Twice Baked Potatoes
photo by jenniferlaurel
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 potatoes (1 per person)
- olive oil
- salt
- 100 g butter, chopped
- 3 -4 cloves garlic, crushed,peeled and chopped
- 1⁄2 cup chopped mixed herbs (e.g. parsley and chives; parsley and dill; parsley and rosemary)
- 1 cup freshly grated parmesan cheese
- generous grinding black pepper
- sour cream
directions
- Preheat oven to 200°C (400°F).
- Scrub potatoes well, but do not peel.
- Dry thoroughly with a cloth or paper towels.
- Pierce potatoes several times with a sharp knife.
- Place potatoes in a roasting tin.
- Drizzle a little olive oil over each potato and roll until well coated.
- Sprinkle each potato well with salt and roll until evenly coated.
- Place the roasting tin on an upper shelf of the oven.
- Roast potatoes at 200°C (400°F) for approximately 1 hour or until cooked.
- While the potatoes are cooking, combine butter, garlic and herbs in a microwave safe bowl and cook on HIGH just until butter is melted.
- (Alternatively, melt butter mixture in a saucepan over medium heat.) Remove the butter mixture from the microwave (or stove) and stir in cheese and pepper.
- Set aside until needed (but not in the fridge!).
- When the potatoes are cooked, remove them from the oven but leave the oven turned on.
- Now, cut each potato in half, lengthwise.
- Using a teaspoon, scoop out most of the potato flesh being careful not to tear the skins.
- Place the potato flesh into a bowl and add the reserved butter/cheese mixture.
- Mash potato with the back of a fork until the mixture is smooth and well combined.
- Pile potato flesh back into the skins and return potato halves to the roasting tin.
- Return the tin to the top shelf of the oven for 10-15 minutes or until the tops of the potatoes are a light golden brown.
- Remove potatoes from oven and place into serving bowls (2 halves per person).
- Top each potato half with a heaped teaspoonful of sour cream.
- Serve hot.
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Reviews
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These were really good. I made them a little quicker, by microwaving them first instead of baking them to be done. I used just chives, as I really liked the combination of chives and potatoes. I also reduced the amount of butter a little and made up for the missing 'liquid' by adding 1-2 tbsp of skimmed milk. I then baked them for about 30 minutes to get the skins and tops crispy. I'll be making these again, thanks for sharing.
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Fantastic recipe! I wanted to post a photo, but we were too hungry to wait. :) I had to use dry herbs instead of fresh (which I'm sure would make a stunning recipe) - I used rosemary and oregano. I made this in the afternoon (up to step 18) and baked the assembled potatoes in the evening. I just drizzled with a bit more melted butter with garlic in it, and topped with parmesan cheese before baking. Thanks for the yummy recipe.
Tweaks
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Fantastic recipe! I wanted to post a photo, but we were too hungry to wait. :) I had to use dry herbs instead of fresh (which I'm sure would make a stunning recipe) - I used rosemary and oregano. I made this in the afternoon (up to step 18) and baked the assembled potatoes in the evening. I just drizzled with a bit more melted butter with garlic in it, and topped with parmesan cheese before baking. Thanks for the yummy recipe.
RECIPE SUBMITTED BY
<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>