Robin Daumit

TWICE COOKED POTATOES

Robin Daumit
TWICE COOKED POTATOES

Potatoes. I can think of so many delicious ways to prepare a potato, but when I am looking for an “all-inclusive,” easy dish to prepare in advance, Twice Cooked Potatoes are it! Why? Because you can cook them days in advance, gut them, and then stuff them with an entire dinner! Just about anything you like to eat can be stuffed inside of a potato.

In the video clip above, you will see that I found these Ginormous russet potatoes. I baked them at 350 for about an hour and a half, but a regular size potato will bake in about 45-60 minutes.

Once they have cooled completely, simply cut a little opening, carefully scoop out the cooked potatoes, and from here… the sky is the limit!

Ingredients:

-        Zucchini – cut confetti style (quarter inch cubes)

-        Broccoli – cut into tiny pieces. It will cook inside the potato

-        Cheeses – shredded

-        Beef or Chicken – pre-cooked and shredded

-        Roasted peppers – cut into tiny strips

-        Fried onions – perfect for topping a vegetarian potato

-        Bacon – cooked and perfect for the topping

-        Olive oil or melted butter

Once you know what toppings you will want, simply place the scooped out potato into a large bowl. Drizzle a little olive oil or melted butter across the potatoes. Salt and pepper to taste. You can even throw a little hot sauce into the potatoes for some added heat. Mix.

Stir in the additions you would like to use. Save your bacon or fried onions for the top.

Begin the pack the inside of your baked potato with the filling, taking care not to over stuff, since it could split the potato shell.

Baste a little olive oil or melted butter around the potato skin. Sprinkle with coarse salt.

Bake in 350 oven until the center is hot, melty, and gooey. The time will depend on the size of the potato and how full you have stuffed it!

A yummy comfort food!