Twice Baked Potatoes (Oamc)
this is my dad's recipe that he made every christmas along side our prime rib dinner. I enjoy these so much that I often double or triple the recipe and once I stuff the potatoes I place them on a cookie sheet and freeze them then place in air tight bags and freeze them for later use!
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INGREDIENTS
Nutrition- 4
- 1
- 1
- 2tablespoons butter
- 1teaspoon garlic powder
- 1 1⁄2teaspoons parsley
- gouda cheese (add a little cheese you like to kick, optional) (optional) or monterey jack cheese (add a little cheese you like to kick) (optional)
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DIRECTIONS
- Bake potatoes for 1 hour in 400*F oven.
- Cut a oval wedge out of the top of each potato while still hot and scoop out pulp. Be careful to leave a small amount around the edges of the skin to help keep skin shape. Set skins aside on large baking sheet.
- Mash pulp with a hand masher to get rid of lumps. Add garlic powder, salt and pepper to taste; add butter and continue to hand mash together.
- Add the hot milk 1/4 cup at a time to prevent adding too much and use a mixer to blend together on medium speed. Add more milk and repeat as many times as necessary to get a regular mashed potato consistency.
- Add parsley. Start mixing together with wooden spoon and slowly add (a little at a time to prevent clumping) 3/4 of the cheese.Now would be the time to mix in the optional ingredients.
- Restuff the skins with the potato mixture. Bake for 15-20 minutes until tops start to turn brown. Remove and top with remaining cheese. Return to oven until top cheese is melted.
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