United States
Twice-Baked Potatoes I
Twice-Baked Potatoes I, prepared with medium russet potatoes, Vegetable oil to rub on potato skins, butter.
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United States
Twice-Baked Potatoes I, prepared with medium russet potatoes, Vegetable oil to rub on potato skins, butter.
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Measuring cups and spoons · Kitchen knife · Cutting board · Oven · Oven gloves · Baking tray · Fork · Potato masher · Spoon
11 clear steps
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 minutes.
Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell.
Mash potato pulp with a fork until smooth.
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.
Spoon (or pipe) the mixture into the empty potato shells.
If desired, top the potatoes with bell pepper, onions, and/or bacon.
Increase oven setting to broil.
Place the filled potato shells under a preheated broiler until the tops are lightly golden and the filling is hot throughout. Watch closely to prevent burning. Serve hot.
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