TWICE BAKED POTATOES TWICE BAKED POTATOES1) Take as many potatoes as you want to bake, wash well, and prick the
skins with a fork in several places. Bake until done. Temperature does
not matter - just use whatever setting it is on. Check after 30 minutes,
turn or rotate in the oven as needed. (HINT: bake them while you are
baking a casserole or breads on the bottom oven shelf and save re-heating your kitchen!)
2) Put potatoes on a wire rack to cool. Once they are able to be
handled without scorching your fingers, slice the potatoes in half lengthwise.
Scoop out the innards with a spoon and dump them into a large bowl. Set
hollowed shells aside on a cookie sheet. Take innards and mash them with
a small quantity of butter and milk. Keep adding small amounts until
potatoes are a nice mashed consistency. Don't overmash or they will
become like glue! (for this reason, I don't use a mixer!!) If you would like
to season them, add salt and pepper, and, if you REALLY want to season them,
add sauteed minced garlic or onion!)
3) Spoon potatoes back into shell. If you are up for it, use a pastry
bag and squeeze them in (more decorative, but they taste the same the
un-fancy way!) Top with shredded cheese (our favorites are pepper jack and sharp
cheddar). Place back on the cookie sheet and put in the freezer to
"flash freeze" until firm (about an hour). Once hard, remove, wrap each shell
separately and place in a freezer bag or container.
4) To serve: Bake at 400 degrees for 10 minutes or until heated through
and cheese is bubbly. OR microwave about 2 minutes (depends on how many
you heat at once.)
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