Twice Baked Potatoes (Oamc) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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this is my dad's recipe that he made every christmas along side our prime rib dinner. I enjoy these so much that I often double or triple the recipe and once I stuff the potatoes I place them on a cookie sheet and freeze them then place in air tight bags and freeze them for later use! Ingredients:
4 large russet baking potatoes, scrubbed clean |
1 lb cheddar cheese, shredded |
1 cup evaporated milk (hot) |
2 tablespoons butter |
salt |
white pepper |
1 teaspoon garlic powder |
1 1/2 teaspoons parsley |
blue cheese (add a little cheese you like to kick, optional) (optional) or goat cheese (add a little cheese you like to kick, optional) (optional) or gouda cheese (add a little cheese you like to kick, optional) (optional) or monterey jack cheese (add a little cheese you like to kick) (optional) |
Directions:
1. Bake potatoes for 1 hour in 400*F oven.
2. Cut a oval wedge out of the top of each potato while still hot and scoop out pulp. Be careful to leave a small amount around the edges of the skin to help keep skin shape. Set skins aside on large baking sheet.
3. Mash pulp with a hand masher to get rid of lumps. Add garlic powder, salt and pepper to taste; add butter and continue to hand mash together.
4. Add the hot milk 1/4 cup at a time to prevent adding too much and use a mixer to blend together on medium speed. Add more milk and repeat as many times as necessary to get a regular mashed potato consistency.
5. Add parsley. Start mixing together with wooden spoon and slowly add (a little at a time to prevent clumping) 3/4 of the cheese.Now would be the time to mix in the optional ingredients.
6. Restuff the skins with the potato mixture. Bake for 15-20 minutes until tops start to turn brown. Remove and top with remaining cheese. Return to oven until top cheese is melted.
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