Monday, January 7, 2013

Twice Baked Potatoes

This is one of my all time favorite recipes of my mom's. Her twice baked potatoes are seriously unbeatable. The inside is SO creamy and the gooey cheese on top makes this dish divine. You simply must make this!

Twice Baked Potatoes
Source: – Jenna’s mom’s recipe

4 russet potatoes
1 stick of margarine
¾ cup sour cream
¼ milk – or more, as needed for texture
6 finely chopped button mushrooms
garlic powder
Cheddar cheese, sliced

(Additional toppings you can fold into the mixture: cooked, chopped bacon, green onions, etc)

Bake clean, washed potatoes at 300 degrees until fork tender, about an hour.  Be sure to put a slit in the top of the potato so that the steam can escape. Cook them directly on the baking rack, not on a cookie sheet.

Remove from oven, and while still hot, cut an oval from end to end out of the top of the potato, removing the skin but leaving the meat - you are just taking a thin slice off the top. Scoop out the meat of the potato and put into a bowl while leaving the potato "shell" in tact.

Add margarine to hot potato meat. Use a hand mixer to incorporate the margarine into the potatoes. Add a splash of milk – just enough to bring it almost to a mashed potato consistency. Next, add sour cream, salt, pepper and garlic to taste. Mix well. Fold in chopped mushrooms. Taste for seasoning.

Stuff back into the potato skins.  If you are making these the day before, stop here, cover and refrigerate.

Put them back in the oven at 350 to heat through, about 20 minutes. Top with sliced cheddar cheese and put back in the oven until cheese just starts to melt, about 5 minutes.
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