How To Make Twice Baked Potato

The creamy goodness of twice baked potatoes is rather deceiving. Something this delicious appears to be difficult to make, but it is rather straightforward. Can’t decide between serving mashed potatoes and baked potatoes with your meal? Combine the two. You can’t lose. Twice baked potatoes are self- explanatory. Just remove the top quarter of a baked potato and scoop out most of the contents, leaving enough so that it holds its shape. Lightly mash the potato with the other ingredients and refill the shells. After the potatoes have been baked for a second time, sprinkle with a few extra toppings for a flavor overload. In this video, Chef Mark will show you how to make a twice baked potato that will have you reaching for seconds. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Twice Baked Potato Recipe

2 Idaho Russets, #1’s are best, 80 count potato, scrubbed and washed well
1 tbsp extra virgin olive oil
1/2 teaspoon sea salt
1 oz. melted sweet butter
1-2 strips of bacon diced, or ham or prosciutto,
1 tbsp. sour cream
1 oz. parmesan cheese
tobasco sauce
¼ tsp black pepper

1. Heat oven to 350 degrees F. Lightly coat potato with oil and place on oven proof dish. Bake in oven 35 minutes until it is easily pierced with a small knife
2. Cut 1/4 off of the potato and scoop the pulp from both the top and the potato itself, being sure not to scoop to close to the bottom, so as to avoid the filling from coming out
3. In a bowl, mix the pulp and mash it with the various ingredients as desired, adding butter and sour cream first, the adding the others to make a mashed filling
4. Season as desired and refill potato
5. Bake in 225-250oF oven until hot

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