Twice baked potatoes have endless possibilities. I want you to use your culinary imagination to create your signature twice baked potato. In my head twice baked potatoes are mashed potatoes served in their own skin.
TWICE BAKED POTATOES
4 large russet potatoes, 2 1/2 tablespoons butter flavored shortening, Kosher salt, 1 cup evaporated milk, 4 tablespoons butter, 1 teaspoon salt, 3 tablespoons parsley, 6 green onions sliced, 4 tablespoons cream cheese, 1 1/2 cups shredded sharp cheddar cheese, 8 slices crumbled fried black pepper bacon.
Heat oven to 350 degrees. Wash and scrub the potatoes. With a fork poke a bunch of holes in the potato. The holes allow the steam to escape while baking. Dry off the potato and rub lightly with the shortening, sprinkle the Kosher salt all over the potatoes. Put the potatoes directly on the oven rack. Place a sheet of aluminum foil underneath the potatoes to catch the drippings. Bake for 60 -75 minutes or until the potato is done. Half way through turn the potatoes. When they are done remove from the oven and cut them in half lengthwise. Allow them to cool off then scoop the potato, be careful not to cut through the skins. Reserve the skins, set aside. In a bowl add the potatoes, milk, butter, salt, and sour cream beat until fluffy. Taste, add salt as needed. Spoon this mixture back into the potato skins. Top with cheese and return to the oven for about 10-minutes or until the cheese melts, remove from the oven and top with the crumbled bacon.
How do you make our signature potato? Share your recipe with the group.