Mom's twice baked potatoes
Cooking Instructions
- 1
Prepare Potatoes: (next 4 steps)
- 2
Wash potatoes
- 3
Rub in olive oil
- 4
Roll in sea salt
- 5
Stab with knife and fork (aids in cooking inside of potato)
- 6
1st Bake: (next 5 steps)
- 7
Preheat Oven 400F
- 8
Place prepared potatoes on cooking tray lined with tin foil
- 9
Bake for 1 hour at 400F
- 10
Remove from oven, leave oven on, don't discard the cooking sheet with foil.
- 11
Harvest Inside of Potatoes:
- 12
Cut top (side) off of potatoes
- 13
Scoop out potatoes leaving a shell, put scoopings a in bowl (shell should be able to stand on its own) (make sure bowl is big enough to hold scoopings and cheese)
- 14
Prepare Filling: (Next 5 steps)
- 15
Chunk up butter
- 16
Add cheese (save a little for topping), butter, salt & pepper (to taste) to potato scoopings, mix/smash together. (I think lumpy tastes the best but you might pefer smooth)
- 17
Scoop back into shells (you might need to do a little smashing to get it into the shell. it will overflow the top)
- 18
Add remaining cheese as a topping.
- 19
Add any other seasoning you like as topping (salt, pepper, paprika)
- 20
2nd Baking: Bake for 10 to 15 more minutes at 400F
- 21
Serve and Enjoy!
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