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Subject: REQ: Twice-baked potato recipe
Newsgroups: rec.food.cooking

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From: marshallm[at]mollplastic.com (Michael Marshall)
Date: Fri, 18 Apr 1997 16:22:23 GMT
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If anyone has a good Twice-baked potato recipe, please post or e-mail.

I have the general idea about how to make them, but the balance of
ingredients eludes me.

Thanks!

Michael
wolfnbunny at earthlink.net

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From: WillWork4food <work4food[at]waonline.com>
Date: Sat, 19 Apr 1997 12:19:32 -0700
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Just use your immagingation...the basic principal is to bake it, scoop
out the potato, dress it, and then put it back in and warm it.  Use any
combination of ingredients that you like...cheese, sour cream, vegies,
meat (cooked) or anything. Season it to your liking... If you pipe it
into the shell with a tube and a stare tip, you will get an attractive
presentation for the second time around.

Will...

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From: lea[at]sirius.com (Lea)
Date: Wed, 23 Apr 1997 21:19:48 GMT
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Bake potatoes as in previous recipe (in oven till tender , unwrapped),
and cut in half lengthwise.  Remove pulp while hot by holding with pot
holder and using spoon.

 Place pulp in bowl and  for each potatoe add 1 TBs. Butter , I Tbs
sour cream,  a good handful of grated sharp cheddar, (or any cheese
you like), and if needed to make thinner a little cream. The
consistancy should be like mashed potatoes.

 Sqeese the juice of half a lemon into mixture.  (the lemon and cheese
is a nice flavor).

 Mound mixture back into potato skins and sprinkle tops with paprika
and if you like, a little parmesan.  Run under broiler until tops
brown.

 Yummmmmm.....

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From: Liam <saiga[at]concentric.net>
Date: Thu, 24 Apr 1997 13:14:34 -0700
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Just read a passage in a novel where they were eating twice baked sweet
potatoes. Now I like sweet potatoes, but cant imagine them with most of
the items that are used with regular potatoes. Any experience with this?

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From: lea[at]sirius.com (Lea)
Date: Thu, 24 Apr 1997 21:00:10 GMT
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No, but here is an idea.  You might want to cook one sweet potato,
even boil it until mashable, and bake regular potatoes.  Then mash in
some sweet potatoes WITH the regular potaoes,

 You could add a little orange zest, orange jouice or pineapple juice,
some butter, and maybe a bit of sour cream.( Dash of mace, humm, bit
of honey.)..OR... How about some chopped fresh chives.  That would go.
You could also substitue some Yogurt rather than sour cream, if you
think that wouldn't go with the sweet potatoes. This begins to sound
sort of Indian...

 I think this might work better than trying to stuff sweet potatoes
due to the shape and their thin skinnededness!

 This is off the top of me head , but let me know if it works!  Sounds
like it could be really yummy!

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From: Karin Weber <webk[at]iquest.net>
Date: Fri, 25 Apr 1997 07:51:48 -0500
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Liam wrote:
> Just read a passage in a novel where they were eating twice baked sweet
> potatoes. Now I like sweet potatoes, but cant imagine them with most of
> the items that are used with regular potatoes. Any experience with this?

Instead of cheese and chives, maybe they would be good with brown sugar,
chopped pecans and a little butter mixed in?  I'm not a very good cook 
though :-), so I'll try it myself before attempting to serve it.

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Newsgroups: rec.food.cooking
Subject: Re: Twice-baked potato recipe
============================

From: Kate <kate[at]wwa.com>
Date: 18 Apr 1997 21:52:52 GMT
--------
For really decadent twice bakes I place the idaho spuds in the oven after
piercing with a fork.  Bake at 375 F for 1 to 1 1/2 hours till tender. 
Slice 4/5 through lengthwise and scoup out pulp with a spoon and place into
bowl.  Mix with room temperature butter, grated vermont sharp chedder
cheese, sour cream and crumbled cooked bacon and chopped scallions and mash
well.  Adjust seasoning. Place tin foil large enough to encase potatoes
under the skins.  Spoon mixture back into skin.  Place freshly grated
parmesan cheese on top.  Wrap foil around potato and bake for 5 to 10
minutes leaving the top open for the last few minutes so cheese crust
browns slightly.

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From: Ramone[at]worldnet.att.net (Ramone)
Date: Sat, 19 Apr 1997 10:18:09 GMT
--------
Kate wrote:
>For really decadent twice bakes I place the idaho spuds in the oven after
>piercing with a fork. 

That's close to my recipe also, except that I brush the spuds with
vegetable oil before baking.  The secret to twice-baked potatoes is to
bake them unwrapped because that toughens the skin, and the oil helps
crisp them.  If a potato is wrapped before baking, the skin is too
tender to stand on its own and falls apart when the pulp is removed,
then there's nothing to spoon the pulp back in to.  Also, I have never
successfully made a twice-baked potato in a microwave, because
microwaving does not toughen the skin like heat-baking.

============================

From: lea[at]sirius.com (Lea)
Date: Sun, 20 Apr 1997 20:43:30 GMT
--------
 Bake potatoes as in previous recipe (in oven till tender ,
unwrapped), and cut in half lengthwise.  Remove pulp while hot by
holding with pot holder and using spoon.

 Place pulp in bowl and  for each potatoe add 1 TBs. Butter , I Tbs
sour cream,  a good handful of grated sharp cheddar, (or any cheese
you like), and if needed to make thinner a little cream. The
consistancy should be like mashed potatoes.

 Sqeese the juice of half a lemon into mixture.  (the lemon and cheese
is a nice flavor).

 Mound mixture back into potato skins and sprinkle tops with paprika
and if you like, a little parmesan.  Run under broiler until tops
brown.

 Yummmmmm.....


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