Saturday, April 28, 2012

Carolyn’s Twice Baked Potato

Twice baked potatoes are so easy and versatile. You can make them high or low fat, they can be filled to the brim with ingredients or just lightly seasoned. Carolyn’s potato is a basic version that can become as gussied up as you like or left simply perfect.

Twice Baked Potato 


1 baking potato
1 T butter
1/8 cup milk (approximate)
1 clove garlic pressed
1 t chives, minced
Dash of paprika


First bake: scrub thoroughly and bake the potato in a 350 oven until soft. Do not wrap in foil as this makes the skin too soft for twice baking.

Allow to cool a bit to make handling easier

Cut the potato in half lengthwise. Scoop out the insides leaving the shell intact. ]

Place the insides in a small bowl, thoroughly whip together with the butter, garlic, and enough milk to make it fluffy but whipped - not flogged to an over-liquidy death. This can be done with a fork, a by hand potato masher, or a mixer as is your choice.

Place the insides back inside the shells and put a dash of paprika on each half.

Return to the 350 oven to bake the second bake - until the potato is hot throughout and lightly browned.

Optional add-ins:

More butter
Plain Yogurt in place of butter
Your favorite chicken or veggie stock in place of butter or milk
bits of cooked chopped broccoli
bits of cooked chopped asparagus
Cheese – mix it in to the potato insides and sprinkle some on top before it is baked the second time.
White sauce or chicken gravy can be added both within and on the top
Black Beans
Bits of chopped tomato
Bacon bits
bits of cooked chicken
Cooked barbecue
Your favorite spices, veggies, or meats

First Bake Option:

You can nuke the potato for the first bake (some people do not like the taste of a nuked potato, others don't mind, so do what you like) - rinse, prick, and place between waxed paper  and nuke until softened. Cool a bit and then proceed with the mashing of ingredients.

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