Twice stuffed potatoes used to be pretty prevalent in restaurants; it’s a classic that is coming back. Just take a baked potato and either cut off the top 1/3 and scoop out the inside or blossom the potato open (cut a cross pattern on the top and then squeeze the ends to open up the potato. Combine the scooped out portion with your favorite herbs or spices and sour cream and then portion it back into the potato. Refrigerate until ready to bake off (it takes about 20-25 minutes in the oven). I like to cover mine with foil for the first fifteen minutes, then pull and top with shredded sharp cheddar and place back in the oven without the foil to melt the cheese. Want to have a vegetarian dinner? Do one of these with a side salad, it’s delicious! 
Popular Tags
All Things Au Gratin Potatoes All Things Baked Potatoes All Things French Fried Potatoes All Things Hash Brown Potatoes All Things Mashed Potatoes All Things Potato Salads At Home Baked Baked In Foil Baked Potato Baked Potato Bar Baking Black Blanching Boiling Breakfast Brown Consumer Cooking Cooking Time Deep Frying Foil Food Safety Freezing French Fried Potato French Fries Fresh-cut Fries Frozen Green Green Potatoes Grower Harvest Hash Browns Healthy Healthy Potatoes Holiday Idaho Potato Leftover Mashed Potatoes Mashing Nutrition Peeling Potato Salad Potato Skins Preparation Q & A Russet Russet Burbank Russet Norkotah Safety Scalloped Service Sizes Storage Stored Storing Temperature Thanksgiving Twice Baked Varieties Washing
