On Mon, 06 Oct 2003 10:53:46 -0500, Gar <> wrote:

>On Sun, 05 Oct 2003 12:42:04 GMT, 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. This thread was timely for me. I made some twice baked spuds
>last weekend and they were to die for. But I load them up with so
>much stuff thery are pretty much a meal on their own. I've been to
>fancy weddings and social affairs that served a very light and puffy
>spud which seems like a more appropriate side dish for a nice steak.
>When I read eggs, I thought angel food cake, which is like the texture
>I expierienced. I'm hoping the ones I've had weren't make with
>instant potatoes. I'll give the eggs a try.

Who knows? I'm basing my egg opinions on the poofiness of various
dishes that include eggs or mayo for broiled/baked results. Forget
what Alton Brown has said on the subject. I have potatos, new eggs,
and (at last) electricity now, so an experiment might be in order.