Twice baked potatoes are something I make often and which I learned from my mom. Martha has a recipe for Twice-Baked Sour Cream and Chive Potatoes in October Martha Stewart Everyday Food, so I was ready to give hers a try to see how they compare.
Martha wants you to oven bake your potatoes. I was pressed for time, so I did mine in the microwave as I usually do. This recipe includes butter, sour cream (I used light), milk (I skipped this – I think it makes the potatoes too thin), chives and salt and pepper. You mix this with the insides of the potatoes which you’ve scooped out and then put it back in the shells.
I couldn’t help myself. I had to doctor this up a bit. I added cheese, which is an essential component in my mind. I also sprinkled the tops with paprika which is another essential component.
I liked these with the chives – very tasty. They were creamy and smooth and very filling and comforting. Some variations on twice baked potatoes that I’ve made in the past have included onions, garlic, various types of cheeses, thyme, or bacon. What’s nice about this recipe is that you can adjust it to your tastes and you don’t have to worry about whether it’s going to turn out.
Twice-baked potatoes are serious comfort food! I usually bake an extra potoato to add to the mixture. Then when I stuff everything back into the potato skins, I get a more abundant, spilling out of the potato look.
That’s a great idea!
cheese and paprika are certainly necessary. going for a different flavor variation, I’ve sometimes done this with rosemary or cilantro as the herb flavor, both great with mozzarella as the cheese.
That sounds good
I love twice baked potatoes. I also make a nice stuffed potato, baking and gutting the potato, then melting cheese and stuffing with my own guacamole and topping with grated cheese, course ground pepper and a little ranch dressing. Yum!