Twice Baked Potatoes Recipe

Twice Baked Potatoes Recipe Hi I am Betty welcome to Betty’s Kitchen. Today we are making some great Flavorful Twice Baked Potatoes to go with our New York Strip Steak that we are going to grow on. To get started, we need to get our baked— potatoes baking— I like to spray them with a little oil. A lot of times I will just stick them on the oven not on rock. It does not really matter. But what one thing I will say is that you should not put them in aluminum foil because if you do that, you’re going to have soft skins and those will not hold up to making those cups that we need for stopping the potatoes. So, I am just going to spray this a bit and I kind of like them with a little bit of sea salt grind that on the top of them so if you happen to have that you can do that or just sprinkle a little of regular salt it is not necessary this is just an optional step. This is on the outside you can certainly add as much salt as you want and not later on and those are ready to go in the oven. So that part is very easy there is nothing much to baking the potato so I am just going to set this aside on top of the— what we are going to be adding in the end and then we bring the mixing bowl over no matter this is very large. I am not adding all that much to the potatoes but the potatoes themselves will make it scooped out and that potato meat is in here. I want to have plenty of room to get it meet into a form that I can soften the potato. In my— using mixture to do you can use a fork to measure it but we will need that extra space. Let me get rid of my canola oil here use any kind of oil you want and also the salt and we will come back and I will show you a few things that you can use and you can be very creative on this. Whatever you like on that potato, just put in— I'm starting with some chopped cheddar cheese that has been grated, I have one cup and then the next thing I want to add is some sour cream you can use fat free which I have here or just—add now one half cup of sour cream and as we move on town, I have butter. This is one half stick of just regular butter with salt and butter and it is at room temperature. You do need it at room temperature because you are going to blend this things just kind of match them up at this point and then next you can see that really used up on my—green onions. I need one quarter cup that goes in, one quarter of a cup and then the last thing I am adding right now is fresh parsley that I have just used— that I just used to snip like that. That is— a really saltier flavor that is great in a dish like this. Now I can add salt and pepper I am not decided to do that a little bit later in this recipe— my feeling is that if you are doing this for guest typically you are not familiar with you really, do not know how much salt that they are able to eat or that they eat to eat so maybe it is better just to hold up on a salt entirely. Obviously, potato generally need and love that salt and what I am counting to hang on now is getting all of the other flavors together and the salt I may put a little bit and when I come back to this mixture when I have my potatoes ready and there are some other things that I will be adding at the very end so we will make our decision now and I am going away out and let our potatoes bake and I will be back in one hour— it takes one hour at four hundred degrees for those potatoes to get done so I will continue the recipe at that point. I have taken that baked potatoes out of the oven. As you can see, I am taking out the potato meat. It is steaming hot so I took a pot holder that is kind of old and beaten up. It was clean I must start it but all of that grease that was on the outside— you have to have a pot holder that you don’t care if we get it messed up. So we skip that now that is the last one and we have our very hot potato in right here. So what I am going to do is quickly add it at the end what I had in the refrigerator waiting for this. It really would not apart for the one hour for me to send that but I usually try to take care of things pretty well so I am just going to empty it in and then very quickly mix this. I did decide to seasoned it up a bit I think that it would come to be expected that they are going to have some degree of salts to them so I think one half teaspoon is gong to be good we will sprinkle that over. It is one half teaspoon of salt and in just a dash of pepper here does not have to bake too much I not giving the measurement for it and of course we put in an ether or pepper later if you want it and then as we said we have to work with this pretty quickly so I am going to get it here and use the mixer it is going to take in all that information do this. It is going to be noisy so let me do this and I will get back for you to show what it looks like. So this one mixer to mix all of these up and I am taking the big one. The additional ingredient is going to be some crisp bacon bits. If you watched my Baked Bacon and Scrambled Egg Breakfast then you know that I always keep in my freezer some bacon that's ready to go. So let us microwave it for a minute or so and then put in a little chips and I am going to put it inside these potatoes. You could put it on top as a topping if you like but I am going to just mix these together at this point. No I do not like to mix it with that original blend because it is really soggy and after this I have this blend kind of stiff like this and then it maintains it all its crispness and we will fill each one of these for shells that have been made and you just start. You pick one up— they re cool enough now that you can do it without a pot holder but you just spread it and I will do all of these and show what it looks like. I got all of these potatoes filled very equally and I am going to put some shredded cheddar on the top and I am just going to do all of these by putting a little sprinkling on the top so they look nice and pretty. And one last add additive and that is some paprika. I am just out but I am going to just sprinkle little paprika kind of—. Disperse pretty well you do not want a little clamping in one spot but it is a nice flavor to add to any potato bits. So this is what our Twice Baked Potatoes looked like when they are done. I did bake them in a four hundred degree oven for twenty minutes. So— and that was after I had them in the refrigerator and then about an hour ahead of time I got them out and let them come to room temperature. So I will just make adjustment about cooking them depending on how cold they are if they have been frozen and tad or if it comes from the refrigerator or they are standing at room temperature. Keep looking in and you can tell when they look like this they are done. They are going to be scrumptious! I will serve on a nice serving plate and then I think I mentioned to you that we made Twice Baked Potatoes earlier in the day and here they are. It is still a little hot I got them out of the oven a few minutes ago so I have been seating for a while we did the steak—so let me just pick one of these and put it over here on that serving plate and we are ready to go. I normally would serve this with nice green salad with some nice dressing and perhaps French bread with olive oil for dipping and it is nice to have something like this for dessert. These are just strawberries that are— have been dipped into chocolate and they have been refrigerated so they would set up like that and then of course always I like every drink is iced tea so I hope you enjoyed this meal in particular, the steak.