Twice Baked Potatoes
Our family loves these and I get frequent requests for them. They're a tasty addition to any meal. Can make a day or two ahead. Also freezes and reheats very well in an oven.
Our family loves these and I get frequent requests for them. They're a tasty addition to any meal. Can make a day or two ahead. Also freezes and reheats very well in an oven.
- Carbohydrate 23.96610875 g
- Cholesterol 39.1611111111111 mg
- Fat 24.6441233333333 g
- Fiber 2.90379865119192 g
- Protein 7.69688263888889 g
- Saturated Fat 8.07085652777778 g
- Serving Size 1 1 Serving (188g)
- Sodium 456.294611111111 mg
- Sugar 21.0623100988081 g
- Trans Fat 3.82241597222222 g
- Calories 343 calories
Step-by-step
- Bake potatoes at 400 for 1.5 hours or until tender. Remove from oven and cool.
- Cut in half lengthwise. Scoop out pulp leaving thin shell. Place pulp in large bowl and mix with next 5 ingredients (not onions and cheese). Beat with hand blender until fairly smooth. Fold in cheese and green onion.
- Stuff potato shells, or can put in an oven safe pan.
- Bake at 350 for 30 minutes.
Ingredient lists often omit the physical mechanics of starch gelatinization that dictate how a potato behaves under heat. Whole potatoes require a high initial baking temperature of 400 degrees Fahrenheit for 90 minutes to ensure complete internal starch breakdown without scorching the exterior skin. Letting the baked tubers cool completely before slicing prevents the interior moisture from turning to steam and dissolving the structural integrity of the delicate shell walls.
Combining sour cream, ranch dressing, and miracle whip creates a complex emulsion of fats, acids, and emulsifiers that hydrate the dry potato starches. Swapping commercial dressings alters this hydration ratio; substituting mayonnaise for miracle whip removes the added sugar and distinct tang, which noticeably shifts the flavor profile toward a heavier, oil-forward finish. Using a hand blender incorporates air into the hot potato pulp, producing a velvety interior texture, but over-processing shears the starch molecules and results in a gluey, undesirable paste.
Assembling these potatoes ahead of time requires careful temperature management. Storing the stuffed skins in a refrigerator for up to 48 hours allows the dairy fats to solidify, which helps the filling hold its shape during the secondary bake at 350 degrees Fahrenheit for 30 minutes. Freezing is equally viable if the moisture content remains balanced, as the high fat barrier from the cheddar cheese and sour cream protects the interior from ice crystal damage during long-term storage.
