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.

The nutrition facts are at Calorie Count.

Twice Baked Potato 

Ingredients:

1 baking potato

1 T butter

1/8 cup milk (approximate)

1 clove garlic pressed

1 t chives, minced

Dash of paprika

Directions:

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

peas

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

Pepper

Thyme

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.