Tuesday, November 26, 2013

Holiday Recipe ~ Twice Baked Potatoes

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I have to laugh...this recipe is not so much holiday related as it is weather related. Twice Baked Potatoes is something that I do not make unless it's cold and dreary.  Funny enough, that ends up happening around November and December.   I usually turn this into a two day cooking project.  One night to cook all the potatoes, and the next day to prepare and cook them again.  It works out well when I'm just doing a mass baking of potatoes to use later during the week.

4 baking potatoes
olive oil
1/2 teaspoon coarse salt
1/2 teaspoon garlic salt
2 tablespoon butter (room temp)
1/2 cup shredded cheese of choice
1 teaspoon dried parsley

Directions part 1:

Preheat oven to 350.  Scrub potatoes as clean as possible with sponge or vegetable brush.  Take a fork and poke several holes all over potato.  Pat potatoes dry then rub with a light coating of olive oil and sprinkle with salt.  I throw mine in a gallon freezer bag with the olive oil and salt and move them around until they are coated.  Place potatoes on cookie sheet and bake for 1 hour, or until done.  Remove from oven and let cool.  I let mine cool over night.

Directions Part 2:

Preheat oven to 350.  Cut potatoes in half lengthwise.  Using a tablespoon, carefully scoop out center of potatoes and place centers into a mixing bowl.  Leave a little bit of potato in tact along the skin so it holds its form.  Add garlic salt, butter, parsley, cheese and pepper to taste to mixing bowl.  Use fork to mix, or even better, an electric hand mixer on medium speed.  Spoon mixture into potato skins.  You should have enough to fill up each skin, plus a little extra in each one.  Bake for 30-35 minutes.  To get a toasted top, flip oven over to HI Broil and broil for 1-3 minutes.  I kept peeking in after every minute to see if they were toasted enough.  Let cool slightly before serving.  Garnish with some sour cream, chives, salsa, or even more cheese!