My chicken braid was lonely in my oven so I decided to throw 24 small russet potatoes alongside and cheer it up. I baked them for 1 hour and my plan initiated two different sides which I’ll post separately. Today, I’m sharing how I make my twice baked potatoes using very few ingredients. It’s basically making mashed potatoes with cheese and placing them back inside the skin. It just looks impressive, like you spent a lot of time on it for guests. hint, hint.
I begin by slicing about 1/2″ off the top off each potato. Since these are small potatoes, they didn’t need to cool long to handle. I allowed mine to cool about 5-10 minutes and then I prepared two piles of potatoes, hollowed and the tops for cheesy potato skins. I use a melon baller for this because it’s got a somewhat sharper edge than a kitchen spoon. However, a small kitchen spoon will work. Hollow each potato leaving about 1/4″ inside.
Place the potato flesh inside a large mixing bowl and proceed to add hot milk (microwave for a minute), sour cream, butter, cheese, salt and pepper. Mash with a mixer on low-speed for a minute and proceed to mix on high for about 2 minutes.
Place potato mixture back into skins using a cookie scoop. I put all of mine into an aluminum tray for flash freezing (freezing for about 2 hours).
Once they’re frozen, I place them in labeled quart size bags (gallon works too) and add this side dish to my freezer inventory.
Don’t forget to save those skins. Allow them to fully cool and put them in quart size bags and freeze. These will make great potato cheese skins on another night. Just don’t throw them away.
I call these toddler spuds. They’re just the right size a side dish. However, you could dress these potatoes up with cubed ham, convenience chicken, or frozen broccoli. I suggest bigger spuds for more ingredients. Send these to a neighbor or friend in an aluminum pan labeled with the thawing and cooking instructions along with a bag salad. They’ll think you’re the best cook ever and it’s just a spud.
What are your best spud filling ideas? We’d love to be a community of spud lovers.