Thanksgiving is coming up so I thought it would be the perfect time to share this twice baked potatoes recipe. Because Thanksgiving isn’t the same without some kind of potato on the table. This was my first time making this side dish and they came out so good that I just couldn’t stop bragging about, let alone eating them all day! But to be fair, I had A LOT of tips from my mother-in-law and father-in-law on how to make this meal just right. I’m glad to say their tips paid off!
One of the most important parts about this twice baked potatoes recipe is getting the potatoes cooked to the right consistency. If you have a lot of time, bake them for about an hour on 375 degrees. I went a little longer because my oven is older and cooks a little unevenly. Otherwise, if you’re in a hurry, you can increase the degrees to 400 and cut the bake time by about 20 minutes.
The next most important thing to note: when scooping out the insides of the baked potatoes, make sure not to go too deep or you will end up ripping through the potato skin. You want the skin to have a nice thick layer within it (about ¼ inch) because it’s going to act as the base to all the food you’re going to stuff into it. I, unfortunately, trusted my husband to assist in this part of the recipe and the result was a lot of broken and warped potato skins. Don’t worry, I saved those ones for him to eat. So, don’t be like my husband! Be patient and careful with this part. :P
Lastly, the skins of the potatoes are edible!! I’m sure this isn’t news to most of you but if you’re like my Egyptian family, it took them a while to fathom such an idea. My parents were actually about to throw the potato skins away as if they were just some disposable bowl that held the good stuff. My mother-in-law had to explain to them that it’s okay to eat them and in fact they’re supposed to be eaten. If anything, they are the icing on the potato of this whole recipe. These twice baked potatoes also make great leftovers with all the flavor still preserved and fresh. So, if you’re ready for one of the best Twice Baked Potatoes you’ll ever have, follow the recipe below!
PRODUCTS USED TO MAKE THIS MEAL HAPPEN:
* Vegetable Brush
* Large Baking Pan
* T-Fal Jumbo Saute Pan
* Sterilite Covered Bowl Set
* IKEA Legitim Cutting Board
* Cookie Scoop
My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.