Wednesday, August 17, 2011
Twice Baked Potatoes
I figured out how to make twice baked potatoes quickly. I know if sounds like a small thing but when twice baked potatoes were a Sunday food because it took an hour and half to two hours. I have managed to cut the time down for this side item to about 30 minutes.
I found that if I microwave the potato for 5 minutes then scoop out the insides flavor to taste and then bake for 20 minutes. It has the same flavor quality of baking the potato in the oven then scooping out the insides and baking for additional twenty minutes.
Pictured above is a meal I made with twice baked potatoes. The potatoes even have green onions in it that were picked fresh from my garden.
Here is my standard recipe for twice baked potatoes that serves 2.
1 large Russet potato
1 TBSP reduced fat margarine
1 TBSP light sour cream
1/8 cup cheddar cheese
1/8 cup milk
¼ tsp salt
½ tsp Greek seasoning
½ tsp sage
1 TBSP fresh green onions
1. Preheat oven to 400.
2. Clean potato and poke several times with knife, microwave for 5 minutes on high.
3. Remove potato from microwave and cut in half. Gently remove insides with spoon and place in a bowl. Mash the potatoes with a fork until smooth.
4. Add margarine and sour cream. Mix until smooth. Add milk and continue mixing until smooth.
5. Add remaining ingredients (cheese, salt, Greek seasoning, sage and fresh green onions). Mix until well distributed.
6. Place potato skins on baking dish. Spoon potato mixture into the baking dish. Place baking dish in oven and bake for 20 minutes at 400.