If too brown & not cooked in center turn down oven by 25 degrees. If cookies are not supposed to brown (sugar cookies) & some others might have to turn down even more to about 325 degrees. If still too brown you need to use different rack setting. Usually closer to top of oven more they brown on top. If too dark on bottom need to move up closer to top of oven. With my oven I start them in middle & turn them around 1/2 through baking& move up 1 rack closer to top of oven. All ovens are different & some don't heat evenly. You have to experiment to see what works for your oven. Also, of course, have to watch them carefully as often if it says 8-10 minutes that is too much. May only need 5-6 minutes.

Been using this recipe for years. In fact, it's on the menu for sometime this week. Baked Potato Soup 2 medium potatoes (about 2 cups chopped) 3 tablespoons butter 1 cup diced white onion 2 tablespoons flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1 1/2 cups instant mashed potatoes 1 teaspoon salt 3/4 teaspoon pepper 1/2 teaspoon basil 1/8 teaspoon thyme 1 cup half and half Garnish 1/2 cup shredded cheddar cheese 1/4 cup crumbled cooked bacon 2 green onions, chopped (green part only) 1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. 2. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. 3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. 4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. 5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick. 6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings. Serves 6 to 8.

Gardenlad, glad I can offer some good dishes as I've sure collected my share on this site. Moniqueb, I like seeing people's reaction when they open up the foil and expected the same ole baked potato! I've always received many good reviews and often asked what I did.

I love twice baked potatoes, so I'll be saving this entire thread! LOL Her's a favorite of ours. We often have them as a meal, served with just a salad or side of vegetables. 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