Twice-Baked Potatoes

The filled potatoes freeze very well. The trick is to not defrost them before baking, otherwise they get mushy. Bake the frozen, filled potatoes at 375 for 30-40 minutes or until you get the desired browning on the tops.

I make two halves of the whole potato and do not throw out either side.

My family called these "company baked potatoes" because my mother only made them when she had a dinner party. Like another reader, she cut in half, no waste for the child of the depression era and she didn't add cheese. They were finished in the broiler. I am making these for the first time, a year and a few weeks after she died at 101. Her technique of scooping got all the way down to the skin, but that was a lifetime skill. Merry Christmas

Found a wonderful use of the top 1/3 potato skin. Had the skins this morning filled with scrambled egg, a bit of diced ham, a bit of cheddar cheese, dollop of sour cream and chives. Brushed skins with olive oil, baked at 450 for about 5 minutes, stuffed the skins with scrambled eggs, put the diced ham and cheese on top & baked for about 5 more minutes until the cheese melted. Topped with dollop of sour cream (greek yogurt would work) and chives. Oh, please....so good!

Using foil to catch the oil was the dumbest thing I could’ve done. Sheet pan makes more sense.

Oiling the potatoes while baking softens the skins and crispy skin with creamy filling is the my family's ideal. I slice the baked potatoes in half and while mashing the innards with sour cream, lots of butter and salt, I put the shells back into the oven to dry out and crisp some more. Fill the shells, top with lots of cheese and back into the oven to bake until cheese is melted - or broil a bit to brown the cheese a bit quicker. Delicious.

Have been making stuffed potatoes for years sans chives and cheese only on top. My family has made these potatoes without the cheese and sour cream since I was a child and that is more years ago then I care to count. You can freeze these before baking and thaw them before reheating. I sprinkle cheese on top and some paprika before baking and bake the stuffed potatoes until slightly puffed and brown. Sometimes I put leftover salmon in them YUM.

I‘ve been making these (or something very similar) for years and it‘s always a winner. Depending on the size of the potatoes they can be pretty filling especially if used as a side, so I usually cut them in half after baking and fill both sides. Personally I prefer crème fraîche to sour cream and never bother with oiling them first. Just prick them & bake them, there‘s plenty of flavor in the filling. Also no milk, therefore more cheese :-).

if you're kosher but are thinking soy "bacon" chips, try a few anchovies instead. or some smoked salmon.

You can always finish under the broiler to get them to brown.

Bacon Chopped Mushrooms Other kinds of cheese Thick Greek yogurt Cilantro, Basil or Parsley (after baking) Garlic Red Pepper Flakes Ranch dressing (or the mix) TBP are comfort food that can be personalised and still be scrumpcious!

Delicious and easy but destroyed a cookie sheet. Line with foil!

When I was young my parents would take me to the Spindletop Restaurant in NYC. I always ordered twice baked potatoes which were wonderful. For years I could not figure out what they put into their potatoes to make them out of this world. Years later I figured it out. It was a bit of white bottled horseradish strained. Add a very little at a time and keep tasting. I a,ways make more potatoes then I need so I can taste them. I add the horseradish last.

Make sure potato is VERY baked (1+ hour at 400). Mash potato with sour cream, butter, cheese, salt, pepper before adding steamed broccoli. Put stuffed potatoes in 400 degree oven for about 25 minutes.

Very good. Crowd pleaser. Needed more time in the oven to achieve a nice crispy crust