Twice-Baked Potatoes I
Preheat oven to 400°F (200°C). Rub potato skins with vegetable oil to ensure crispness. Bake potatoes for 1 hour until done. Carefully remove potatoes from oven and cool for 10…
- Prep
- 27 min
- Cook
- 1 hr 3 min
- Total
- 1 hr 30 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat oven to 400°F (200°C).
Procedure
Rub potato skins with vegetable oil to ensure crispness.
Procedure
Bake potatoes for 1 hour until done.
Procedure
Carefully remove potatoes from oven and cool for 10 minutes.
Procedure
Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell.
Procedure
Mash potato pulp with a fork until smooth.
Procedure
Add remaining ingredients until well combined. It is better if the mixture is a bit stiff, rather than entirely wet. Adjust the amount of milk accordingly.
Procedure
Spoon (or pipe) the mixture into the empty potato shells.
Procedure
If desired, top the potatoes with bell pepper, onions, and/or bacon.
Procedure
Increase oven setting to broil.
Procedure
Broil potatoes 10 or 15 minutes until spotty brown and crisp.
Photo: MarkTraceur · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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