Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, twice baked potatoes #2. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Twice Baked Potatoes #2 is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Twice Baked Potatoes #2 is something which I’ve loved my whole life.
Twice Baked Potatoes are basically a way to eat mashed potatoes in a cute little potato boat. The first bake is roasting the potatoes so they are nice and tender and the outside is crispy. When cool enough to handle, cut a thin slice off the top of each potato and discard.
To begin with this particular recipe, we must prepare a few components. You can cook twice baked potatoes #2 using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Twice Baked Potatoes #2:
- Take 6 Idaho potatoes
- Make ready 1/2 C heavy cream
- Prepare 1/2 C shredded aged New York cheddar
- Take 2 T dill butter (see my recipes)
- Prepare 1 T sour cream
- Get 1/4 t fresh thyme; minced
- Prepare 1/4 t lemon peel seasoning
- Take 1/4 t caraway seeds
- Take 1/4 t garlic powder
- Make ready 1/4 t onion powder
- Get 1 large pinch kosher salt and black pepper
- Prepare olive oil; as needed
At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin That's the recipe you see here: comforting, satisfying and pretty much ideal But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for. Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. The great thing about twice baked potatoes is, precise measurements really aren't necessary. Basically, what you do is you bake some potatoes, scrape out the insides, then add a bunch of yummy stuff and mix it together.
Instructions to make Twice Baked Potatoes #2:
- Pierce each potato several times with a small paring knife. Toss in olive oil. Season with dried spices and thyme. Wrap in foil. Bake at 375°F for approximately 1 hour or until potatoes are easily pierced with a paring knife.
- When potatoes cool, scoop out pulp into a small mixing bowl. Add dill butter, cream, cheddar, salt, and black pepper. Whip until smooth with a mixer or smash with a potato smasher.
- Stuff each potato skin with mashed potato mixture. Bake at 375°F for approximately 10-15 minutes or until mashed potato mixture is thoroughly heated.
- Variations; Herbes de provence, Italian seasoning, dried ranch seasoning, parsely, basil, cilantro, scallions, chives, cayenne, caramelized shallots, habanero, bacon, sour cream, chili powder, like, grapefruit, horseradish, salsa, corn, cotija, parmesean, romano, gruyere, paprika, smoked paprika, applewood seasoning, celery seed, vinegar reduction, rosemary, poppy seeds, diced avocado, roasted cherry tomatoes,
Then you fill the scraped-out potato shells with the new potato mixture, top with cheese, and bake again, just to warm it up. Whether you're looking for something to add to your holiday spread, your game day buffet, or a special side to jazz up a weeknight dinner, these Twice Baked Potatoes are perfect! Everyone will love the cheese and bacon stuffed filling and the buttery, crisp potato skin. These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! A wonderful side dish with steaks, roasts, seafood, pork and meatloaf.
So that is going to wrap this up with this special food twice baked potatoes #2 recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
