ahead of time. Hope someone finds this helpful. ******************************* Update: So here it is 2013! I can’t believe I wrote the above post in 2004. I’m still making this recipe! I got the “do-ahead” instructions down and thought I should update this post. You can make this dish a day or two ahead of time. Do not bake it. After topping with bacon and cheese, just cover with plastic wrap and put in the refrigerator. Remember the directions do not consider the refrigerator factor so it will increase baking time. However, to help take it of the refrigerator and let it sit out at room temperature for about one hour or a little longer. This will cut down on baking time. Bake about 1.25 hours but watch them – you want them heated through and the cheese lightly browned. Freezing: Freeze prior to baking. Tip: flash freeze them so they’re in individual servings.

I have been making this same recipe for years with one exception. I make them with mini red skinned potatoes. Here's how: cut the mini potatoes in half length-wise, toss in a bowl with a few tablespoons of olive oil to coat and bake them at 425 degrees, cut side down for about 25 minutes. After they have cooled for about 10 minutes you can scoop out the flesh with a mellon baller. Then follow the rest of the steps of this recipe. Using the mini potatoes is faster than larger ones (use as many mini potatoes as you think it would take to equal four large potatoes, usually about 12 for the size I buy)because they bake so fast and they make perfect sized finger foods. Great for a barbeque when none of the other food requires a fork! No matter how many of these I make I never have leftovers! Read More (Source: www.allrecipes.com)

 

Related Articles