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).