How to Prepare Delicious Double baked potatoes

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The first bake is roasting the potatoes so they are nice and tender and the outside is crispy. Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. 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. You can have Double baked potatoes using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Double baked potatoes

1. It's 2 of large potatoes.
2. Prepare 2 tsp of vegetable oil.
3. Prepare 3 tbsp of butter.
4. It's 1 tbsp of minced green onion.
5. It's to taste of salt and freshly ground black pepper.
6. Prepare 1 pinch of cayenne pepper, or to taste.
7. Prepare 1/2 cup of shredded white Cheddar cheese.
8. You need 1/2 cup of heavy cream.
9. Prepare 1 of egg yolk.
10. You need 1 tbsp of butter, melted.

When cool enough to handle, cut a thin slice off the top of each potato and discard. 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. Then you fill the scraped-out potato shells with the new potato mixture, top with cheese, and bake again, just to warm it up.

Double baked potatoes instructions

1. Preheat oven to 200 degrees C. Line a baking sheet with aluminum foil..
2. Rub potatoes with vegetable oil and place on the prepared baking sheet.
3. Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes..
4. Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl..
5. Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste..
6. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika..
7. Bake stuffed potatoes until cheese is molten, 20 to 30 minutes..

Twice baked potatoes are one of the best things to make and then freeze to have later on! You will want to freeze them on a baking sheet individually, then move them into an air-tight container or wrap them in tinfoil and keep them frozen until you are ready to eat them. Pierce skin with a fork once or twice. Using a handheld masher, mash the potato pulp until smooth. I love Baked Potatoes topped with all the toppings, sour cream, bacon and cheese… so naturally I love these stuffed baked potatoes too!