My sister made twice baked potatoes once and were really good. Years
later I gave it a try and can remember that I wasn't impressed with
mine.

I thought I'd try it again so went looking at a few variations to see
what might make it worth the extra effort as apposed to just baked
potatoes.

I noticed that some use egg or egg whites. I'm curious as to why. Also
some recipes used sour cream, milk, cream, or yogurt. Most used cheddar
cheese.

This is the basic recipe:

TWICE BAKED POTATOES
Printed from COOKS.COM
3 lg. baking potatoes
1/2 c. sour cream
1/2 c. bacon bits
2 tbsp. butter
1 c. grated Cheddar cheese
1/4 c. milk
Preheat oven to 350 degrees. Bake potatoes for 1 hour. Cut lengthways in
half. Scoop out potato and put in mixing bowl. Mix potatoes with sour
cream, milk and butter. Spoon back into skin in a 13 x 9 inch pan. Top
with cheese and bacon bits and bake for 15 minutes at 350 degrees.
Serves 6

Any suggestions on how to make slightly golden (probably cheese mixed
with potatoes instead), yummy, twice baked potatoes would be
appreciated..... I'm thinking sauted garlic in the butter too.

Sincerely, Helen

Helen C. wrote:
My sister made twice baked potatoes once and were really good. Years
later I gave it a try and can remember that I wasn't impressed with
mine.

I thought I'd try it again so went looking at a few variations to see
what might make it worth the extra effort as apposed to just baked
potatoes.

I noticed that some use egg or egg whites. I'm curious as to why. Also
some recipes used sour cream, milk, cream, or yogurt. Most used
cheddar cheese.

This is the basic recipe:

TWICE BAKED POTATOES
Printed from COOKS.COM
3 lg. baking potatoes
(snippage)
Any suggestions on how to make slightly golden (probably cheese mixed
with potatoes instead), yummy, twice baked potatoes would be
appreciated..... I'm thinking sauted garlic in the butter too.

Sincerely, Helen

Twice baked potatoes are simply baked potatoes with the insides removed,
made into mashed or whipped potatoes, then the insides are added back to the
outside and baked again.

There's really no secret to it. And it doesn't require sour cream, bacon
bits or cheese. Those are things people add to the top of baked potatoes,
but to make twice baked, all you do is what I stated above. Then add
toppings to your hearts content.

Now to make really nice golden twice baked, of course you're going to add
milk or cream and butter to the potato 'meat' when mashing. Spoon this
mixture back into the potato shells and bake until golden

Jill

On Sat, 4 Oct 2003 15:47:05 -0500, "jmcquown"
wrote:

Helen C. wrote:

This is the basic recipe:

TWICE BAKED POTATOES
Printed from COOKS.COM
3 lg. baking potatoes
(snippage)
Any suggestions on how to make slightly golden (probably cheese mixed
with potatoes instead), yummy, twice baked potatoes would be
appreciated..... I'm thinking sauted garlic in the butter too.

Sincerely, Helen

Twice baked potatoes are simply baked potatoes with the insides removed,
made into mashed or whipped potatoes, then the insides are added back to the
outside and baked again.

There's really no secret to it. And it doesn't require sour cream, bacon
bits or cheese. Those are things people add to the top of baked potatoes,
but to make twice baked, all you do is what I stated above. Then add
toppings to your hearts content.

Now to make really nice golden twice baked, of course you're going to add
milk or cream and butter to the potato 'meat' when mashing. Spoon this
mixture back into the potato shells and bake until golden

I think the secret to remember is that the insides are
really mashed potatoes and the trick with mashed is to keep
it on the dry side (or else you end up with potato glue).

In article , "jmcquown"
writes:

Helen C. wrote:
My sister made twice baked potatoes once and were really good. Years
later I gave it a try and can remember that I wasn't impressed with
mine.

I thought I'd try it again so went looking at a few variations to see
what might make it worth the extra effort as apposed to just baked
potatoes.

I noticed that some use egg or egg whites. I'm curious as to why. Also
some recipes used sour cream, milk, cream, or yogurt. Most used
cheddar cheese.

This is the basic recipe:

TWICE BAKED POTATOES
Printed from COOKS.COM
3 lg. baking potatoes
(snippage)
Any suggestions on how to make slightly golden (probably cheese mixed
with potatoes instead), yummy, twice baked potatoes would be
appreciated..... I'm thinking sauted garlic in the butter too.

Sincerely, Helen

Twice baked potatoes are simply baked potatoes with the insides removed,
made into mashed or whipped potatoes, then the insides are added back to the
outside and baked again.

There's really no secret to it. And it doesn't require sour cream, bacon
bits or cheese. Those are things people add to the top of baked potatoes,
but to make twice baked, all you do is what I stated above. Then add
toppings to your hearts content.

Now to make really nice golden twice baked, of course you're going to add
milk or cream and butter to the potato 'meat' when mashing. Spoon this
mixture back into the potato shells and bake until golden

With whole eggs whipped in they're called Queen Anne Potatoes, usually piped
onto a cookie sheet and baked until golden, but often piped into potato skins
too.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

(Helen C.) wrote in news:20648-3F7F1D62-94@storefull-
2334.public.lawson.webtv.net:

My sister made twice baked potatoes once and were really good. Years
later I gave it a try and can remember that I wasn't impressed with
mine.

I thought I'd try it again so went looking at a few variations to see
what might make it worth the extra effort as apposed to just baked
potatoes.

I noticed that some use egg or egg whites. I'm curious as to why. Also
some recipes used sour cream, milk, cream, or yogurt. Most used cheddar
cheese.

This is the basic recipe:

TWICE BAKED POTATOES
Printed from COOKS.COM
3 lg. baking potatoes
1/2 c. sour cream
1/2 c. bacon bits
2 tbsp. butter
1 c. grated Cheddar cheese
1/4 c. milk
Preheat oven to 350 degrees. Bake potatoes for 1 hour. Cut lengthways in
half. Scoop out potato and put in mixing bowl. Mix potatoes with sour
cream, milk and butter. Spoon back into skin in a 13 x 9 inch pan. Top
with cheese and bacon bits and bake for 15 minutes at 350 degrees.
Serves 6

Any suggestions on how to make slightly golden (probably cheese mixed
with potatoes instead), yummy, twice baked potatoes would be
appreciated..... I'm thinking sauted garlic in the butter too.

Sincerely, Helen



I make my 2 baked from red potatoes not white baking potatoes. First I wash
and clean the spuds well, picking only small to medium sized spuds, also
about 3 more spuds than you think you need. These are ok as leftovers, no
worry. Then I rub the spuds lightly in oil. I bake the spuds in a preheated
400F oven for an hour or so, I test the doneness by listening when I
quickly grab the hot spud I listen for russeling noises and want a crispy
skin. Don't burn your hands, a quick fondle wearing oven mitts does the
trick. When cooked I remove them from the oven and wearing oven mits cut
them in half (end to end), scoop out the flesh using a teaspoon and only
partially mash the spuds (using a little butter, a little cream salt and
fresh ground black pepper) . I add various items (some or all of) gratted
cheese, minced green pepper, minced cooked mushrooms, chives, crumbled real
bacon, roasted garlic and maybe sour cream. Stir/fold up well and heap the
filling back in the skins. Top with a little more gratted cheese and return
to the oven to brown up the cheese. My 2 baked potatoes aren't a smoothed
or a whipped style, more of a smashed style, but people seem to like them.

"jmcquown" wrote in message
There's really no secret to it. And it doesn't require sour cream, bacon
bits or cheese. Those are things people add to the top of baked potatoes,
but to make twice baked, all you do is what I stated above. Then add
toppings to your hearts content.


Of course they are not required, but some of us like those things added in.
Cream cheese is nice in them. Adds a subtle flavor as well as smooth
texture.
Ed

"sf" wrote in message
...

I think the secret to remember is that the insides are
really mashed potatoes and the trick with mashed is to keep
it on the dry side (or else you end up with potato glue).

The potato starch becomes gluey when it doesn't have enough liquid or fat to
bind to and absorb, not because it has too little. The secret with mashed
potatoes is to keep all of the ingredients piping hot when mashing so that
the starch will adequately absorb it, creating a smooth, but not sticky,
texture. If it seems to be a bit gluey, add some more hot milk/butter.
Baking it afterwards is needed to brown the top and crisp the skin, if the
mashing/whipping was done when it was steaming hot. Otherwise, the long
baking time is needed to get everything back up to temp for the same effect
to occur in the oven. I would also suggest seasoning and oiling the skins
well for baking.

Helen C. wrote:

I noticed that some use egg or egg whites. I'm curious as to why. Also
some recipes used sour cream, milk, cream, or yogurt. Most used
cheddar cheese.

Eggs or egg whites would produce a little oomph and puff to the final
product. Also, the reason to make 'twice-baked' is to encorporate the
kind of seasonings/flavorings/enrichments one would add to mashed
potatoes. What you're doing is essentially making a tasty mashed
potato mixture and cooking it in its own serving container.

Sheldon wrote:

With whole eggs whipped in they're called Queen Anne Potatoes, usually
piped onto a cookie sheet and baked until golden, but often piped into
potato skins too.
//////////

I didn't have much luck finding Queen Anne Potatoes but did find this
recipe and hoped it was same or similar to what you mentioned.

This would be something new and different for me to try so will use this
as a basic recipe and pipe into the potato skins. If it comes out good,
I'd like to try it on a cookie sheet too.

Duchesse Potatoes

2 lb. unpeeled potatoes
1/2 pint whole milk
1-2 egg yolks
OR
1 whole egg and 1 egg yolk
1/4 - 1/2 stick butter
Serves 4
Scrub potatoes well and put in a saucepan of cold water. Add a good
pinch of salt and bring to a boil and cover. When the potatoes are about
1/2 cooked (about 15 minutes), strain off 2/3 of the water, replace lid
and reduce heat so potatoes gently steam until fully cooked.
Drain and peel immediately by simply pulling off the skins. Mash while
hot

While potatoes are being peeled, bring milk to a simmer. Beat eggs into
hot mashed potatoes and add enough hot milk to mix to a light
consistency, suitable for piping. Beat in butter and season with salt
and pepper.

Notes and Tips:
If potatoes are not peeled and mashed while hot and if hot milk is not
added immediately, the Duchesse Potato will be lumpy and gluey.
If you only have eggs whites, this recipe will still work well.
=A92003 FabulousFoods.com

In my wanderings I read where it is better Not to store potatoes next to
onions or visa versa because it speeds the aging process of one or both.
I have never heard of this.... do you have an opinion.

Thanks for the help.
Sincerely, Helen
I'm going to improvise with the piping tool... that should be
interesting but fun!

lid (Hahabogus) wrote:
snip
Then I rub the spuds lightly in oil. I bake the spuds in a preheated
400F oven for an hour or so, I test the doneness by listening when I
quickly grab the hot spud I listen for russeling noises and want a
crispy skin.
snip
/////////

Thanks for reminding me, I've been wrapping them in foil and cooking
them on the gas grill throughout the summer. I do want these to have a
firmer outer shell.

Also, all your stuffing suggestions sound great and is much appreciated.
Variety is nice cause cook a lot more potatoes during the cooler months.
Never tried the mushrooms or the roasted garlic in potatoes before.

Thanks again.
Sincerely, Helen

(Frogleg) wrote:

Eggs or egg whites would produce a little oomph and puff to the final
product. Also, the reason to make 'twice-baked' is to encorporate the
kind of seasonings/flavorings/enrichments one would add to mashed
potatoes. What you're doing is essentially making a tasty mashed potato
mixture and cooking it in its own serving container.

Thanks, thats what I'm looking for... oomph, puff and tasty. I'm serving
these with a nice steak next weekend so am also going for new,
different, and interesting presentation.

Thanks to you and everyone else for your help and suggestions.

Very Sincerely, Helen

(Helen C.) wrote in news:19167-3F8061E2-222@storefull-
2336.public.lawson.webtv.net:

I've been wrapping them in foil and cooking
them on the gas grill throughout the summer.

Have you been slicing them *almost* thru and alternating say a slice of
onion then a slice of green pepper and/or garlic between the fanned out
wedges/coins?. Topped with a little butter or margarine and wrapped in foil
well these are good on the grill.

Yours is theory, mine is practical experience.

Butter is fine, but don't add too much milk or cream or I
guarentee you'll end up with potato glue. Add a lot and
you'll have potato soup.
`````````````````````````

On Sun, 05 Oct 2003 06:15:46 GMT, "J Quick"
wrote:


"sf" wrote in message
...

I think the secret to remember is that the insides are
really mashed potatoes and the trick with mashed is to keep
it on the dry side (or else you end up with potato glue).

The potato starch becomes gluey when it doesn't have enough liquid or fat to
bind to and absorb, not because it has too little. The secret with mashed
potatoes is to keep all of the ingredients piping hot when mashing so that
the starch will adequately absorb it, creating a smooth, but not sticky,
texture. If it seems to be a bit gluey, add some more hot milk/butter.
Baking it afterwards is needed to brown the top and crisp the skin, if the
mashing/whipping was done when it was steaming hot. Otherwise, the long
baking time is needed to get everything back up to temp for the same effect
to occur in the oven. I would also suggest seasoning and oiling the skins
well for baking.

On Sun, 05 Oct 2003 12:42:04 GMT, Frogleg
wrote:

Helen C. wrote:

I noticed that some use egg or egg whites. I'm curious as to why. Also
some recipes used sour cream, milk, cream, or yogurt. Most used
cheddar cheese.

Eggs or egg whites would produce a little oomph and puff to the final
product.

They also poof up with no egg.

On Sun, 05 Oct 2003 02:06:44 GMT, Hahabogus
wrote:

Then I rub the spuds lightly in oil. I bake the spuds in a preheated
400F oven for an hour or so, I test the doneness by listening when I
quickly grab the hot spud I listen for russeling noises and want a crispy
skin.

Does the salt fall off as they cook?? When you bake them...
is it on the rack or in a pan?