Twice Baked Potatoes

Just can’t seem to get potatoes off my mind. I think I could come up with a different potato recipe for each day of the year.

It seems that potatoes get along very well with any kind of meat and fish as well as other vegetables. They don’t do too badly on their own either.

While deciding what dish to prepare for my last potato post it became clear that it had to be something simple, tasty and appealing to the eye. The twice baked potato fits all the requirements mentioned above which made the choice very easy.

This recipe is basic but the possibilities are multiplied by individual tastes and creative ideas.

You can basically add almost any flavour that you please to this recipe, fresh or dried herbs, caramelized onions or different varieties of cheese make it a new taste experience every time you make them.
The addition of cooked ham or bacon makes for an interesting variation.

Twice baked potatoes can be made hours ahead, refrigerated then popped into the oven just before serving. Family and guests alike have always appreciated the royal treatment when one of these creations met their plate.

Twice Baked Potatoes

4 medium size baking potatoes
1 beaten egg (optional)
1/3 cup warm milk (approximately)
salt and pepper to taste
favourite cheese, shredded (optional)
finely chopped fresh herbs like parsley, rosemary etc. (optional)
dry bread crumbs (season if desired)

1. Wash and dry then rub each potato with vegetable oil. Wrap in foil and bake until tender (approximately 1 hour)
2. While still hot cut a thin slice off the top.
3. Scoop out the potato into a bowl being careful not to break through the skin leaving 1/4 inch of potato all around.
4. Mash or rice potato scooped out potato and season with salt, pepper and herbs of using. Start beating with electric beater while gradually adding warm milk then add beaten egg if using.
5. Beat until everything is well mixed and the potatoes are light and fluffy, potatoes should be thick not runny.
6. Use a spoon or pastry bag to fill the potato skins with the mixture.
7. Place potatoes in a pan and sprinkle with dry bread crumbs.
8. Bake in a 375 degree oven until golden and crisp, approximately 20 minutes.
   
9. Serve hot.

Notes, Tips and Suggestions

• If using potatoes with fresh unblemished skin the entire potato is edible. If the skin is tough it will serve as a little bowl, in this case eat only the inside mixture.
• Make sure to only use warm milk, cold milk will turn the potatoes into glue.
• If using cheese, it can be mixed right into the potato mixture or fill potato skins half full, place some cheese in the center then cover with more potato mixture. This will give you a soft cheesy center after baking.
• If egg is omitted increase quantity of milk to about 1/2 cup. Liquid amount may vary depending on the size and dryness of the potatoes, add the milk gradually until right consistency is obtained.
  

Some Piercing News

You can cut down on the initial baking time of the potato by using stainless steel skewers.
After washing and drying potatoes, pierce the potatoes lengthwise onto the skewers, as many as will fit. Then rub them with the oil, wrap in foil and bake as usual. The skewer gets hot and begins cooking the potato from the inside.