Easiest Way to Special To Try At Home Twice Baked Potato

Easiest Way to Special To Try At Home Twice Baked Potato Delicious, fresh and tasty.

Twice Baked Potato. Take baked potatoes to the ultimate level of creamy, cheesy, buttery goodness. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes. Twice Baked Potatoes are basically a way to eat mashed potatoes in a cute little potato boat.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape.

This was my first time making twice-baked potatoes and they came out truly delicious.

Basically, what you do is you bake some potatoes, scrape out the insides, then add a bunch of yummy stuff and mix it together.

You can have Twice Baked Potato using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Twice Baked Potato

1. You need of -6 baking potatoes (about 2 1/2 lbs).

2. It’s of butter, softened.

3. It’s of grated Swiss cheese.

4. Prepare of caraway seeds.

5. You need of cooking white wine.

6. You need of cooking sherry.

7. It’s of minced garlic.

8. It’s of salt.

Then you fill the scraped-out potato shells with the new potato mixture, top with cheese, and bake again, just to warm it up.

Sprinkle with half of the salt, pepper and bacon.

Although most of the work to make these twice baked potatoes is hands off, it does end up being rather time-consuming for a weeknight.

To break up the work, you can roast, mash, and stuff your potatoes up to three days ahead and refrigerate them in an air-tight container for up to three days.

Twice Baked Potato instructions

1. Preheat oven to 425°F..

2. Scrub potatoes. Pierce potatoes with a fork. Rub each with a little butter. Place on baking sheet about 1 inch a part. Bake 50-60 minutes or until tender. Let cool..

3. Meanwhile, place cheese & caraway seeds in a small bowl. Toss well. Set aside..

4. Horizontally cut off top 1/3 of potatoes. Scoop out potato from bottom sections, leaving 1/4 inch thick shell..

5. Place scooped-out potato in large bowl, reserving shells. Add potato from potato tops to bowl. Discard top skins..

6. Mash potatoes with potato masher until smooth. Add wine, sherry, garlic, & salt. Mash to blend. Stir in cheese mixture. Mash lightly..

7. Spoon mashed potato mixture into reserved potato shells, mounding evenly..

8. Place filled shells back on baking sheet. Bake until tops a tree lightly browned & potatoes are heated through, about 20-25 minutes..

When cool enough to handle, cut a thin slice off the top of each potato and discard.

Once the potatoes are stuffed, they can be stored.

Frozen twice baked potatoes can be cooked without thawing.

Remove from the freezer and unwrap.

Place in a baking dish, and cover tightly.