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