Baked: Twiced Baked Potatoes
Subject: Twiced Baked Potatoes
Newsgroups: rec.food.cooking
From: Jill McQuown
Date: Thu, 22 Jun 2006 17:34:49 -0500
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Got two nice big baking potatoes. When I bake potatoes I always rub them with butter and sprinkle them with salt first. They are in the oven doing their thing for an hour at 425F as I speak.
When I take them out, I'm going to 'twice bake' them. I'll scoop out the insides and use a hand mixer to add a little milk and 2-3 Tbs. cream cheese. Add to that a sprinkling of Penzey's granulated onion, garlic and a couple of shakes of dried dill weed. A little pepper. Some steamed spinach :) Then I'll spoon it back into the crispy baked potato shells. On top I'll sprinkle some cooked crumbled bacon and some herbed Feta. Pop them back into the 425F oven for another 10 minutes until the tops are olden brown. One for dinner tonight, one for lunch tomorrow. Yum!
From: itsjoannotjoann (itsjoannotjoann at webtv.net)
Date: 22 Jun 2006 15:43:47 -0700
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Jill wrote:
> Got two nice big baking potatoes. Pop them back
> into the 425F oven for another 10 minutes until the tops are golden brown.
> One for dinner tonight, one for lunch tomorrow. Yum!
Let me give you my address for work and you can drop them by here. You don't need to be eating baked potatoes 2 days in a row.
:-)
From: Jill McQuown
Date: Thu, 22 Jun 2006 17:52:01 -0500
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itsjoannotjoann wrote:
> Let me give you my address for work and you can drop them by here.
> You don't need to be eating baked potatoes 2 days in a row.
Yeah, that would be a shame, eh? (laughing) Actually, when I go to the grocery store tomorrow I'll have even more cheese to choose from and might even stuff an eggplant or several zucchini! :)
From: myrl_jeffcoat at yahoo.com
Date: 22 Jun 2006 18:04:33 -0700
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I love Twice Baked Potatoes. And, they are great, especially if I am going to have a lot of people over for a barbeque. I can make them all up the night before, and put them on a cookie sheet. . .bringing them out of the refrigerator, for the second baking, the day of the event.
My favorite recipe is to bake once, half them, scoop out the potato, mash it, with a little milk, butter, and sour cream. I also grate two kinds of cheese (cheddar and monterey jack), and stir in, with sliced green onions. Add salt and pepper. . .Once in awhile I'll add a little Caraway and Fennel too. I also like your added bacon idea.
I stuff the potato boat peels, and sprinkle a few sliced olives on the top. They are then ready for the second baking.
Occassionally, I will boil one Yam, while the potatoes are baking the first time. I will mix in this Yam after peeling, with the rest of the Irish potato mixture. It gives it a beautiful color.
This is of course, the "low calorie" version;-)
From: sf (see_reply_address at nospam.com)
Date: Thu, 22 Jun 2006 22:19:11 -0700
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myrl_jeffcoat wrote:
> Occassionally, I will boil one Yam, while the potatoes are baking the
> first time. I will mix in this Yam after peeling, with the rest of the
> Irish potato mixture. It gives it a beautiful color.
Interesting idea, I need to try that sometime.
From: "-L." (gentleboa at peacemail.com)
Date: 23 Jun 2006 00:24:48 -0700
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Jill wrote:
> Got two nice big baking potatoes. When I bake potatoes I always rub them
> with butter and sprinkle them with salt first. They are in the oven doing
> their thing for an hour at 425F as I speak.
>
> When I take them out, I'm going to 'twice bake' them. I'll scoop out the
> insides and use a hand mixer to add a little milk and 2-3 Tbs. cream cheese.
> Add to that a sprinkling of Penzey's granulated onion, garlic and a couple
> of shakes of dried dill weed. A little pepper. Some steamed spinach :)
> Then I'll spoon it back into the crispy baked potato shells. On top I'll
> sprinkle some cooked crumbled bacon and some herbed Feta. Pop them back
> into the 425F oven for another 10 minutes until the tops are golden brown.
> One for dinner tonight, one for lunch tomorrow. Yum!
Thanks for mentioning this! I will make some tomorrow - yum!
From: Rich (joshew at hawaii.rr.com)
Date: Fri, 23 Jun 2006 08:02:14 GMT
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Jill McQuown wrote:
> Got two nice big baking potatoes. When I bake potatoes I always rub them
> with butter and sprinkle them with salt first. They are in the oven doing
> their thing for an hour at 425F as I speak.
When I bake potatoes, I always preheat them in the microwave before putting them in the oven. That's 4 minutes for one potato, plus 30 seconds for each additional potato you are preparing. This cuts the oven time down to only twenty minutes, and I can't tell any difference in the finished product.
From: Goomba38 (Goomba38 at comcast.net)
Date: Fri, 23 Jun 2006 04:32:12 -0400
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Rich wrote:
> When I bake potatoes, I always preheat them in the microwave before putting
> them in the oven. That's 4 minutes for one potato, plus 30 seconds for each
> additional potato you are preparing. This cuts the oven time down to only
> twenty minutes, and I can't tell any difference in the finished product.
I did that for the first time too recently. I wanted baked potatoes and had the very large ones, but short on time. I think I did about 4 of them in the microwave for 20 min then finished them off in a very hot oven for another 20 or so. The skin was crispy, just the way I like.
When I was a kid and we were all waiting as my folks would be plating up and laying out the serving dishes of the meal, my mother would let us scoop our potato skins out and eat the hot, dry skins slathered with butter, salt and pepper before even making us say grace. It was decadent! We always enjoyed the skins as a treat, and it helped stave off our hunger a few minutes longer. We were eating "baked potato skins" long before they became a trendy appetizer, lol.
From: Jill McQuown
Date: Fri, 23 Jun 2006 03:47:28 -0500
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Goomba38 wrote:
> I did that for the first time too recently. I wanted baked potatoes and
> had the very large ones, but short on time. I think I did about 4 of
> them in the microwave for 20 min then finished them off in a very hot
> oven for another 20 or so. The skin was crispy, just the way I like.
>
> When I was a kid and we were all waiting as my folks would be plating
> up and laying out the serving dishes of the meal, my mother would let us
> scoop our potato skins out and eat the hot, dry skins slathered with
> butter, salt and pepper before even making us say grace. It was
> decadent! We always enjoyed the skins as a treat, and it helped stave
> off our hunger a few minutes longer. We were eating "baked potato
> skins" long before they became a trendy appetizer, lol.
That reminds me, I had some out to lunch with the bosses back in the 1980's. Cubed beef in red wine with onions and garlic and I don't know what else served in a crispy broiled potato shell. I managed to reproduce it. That was a long time ago :)