Tuesday, November 18, 2008

Twice Baked Potatoes

Today's Recipe is not my favorite to make. But it is one of the family favorites and I get whining every time I leave this off the menu. It's just that it takes so long to do & I don't have patience to wait for them to cool and inevitably burn my fingers & hands when preparing. But here is the recipe and it is so good.

Twice Baked Potatoes
1- large baker for each person, washed and dried
olive oil
coarse sea salt
1 tbsp of butter per potato
1 tbsp of sour cream per potato
salt & pepper to taste
1 tbsp of real shredded Parmesan cheese, per potato
Heat oven to 400 degrees. Rub each potato with olive oil and rub in the salt. Wrap tightly with aluminum foil. Bake for 1+ hour or until pierces easily with a fork. (DO NOT MICROWAVE THE POTATOES, they will not taste the same) Remove from oven and unwrap. Let cool enough to handle. When cooled enough, carefully remove the top portion of skin from the potato and carefully scoop out most of the pulp and place a large bowl. Add the butter and sour cream needed for each potato and salt & pepper if needed, then mash together. Carefully pipe the mixture back into each potato and sprinkle the shredded Parmesan cheese on top. Place in a casserole dish & place back into the oven and heat long enough to melt the cheese. Serve immediately


Angela McRae said...

This may be a dumb question, but how do you pipe the potato mixture? With a pastry bag and star tip, maybe? Or would a ziploc bag with the end snipped off do the trick? (Thank you.)

Teresa of Southern Touch Catering said...

I use the ziplock, only because the potatoes are sometimes still lumpy and you have to widen the hole often. BUT sometimes to save time I will just spoon in back in.