Twice Baked Potatoes are  real comfort food for our house. 

As a kid my Granny would make Twice Baked Potatoes all the time. I'm sure more likely then not she made them because I would request them. 

I have always been in love with twice baked potatoes from as early as I can remember Granny making them. Hers were always simple, and super tasty. 

She never added bacon or sour cream. Just good old potatoes, butter, a little salt, and a good sprinkling of paprika over the top, then doubled baked. It sounds easy enough, but this recipe took longer then most things I make to figure out how to make a light tasty filling with just the potatoes and butter. 

I discovered if you over cook the potatoes they became too starchy. Also if you don't remove the insides of the potatoes while the potatoes are still fairly hot it will be come thick and goopy. 

Not the light, buttery potato filling Granny would make. 

Then there's the slight crispness to the top of the potato after it has been baked the second time that just puts this potato over the top!

Now go get to making these tonight. You'll be glad you did! 

Rub 3 medium sized potatoes with 1 tablespoon olive oil evenly divided between the potatoes and  a generous pinch of salt for each potato.

Prick potatoes well with a fork on all sides. Bake in a 425 degree oven for 1 hour or until tender when poked with a fork.

Allow baked potatoes to cool 5-10 minutes or until just cool enough to handle. 

Cut potatoes in half length wise. Scoop out the insides of potatoes to a bowl and set skins aside. Allow insides to sit for about 3 minutes to remove some of the moisture. 

Add 3 tablespoons butter, a generous pinch of sea salt, and 1/4 teaspoon pepper. Use a fork, and mash potato to desired consistency.

I don't mind a few lumps, but I try to get the potatoes fairly smooth.

Divide filling evenly between potato skins. Use the tins of a fork to texture potatoes and then make a little pocket in the center of each potato.

Add 1/3  tablespoon butter to the center pocket of each potato. Sprinkle generously with smoked paprika. 

At this point potatoes can be refrigerated for up to a day until ready to use. 

Bake in a 400 degree oven for 20-25 minutes, until potatoes are hot and the tops have formed a crispy skin.

I've always called them Twice Baked Potatoes but sometimes they are referred to as Double Baked Potatoes. 

No matter what you call them they are a favorite side with steak or anytime other times you can't decide between mashed potatoes and a baked potato. They really are the best of both worlds.

A few other ways we love to enjoy baked potatoes are:

• Easy Fully Loaded Baked Potatoes
• Fully Loaded Baked Potato Soup
• Fully Loaded Baked Potato Skins 

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Potato, Sides, Baked Potato, Twice Baked Potato, Double Baked Potato

American

Yield: 6 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Twice Baked Potatoes

Twice Baked Potatoes. Potatoes baked and then the insides are mashed and placed back into the skin and then double baked with butter and paprika from Serena Bakes Simply From Scratch.

4.9 out of 5 based on 3 ratings

prep time: 15 minscook time: 1 hour and 25 minstotal time: 1 hours and 40 mins

ingredients:

• 3 whole Potatoes, Medium Sized, Washed And Scrubbed
• 1 tablespoon Extra Virgin Olive Oil
• 3 pinches Sea Salt
• 3 tablespoon Butter, Softened
• 1 pinch Sea Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Butter, Cold, Divided Into 1/3
• 6 pinches Smoked Paprika

instructions

1. Heat oven to 425 degrees.
2. Place potatoes in a oven safe baking dish. Divide olive oil evenly over the top and sprinkle each potato with 1 generous pinch of sea salt. Rub skin well with olive oil and sea salt. Poke each potato on all sides with a fork.
3. Bake for 1 hour or until tender when poked with a fork.
4. Allow potatoes to sit until just cool enough to handle 5-10 minutes.
5. Cut potatoes in half length wise. Scoop out insides of potatoes to a bowl, and set potato skins back into baking dish.
6. Allow potato to sit for about 3 minutes to remove some moisture.
7. Add butter, a generous pinch of sea salt, and pepper. Mash using a fork until desired consistency.
8. Divide filling evenly between potato skins. Use the tins of a fork to texture tops of potatoes and then make a little pocket in the center of each potato.
9. Add 1/3 tablespoon cold butter to the center pocket of each potato. Sprinkle generously with smoked paprika.
10. At this point potatoes can be covered and refrigerated for up to a day until ready to use.
11. Bake in a 400 degree oven for 20-25 minutes, until potatoes are hot, and the tops have formed a crispy skin.

calories
160

fat (grams)
12

carbs (grams)
13

protein (grams)
2

sugar (grams)
1

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© 2012 Serena Bakes Simply From Scratch

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