Hey, I’m back.
I planned potato week for last week when I had absolutely nothing going on… Murphy’s Law kicked in and I was called to duty and sent to to the boonies (western NY) to setup a classroom and fix some laptops for some healthcare seminar. Needless to say, the hotel had no kitchen so therefor I did not get to finish off the week of potatoes.
Fear not! Potato week continues today with my second favorite way to eat a potato, twice baked.
I did the first bake at 400ºF for about 45 minutes). Once that was over I turned these things into a canoe by shoveling out the insides. I think I left too much potato inside but I was afraid that I would take too much out and they would collapse into themselves during the second bake.
I mashed the potatoes with some shredded cheese, milk, butter, salt and pepper. Now would be a good time to add some extra goodies… crumbled bacon, scallions, etc.
I re-stuffed the potatoes with the mashed mixture and baked them again at 375ºF for about 20 minutes.
These things take forever to cook, but what potato doesn’t? It’s really just a ton of waiting, maybe 10 minutes of actual work… unfortunately waiting is the hard part.
More potatoes are coming, check back in.
Twice baked potatoes with bacon, cheddar cheese, and milk. These potatoes are the cornerstone in my family’s thanksgiving feast… much better than the standard mashed potato.