wilkes

I BAKE ME POT TILL DONE, LET COOL A FEW MIN, CUT IN HALF SCOOP OUT MIDDLE OF POTS IN A BOWL ADD ANY KIND OF CHEESE A LITTLE BUTTER, A LITTLE MILK , BACON BITS AND LITTLE RANCH DRESSING, MIX WITH A FORK FILL POTS WITH THIS FILLING TOP WITH CHEESE PUT BACK IN OVEN TILL CHEESE MELTS AT 325, THEY R AWESOME.

this is the one i use.
it's easy to do, and everybody likes it

Twice baked potatoes


4 large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)
1/4 to 1/2 cup milk
1/4 cup butter or margarine, softened
1/4 teaspoon salt
Dash of pepper
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives
crumbled bacon (optional)

1. Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
2. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork. ( or bake in microwave for 10 minutes per potatoe)
3. When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
4. Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
5. Increase oven temperature to 400°F. Bake about 20 minutes or until hot.



HOW TO SCOOP OUT A POTATO FROM ITS Sh***
Scoop out potatoes from shells using a soup spoon. Carefully scoop out the inside of each potato half, leaving about a 1/4-inch shell.

Bake potatoes until done. I like the taste better when baked in a conventional oven. Slice each one in half and scoop out all the insides without breaking the skin. Mix scooped out potato with shredded cheese. I like Sargentos 4 cheese blends. Then add a chunk of real butter and some real bacon bits. If it's too stiff you can add a little bit of milk to make the filling creamy. Then spoon back into the half shells and bake until light golden brown.

Bake 3 medium size potatoes in the microwave for aprox. 13 minutes. Let cool so that you can handle with your hands. Slice in half lengthwise. Scoup out as much meat as possible without breaking the skin. Mix the potatoe with 1 cup of Rocotta, 1 cup of Mozzorella, and 1 cup of Parmasan cheese. Add Kosher salt and fresh cracked pepper to taste, making sure that all ingrediants are mixed well. The potato will break down as you mix it, thus no mashing is needed. Fill the skins that were sliced in half evenly with the mixture and sprinkle with Paparika. Bake at 400-450 degrees for 35-45 minutes or untile the tops of the potatoes are crusty and browned.

Serve will butter and sour cream

These can be frozen for up to a couple of months after prepared and baked at a later date.

Also if you wish to try and make the potatoes healthy, just substitute fat free dairy products where applicipable.

Serves 6.

saran wrap potatoes, microwave til done, slice into, scoop out potatoes, try not to tear skin, mash potatoe and LOTS of butter, salt , pepper, spoon back into skin, butter on top , bake til light brown, add toppings if you like.

Does anyone know a good recipe for double baked potatoes. I had one not long ago and loved it.
If you do, please let me know.

:D