Twice Baked Potatoes
These are hearty and filling. In fact, they could almost be a meal by themselves, but we never do that because they complement so many other things.
See what I mean?
… but I digress. Let’s stay focused on the potatoes.
Twice Baked Potatoes
Preheat the oven to 425 degrees F.
Here’s the scoop: Each large potato, when cut in half, makes 2 twice baked potatoes. For 4 servings, you need 2 potatoes …. but …. I like to HEAP my filling in the shell, so I use extra potatoes. For this example I’m making 4 servings, but I’m preparing 3 potatoes. You could just use two, if you prefer. Make sense? … So start by thoroughly washing and drying your chosen number of potatoes.
Rub the skin with vegetable oil or shortening. You want the skins to be crispy, so don’t wrap them in foil. Bake them for 45 minutes, or until they’re soft. (If you give ’em a little squeeze, you can tell.)
HINT: Place a sheet of foil on a separate rack under the potatoes (DON”T set them on the foil, as you want air to flow around them.) This will catch any melting grease that drips from the skins, and saves you from having to clean the bottom of your oven. You’ll thank me.
Warm milk and butter until the butter is completely melted.
Saute green onions.
Get them out, but don’t turn the oven off.
Use a clean towel or hot pad to handle the potatoes, and …
… working quickly, so they don’t cool down too much, cut them in half lengthwise.
Scoop out the pulp, and put it in a mixing bowl.
Mash it up.
Add the milk and butter, and combine. Then …
… add the cheese, and onions, and salt, and pepper.
Fold it all together.
Scoop it back into the skins. This is where I do that HEAPING I was talking about.
Sprinkle with remaining cheese and onion, and bake for another 15-20 minutes. You just need to melt that cheese.
- 2-3 large russet potatoes
- Oil or shortening
- 1/3 cup butter
- ½ cup milk
- 1 cup shredded cheese
- Salt and pepper to taste
- 3 green onions, sliced (reserve a tablespoon of the green slices for garnish)
- Preheat oven to 425 degrees F.
- Wash and dry the potatoes.
- Rub the skin with oil or shortening.
- Bake, unwrapped, for 45 minutes, or until soft.
- Sauté the onions in a teaspoon of butter for 3-4 minutes.
- Heat the milk and butter until the butter is melted.
- Slice each potato in half the long way.
- Working quickly so the potatoes don’t cook too much, use a towel or oven mitt to hold the potato, and scoop the pulp out of the skin. Take care not to tear the skin.
- Mash all the pulp, and mix in the milk/butter. Add the onions, ¾ of the cheese, and salt and pepper to taste.
- Scoop the mixture back into the shells.
- Sprinkle with remaining cheese, and garnish with green onion.
- Put back in the oven for 15-20 minutes, just until the cheese melts.
Twice Baked Potato