This Recipe Has Moved ♥ Twice-Baked Potatoes
Well hello, retro, rustic fare, you oh-so-familiar baked potatoes, your mealy flesh scraped out to mix with so much creaminess (butter, cottage cheese or sour cream, cream cheese, sharp cheddar) then stuffed back into your skins to bake again. More good news? Russet potatoes are indeed traditional and make great twice-bakeds but ooo la la, Yukon gold potatoes are smaller and turn out an even creamier filling. If you've ever found a twice-baked daunting in size, try using Yukon golds. PS I can't help but call these 2X Potatoes. Does anyone else?! But the recipe has moved to a new location,
please see
Twice-Baked Potatoes
at Kitchen Parade, my food column.
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© Copyright Kitchen Parade
VV 2007 & 2025 (retired) & KP 2025
© Copyright Kitchen Parade
VV 2007 & 2025 (retired) & KP 2025
Yikes is right! But that's the thing about the holidays -- it's fine to allow an indulgence or two. This is like having all of your indulgences in one dish. My mouth is watering....
ReplyDeleteThe 3-hour potato has become a staple in my house; we're eating them with different toppings every week now! (And I'm posting about them, too.) Thanks again for the great idea. I'm going to have to try these twice-baked ones now, too, with some alterations for allergy purposes.
ReplyDeleteOne of the first things I remember doing in the kitchen was helping my mother make twice baked potatoes! In Bountiful, Utah in the 1960's this was the absolute utmost in gourmet food, and mom only made them when we had company (ten kids and all!) I believe I might have even been so young that I was standing on a chair scooping out the inside of the potatoes very carefully, since I loved them so much and I was always (even at that age) trying to encourage the making of interesting dishes like this. Yummy!
ReplyDeleteLydia ~ Quite an indulgence but completely worth it, in my book!
ReplyDeleteSjpa ~ Yay, a convert!
Kalyn ~ What a sweet, sweet memory, thanks so much for taking us along that lane!
yum! i made these last night and the baking for three hours really worked! thanks for the idea. i just found your blog a couple weeks ago and i think it'll help me eat more veggies (although hopefully i'll choose some of the not-covered-in-sour-cream options, too!)
ReplyDeleteOh my gosh. I just made these a couple of weeks ago, and now I'm craving them again. Not to mention, it gives me an excuse to buy bacon. :)
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