Twice Baked Potatoes

Twice Baked Potatoes aren't all that tough really. If you can bake a potato and make mashers, then you can do this. The recipe below is pretty rough. I never really measure much when I make my mashed potatoes, so I'm simply listing what I normally throw in.



Twice Baked Potatoes

STEP 1: Bake potatoes
Scrub potatoes. Rub vegetable oil on them and sprinkle with salt. Place directly on the rack in a preheated 350 degree oven. Bake for 1 hour.

STEP 2: Split and cool potatoes
Cut each potato in half, lengthwise and allow to cool for 30 minutes or until cool enough to handle. (If you have asbestos fingers like my grandmother did, then perhaps you don't need to wait the whole 30 minutes.)

STEP 3: Scoop potatoes
Using a regular spoon, carve out the insides of the potatoes, leaving only a little bit and the skin. Put the innards into a large bowl or the bowl of your standing mixer. (That's how I make my mashers.)

STEP 4: Make mashed potatoes!
I simply put the potatoes in my stand mixer, then run the paddle mixer on it for a bit to start breaking them down. Then I add garlic salt, pepper, sour cream, butter, and milk. (Butter first so it melts in the hot potatoes.) I like to add chives too if I have them. Run the mixer until mashers are the desired smoothness.

STEP 5: Fill and coat
Spoon the mashers back into the potatoes, allowing for a generous, rounded mound at the top. (Invariably, there will be more mashed potatoes than will fit, so don't be stingy.) Smooth the tops with a spoon, then roll the exposed mashed potatoes in Italian bread crumbs. Sprinkle with shredded cheddar cheese. (You could mix some cheese into the mashers if you wanted.)

STEP 6: Bake!
Place on a cookie sheet and bake in a preheated 375 degree oven for 20-25 minutes.

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Yeah, it takes awhile. You practically have to start them after you get out of bed so you can eat them for dinner, but they are SO worth it.