Recipe Idea: Twice Baked Potatoes Look Beautiful, Taste Scrumptious
Hi. It’s Lois at Recipe Idea Shop, talking about Twice Baked Potatoes. I have always thought Twice Baked Potatoes are a truly decadent way to eat potatoes. However, until recently, I had never made them.
Don and I had some friends over for supper last weekend and I decided to give Twice Baked Potatoes a try. I messed them up the first time, waiting too long until I whipped them and also adding too much cream. So they were lumpy and very starchy tasting. Some potatoes have more starch than others. I used good, russet baking potatoes for my recipe and this type of potato contains more starch than some others.
I had under-baked the potatoes a bit, and then I waited about 45 minutes before I cut them and removed the insides to make the mashed potatoes. Even though I warmed them up before whipping them, I could not get rid of the lumps. And the longer I whipped them, the more sticky and starchy they got. They were okay, but not delicious.
The second time around, I made sure to completely bake them until they were soft and I began the whipping process within about 10 minutes of taking them out of the oven. This worked so much better!
I also riced them before mashing, which is a great way to prevent lumps. I used a ricer that looks like this:
The Twice Baked Potatoes that I served to my guests were perfect. I simply made Mashed Potatoes from the Baked Potatoes, then put the whipped potatoes back in the skins. I used my Super Shooter cookie press to make them pretty, using the decorator tip, but I think it would be much easier to use a pasty bag. A pastry bag would be easier to fill.
When serving the Twice Baked Potatoes, I offered a variety of toppings, including sour cream, butter, chopped chives, and crisp bacon. Our guests liked them.
Read on for recipe and nutrition…
- 4 medium baking potatoes
- ¾ cup milk
- 4 tablespoons butter
- ¼ teaspoon ground pepper
- ½ teaspoon sea salt
- Heat the oven to 350F degrees.
- Wash the potatoes.
- Poke each potato a couple times to let the steam escape.
- Put the potatoes in the oven and bake for about 1-1/4 hours.
- Remove potatoes from the oven when the insides are squishy and the skins are crispy.
- Let sit 5-10 minutes before cutting in half.
- Cut in half lengthwise and carefully scoop the meat of the potato out of the skins.
- Set the skins aside to refill later.
- Rice the potato meat into a medium bowl.
- Add the butter to the potatoes and mix to melt it.
- Add the milk, a little at a time, as you whip the potatoes with an electric mixer.
- Whip until light and fluffy.
- Spoon most of the whipped potatoes back into the skins, mounding a bit higher than the skins.
- Using a pastry skin with a decorator tip, squeeze a top layer of potatoes onto the filled skins, making nice ridges.
- Return the potatoes to the oven and bake for about 20 minutes until the tops/ridges of the mashed potatoes begin to crisp and brown.
- Serve immediately.