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The Kitchen Table

Twice baked potato question:

15 years ago

We don't have them that often, and DH is BORING where food is concerned, so I always make them without toppings. I have 9 of them sitting in the fridge, waiting to go in the oven, but I was wondering at what point I put the cheese, bacon pieces and chives on. I'm only putting toppings on 5 of them.

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Comments (9)

golddust
15 years ago
I make twice baked potatoes by baking the potatoes, then scooping out the 'meat' while the potato is hot/warm. I mix everything I'm putting inside together, then I stuff the potato skins and put them back in the oven until everything is hot/melted.

I've never made them cold from the fridge... Maybe someone else here has.
dotmom
15 years ago
I make mine the same as Golddust. Usually I make them in a large quantity and freeze them on a tray. When they are solidly frozen, I wrap them in plastic wrap, then bag them. When I want them for a meal, I take them out to defrost and then bake them for abt 1/2 hr or so till heated through.
Susan on, how did you prepare yours? Dottie
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Dreamhouse, I think you need to be a tad more specific! LOL Not sure what TBP recipe you are looking for. But this one is awesome..... Andouille and White Cheddar Over-Stuffed Baked Potatoes Recipe courtesy Emeril Lagasse, 2000 8 large baking potatoes, like Russets Drizzle olive oil Salt Freshly ground black pepper 3 tablespoons olive oil 2 cups thinly sliced onions 1/2 pound andouille sausage, ground 8 tablespoons butter 1 to 1 1/2 cups cream fraiche 1/2 pound white cheddar, grated 1/4 cup chopped chives 1/4 cup chopped parsley Preheat the oven to 400 degrees F. Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool. In a saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Remove from the heat and cool. Meanwhile, in a saute pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, brown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside. Using a sharp knife, remove the top 1/4 of each potato. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato. Set the hollowed potato shells, aside. In a mixing bowl, combine the potato flesh, butter, and cream fraiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, onions, sausage, chives, and parsley. Season with salt and pepper. Mix well. Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve. Linda
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We used this recipe of Ann's a couple of nights ago and it was delicious. I think it could be made ahead, except for the baking part. We used several kinds of cheeses in ours (cleaned out the fridge!), so it was very cheesey. We liked it better than twice baked. You could probably even add some crumbled bacon to it if you want and that would make it very similar to twice baked. OMG, this recipe was good -- I ate way too much of this and can't wait to cook it again. Home Cookin Chapter: Recipes From Thibeault's Table Potato Gratin ============= I don't usually follow a recipe when making a Potato Gratin. Use the following as a guideline and adjust everything to your own taste. For a rich dish, use butter and whipping cream. 3 to 5 Russett Potatoes (or more depending on number of servings required) 1 garlic clove 1 teaspoon fresh thyme (optional) Butter cream or milk Parmesan cheese GruyÃ¨re cheese as well as cheddars and blue cheeses can be added for a different taste all together. Salt and pepper . Rub cut garlic clove over the surface of a gratin or casserole dish. Butter. Slice potatoes and place in pot and add enough cream/milk to almost cover. Add the garlic clove, thyme, salt and pepper. Bring to a boil and simmer for a few minutes, stirring often so the potatoes do not stick. When the potatoes have released some of their starch and thickened the liquid,remove the garlic clove, add 1 to 2 tablespoons butter and some grated Parmesan cheese. Pour into prepared casserole dish, dot with butter and sprinkle with some more Parmesan cheese. Bake in a 375Â°F oven for 45 to 55 minutes or until potatoes are tender. Remove from oven and let sit for 10 minutes before serving. Another way to make a potato Gratin is to saute some thinly sliced onions in olive oil or butter until golden, add some thyme, and some chicken broth. Add the potatoes, salt and pepper and bring to a boil. Pour into a buttered casserole dish sprinkle with some Parmesan cheese and bake until cooked.
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Comments (16)
I just bake the potatoes, remove most of the potato but leave enough to support the skin "boats." I mash the potatoes with milk, butter, salt and pepper. To that I might add sour cream and shredded cheddar. Then I shovel the potatoes into the boats, top it with a pat of butter (and more cheese or not) and stick it into the oven to warm through. You can add anything that appeals to you for mashed potatoes. I like chives, but DH doesn't. Sometimes I do not add cheese and just top it with cheese. You could use chicken broth instead of milk. It all depends on what you like.
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susan_on
Original Author
15 years ago
I bake them, and then I mix the potato filling with sour cream, butter and seasonings. If I use cheese, I put it on top when they come out of the oven. I want the bacon and the chives on top with the cheese, I just don't know when to put them on.
glenda_al
15 years ago
I roll my washed potatoes in salt before baking.

Then after mashing the potato for stuffing, I finely chop a tomato and green scallion ends and mix with the potato before stuffing. Then sometimes I add cheese to the top when reheating in the skins.

So pretty so good
jel48
15 years ago
I think I'd just crumble the bacon and put that and the chives on with the cheese. You could pre-warm the crumbled bacon in the microwave for a few seconds if you wanted. I think the chives would be good fresh (not warmed).
Jasdip
15 years ago
Lately I've been using sour cream mixed with some horseradish mixed into the potato. We love them!
rhizo_1 (North AL) zone 7
15 years ago
I've always mixed sour cream in with the potato, too. Cheese and a bit of finely chopped onion, or fresh chives stirred in, as well. Bacon sprinkled on top would be a plus.
cynic
15 years ago
Personally, I don't understand the interest in twice baked potatoes. I've yet to have a good one. Some things don't go together. Mashed potatoes don't belong in baked potatoes AFAIC. Give me one or the other and I don't need all the additives in mashed potatoes either. I like potatoes as potatoes. They can stand on their own when done right.

Was at a high-buck restaurant and the waitress insisted I try the twice baked. Soupy mashed potatoes in a soggy potato shell with a bit of Cheese Whiz on top. Ugh. Why didn't I order fries or hash browns???/
susan_on
Original Author
15 years ago
Well, everyone love them! What I did, was I took them out of the fridge and heated them through, then five minutes before they were done I put the cheese and then the bacon on them and put them back in the oven. When I took them out, I put the chives on top. They were delicious, and people were asking for the recipe.

I love the ideas I've read here. I'm going to be experimenting!

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