Tuesday, October 11, 2011

Twice-baked Potatoes - Twice

Twice-baked Potatoes - Twice
From: Dolores Reborn and FairyChatMom

A request from congodwarf elicited two responses.  Since we're talking about twice-baked N.O.T. (MumpSpeak for potatoes), it only seemed right to include two recipes in a single post. I've added them in chronological order.

From Rebo: 

Twice-Baked N.O.T.

Bake some N.O.T.. I like to use red ones, but use whatever you like. (350° for 1 to 1-1/2 hrs, depending on the size. Don't turn off the oven.) Put on an oven mitt. Trying not to burn yourself, cut a thin slice off the top. With a small spoon, scoop out the innards into a bowl, taking care to leave some potato "wall" in there. Place the skins on a baking sheet lined with foil or parchment.

Into the bowl, add any or all of the following:

Sliced green onions
shredded cheese
sour cream
bacon bits
salt and pepper

Mix it all up in the bowl, then put the mixture into a gallon ziploc bag. Moosh it up some more. Push it all down into one corner, then snip off the corner and pipe into the N.O.T. skins. Put them back in the oven for about 30 minutes, until very hot and starting to brown.

From FCM:

I use russets and I let them cool after the first baking. I mix the innards with butter, cheese (swiss, cheddar, whatever), diced onions, sour cream, till well blended, then I load the mixture into the skins, with a little extra mounded out the top. At this point, they can be wrapped and frozen for future meals, or put back in the oven till heated thru. And frozen ones can be nuked if you don't want to wait for them to thaw and bake.

No ingredient amounts, sorry - I just throw together what I've got.

The bit that you cut off the top can be cheesed and broiled for a tasty appetizer!

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