Hey, dudes.
I'm Hilah, and today on Hilah Cooking, we're making twice baked potatoes.
[sings] Now the thing about a twice baked potato is you bake it twice and that makes
it nice.
It's better than a once baked potato, because you pull out the guts and you mix in some
butter.
You add some cheese and you mash it with ease.
You put it back in and you bake it again.
When you take it out, all the people will shout, twice baked potatoes.
Yeah.
The thing about a twice baked potato is, we're going to start out pretty much like a regular
baked potato, or a microwaved potato, if you're a dirty rotten cheater like me.
So I've got a potato here.
I've just scrubbed it really really well.
You want to use something like a russet potato, the fluffy potato that you would use for baking
or mashing.
So try to get them all about the same size, and I like about an 8-ounce potato to serve
two people as a side dish, or one person as a main dish.
So I'm going to go around and just make three little holes.
I'm a little bit anal about this.
It probably doesn't really matter, but I like to just try to do it around the lengthwise
equator of the potato -- the potato equator --so that when I cut it in half later, each
of my halves don't have holes in the skin.
So, you'll see what I mean in a second.
I'm going to throw this in the microwave until it's nice and tender.
That's usually five minutes for one potato, or seven to eight for two potatoes.
Three potatoes, four potatoes, five potatoes, six potatoes, et cetera.
Stop talking and I'll see you in a second.
Okay.
So, once your potatoes are nice and soft and wrinkly, you can see these little spots here
where I pierced it originally.
That's just to keep it from exploding in the microwave, making a big mess.
So I'm going to cut these in half.
And these have cooled for a few minutes, so I'm not burning myself.
Now, it's time to scoop out the guts.
Have a bowl ready to put the guts in.
We're just going to scoop out the inside of the potato.
Leave about a quarter of an inch around.
I find that a serrated grapefruit spoon works really super duper for this, so if you can
use one of those, that's great.
If not, you can use a regular spoon, or you might need a little paring knife to help you
out.
Be a little bit careful not to poke all the way through, or get too much out.
So, leave about a quarter of an inch or half a centimeter, is that right?
Okay, and then just set your shells aside on a little baking sheet and I'll do the rest.
So once all your potato guts are in your bowl, we can add our -- basically we're making mashed
potatoes here so I'm going to add some butter and some sour cream.
You can use low-fat or fat-free Greek yogurt if you prefer, and some salt and pepper.
And we'll get this mashed up together until it's fairly smooth.
And then once that's nice and smooth, you can start to personalize it.
So I'm going to add some green onions.
These have just been sliced really really thin.
Other things that are really good to add are steamed broccoli florets, or little bits of
ham or bacon bits.
If you add stuff like that, then this can really be a one-dish meal, which is pretty
cool.
And I'm going to add some grated cheese.
I'm just going to add about half of this, and then we'll use the rest of it to put on
top.
So once that's mixed up evenly, we're just going to scoop it back into our potato shells.
And you'll mound it up a little bit.
We want to sprinkle each one of them with a little bit more cheese.
And at this point, if you wanted to make these ahead of time, if you were making a big fancy
meal and you wanted a fancy side dish, but you don't want to spend a lot of time on the
day off, you can totally make these up to this point and then wrap them in plastic or
cover them with some kind of airtight container and put them in the fridge until you're ready
to cook them.
And then you just want to add on maybe an extra 10 or 15 minutes on the cook time to
make sure that they're heated all the way through.
So, I'm going to put these in a 400 degree oven for about 15, 20 minutes until the cheese
is melted and the potatoes are hot all the way through.
Okay.
They're done.
We've got some crispy brown tops, the cheese is melted, and they feel hot to the touch.
So let's see.
I'll have this smaller lady-like one.
Anyway, if you like this twice baked potato recipe, please also check out my scalloped
potato recipe because it's another creamy potato delight.
All right.
Let's give this a shot.
Nice.
Oh yeah.
So the inside's nice and fluffy and creamy, and then the outer shell is crisp and it's
going to be great.
Potatoes are one of my favorite foods.
Right?
Can I get a hell, yeah?
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Bye.
Hope you try this.
Twice baked potato.
I can't hear you.
Twice baked potato.
Say it again.
Twice baked potato.
Say it louder now.
Twice baked potato.
Okay, that's enough.