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Posted by on Aug 13, 2012 in Side Dish | 0 comments

Twice Baked Potato

Twice Baked Potato

I like play dates.Fun time for kids to get rowdy with less then regular parental intervention and great time for moms to catch up.My sister was visiting us with her little boy to spend some time with us this summer.I do not wanted the play date opportunity to pass by.It was a way for me to introduce my sister to my friends in this part of the world.

We even managed to sneak in bit of  gospel.Thank you Child Training Bible for being good conversation point.I encourage every parents to have this.BEST and ONLY  parenting tool you will ever need.You will grow along with your children in your understanding of the plan God have for you.I can’t say enough how much i LOVE it.

Child Training Bible

Child Training Bible

So how does twice baked potato fit in here?

Well,gals gotta eat.Talking goes better with full belly.My plan was to make baked potato and let everyone add  topping of their choice because it required least effort in my part.Then i thought, twice baked potato makes for better blog post then plain baked potato.Also it was my first time baking it,so i was looking for ‘cuye’ as my friend Rebekah says it in Peruvian 🙂

  • I think baked potato tastes better with friends.Feasting on starchy goodness collectively and not guilt-ing about it.
  • I baked more potatoes then what we needed for using it later.Used only the ingredients for what we needed at that time.
  • I kept 1 tablespoon of butter per person.Each half of baked potato per person.
  • I placed each potato at salt bottom before baking.It prevents the bottom of potato skin from crisping it.Tip from the chef Michael Chiarello.
  • Pricking the potato is necessary,it helps steam to escape without rupturing the potato skin.
  • I was impatient in scooping out the potatoes,so i did not wait and totally broke the potato skins.So do not be like me when you are doing it.I can preach.
  • I keep scallions chopped and frozen.Tip i got from my friend Stacey.So when i need it,i defrost it and squeeze the water out before adding to the dish.Fresh is desirable.If you are going to refrigerate your baked potatoes,do not add scallions until you are ready to bake.
  • You can use seasoning salt,dry ranch dressing,chives as some other alternate taste enhancer,if you like. 
Prepping the potato

Prepping the potato

Scooped and baked

Scooped and baked

Twice Baked Potato

Cook Time: 1 hour, 15 minutes

Serving Size: 1/2 baked potato/person


  1. 3 baked Russet Potatos
  2. 6 Tablespoons of butter
  3. 1/2 cup Chopped Scallions
  4. 1 - 1.5 cup Shredded Cheddar Cheese
  5. Salt and pepper to taste
  6. Serve
  7. Sour Cream/Greek Yogurt
  8. To wrap
  9. Aluminum foil


  1. Preheat oven to 425F.
  2. Wash the potatos.Prick each potato with fork.
  3. Get a big enough piece of aluminum foil for each potato.
  4. Sprinkle salt in the middle of aluminum foil.Place the potato at the top of salt.
  5. Wrap the foil around each potato.
  6. Place each potato on the baking dish in such a way, that salt stays at the bottom of the potato as it bakes.
  7. Bake for and hour or hour and 15 minutes.
  8. Twice baking
  9. Turn down the oven temperature to 375F.
  10. Unwrap each potato.It will be very hot.
  11. Let it cool for little bit until it is easy to handle.
  12. Slice each potato in half.
  13. Scoop the potatoes out gently in a bowl without breaking the skin,if possible.
  14. Add butter,salt,pepper,cheese,scallions to potatos.Mix it thoroughly.
  15. Arrange the potato skins in a baking dish.
  16. Add the potato mix in each potato skin.
  17. Bake it for 15-20 mins until cheese is melted.
  18. Enjoy it with the dollop of sour cream/Greek yogurt and laughter.



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