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Twice baked potatoes are amazing. Enough said, here’s how I make mine.
Ingredients:
- 4 potatoes, the ones that are good for baking not the red ones
- olive oil to taste
- salt to taste
- black pepper to taste
- 3-4 cloves of garlic, minced
- 1/2 cup mixed herbs
- 1 cup cheese of your choice, I do mozzarella
- sour cream to taste
- butter to taste
OR
- 4 potatoes
- salt and pepper to taste
- 3-4 cloves of garlic minced
- 1 cup cheese of your choice, I use cheddar
- A lot of ranch dressing, to taste
Directions:
- Pre-heat oven to 400 degrees
- Scrub potatoes well, you need clean skins
- Pat dry with a paper towel
- Pierce with sharp object several times, I use a fork
- Place in roasting tin or cookie sheet with a lip and drizzle with olive oil until potatoes are well coated, salt to taste
- Place tin on an upper shelf and roast for about 1 hour or until cooked, if you’re using a convection oven the time is about 40 minutes because it has a smaller small to heat up.
- While potatoes are in the oven, combine the rest of the ingredients to taste, set aside until the potatoes are done
- Carefully remove and cut each potato in half, lengthwise
- With a spoon, remove the potato flesh but be careful not to rip the skin and put into the bowl with the rest of the ingredients and mash until well combined
- Pile flesh back into the skins and return the potato halves to the roasting tin, sprinkle with cheese
- Return the tin to the oven for 10-15 or until the tops of the potatoes are light golden brown and cheese has melted
- Remove from the oven and serve immediately.
- Enjoy!
