Twice Baked Potatoes

From: KarenT

On Feb 26, 2009

Excellent potatoes. Clear and concise instructions.

From: ashlynn08

On Jan 23, 2009

Aroostook, these were really good. I had trouble scooping the potato out of the skin without breaking it (I think I had bad potatoes) so I just baked them in mini muffin pans instead of the skin. That worked really well. The only thing I added was some stredded cheddar cheese to the potato mixture also. Will be making again soon. Thanks so much for the recipe.

From: MaggieVolk

On Dec 31, 2007

This is a classic blend for twice-baked potatoes. To avoid dry potato skins, (before the first baking), rub your hands with olive oil, then rub the potatoes in your hands. Only the thinnest coat of olive oil is needed. Any more, and you will fry the potato skins in the oven. Just rub the potatoes until they take on an oily sheen (less than 30 secs. per potato). Then do the initial baking. Not only will the skins be tender after the second bake, they will be more pliable and less prone to cracking during the first steps of scooping and refilling. MaggieVolk Minneapolis

From: CC MCCART-FROST

On May 6, 2002

SIMPLY MARVELOUS! Company's coming...NUTZ! Decided on an easy meal, grilled rib eye steaks, tossed salad/seasoned oil/vinegar dressing and these marvelous twice baked potatoes with a delicious cabernet sauvignon. Irish Coffee's for dessert. We all had great fun, wonderful company and tasty food...what more could you ask for? The first time I followed the recipe to the letter...received WILD raves. The second time (for company) I sauteed minced elephant garlic in the butter and used sour cream instead of the milk...once again, many WILD raves and hollers for seconds! Thanks for sharing.