Twice Baked Potatoes (adapted from Simply Recipes)
4 large potatoes
1/2 C milk
2 T butter
Additions to mashed potatoes (optional)
1/2 C sour cream
1 T cream
1 clove garlic, crushed and minced
salt and pepper to taste
ham or bacon
Baking Potatoes (oven at 400°F)
1. Wash the potatoes and pierce the skins with a fork.
2. Bake for 60 to 75 minutes or until they are cooked through. You can prepare additional toppings during this time, if desired.
3. When the potatoes are finished, remove them from the oven and allow them to cool.
Making the Filling and Twice-Baking (oven at 350°F)
1. After the potatoes are cooled, there are two options for cutting them open. For large and well stuffed potatoes, cut the top third of the potato off. For more individual servings, cut each potato in half.
2. Spoon out the inside of each potato piece for the mashed potato filling, being sure to leave a layer of potato inside the pieces that will be used as the base later.
3. Mix the potatoes, milk, butter, and other mashed potato additions. You can use an electric mixer if you want fluffier potatoes.
4. Spoon the mashed potatoes into the potato bases on a baking sheet and layer the toppings on the mashed potatoes.
5. Bake the potatoes for 15-20 minutes until warmed through and the tops or toppings are lightly browned.
The potatoes turned out excellently. We didn’t follow this recipe exactly, substituting more smaller potatoes (which I forgot to oil before baking) and opting for Greek yoghurt in place of sour cream. Alex and Luke got everything nicely topped in a variety of combinations using cheese, green onion, and ham. The second baking took about 25 minutes and produced nice potatoes covered in browned cheese and more.
Pan drippings from two chickens
1-3 T flour
1/2 C milk
This was the very last thing to get cooked for our meal because I realized the potential for gravy only after the chickens came out of their ovens. My method was rather ineffective and required a massive amount of whisking (with help from a spatula) to get rid of flour lumps. The gravy came together very nicely as I added the milk to the strange combination of roux and the water component of pan drippings as the remaining flour lumps quickly vanished. Despite whipping it up at the last moment, the gravy came out very well without the need for additional salt or pepper.