Twice Baked Potatoes (Oamc) - cooking recipe

Ingredients
    4 large russet baking potatoes, scrubbed clean
    1 lb cheddar cheese, shredded
    1 cup evaporated milk (hot)
    2 tablespoons butter
    salt
    white pepper
    1 teaspoon garlic powder
    1 1/2 teaspoons parsley
    gouda cheese (add a little cheese you like to kick, optional) (optional) or monterey jack cheese (add a little cheese you like to kick) (optional)
Preparation
    Bake potatoes for 1 hour in 400*F oven.
    Cut a oval wedge out of the top of each potato while still hot and scoop out pulp. Be careful to leave a small amount around the edges of the skin to help keep skin shape. Set skins aside on large baking sheet.
    Mash pulp with a hand masher to get rid of lumps. Add garlic powder, salt and pepper to taste; add butter and continue to hand mash together.
    Add the hot milk 1/4 cup at a time to prevent adding too much and use a mixer to blend together on medium speed. Add more milk and repeat as many times as necessary to get a regular mashed potato consistency.
    Add parsley. Start mixing together with wooden spoon and slowly add (a little at a time to prevent clumping) 3/4 of the cheese.Now would be the time to mix in the optional ingredients.
    Restuff the skins with the potato mixture. Bake for 15-20 minutes until tops start to turn brown. Remove and top with remaining cheese. Return to oven until top cheese is melted.

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