Twice Baked Potatoes Recipe (Twice Baked Potatoes)
This twice baked potato recipe is prepared by mashing the insides of baked potatoes with milk, butter, eggs and parmesan and stuffing them back into their shells. The ingredients are simple; In the how-to section, we focus on removing the insides without destroying the shells and lightly browning the top during the second cooking.
Ingredients
For the filling
Step-by-Step Method
Bake the potatoes
Preheat oven to 200°C. Wash and dry the potatoes, place them on a tray and cook for about 60–75 minutes until the skins soften. If you want it to cook faster, you can pierce it in several places with a fork.
Remove the inside and prepare the skins
When the potatoes are cool, cut them in half lengthwise. Carefully remove the inside with a spoon, without tearing the shell, and place it in a bowl; Leave a thin layer of potato on the skins so that it maintains its shape.
Stuffing mash with ingredients
Mash the potato filling with butter and milk until smooth. Add egg, parmesan, nutmeg, chives and spring onion greens and mix until homogeneous. If the mixture is too solid, you can add a little milk.
Stuff and rebake
Divide the mixture into the potato skins without overflowing. Lightly sprinkle paprika on top if you wish. Bake in the oven for 25–30 minutes, until the top is lightly browned.
Serve
After taking it out of the oven, let it rest for 5 minutes. Serve hot; It goes well with salad or meat/chicken dishes.