The humble beginnings of a twice-baked potato
February 18, 2008 | By Rebecca Thorman | 7 Comments
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- Rebecca Thorman leads PR and Community at the start-up company Alice.com. On this blog, she hosts career & life conversations, and design & style picks just about daily. Learn More >
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why twice baked?
i think boiled then baked would be more common. but hey, whatever does it for you.
Comment by t h rive — February 18, 2008 #
You’ve never heard of twice-baked potatoes?! They’re so good! And my version is pretty healthy too since I put a lot of broccoli into my recipe.
Comment by Rebecca Thorman — February 18, 2008 #
okay. i’m googling it right now.
ah yes, potato skins, they’re also known as?
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6491
maybe its a Canadian thing, the different name…
Comment by t h rive — February 18, 2008 #
Nono, potato skins and twice-baked potatoes are completely different. Potato skins, you get rid of the inside. Twice-baked, you mix the inside with yummy stuff.
Here’s my Twice-Baked Recipe:
1. Wash potatoes and rub the outer skins with olive oil, and stick with a fork a few times.
2. Bake in a 400 degree preheated oven for about an hour or so.
3. Let cool briefly, and cut in half, scooping out the insides.
4. Mix the insides with a little butter, light sour cream, fat free skim milk, cheese of your choice (I use mozzarella since it has the least fat), sliced green onions, pepper, garlic or garlic powder, and half-cooked chopped broccoli. Mix and mash together.
5. Spoon the insides back into the skins. In this recipe, the insides will overflow each half. That’s good. Top with more cheese.
6. Put back into the oven at 350 or 375 for about 15-25 minutes. Just watch the cheese on top. Enjoy!
Comment by Rebecca Thorman — February 18, 2008 #
nice. that’s a keeper. i’m not a big fan of baked potatoes themselves, so this’ll be a good addition to our custom cookbook folder.
i’m a big fan of cooking curries. allsortsa curries.
Comment by t h rive — February 18, 2008 #
My mom makes these, quite wonderful. Her version varies slightly, in that she doesn’t cut it in half. Instead, she cuts a ellipse of skin out of the potato, kind of like taking a lid off the potato as it lies on its side. Then scoops out the inside materials and mixes much as Rebecca recommends, except using real (not lite) ingredients.
Results in a potato that still is shaped like the normal baked potato, except it is spewing goodness out of the top. Enjoy!
Comment by johannes — February 19, 2008 #