Tuesday, August 7, 2012

Twice Baked Potatoes

Twice Baked Potatoes

Part of a wonderful tasting and filling Easter Dinner. I always work nightshift before Easter morning. We planned ahead so we could enjoy a home-cooked family meal for the day. Twice baked potatoes are a family favorite and can be done ahead. They are NOT what I would call quick and easy if not prepared ahead of time. I do not measure most of the ingredients for this recipe. I just throw stuff in. I have found mayonnaise works much better than sour cream and our family prefers it over sour cream for taste. NOT a low calorie, low cholesterol food. This worked wonderfully as a do-head and left me with enough filling for about 4 more taters this week. The filling can be stored covered tightly and refrigerated for 3-4 days.
Serves 8 plus
 8 large baking potatoes
Large Kettle of potatoes sliced up and boiled to mash
1 lb. brick of cheddar cheese about half of it grated into shreds
1/2 stick butter
Large cookie sheet
Preheat oven to 400*
Wash, pat dry baking potatoes and slice a skinny flat spot on each one.
Place cut side down on cookie sheet and bake for 1 hr or until done in 400* oven
Boil up your kettle of taters for mashing while the big taters bake.
Drain boiled potatoes when they are done
Mash with salt, pepper, butter, mayonnaise and add just enough milk to mash them and keep them moist. It won't take much, but I don't ever measure. Stir in cheddar cheese. Set aside.

Take baked potatoes out and allow them to cool to where they can be handled safely.
Cut the flat spot on the crust into an X
Peel the tater back to expose the inside.
Scoop out the inside making tater shells.
Stir the insides you scoop out into the mashed potato mixture you already prepared.

Use this mixture to spoon back into your tater shells to OVER FILL

You can place these covered with waxed paper on a the large cookie sheet in the refrigerator and bake the following day.


Bake in 400 degree oven for 1/2 hr. Tops should be browned lightly and
middles piping hot.

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