Twice baked potatoes when is the last time you had twice baked potatoes.
Classic chicken parmesan recipe. Wash the potatoes and pierce them with a fork. Twice baked potatoes are basically a way to eat mashed potatoes in a cute little potato boat. Slice about a 1 strip of the skin off the top of each potato. Microwave or bake in oven at 400 for 1hr the potatoes until done.
Over medium low heat melt the butter in a large saucepan. Rub each potato with 1 teaspoon of oil and prick the top with a fork. Allow to cool a bit. Make potatoes through step 3.
Mash the potatoes together with sour cream buttermilk cheese butter. One with a cheddar cheese and bacon the other with a blue cheese and chives. Combine onion mushrooms red pepper garlic powder pepper chives and salt. To the potato flesh add sour cream milk butter salt pepper 12 cup cheese and 12 the green onions.
Here are two variations on a classic recipe. Carefully scoop out the pulp placing in a large bowl and leaving potato shells intact. Bake for another 15 minutes. Slice open the baked potatoes and keeping the skins intact scoop the insides into a medium bowl.
Using a spoon gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. These are such a good side dish to a holiday meal or sunday. Preheat the oven to 400 degrees f. Wrap tightly and refrigerate up to 24 hours or freeze up to 1 month.
Poke holes all over them with a fork. Cook slowly stirring occasionally until the onions are soft. Now broil the potatoes for about 5 10 minutes. Bake refrigerated potatoes 30 minutes frozen potatoes about 40 minutes.
Fill the potato shells with the mashed potato mixture and add the remaining cheese bacon scallions on top. The first bake is roasting the potatoes so they are nice and tender and the outside is crispy. Place the potatoes on a rimmed baking sheet and bake for 1 hour. Place the potatoes directly on the top rack and place a baking sheet or a piece of foil on the.
Bake as directed in step 4. Transfer potatoes to a cutting board and cut in half. Top each with remaining cheese green onions and bacon. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim.
Spoon the mixture into the potato skins.