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Wednesday, 8 May 2019
Twice baked potatoes and SpudFest 2019
refried beans but I think coleslaw is a great classic side to eat with baked potatoes.
I am sending these twice baked potatoes to Eat Your Greens, a blog event hosted by Allotment to Kitchen and the VegHog.
More baked potatoes recipes online:
Baked beany potatoes with pesto: Green Gourmet Giraffe
Baked potato with haggis: Green Gourmet Giraffe
Twice baked potatoes with leek and cheese: The VegHog
Cheesy leek baked potatoes - rarebit style - Little Sugar Snaps
Mexican street corn twice baked potatoes - The Candid Appetite
Twice baked potatoes with caramelised onions and blue cheese - Fine Cooking
Twice Baked Potatoes
4 large baking potatoes, scrubbed
1/2 cup milk
2 tbsp butter
2 tbsp sour cream
1 tsp seeded mustard
1/2 salt, or to taste
1/8 tsp pepper, or to taste
1/2 cup chopped herbs (I used parsley, chives and thyme)
3/4 cup grated cheese
1/4 cup extra grated cheese for topping
Place potatoes on an oven tray and poke with a sharp pointed knife a few times. Bake for 1 to 1.5 hours at 200 C. The potatoes are baked when the skin is crispy and the insides are soft so that a skewer or knife slides in easily with no resistance. Cool slightly so they are easier to handle.
Cut tops of potatoes off and scoop out the potato flesh, leaving enough in each potato to hold its shape (about 5mm thick). We snacked of the tops but you could halve the potatoes if you don't want to waste the tops.
The potato that comes out should be quite dry. Mash it with milk, butter, sour cream, mustard and seasoning. Taste and adjust seasoning. Stir well to make it creamy. Stir in herbs and 3/4 cup cheese. Spoon back into potato cases and sprinkle with a little cheese.
Return potatoes to the oven for 20-30 minutes or until topping is crispy. If you are in a hurry just crisp the topping under the grill. If you want to eat later you can leave for a few hours on the oven trays or keep in the fridge overnight. If it has been in the fridge, it might take longer to reheat.
On the stereo:
Nightflight: Kate Miller Heidke