twice baked potatoes
Twice bakes are always popular. The main thing with this recipe is to make sure to mix the potatoes thoroughly with the other ingredients, so that it does not turn out too lumpy. They can be garnished as desired with a wide variety of toppings, or left plain.
This batch was garnished with salt, pepper, parsley, and shredded cheese.
The quantities and length of cook listed on the ingredient list are rough estimates just like the size of potatoes in a sack. Feel free to adjust all ingredients to taste.
6 medium Russet potatoes
1/4 C butter
1/2 C - 1 C sour cream
salt
pepper
1. Preheat the oven to 375 degree.
2. Rinse the potatoes off. Inspect the potatoes and scrape or cut off any eyes. Slit the potatoes on one side with a knife lengthwise to allow steam to escape. That slit will be where the potatoes are cut in two after baking. Place them on a cookie sheet.
3. Bake the potatoes for between 1 and 2 hours. Don't wrap them in foil because you want the skin crisp. How long the potatoes take to cook depends on the size of the potatoes and the oven. Check for the doneness of the potatoes by squeezing them. A baked potato will indent softly when squeezed by fingers. You can cook at a higher temp to get them done faster.
4. While the potatoes are cooking prepare any desired garnish ingredients. Cut the butter into pats and put the pieces in a large mixing bowl.
5. Remove the potatoes from the oven. Process them immediately, don't let them sit and cool. Cut the potatoes in half length wise along the steam slit while protecting the hand with a kitchen towel.
6. Scoop the flesh out of the potatoes with a spoon and place it in a bowl. Scoop the potatoes to within a quarter inch of the skin. If the potatoes are scooped too thin they will be prone to ripping, so don't go about it like you're digging for gold but leave that quarter inch of space. Reserve the potato skins. Smash the potatoes into the butter.
7. Add the sour cream, salt, & pepper to the scooped potato in the bowl. Mash all the ingredients together thoroughly. Check taste to be sure the flavor is as desired while seasoning. Don't use an electric mixer, it'll give the potatoes a gnarly "whipped" texture.
8. Line a baking sheet with foil and reheat the oven to 375 if necessary.
9. Using a spoon, scoop all of the potato mix into the reserved potato skin halves. Place them on the foil lined baking sheet.
10. Garnish the potatoes as desired.
11. Bake in the oven for approximately 30 minutes or until you see the tops of the potatoes just starting to brown.
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