Twice-Baked Potatoes I
Twice-Baked Potatoes I is a United States recipe with clear ingredients and practical, step-by-step directions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 11 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Set aside about 90 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Preheat oven to 400°F (200°C).
- 02
Rub potato skins with vegetable oil to ensure crispness.
- 03
Bake potatoes for 1 hour until done.
- 04
Carefully remove potatoes from oven and cool for 10 minutes.
- 05
Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell.
- 06
Mash potato pulp with a fork until smooth.
- 07
Add remaining ingredients until well combined. It is better if the mixture is a bit stiff, rather than entirely wet. Adjust the amount of milk accordingly.
- 08
Spoon (or pipe) the mixture into the empty potato shells.
- 09
If desired, top the potatoes with bell pepper, onions, and/or bacon.
- 10
Increase oven setting to broil.
- 11
Broil potatoes 10 or 15 minutes until spotty brown and crisp.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to MarkTraceur; view original image record .
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