Sunday, 24 March 2013

Twice baked potatoes- why bake it once when you can bake it twice?

  I love making twice baked potatoes. The best part is, I think, carving the potato.
This recipe is more of a way of telling you how to make twice baked potatoes since there is no such thing as an "exact recipe". Actually, I'm not even posting a recipe. I'm just writing the instructions.
So  if you are looking for the best side dish for your Easter lamb, (That reminds me, I will post a recipe tomorrow for crusted rack of lamb. I'll call it some thing else  though) you came to the right place.
Okay, so here are the steps for making twice baked potatoes:

Makes 3  potatoes

3 small russet potatoes
1/4 cup milk
1 tsp melted butter
2 tbsp cheese (Parmesan, goat  etc,)
Pinch of salt

Preheat oven to 350°f.
Wash and poke your potatoes with a fork.
Place in oven for 40/45 minutes or until fork tender.
Once cooled enough to handle, cut of the top 1/4 of potato.
scoop of flesh and reserve. once all potatoes are empty, add the ingredients. mix well.
scoop back into potato skin and bake for 20-30 minutes or until brown.
enjoy and bon appetit!

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