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Do you know the best way to cook twice baked potatoes?
You start by baking a potato.
I guessed that from the recipe labeled twice baked.
Then you scrape out the inside potato.
I thought you're going to eat the potato.
When you gut the potato, you stuff a bunch of other things along with the potato innards.
Like what?
Blue cheese, cooked ground beef, sour cream, bacon bits, spices, green onions, butter,
milk and whatever else you'd like. After you re-stuff the potatoes, you bake it a second
time.
I heard you bake it with a layer of cheese on top.
Cheese, butter or something else to keep it from drying out.
It sounds like you're making a baked potato with all the potato bar toppings already mixed
in.
In a way, it is. But because the potato mix is baked with these flavorings, it is much
tastier.
How long do you have to cook it?
You bake the potatoes in the skins the first time for an hour to an hour and a half.
That's called baking them naked.
Only the potatoes, hopefully not the cook. Be careful with the potatoes when you take
them out of the oven.
That's the origin of the game hot potato.
You cut it in half and scoop out the innards, but don't damage the skin. Then mash the potato
guts with the flavors you want to add.
So it is more like baked mashed potatoes in the shell. And you put the mix in the potato
skins.
Add your topping of butter or cheese so it doesn't dry out, and bake it for 15 minutes.
Or put them in the fridge and cook within 72 hours.
I've heard you could freeze them.
Now I've told you how to make them yourself. You can freeze it, but don't freeze it if
it has green onions.
Why green onions?
They become nasty after they freeze, and it ruins the whole potato.
And that's assuming you don't turn it into chunyo in the freezer, that freeze dried potato
stuff the Inca lived off of.