GB Releases Self Written Recipe with Bonus Leftover Idea
I started making twice baked potatoes several years ago following various recipes. But like most of us, stopped following recipes and went out “on my own”. Here is my take on how to make these bad boys!!
As you all know you can add any of your favorite ingredients, just don’t overdo it. Sometimes simple is good. (Or as I say- GOODER)
GB’s Twice Baked Potatoes with Bonus Next Day Idea
Avocado Oil (Preferred)
2 Large Baking Potatoes
½ Cup Sour Cream
¼ cup half and half
¼ Stick Butter (Unsalted Preferred)
1/3 Cup Crumbled Feta Cheese (you can always cheat with more)
1 TBSP Minced Garlic
½ Cup Shredded Mozzarella Cheese
Wash and dry potatoes. I like to let them dry out completely.
Pre-Heat Oven to 425 Degrees
Brush with Avocado Oil and rub in- Then drizzle with the salt, pepper and garlic powder
Pierce potato with fork 2 to 3 time- I do this prior to wrapping in foil because I would often find pieces of foil inside my potato – then wrap in aluminum foil.
Place directly on center rack for 30 minutes then remove foil (I place the foil on bottom rack to catch any drippings)and return to oven another 30 minutes or until you can easily penetrate entire potato with a fork. Remove and place on cooling rack. Place foil on bottom rack during the rest of the steps
Lower oven to 350.
When potatoes are cool enough to handle – Cut them in half (long wise). I try to keep the 2 “deepest” sides so I have a nice “boat” for the filling.
Scoop out all of the potato as close to the skin as possible- Keeping the skin intact (If potato is still too hot I use my Ove- Glove to hold in my palm). Place the filling in a nice size bowl.
Place skins back in oven directly on center rack skin side down.( As a bonus feature sometimes I will add thin layer of parmesan or mozzarella inside the “hull” of my potato boat)
While skins are in the oven, mix together the potatoes, sour cream, half and half, butter, feta and garlic. I like to move the mixture to a medium sauce pan over low heat which makes the mixing easier. I do not use a mixer- I do this by hand with potato masher or maybe even a fork as I like the filling to be more lumped potato than whipped- You can do either one.
When skins become crispy to your liking remove them from oven- leaving oven at 350
Spoon the filling into the “boats”.
Top with mozzarella(optional, but why wouldn’t you?) and return to oven for 15 to 20 minutes. Bam!!
Serve hot and add just a smidge of butter.
If you have leftovers- Place in refrigerator overnight.
Within the next few days – Get your favorite skillet and cover bottom with avocado oil and turn on medium heat.
Cut cooled potato into small cubes- the refrigeration makes this fairly easy.
Brown them in heated skillet and then towards the end add your favorite ingredients (green peppers, onions,etc) to make GB’s Twice Baked Hash Brown Potatoes!!!