If you haven’t seen the movie  Airplane, stop reading right now, go find it, and watch it immediately! Once done, come back and finish reading this post.
As you know from several previous posts, I have been looking to use up food already in the house. For some reason, I had three baking potatoes. I really don’t remember purchasing them, but there they were. I had never made twice baked potatoes, and am always looking to try something new, so I decided to try it.
Four of us and three twice baked potatoes (3×2 does that mean six???)? Well, I had just started trying to eat healthier, so no potato for me. “Looks like I chose the wrong week to quit potatoes!” Again, go watch Airplane folks.
I did get a small bite and it was good!
I had all these ingredients already in the house, so another win for not purchasing anything new!
After baking for the prescribed time, they potatoes were still too hard to scoop. So I put the top back on, wrapped it in a paper towel and microwaved it for five minutes.
Much better. A nice empty “canoe”
Butter….sour cream….potato…..three million calories.
Stuffed.
Cannot forget the cheese!
Ready for the oven.
Twice Baked Potatoes
Prep Time: 15 min | Cook Time: 1 hr 20 min | Makes: 4 servings | Difficulty: Easy
Ingredients:
- 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
- 2 to 4 tablespoons unsalted butter
- 1/3 cup sour cream
- 1 scallion, finely chopped
- Freshly grated nutmeg, optional
- 1/2 cup shredded sharp cheddar
- Kosher salt and freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
Source: http://www.foodnetwork.com/recipes/food-network-kitchens/twice-baked-potatoes-recipe/index.html
Rantings of an Amateur Chef 
As I was reading your post, I imagined Lloyd Bridges’ voice. 🙂 Good post!
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Those look so good! It took me a minute to figure out what the tops were in the picture of the baking sheet. I thought to myself, “He only had three potatoes. What are those?” Amazing how the mind works, sometimes. 🙂 Great way to get loaded potato skins along with twice baked potatoes!
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Reblogged this on This Got My Attention and commented:
Yummy, this looks so good!
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These look great. Thoroughly enjoying your recent posts. Some of our most creative meals are “pantry meals” or “fridge/freezer meals.” As I freeze more produce, we’ll have have more of those meals, there’s only so much room in our freezer!
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You can’t go wrong with these that’s for sure. I’ve actually never made twice baked potatoes either…hmmmm, time to give ’em a try ;D
PlantBasedDietAdventures.com
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Some of my favorite quotes from that movie were from Captain Overur! “Joey, do you like movies about gladiators?” “Joey, have you ever been in a… in a Turkish prison?” Loving the twice baked recipe.
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Might have to try these this weekend. And definitely need to watch Airplane!
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I’ve never made a boat like that! So cool like a meal in itself! I usually cut them into halves. Too much food for me once the mixture is put back in 😉 I use yogurt, grated garlic, and salt and an immersion blender to mash the potatoes and pipe the potato back in. I think you can make the potato tops into “sails” for your boat! heehee
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Love the Airplane analogy! Yummy looking potatoes too. 😉
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YUM!!
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Lol. My biggest laugh came with your ‘… three million calories.’ Maybe you could fill it with your Jazz Solo Cauliflower Stuffed Portabella Mushroom filling?
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Instead of having different sized tops and bottoms, I cut the potatoes in half so that they are all roughly the same size. Although having the little top minis probably worked for you so you could have a taste!
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Yum!
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You have been nominated for the One Lovely Blog Award. I really enjoy all your different ideas and how you change up ordinary dishes and make them extraordinary! http://southernmoonbackporch.wordpress.com/2012/08/03/one-lovely-blog-award/
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I
I love twice backed potatoes. They are the best
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Oh my…sinfully delicious.
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