Twice baked potatoes are a real treat, and they are easy to make ahead for a crowd. I play bunco with a group of ladies once a month. We take turn preparing dinner and at one point I made these try of twice baked potatoes. Left the toppings up to the guests.
I provided shredded cheese, green onions, bacon, and sour cream. The toppings you could do are really endless.
Twice Baked Potatoes:
These are very general directions and the quantities you would like to use are at your discretion. This is simple how I do it, and the way I prefer to make my mashed potatoes.
- baker potatoes
- roasted garlic or finely grated fresh garlic
- salt and pepper
- paprika, to sprinkle and make it look pretty
Bake clean potatoes at 400 degrees for about 40-45 minutes, depending on side.
Remove from oven, and allow to side for 10-15 minutes until you can handle them. You still want them warm.
Slice lengthwise and scoop out the inside leaving a good edge so the potato stand up fine.
Place all your hot potato innards into a stand mixer bowl, and attach the whisk attachment.
Add your garlic and a bit of salt and pepper. Turn your mixer on low-medium to start.
Slowly pour in buttermilk until the potatoes have some moisture to mix. The potatoes will turn into wonderfully flavored plain mashed potatoes in no time. Add buttermilk until they have reached the desired consistency you prefer. Taste your potatoes, do they need more salt or pepper?
Transfer mashed potatoes to a gallon size bag, and snip off a tip. Pipe or just scoop the potatoes to fill the potato skins.
Sprinkle with paprika. At this point you can cover and refrigerate the potatoes even over night , or pop them right in the oven.
Heat 350 degrees on a baking sheet, for about 30 minutes or until hot. If the potatoes have just been filled the probably won’t take this long. Present with topping of your choice, or add them on before baking a second time.