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Subject: Q: Double Baked Mashed Potatoes


From: eddiemac77[at] (Eddiemac77)
Date: 24 Jan 1998 14:43:17 GMT
Can anyone advise me on how to make double baked mashed potatoes?


From: vhester[at] (Victoria Hester)
Date: Sat, 24 Jan 1998 10:12:26 -0700
I assume you are asking about 'twice baked potatoes.  If so, I just
happened to have been looking for that myself.  What I found was,
basically, you bake a potatoe, cut the top off (some people cut them in
half), spoon the insides out.  To this you can add just about anything
you like.  Cheese, green onions, cream, butter, salt and pepper, ham,
bacon and so on.  Spoon the mixture back into the potato skin and place
back in the oven for fifteen to twenty minutes.  I believe the most used
temp. was 350°.  I believe I will have this for supper tonight.  Guess
I better get some meat out of the freezer to go along with it. <g>


From: Elizabeth &amp; Keith Falkner <falkners[at]>
Date: Sat, 24 Jan 1998 14:25:14 -0500
I found this.  Hope it helps.

Subject: Double-Baked Potatoes
Date: 5 Jan 1995 05:22:33 -0700
Organization: Duke University EE Dept.; Durham, NC
Message-ID: <3egoa9$>

In response to the request for double baked potatoes (not sure if this
is the type you mean, but it's good anyway)

4 large potatoes or equivalent small ones
1 (8 ounce) package of cream cheese 
some frozen chives (this sounds vague- buy the frozen ones in a little 
plastic container, not the dried, and when you add them put in enough
to make it look like there are chives in there.  A spoonful?)
1/2-1 larger sized container of sour cream

Peel, cube, and boil the potatoes till soft.  Put the cream cheese in the
bottom of a mixing boil and add the drained potatoes on top.  The potatoes
have to be hot and go right on the cheese or else it won't melt enough to mix
it in easily.  Mix in about 1/2 the sour cream container and add more until
the potatoes are not too dry, like the consistency of creamed potatoes.  Add
chives until the potatoes look chived (since they don't do much, it really
doesn't matter).  Mix well, and spoon into oven safe bowl.  Press down to get
out air pockets and smooth the top.  Bake at about 350-400 until the top
begins to brown (about 15 min. I think)

This is one of those really fattening recipes that just isn't the same without
the real stuff- no fat free anything, but it does come out OK that way.


From: waring[at] (Sam Waring)
Subject: Double Baked Potatoes
Date: Thu, 5 Jan 1995 23:02:30 +0000

Title: Twice Baked Potatoes

    Yield: 6 servings

    6 md Baking potatoes
  1/2 c  Milk or cream
    3 T  Butter
         Salt &amp; pepper; to taste

Scrub potatoes.  Bake in 400 oven until done (45 to 60 minutes).

Cut a slice from top of each potato, and scoop out insides.  Mash. Whip
in cream or milk, butter, season with salt and pepper.  Refill potato
shells.  Chill, then freeze on cookie sheet.  seal the potatoes in
plastic freezer bags.  To serve, either thaw and heat in microwave, or
thaw in moderate oven (350) for 30 mins, then brown the last few minutes
at 400 degrees.

 From the Farm Journal Freezing &amp; Canning Cookbook


From: harvey[at] (Harvey Bennett)
Date: Sat, 24 Jan 1998 16:23:26 -0600
I see you already have some suggestions on double baked potatoes. 
However, leftover mashed potatoes are so useful, I sometimes make a double
recipe just to make sure I have some left over.

My mashed potatoes are:

4 medium potatoes, peeled and cubed.
Boil until just tender.  Drain.

2 TBSP butter or margarine
Start mashing the potatoes, butter, and pepper.  Add milk until the
potatoes are the desired thickness.  I like mine really thick.  (a spoon
will stand up in them)

OK, now you have the basic cold potatoes.
The them add your favorites of the following:
Cheedar cheese
Garlic (sauted first)
Put in individual serving dishes and bake about 20 minutes at 350F.  Top
with more cheese for appearance (besides I like cheese)


From: maryf <maryf[at]>
Date: Sat, 24 Jan 1998 18:43:40 -0500
Colleen's Rebaked Potatoes (my SIL's recipe)

4 large baking potatoes
1 stick of butter
1 small onion chopped
2 -3 cloves garlic crushed
2 tablespoons of paprika
1/2 cup or more of sour cream

Bake the potatoes at 450o or 500o until done.  Let cool.  Sauté onions
in 2 tablespoons of the butter until translucent, add garlic and sauté 1
to 2 minutes.  Remove from heat.  When potatoes are cool, cut off,
lengthwise, the top 1/4 of each potato and reserve.  Keeping potato
skins in one piece, scoop out the potato with a spoon.  Reserve the
potato shells. 

Mix scooped out potato, onion and garlic mixture, paprika, sour cream
and remaining butter together.  You can either mash the mixture by hand
or whip it.  Add more sour cream as needed (the amount depends on the
texture you want).  Spoon filling back into potatoes and replace top. 
Bake at 350o for 1/2 hour.

NOTES:  This is a great recipe to play with.  I  add grated Parmesan
cheese and parsley, but no paprika.  You can be very creative with the
ingredients.  Chives are also good.

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