As we’ve said before, Declan loves potatoes any way, shape, or form (because he’s Irish). Yet during our entire culinary career, we’ve never tried making twice baked potatoes. “Well D&E, aren’t twice baked potatoes twice the amount of work as baked potatoes?” Well not exactly, they are actually quite easy to make. And yes since we are engineers, this mathematical equation still stumps us:
Twice baked potatoes ≠ 2(baked potatoes)
Anyway, the recipe we tried is actually an original. We could have used bacon but we wanted to keep it light and healthy. Also, the term “twice baked” is actually a lie. It is more like “microwaved and then baked.”
Twice Baked Potatoes
Microwaving potatoes is easy, but if you have an extra 20 minutes to spare, why not give this recipe a try?
- Servings – 8 potato halves
- Prep time – 15 minutes
- Cook time – 15 to 20 minutes
- 4 russet potatoes
- 4 chopped green onions
- 1 cup light sour cream
- 1/2 cup shredded Mexican (or your favorite) cheese
- Salt and Pepper
1. Preheat your oven to 425ºF.
2. Scrub your potatoes thoroughly and cut them in half lengthwise.
3. Place potato halves on a plate and cover with cellophane, microwave on high for 10 minutes.
4. After 10 minutes, scoop out the flesh with a spoon into a mixing bowl (Careful it’s hot!). Leave a little still in the skins so they can remain sturdy and don’t tear.
5. Mix in the sour cream, cheese, and salt and pepper to taste into the potatoes.
6. Scoop this mixture back into the skins and top with a little extra cheese. Place on a baking sheet and bake for 15 to 20 minutes.
7. Serve and enjoy!