To get started simple fire up your oven, wash an entire bag of giant (baker) potatoes, russets work well for this. Bake them for 50-60 minutes at 375F. (Or until they are soft when you pierce them with a fork).
Here is a delicious side dish that is kind of nice to make during the winter months. When it's blustery outside, fire up your oven, wash an entire bag of giant (baker) potatoes, russets work well for this. Bake them for 50-60 minutes at
Take them out, let them cool down a bit, the halve them lengthwise. Using a spoon, scoop out the insides, leaving a 1/4" thick "wall" on the inside of your potato skin.
Once you've scooped out the insides of all your potatoes, mash them with a bit of butter and season with salt and pepper.
Line up the empty skins on a large cookie sheet and add about 1- 2 Tablespoons of your favorite fillings to each skin.
Now, carefully fill each skin with the Mashed potatoes. In this photo I've added chopped scallions to our mashed potatoes, but you can add whatever you like based on your families taste buds. Season with salt & pepper
Some ideas in Varying Combinations:
- Cheeses (various kinds- Mozzarella, Swiss, Provolone, Sharp Cheddar etc) shredded or chopped fine
- Scallions - chopped
- Bacon, Cooked &
- Jalapenos, sliced
- Chives, Freshly Chopped
- fresh garlic, minced
Wrap each one in saran wrap & place in a ziploc bag. If you want to vacuum seal them, I recommend freezing them on the cookie sheet for several hours first.
When you're making dinner and need a super easy side dish, simply toss them in the oven (yes, Frozen!) at 350 for 25-30 minutes. Or, if you're grilling out or camping, wrap them in tin foil and place on the grill over indirect heat for 15-20 minutes.
For a light meal, serve 1 Twice baked tater with a side salad.