A family favourite, these delicious, fuss-free potatoes freeze perfectly and reheat in minutes when time is short.
Twice Baked Potatoes
Ingredients
Instructions
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Preheat oven to 200°C/400°F. Scrub potatoes and prick once with a fork. Bake on a baking sheet lined with baking paper for 1 hour or until potatoes are soft.
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Using a potholder, remove potatoes from oven. Cut in half lengthwise. Using a spoon, scoop out the middle of each potato half, leaving skin intact, and place in a mixing bowl. Place the potato shells on a greased or paper-lined baking sheet. Work quickly until all potatoes are finished.Â
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Mash the potato flesh with an electric mixer. Add butter and sour cream and beat well. Add a little extra milk or cream if needed and mix until potatoes are smooth and creamy. Add salt and pepper to taste. Using a spoon, scoop the potato mixture back into the shells. Alternatively, fill the shells with a piping bag with a large round or star tip.
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Sprinkle the grated cheddar cheese on top and lightly press into the potato mixture. Sprinkle with additional black pepper if desired.
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If using immediately, bake at 180°C/350°F for 15-20 minutes, or until puffed and cheese is melted.
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If freezing, wrap tightly and freeze. Thaw and bake at 180°C/350°F for 15-20 minutes, or bake from frozen for 30-40 minutes, or until puffed and cheese is melted. Garnish with bacon, spring onions/scallions or chives as desired.
Note
*The best potato variety to use for this recipe is long, oval-shaped potatoes with a sturdy skin. In North America, these are called Russet or Idaho. Other varieties can be used but texture and baking times may be different.
Flavour options:
Add 2-3 tbsp ranch dressing powder to mashed potato for extra flavour.
Add cooked bacon pieces and grated cheese to the potato mixture for loaded baked potato taste.
Add 1 minced garlic clove or ½ teaspoon garlic powder for garlic mashed potatoes.
Substitute seasoned salt for the salt.
