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Started By
Message
Twice baked potatoes?
Posted on 10/7/20 at 9:54 pm
Posted on 10/7/20 at 9:54 pm
Does anyone know the secret to these? I used to see them a lot at restaurants but not as much now that carbs are the enemy.
Are they really baked twice? If I’m making my own at home could I just bake it for twice as long or does it need to be taken out and put back in?
Are they really baked twice? If I’m making my own at home could I just bake it for twice as long or does it need to be taken out and put back in?
Posted on 10/7/20 at 9:58 pm to OysterPoBoy
Bake them. I reccomend the Americas Test Kitchen method.
Scoop out the insides, mix it whatever you want in them... I like a little garlic and onion powder and sour cream. Refill the potato skins top with a little shredded cheese and bacon bits. Bake till cheese is melted.
Scoop out the insides, mix it whatever you want in them... I like a little garlic and onion powder and sour cream. Refill the potato skins top with a little shredded cheese and bacon bits. Bake till cheese is melted.
Posted on 10/7/20 at 9:59 pm to OysterPoBoy
Only if you can get the oven to blend in butter, sour cream, cheese, bacon, chives, etc... during that extra time
Posted on 10/7/20 at 10:00 pm to OysterPoBoy
Pretty easy. Bake a potato. Split in half & scoop all the white stuff out. Mix the white stuff with butter, sour cream, shredded cheese. Spoon all that back into the potato skin and stick back in the oven until cheese is melted.
Posted on 10/7/20 at 10:00 pm to CHEDBALLZ
So the second bake is just for the cheese? That makes more sense. I’m thinking about bringing them back.
Posted on 10/7/20 at 10:01 pm to OysterPoBoy
Hi OysterPoBoy,
From my understanding, with twice-baked potatoes, you bake the potatoes. Then you cut in half and take most of the filling out of each half while still leaving a semi-sturdy shell.
You take the filling that you just took out and mix it with bacon butter, sour cream, or whatever you want, and mash it then put that back into the semi-sturdy shells.
You then top it with whatever you want and bake again for a little while.
Ive never made them, but I think that's it.
From my understanding, with twice-baked potatoes, you bake the potatoes. Then you cut in half and take most of the filling out of each half while still leaving a semi-sturdy shell.
You take the filling that you just took out and mix it with bacon butter, sour cream, or whatever you want, and mash it then put that back into the semi-sturdy shells.
You then top it with whatever you want and bake again for a little while.
Ive never made them, but I think that's it.
Posted on 10/7/20 at 10:02 pm to OysterPoBoy
My wife makes these fairly often. I didn't realize we were out of style
Posted on 10/7/20 at 11:16 pm to fallguy_1978
quote:
My wife makes these fairly often.
My wife sorta makes them often. She buys the frozen ones and adds extra cheese on top. I'm unsure if I'm eating twice or thrice baked potatoes
Posted on 10/7/20 at 11:43 pm to weadjust
Ore Ida used to make some that were bomb. My mom would add cheese and bake them until there was a nice shell on there. Haven't had one since I was a kid.
Posted on 10/8/20 at 12:17 am to lsuwontonwrap
I still buy them from heberts all the time
Posted on 10/8/20 at 4:44 am to OysterPoBoy
Easy and awesome, you still need carbs.
Most grocery stores have them in the meat counter as well and you just pop them in the oven for about 40 min
Most grocery stores have them in the meat counter as well and you just pop them in the oven for about 40 min
Posted on 10/8/20 at 7:52 am to OysterPoBoy
I make twice baked or “stuffed” potatoes a good bit. A few tips...
For the potatoes to hold up, oil them down and sprinkle with kosher salt.
Use real bacon and mix a couple of tablespoons of grease into the mixture. The creamier the mixture, the easier to stuff. I also mix in melted butter, sour cream and green onion. Someone recommended jarred cheez whiz so I started using it and surprisingly it was great. Just use about 1/4 cup for 4 large potatoes.
For the potatoes to hold up, oil them down and sprinkle with kosher salt.
Use real bacon and mix a couple of tablespoons of grease into the mixture. The creamier the mixture, the easier to stuff. I also mix in melted butter, sour cream and green onion. Someone recommended jarred cheez whiz so I started using it and surprisingly it was great. Just use about 1/4 cup for 4 large potatoes.
Posted on 10/8/20 at 8:54 am to OysterPoBoy
quote:
Twice baked potatoes
My compliments to the chef, again.
Posted on 10/8/20 at 9:01 am to OysterPoBoy
I haven't made them in years but my parents always baked the emptied shells while preparing the filling so that the skins crisp up even more.
Posted on 10/8/20 at 9:42 am to dtett
My favorite side item on a plate. I buy them pre-made from Nunu's or Earl's in Lafayette.
Posted on 10/8/20 at 9:45 am to BengalBen
quote:
BengalBen
Those look great. I'm going for it.
Posted on 10/8/20 at 11:41 am to OysterPoBoy
Heres a tip:
when you make these, use the whole 10-15lb bag of potatoes and make a huge batch. They actually freeze well and make a pretty quick side for weeknight dinners.
when you make these, use the whole 10-15lb bag of potatoes and make a huge batch. They actually freeze well and make a pretty quick side for weeknight dinners.
This post was edited on 10/8/20 at 11:42 am
Posted on 10/8/20 at 7:35 pm to Croacka
My husband picked up some at Days Smokehouse in Watson today when he got meat to grill and boudin.
Posted on 10/8/20 at 8:41 pm to OysterPoBoy
I make them often as a side for grilled meat . Add a little Boursin cheese for great creamy texture and herb flavor
Posted on 10/8/20 at 10:28 pm to OysterPoBoy
I make these all the time, pretty much do it just like everyone else has said. I have also added sauteed crawfish or shrimp at times. I make them and freeze for my elderly parents..they love them. Made a large tray for a church potluck and they were gone immediately.
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