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Why egg in Twice Baked Potatoes?
(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.
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