Twice Baked Potatoes

Here is a basic recipe for baked, stuffed potatoes. If I called them that you would likely picture overloaded potatoes full of cheese, bacon, maybe spinach and a gooey sauce, and you are welcome to add anything you like to these, but you might enjoy the restrained simplicity of this version.

 

First you are going the bake the potatoes, and then you are going to scoop out the insides, make them into mashed potatoes, and stuff them back into the skins and bake them for a second time. A light topping of bacon bits and cheddar cheese is an option.

 

SERVES 4

 

Ingredients:

4 Russet baking potatoes

 

2 tablespoons butter, or more to taste

4 tablespoons milk, or more to taste

Salt and freshly ground black pepper

 

Paprika

 

Optional topping:

2 slices of bacon, cooked and crumbled

4 tablespoons of grated cheddar cheese

 

. . . . . . . .

 

Instructions:

▪Preheat the oven to 400° F.

 

▪ Scrub the potatoes under cool running water to remove any dirt clinging to the skin. Dry them with a paper towel.

 

▪ Pierce the potatoes a couple of times with a fork. This allows steam to escape during cooking; without these vents it is possible that the potato will explode in the oven.

 

▪ Set the potatoes directly on the rack in the center of the oven and bake until they are cooked through. This will take about 45 minutes for small to medium potatoes and closer to an hour for large ones. You can test them by seeing if a fork or sharp knife point slips into them easily. When they are done, remove them from the oven and let them cool for about 10 minutes so you will be able to handle them without getting burned. Lower the oven temperature to 350° F.

 

▪ Cut each potato in half lengthwise. Carefully scoop out the insides, being careful not to break the skins and leaving a little bit of potato lining the skin to help it hold together. Put the scooped out insides into a bowl.

 

▪ Use a fork or a potato masher to break up the potatoes. Mix in the milk and butter, using a fork for the mixing, and be careful not to over mix or you will get paste instead of fluffy potatoes. You are welcome to use more butter if you prefer a richer flavor, and then if you want a thinner consistency add more milk, a tablespoon at a time. Gently mix in the salt and pepper.

 

▪ Scoop the mashed potato mixture back into the skins and place them on a baking sheet. If you want to add bacon and chedder cheese, sprinkle them over the tops. Sprinkle the tops with paprika. Bake for 15 to 20 minutes to heat them thoroughly and the tops are a little brown and crispy.