DaMod's Twice Baked Potato

Now for the Twice Baked potato.. Good with basically anything..

Ingredients:

Idaho Potatoes
Sour Cream
Butter
Garlic Powder
Cheddar Cheese
Bacon Bits

Tools:
An Electric Mixer
Oven
Microwave
Knife
Spoon

Process:

Preheat your oven to 350. Using a fork poke a couple holes in the top of them. Wrap all the potatoes you will be using (whatever amount that may be) in tin foil and place them directly on the oven rack. (you can rub them down with olive oil before wrapping them in tin foil)

Baking potatoes seem to take forever so I would start these before I started preparing the main course and the other sides.. The Potatoes will be done roughly when you can slide a fork into them easily.

Once the potatoes are baked remove them from the tinfoil. Make two cuts in the top lengthwise with () shape creating an opening.. remove the top and place in a separate mixing container. With a spoon gently remove the contents leaving a small layer around the walls of the potato and place the contents in the mixing bowl. Put your empty potatoes to the side as we will need them.

Once you have all but hollowed out all of your potatoes add a glob of butter, sour cream, shredded (or grated) cheddar cheese, bacon bits and a sprinkle of garlic powder to your bowl of potato innards.

Mix the potato innards with the electric mixer adding sour cream until you have a nice creamy consistency.

Stuff the empty potatoes generously with the mashed mixture and top with shredded cheddar cheese.

Microwave on high for around 3 minutes or until cheese is nice and melted.

Serve and enjoy!!!

Your Finished Product Should look something like this...

good post. i have a little something to add.
salty potato skins.
you know what im talking about, the same salt some resteraunts use on their baked potatoes.

delicious either way, but after adding salt to the skins the first time, i do it everytime

reply to post by DaMod


what do you do with the " excess mix " ??

after adding all the additional ingredients - the mix will be greater thsan the volume of the empty skins

not knoking your idea - i do somthing similar - but only remove a core from the baked potatoo and stuff it with a filler [ red onion , bacon , salad pepper , shallots , seaoning ]

that way - i only ditch a small amount of potato

reply to post by DaMod


Only two things would I add...
1. Use your fork to poke holes BEFORE you wrap in tinfoil. Nothing worst than biting down on some tinfoil when you're eating.
2. Instead of microwaving for 3 minutes, just pop them back into the still warm oven. I just hate the thought of using a microwave to cook.

Depending on how big your potatoes are, figure on baking them for at least 30-45 minutes before they are done.

Bon appetit!

reply to post by ignorant_ape


Well to be honest I don't really end up with excess mix.. I stuff them full and plus a pile on top of the already stuffed potato.. I mean you know as well as I do you can be generous with these things.

Double Post

reply to post by survivalstation


Yeah whoops that was an oversight on my part.. I actually poke the holes first and I know what you mean with the tin foil.

The only reason I use a microwave is because by the time they are done baking and done being made it's usually time to serve so I just nuke them for expedience sake..

You can obviously put them back in the oven.. Won't hurt a thing but it will take a bit longer.

reply to post by Venomilk


not tried salt - i attempt to limit my sdium - but i have experimented with deep fried potato skins -

the technique - make paked potatoes + other stuff for supper

eat everything but the skin

put skin in fridge

next day - make lunch using potato skin as base [ like a taco / pita bread ]

deep fry the skin - and then stuff it with a mixed filler prepared while fryer is heating ip

PS - the filler contains zero potato - just a mix of " anything compatible i have "

Originally posted by Venomilk
good post. i have a little something to add.
salty potato skins.
you know what im talking about, the same salt some resteraunts use on their baked potatoes.

delicious either way, but after adding salt to the skins the first time, i do it everytime

Kosher salt works great for this. Just wet the skin of the potato with water or oil (olive oil works great) then coat with the kosher salt to you amount of preference, wrap with foil and bake.

reply to post by DaMod


Ok now I'm hungry and want to get up and get some Jack so I can make this entire meal for dinner now lol


I LOVE potatoes!