The Best Twice-Baked Potatoes Recipe | America’s Test Kitchen
Julia Collin Davison is skeptical of twice-baked potatoes because they often come out of the oven with no flavor and a tough texture. However, Ashley Moore has a recipe for twice-baked potatoes stuffed with bacon, cheese, and scallions that will have you running for seconds.
Twice-Baked Potatoes with Bacon and Cheddar Cheese Recipe:
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I remember Elle coming up with this recipe, did it may times, always great.
Why not cut the potato in half? Easier to scoop out the interior, and both halves are completely used — zero waste.
YIKES!!! My eyes would curl up into my head with all that SALT.. NOT HEALTHY for our children or ourselves to eat that way,,, I would think that with all your years cooking you would have developed a better way of cooking..😠
Ashley is the GOAT! Thank you!
This dummy actually put the knife on her wrist to check for warmness. Pure rocket science here at ATK. There's this new thing called an instant read thermometer….check it out. Maybe do an episode on that groundbreaking achievement in brand new cooking technology. I think they first turned up on the market around 1960.
You don’t “lose” half the potato when you cut it in half. You make two halves and then you waste no potato or potato skin.
Why not use a thermometer to check the temp instead of the knife?
The random comments in the video are unnecessary.
It's always a good idea to prepare one extra potato. By the time the first bake is done and the filling is mixed in the bowl, any home cook would be forgiven for doing some overzealous "tasting". No one has to know.
I follow the recipe for brining potatoes with salt and water, It is fantastic!. And then I follow whatever recipe I have for twice baked potatoes they always come out great. I just wish that my pan and rack was as clean as the one in this video.😂
Why not use the tines of the fork to make rows like they do in shepherds pie? And why not brush the bacon fat on instead of butter, rather than discarding it?
I think it would be better to brush the potato skins with the butter rather than melt over the surface of the pan
I'm so glad you gave the required internal temperature – I always had the guess by poking them. Now I can be exact.
…I like leathery tough potato skin
Didn't our Angel Elle make something similar. I know she brined the potato the same way.
Add a fair pinch of cayenne pepper. The last I made twice baked potatoes my BIL complained about how boring they are. It was a large family party including 3 generations & several close cousins. Turn out to be a huge hit!
I can’t tell you how much I love this recipe
I'm a chef and look forward to trying the brine. But I usually generously butter the insides of the potato after scooping them out, or it will be dry. For the stuffing, I make a mash of potatoes and cheddar cheese, then pipe it in. Looks really pretty. Broil it. Then when it comes out, brush a little (salted) butter on top. This will help the green onions and bacon stick.
@08:18 why would you not use a thermometer – that could be really hot against the skin, no very professional if you ask me.
I make mine different, cooked bacon them sweet onion sauteed in the bacon grease until translucent. In a bowl I mix sour cream, melted Butter, bacon grease, Worcestershire, salt and pepper and cheddar cheese. I make the mixture in the morning so it can marry all day. I bake the potatoes and cut them in half scoop out all of the potatoes into a bowl and scoop in the sour cream mixture, wrap them in foil and put them back in the oven for 10-15 minutes.
I'm feeling an Obatzda variation. Definitely an occasional treat.
Why not put butter directly on the skin and simply put the potatoes back in the oven on a pan (instead of a butterd skillet)?
Why poke holes in the potatoe? Won't that allow more moisture to come out of the potatoe?
So glad to see Varla Jean Merman branching out!
My father used to make these for Christmas every year, and gave my Mom, time to relax a little. Miss them. ❤💔💖
Just how I make them except I cut the large potatoes in half rather than just cutting a bit off the top. Much easier to stuff them.
Good idea with the salt bath. I'll be using this the next time I make baked potatoes.
The potato was saddened by the loss of his friend, sour cream.