Why would you eat a plain baked potato when you could have a TWICE baked potato !?
This was a favorite childhood side dish. The potatoes are first baked and then removed from their skin. The potato is mixed with milk and seasoning as when making regular mashed potatoes, but then stuffed back into the skins and baked once more. The result is a creamy, tasty, little bundle of potato with a light crust on top.
As a child I enjoyed helping my mother in the kitchen and this was a fun recipe to help with. Here is my older sister, Liz, helping to make them in the 80's.
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| Having fun ? |
Before putting in the oven, my mother always scored the top of the potato with a fork before sprinkling with a bit of paprika. I still do that today and we did the same when making them on Saturday night during our cooking weekend.
Ingredients:
4 large baking potatoes
4 tbsp butter
1 cup milk
1/4 cup chopped dried onion
1/2 cup grated parmesan
salt and pepper
paprika
Wash the potatoes, puncture the skin several times with a fork and bake at 350 degrees for 1 hour. Let cool.
Cut the potatoes in half lengthwise and scoop the flesh into a medium bowl. Place the skins to the side.
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| Scooping |
Add the butter, milk, onions, cheese, salt and pepper and beat until smooth.
Stuff the potato mixture back into the skins and place on a cookie sheet.
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| My Aunt Martha and Mom Carolyn on potato duty |
Run a fork across the top of the potato length-wise and sprinkle lightly with paprika.
Bake at 350 degrees for 20 minutes.
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