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Oct 6, 2010 05:56 PM

twice baked potato

I have nice big baking russets that would take far too long if started them when i got home. Can I bake them the night before and bake them again the next day. "Twice baked" is supposed to be a good thing.

Can someone explain how to properly twice bake a potato?

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  1. I think it means more like a "stuffed" potato. I cook large baked potatoes, take out of oven and cut an oval, peel off the skin, and scoop out the potato. Put in a large bowl, salt and pepper it, and blend in butter, sour cream, cheese, bacon bits, and onion. Mash together well and mound it back into the shell. Bake again for about 10-15 minutes. This is not what you are looking for, but it is good..

    1 Reply
    1. re: steakman55

      I've never heard of removing the skin!

    2. Bake them the night before and allow to cool over night. When you're ready to start dinner, halve the potatoes long ways and scoop them out leaving about a quarter inch shell. Mix the pulp with some sour cream, s&p, snipped chives, maybe a little butter, and stuff back into the potato halves. Place in a preheated 400F oven and bake until the tops begin to brown, maybe a half hour. You can vary them with all kinds of additions: cheese and bacon, chili and cheddar, pretty much anything that strikes your fancy.

      1. Hi marcharry,

        Cut the cooled spuds in half. Using a spoon, scoop out the insides and place in a bowl.

        Arrange the half shell on a baking sheet, pie plate or square baking dish that will stop any run over from making your oven dirty. Simply adjust the size of the bowls and pans to the amount of your potatoes.

        Using a potato masher, make your stuffing/mashed potatoes out of whatever flavor of the day you want. Some examples are cheddar, green onion and bacon; horseradish and sour cream, roasted garlic and rosemary...

        Spray/brush the insides of the shell with olive or canola oil. (Your filling should have whatever butter compound you desire) Fill the shells with the mixture. At this point, you can either bake immediately or cover and put in the frig until the time you want to bake.

        Bake at 350 F for 30-40 minutes.

        Just keep doing the mad scientist thing until you are HAPPY!

        1 Reply
        1. re: MartiniGenie

          This "mad scientist" likes to add crumbled bacon bits and cheddar or monterey jack cheese to the mix.

        2. In my experience, baking a potato ahead of time is risky business. Sometimes -- not all the time, but often enough it ups the ante on getting good results -- potatoes baked the day before suffer a flavor and/or texture loss. Since the potatoes will be baked again after stuffing, I would use microwaved potatoes, then butter the skin so it will crisp in the oven, and proceed from there rather than baking the day before.

          A "properly' twice baked potato is one that has been presumably baked the first time, then taken out of the oven, split in half, had the innards taken out and mashed with butter, sour cream, chives and whatever else rings the cook's chimes, then the potato skins are filled with that mixture, sometimes a bit of Parmesan is sprinkled on to promote browning, and then baked a second time. Twice baked. Be cautious when preparing the filling from the scooped out potato. If you MUST use an electric mixer to blend the ingredients, be very very sparing on how long you whip the potatoes because over-whipping brings out the gluten and can turn your final dish into baked bubble gum. NOT a good thing! I'd rather have no potato at all than one of those.

          1. If you are just looking to have nice, big baked potatoes after work, my husband likes to nuke big russets 'till they're about halfway done, then finish them for about half an hour in the oven, frequently thwarting my "baked potatoes take too long so just step away from the sour cream mister" argument.

            5 Replies
            1. re: Krislady

              This works well, and has been recommended in Cooks Illustrated and/or on America's Test Kitchen.

              I often bake potatoes ahead of time, solely in the oven, as the OP is contemplating. If I'm using the oven for another purpose, I toss in a few potatoes. Once cool, I refrigerate them. When reheated in the oven, the flesh is no longer fluffy, and the skin not quite as crisp, but the taste is great. Some of this MAY be because I always, purposely, overbake them by leaving them in the oven until it cools. The flesh just under the skin caramelizes a bit, deepening the flavor. Also, in terms of glycemic index, I have often read that potatoes do not spike blood sugar as much if they have been chilled after cooking, even if they are reheated later.

              1. re: Krislady

                Excellent suggestion.

                If your oven has a delayed cooking timer option, you can put them in the oven before going to work, then setting it to start baking before you get home. Works like a charm.

                1. re: Phurstluv

                  It does but i have never used it. good suggestion . Kind of risky if i get stuck in traffic !

                  1. re: marcharry

                    Do you realize that the automatic timer will not only turn the oven on, but off after the chosen cooking time? Baked potatoes are something that can take sitting in a turned-off oven if you are delayed. The skins will get crisper but that's a good thing. James Beard was a proponent of LONG baking times for potatoes. It would take at least 4 hours for the potatoes in the turned-off oven to cool completely.

                    1. re: greygarious

                      Exactly, grey. Yes, it works just great for this application. I do it all the time and have never overcooked them.

                      A brisket recipe, however, I did overcook while using this method. Recipe said tot take it out after 5 hours @ 300, and leave covered for one hour to rest. Well, I left it in the oven that extra hour, and even tho it turned off at the right time, the extra time in the oven while it cooled down was enough to zap all the gravy from the beef. I was bummed, but live and learn!!