Quote:
Originally Posted by TimBone
I don't think I've ever had a twice baked potato. They always sound and look so good, though.
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They're incredibly easy, especially if you have a simple grapefruit spoon.
Bake for an hour at 400. Cut the top quarter/half an inch off and then scoop out the guts with a grapefruit spoon. The serrated edges make it a 30 second process.
I will bake 3 potatoes for every 2 that I serve so that I get a nice heaping top. I throw the guts in a glass bowl then salt/pepper to taste. Dice up a couple pats of butter, toss that in and then mash like I would mashed potatoes. Then I fold in some sour cream, bacon (real bacon bits; not the shitty chip kind), green onions, cheddar and diced jalapenos (fresh jalapenos, not pickled, 1-2 slices with seeds per potato, IMO).
Fill the scooped shells back up and bake for 10 minutes. It's just long enough to heat the middle back up after adding butter/SC. Once warmed, flatten the tops with a fork to create little channels, then put a little more cheddar on top of that and bake until the cheese is browned (about another 10 minutes). The flat top and channels hold the cheese better.
Cradle to grave you're looking at maybe 1.5 hours and only about 10-15 minutes of that requires actual prep work or attention. And I've done a microwave version that I finish baking in a toaster oven that is a close enough proxy; takes maybe 30 minutes.
Give 'em a shot.