It looks like the only labor intensive part of my Crhristmas dinner of city ham
will be my twice-baked potatos (wife doesn't like any other kind, nor mac and
cheese). Can I make them a day or two in advance and just heat them up or will I
lose flavor? Thanks.

In article >,
wrote:

> It looks like the only labor intensive part of my Crhristmas dinner of city
> ham
> will be my twice-baked potatos (wife doesn't like any other kind, nor mac and
> cheese). Can I make them a day or two in advance and just heat them up or
> will I
> lose flavor? Thanks.

Ahead of time is fine though I probably would only do them one day in
advance because I'm weird about stuff like that. I will often make up a
bunch and then freeze them on a baking sheet. When frozen I wrap them
and put them in ziplock bags for storage. Nice for a busy weeknight
side dish.

marcella

On Mon, 22 Dec 2008 16:52:59 -0800, Marcella Peek
> wrote:

>In article >,
> wrote:
>
>> It looks like the only labor intensive part of my Crhristmas dinner of city
>> ham
>> will be my twice-baked potatos (wife doesn't like any other kind, nor mac and
>> cheese). Can I make them a day or two in advance and just heat them up or
>> will I
>> lose flavor? Thanks.
>
>Ahead of time is fine though I probably would only do them one day in
>advance because I'm weird about stuff like that. I will often make up a
>bunch and then freeze them on a baking sheet. When frozen I wrap them
>and put them in ziplock bags for storage. Nice for a busy weeknight
>side dish.

Good idea! It's do-able, but I've never even considered doing it.
Wish I still had a stand alone freezer. That may change in a few
months.
>
>marcella

WB marcella! I haven't seen you post much lately.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
wrote:

> It looks like the only labor intensive part of my Crhristmas dinner of city
> ham
> will be my twice-baked potatos (wife doesn't like any other kind, nor mac and
> cheese). Can I make them a day or two in advance and just heat them up or
> will I
> lose flavor? Thanks.

In my experience, two days ahead will be fine. I'll go four. FWIW, I
like to brown them under a broiler after they're heated.

leo

On Mon, 22 Dec 2008 16:55:57 -0800, Leonard Blaisdell
> wrote:

>In article >,
> wrote:
>
>> It looks like the only labor intensive part of my Crhristmas dinner of city
>> ham
>> will be my twice-baked potatos (wife doesn't like any other kind, nor mac and
>> cheese). Can I make them a day or two in advance and just heat them up or
>> will I
>> lose flavor? Thanks.
>
>In my experience, two days ahead will be fine. I'll go four. FWIW, I
>like to brown them under a broiler after they're heated.
>
>leo

Thanks. I brown them too before I serve them. I guess I just have to nuke them
first then brown them if I make them the night before.

In article
>,
Leonard Blaisdell > wrote:

> In my experience, two days ahead will be fine. I'll go four. FWIW, I
> like to brown them under a broiler after they're heated.
>
> leo

How do you make yours, Leo? I did it once and they seemed gluey.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
"I have fixed my roof, I have mended my fences;
now let the winter winds blow."

On Mon, 22 Dec 2008 22:43:03 -0600, Melba's Jammin'
> wrote:

>In article
>,
> Leonard Blaisdell > wrote:
>
>> In my experience, two days ahead will be fine. I'll go four. FWIW, I
>> like to brown them under a broiler after they're heated.
>>
>> leo
>
>How do you make yours, Leo? I did it once and they seemed gluey.

Make the filling just like you'd make mashed potatoes. Add grated
cheese to the mashed potato, stuff the mixture back into the shell and
top with more cheese.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
Melba's Jammin' > wrote:

> How do you make yours, Leo? I did it once and they seemed gluey.

Bake a large russet potato for 70 minutes at 400F
Let it cool for about fifteen minutes so that you can handle it.
Cut it in half as equal as you can lengthwise
I scoop out the insides with a spoon leaving anywhere from 3/16" to the
bare inside of the baked skin. But that's just me. You can be more
cautious if you want.
While scooping the insides out, put them in a mixing bowl that will fit
them plus a little extra. For more potatoes, use a larger mixing bowl.
Then use the edge of the spoon to hack the insides up in the bowl until
sort of medium chopped, salt and taste. Adjust if necessary.
Then add anything you want to the potatoes. I generally add sour cream,
butter, parsley and some sort of cheese. Chop the mixture a bit with the
spoon again.
Add just a dash or two of milk and using that same spoon, stir with
gusto for a few seconds. You ought to have a sorta lumpy, sorta creamy
mixture.
Add the mixture back into the potato skins. The more stuff you added to
the potato mixture, the more the hump inside the potato skins at the end.
If I'm cooking them immediately, I put them under the broiler until
golden brown on the topside. If I'm cooking them in one to four days, I
put the stuffed potatoes in storage bags and refrigerate. I've never
frozen them but don't know why I shouldn't.
With refrigerated twice baked potatoes, I heat them for twenty minutes
or so at 250 degrees F then broil them until golden on the top.


leo

"Leonard Blaisdell" > wrote in message
...
> In article >,
> Melba's Jammin' > wrote:
>
>> How do you make yours, Leo? I did it once and they seemed gluey.
>
> Bake a large russet potato for 70 minutes at 400F
> Let it cool for about fifteen minutes so that you can handle it.
> Cut it in half as equal as you can lengthwise
> I scoop out the insides with a spoon leaving anywhere from 3/16" to the
> bare inside of the baked skin. But that's just me. You can be more
> cautious if you want.
> While scooping the insides out, put them in a mixing bowl that will fit
> them plus a little extra. For more potatoes, use a larger mixing bowl.
> Then use the edge of the spoon to hack the insides up in the bowl until
> sort of medium chopped, salt and taste. Adjust if necessary.
> Then add anything you want to the potatoes. I generally add sour cream,
> butter, parsley and some sort of cheese. Chop the mixture a bit with the
> spoon again.
> Add just a dash or two of milk and using that same spoon, stir with
> gusto for a few seconds. You ought to have a sorta lumpy, sorta creamy
> mixture.
> Add the mixture back into the potato skins. The more stuff you added to
> the potato mixture, the more the hump inside the potato skins at the end.
> If I'm cooking them immediately, I put them under the broiler until
> golden brown on the topside. If I'm cooking them in one to four days, I
> put the stuffed potatoes in storage bags and refrigerate. I've never
> frozen them but don't know why I shouldn't.
> With refrigerated twice baked potatoes, I heat them for twenty minutes
> or so at 250 degrees F then broil them until golden on the top.
>
>
> leo



Ah, I don't slice mine in half. I might try that next time. I just cut a
long slice across the top, open up the potato and scoop out the insides with
a spoon leaving the entire shell intact. Proceed from there

Jill

jmcquown wrote:
> "Leonard Blaisdell" > wrote in message
> ...
>> In article >,
>> Melba's Jammin' > wrote:
>>
>>> How do you make yours, Leo? I did it once and they seemed gluey.
>>
>> Bake a large russet potato for 70 minutes at 400F
>> Let it cool for about fifteen minutes so that you can handle it.
>> Cut it in half as equal as you can lengthwise
>> I scoop out the insides with a spoon leaving anywhere from 3/16" to
>> the bare inside of the baked skin. But that's just me. You can be
>> more cautious if you want.
>> While scooping the insides out, put them in a mixing bowl that will
>> fit them plus a little extra. For more potatoes, use a larger mixing
>> bowl. Then use the edge of the spoon to hack the insides up in the
>> bowl until sort of medium chopped, salt and taste. Adjust if
>> necessary. Then add anything you want to the potatoes. I generally add
>> sour
>> cream, butter, parsley and some sort of cheese. Chop the mixture a
>> bit with the spoon again.
>> Add just a dash or two of milk and using that same spoon, stir with
>> gusto for a few seconds. You ought to have a sorta lumpy, sorta
>> creamy mixture.
>> Add the mixture back into the potato skins. The more stuff you added
>> to the potato mixture, the more the hump inside the potato skins at
>> the end. If I'm cooking them immediately, I put them under the
>> broiler until golden brown on the topside. If I'm cooking them in
>> one to four days, I put the stuffed potatoes in storage bags and
>> refrigerate. I've never frozen them but don't know why I shouldn't.
>> With refrigerated twice baked potatoes, I heat them for twenty
>> minutes or so at 250 degrees F then broil them until golden on the
>> top. leo
>
>
>
> Ah, I don't slice mine in half. I might try that next time. I just
> cut a long slice across the top, open up the potato and scoop out the
> insides with a spoon leaving the entire shell intact. Proceed from
> there
> Jill

I bake them with a long deep slit in the top. When they are done, I cut an
oval off the top of the potato and scoop the insides--including whatever is
clinging to the cut off piece--into a mixing bowl and add butter, cream or
sour cream, cheese, snipped scallions or sauteed onions, etc to the bowl,
mix it up, and spoon it back in. (You can also add things like chopped lean
prosciutto or cooked dry spinach.)

The oval pieces of potato skin are for the cook to salt and munch on while
the rest is cooking! <G>

In article
>,
Leonard Blaisdell > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > How do you make yours, Leo? I did it once and they seemed gluey.
>
> Bake a large russet potato for 70 minutes at 400F
> Let it cool for about fifteen minutes so that you can handle it.

> Cut it in half as equal as you can lengthwise

> I scoop out the insides with a spoon leaving anywhere from 3/16" to the
> bare inside of the baked skin. But that's just me. You can be more
> cautious if you want.

> While scooping the insides out, put them in a mixing bowl that will fit
> them plus a little extra. For more potatoes, use a larger mixing bowl.
> Then use the edge of the spoon to hack the insides up in the bowl until
> sort of medium chopped, salt and taste. Adjust if necessary.

> Then add anything you want to the potatoes. I generally add sour cream,
> butter, parsley and some sort of cheese. Chop the mixture a bit with the
> spoon again.

> Add just a dash or two of milk and using that same spoon, stir with
> gusto for a few seconds. You ought to have a sorta lumpy, sorta creamy
> mixture.

> Add the mixture back into the potato skins. The more stuff you added to
> the potato mixture, the more the hump inside the potato skins at the end.
> If I'm cooking them immediately, I put them under the broiler until
> golden brown on the topside. If I'm cooking them in one to four days, I
> put the stuffed potatoes in storage bags and refrigerate. I've never
> frozen them but don't know why I shouldn't.

> With refrigerated twice baked potatoes, I heat them for twenty minutes
> or so at 250 degrees F then broil them until golden on the top.
>
>
> leo

Leo, thank you for the specifics. My vague recollection of my gluey
mess involves mashing or whipping them and melting in cheese --
something like that. I know exactly what I'm going to do with my spuds.
If it works, I'll let you know. :-)
Thank you again.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
"I have fixed my roof, I have mended my fences;
now let the winter winds blow."

Melba's Jammin' > wrote in news:barbschaller-
:

> My vague recollection of my gluey
> mess involves mashing or whipping

Power tools such as food processors, blenders or mixers will do that to
spuds if the speed is too high. Been there done that. Seems either the
blades or the higher speed will break the potato cell walls and release
too much starch; making for a gluey mess of spuds.

Use a ricer or a manual food mill to get a better texture. If you like a
smoother texture or a potato masher to get a lumpier testure. Step away
from the power tools.

I prefer a lumpier twice baked tater myself. Those whpped jobs just don't
cut it in my book.

Notes for sucess:

Be sure the skins are really cooked well so they are nice and crispy. Do
the oil and salt rub mentioned here repeatedly over the years. And don't
forget to fork them, as a exploded spud ain't a fun thing to clean outa a
hot oven as they burn and stink up the place. (Burny burny ouch ouch.)

Also when people come over for that holiday meals having the house smell
like burnt spuds isn`t and option.

I cook mine at 425 to 450F till the skins russel when lightly handled
about maybe 1 hour and 15 minutes. You can reduce this time by nuking
them to temperature before putting them in the oven to dry cook. Just
nuking alone makes for steamed spuds and the skin just won`t handle the
scooping out process. Another reason to crisp up or toughen the skins.

A little paprika, chilli powder or whatever sprinkled over top of the
tater halves make for a better presentation and add flavour.

--

The beet goes on -Alan

"Melba's Jammin'" > wrote in message
...
> In article
> >,
> Leonard Blaisdell > wrote:
>
>> In article >,
>> Melba's Jammin' > wrote:
>>
>> > How do you make yours, Leo? I did it once and they seemed gluey.
>>
>> Bake a large russet potato for 70 minutes at 400F
>> Let it cool for about fifteen minutes so that you can handle it.
>
>> Cut it in half as equal as you can lengthwise
>
(snippage)

>> While scooping the insides out, put them in a mixing bowl that will fit
>> them plus a little extra. For more potatoes, use a larger mixing bowl.
>> Then use the edge of the spoon to hack the insides up in the bowl until
>> sort of medium chopped, salt and taste. Adjust if necessary.
>
>> leo
>
> Leo, thank you for the specifics. My vague recollection of my gluey
> mess involves mashing or whipping them and melting in cheese --
> something like that. I know exactly what I'm going to do with my spuds.
> If it works, I'll let you know. :-)
> Thank you again.
> --
> -Barb, Mother Superior, HOSSSPoJ
>
Yes, using a mixer, or even a stick blender, to whip the potato innards will
result in a gluey mess. Try mashing them with a fork or a potato ricer
You don't want to turn it into wallpaper paste. Add a little butter, S&P,
nothing else.

There is no requirement to add grated cheese or any other ingredients to the
potato mixture. Cheese on top is nice, sure. Add that on top. So are
other ingredients such as sour cream, crumbled bacon and snipped chives. I
don't mix it in with the 'meat' of the potato for doing the twice-baking.
Use them as toppings and run it under the broiler when the twice baked
potatoes are done. YMMV. I got my recipe from the Betty Crocker cookbook.

Jill