Nom and Glug
26May/123

Twice-Baked Potatoes

Growing up, I ate a lot of baked potatoes. Not in a weird, “that guy eats a lot of baked potatoes” kind of way, but just in a “baked potatoes were a pretty normal thing to find on my plate once every couple of weeks” kind or way.  But until recently I had never had a twice-baked potato. Check that box on the bucket list, though, because these things are amazing.

Twice-baked potatoes basically multiply everything good about baked potatoes (instead of baking once, bake twice!). They are easy, pretty, and delicious. A good starch option to have in your repertoire.

Twice-Baked Potatoes
2 russet potatoes
2 tbsp butter
1/3 C sour cream
1 scallion
1/2 C sharp cheddar cheese
salt and pepper
a strip of bacon, if you want to get fancy

Start by baking the potatoes (which you should scrub and wash unless you want this whole shebang to taste like dirt) for 30 minutes at 400 degrees. After half an hour, take the potatoes out and poke them with a fork a few times all around, so you don’t end up with exploding potatoes. I assume that’s what happens when you don’t poke holes in baked potatoes, although I have never had the gumption to test this hypothesis. After poking the holes, bake the potatoes for another 30 minutes.

Start by baking the potatoes (which you should scrub and wash unless you want this whole shebang to taste like dirt) for 30 minutes at 400 degrees. After half an hour, take the potatoes out and poke them with a fork a few times all around, so you don’t end up with exploding potatoes. I assume that’s what happens when you don’t poke holes in baked potatoes, although I have never had the gumption to test this hypothesis. After poking the holes, bake the potatoes for another 30 minutes.

Take the potatoes out and let them cool for a few minutes. Lower the oven temperature to 375 to prep for the second baking. Then, holding the potatoes with an oven mitt, cut each potato in half. Use a fork or spoon to scoop out each half, making sure to leave enough potato attached to the skin to keep it from falling apart.

Mixed the scooped out potato bits with the butter and sour cream. Season the mixture with salt and pepper, and put some salt and pepper on the potato skins as well. Then, scoop the potato/sour cream/butter mixture back into the shells.

Sprinkle grated cheese on top of the potato and pop those suckers back into the oven for another twenty minutes. Cook up some bacon if you want to live the high life. Then take the potatoes out of the oven and sprinkle chopped scallion and bacon on top of each to make it look super fancy. Admire your work, then grab your fork and get to work.

 

About Chris

Chris writes about food and drink for Nom and Glug. He can crack an egg with one hand, but he often misspells his own name, so it balances out.
Comments (3) Trackbacks (0)
  1. It warms my heart to see brussel sprouts on this plate ;-)

  2. Sound delicious. I can smell its flavor from here. Lolz. :) Seriously I have a question in my mind, why don’t I try this today’s night. Thank you!

    http://www.exploreivy.com

  3. I’m getting all hungry from the sights of these photos. Thanks for sharing the recipe along with the end products, it really inspires the cook in you to create such delicacies. I’m looking forward to more similar posts on some chomps.


Leave a comment


No trackbacks yet.