Table of Contents
Potatoes are my all-time favourite indulgence. Whenever I can’t think of what to make for lunch or dinner, potatoes come to the rescue. So, it was baked potatoes this time, not once but twice. Twice baked, that is!
Twice baked potatoes are such a comfort food, with cheese topping!
Hello dear Daisy’s Kitchen followers, today we come to you with a delicious recipe, Twice Baked Potatoes. Before we begin, I would like to explain why this recipe is called Twice Baked potatoes. Well, Twice Baked Potatoes go into the oven two times. Once when they have to be cooked so that they are soft enough so that the insides are easy to scoop out, and the second time to cook the potato fillings, melt the cheese and cook the potato skin. Now that we know where the name Twice Baked comes from, we can move on to the details of the recipe.
How Do I Cook Twice Baked Potatoes
Twice Baked Potatoes is an easy recipe to prepare. As we mentioned above, we will throw it on the stove twice. The first time, the goal is to cook the potato and soften it. The second time is to cook the potato filling and melt the cheese in it. To prepare the filling, you can use the ingredients of your choice. My recipe is pretty simple. You can saute the onions, and add more veggies or spices. Modify it as per your taste buds.
Twice Baked Potatoes are great make-ahead meals. I go through the first round of baking whenever I wish to make them during the weeknights. Fill up the potato shells with potato filling, and refrigerate for up to 3 days. When you want to eat them, just sprinkle some cheese and bake for 10 – 15 minutes.
We talked about the basis of the Twice Baked Potatoes recipe. Now let’s talk about the varieties of Twice Baked Potatoes.
Twice Baked Potatoes Casserole
The most suitable ingredient for the casserole concept is the potato, which is an unwritten truth. Combining this beautiful concept with Twice Baked Potatoes and customizing its content as you wish will both create an experimental space and set you free.
Twice Baked Potatoes Casserole is a simple yet delicious recipe, and the best thing about this recipe is that it’s versatile and customizable. First, I cook the potatoes as if I were planning to serve a baked potato as a side dish. Rub the potatoes with olive oil and salt and cook until very soft.
Next, chop the potatoes and combine them with myriad ingredients to turn the potatoes into a cheesy, creamy casserole filled with all the ingredients you can find in your favourite Twice Baked Potato.
Finally, top it off with some extra cheese and bacon and pop it back in the oven to “double-cook” it. A final sprinkle of scallions to complete the twice-baked look and this casserole is ready to use. The best part about this casserole is the crispy potato skin.
Twice Baked Potatoes
- 2 sweet potatoes
- 2 cloves of garlic
- 1 teaspoon of dried thyme
- •1 teaspoon salt
- 1 dessertspoon of ground black pepper
- 1 teaspoon of red pepper
- 5 tablespoons of olive oil
- Cut the sweet potatoes in the middle and add crushed garlic, olive oil, spices and salt.
- Let’s mix and cook in the oven at 200 degrees until golden brown. Stir it occasionally while it’s in the oven.
- Add crushed garlic, olive oil, spices and salt and mix.
- Bake at 200 degrees for about 35 minutes.
- How To Make Twice Baked Potatoes
- After washing and drying the potatoes, first wrap them in baking paper, then aluminium foil and place them on the baking tray.
- We bake in an oven at 220 degrees for about 1.5 hours.
- Then we take it out of the oven and separate it from the papers and cook it uncovered for about half an hour. It may vary depending on the potato, check it and bake it again.
- After removing it, we open the middle with the help of a knife, put 1 teaspoon of butter in it and soften it by crushing it.
- Twice Baked Mashed Potatoes
- The process for Twice Baked Mashed Potato is very similar to a regular mashed potato process.
- First of all, we boil the desired amount of potatoes.
- Run the boiled potatoes through cold water, peel them and mash them with the help of a blender while they are hot (if you add a small amount of milk at this stage, your blender will allow your blender to mash the potatoes without difficulty.)
- When it becomes a puree, you can start mixing it with the help of a spoon.
- Add butter and salt and mix well.
- Slowly add the milk.
- The amount of milk you will use here depends entirely on how you want to eat your puree. In other words, mix with the addition of milk until you get a liquid or hard consistency worthy of your mouth.
- Wet your baking dish (leave some water in it. This will keep the puree from sticking.)
- Pour your puree into the baking dish, spread it well, sprinkle the cheddar cheese on it and leave it in the oven until golden brown.