Exploded potatoes

5 Mar

Mmm… these are so good. I think most people call them ‘twice-baked potatoes’ but my brother calls them ‘exploded potatoes’ and I like it.

4 baking potatoes, scrubbed clean
2-4 Tbsp milk
2 Tbsp cream cheese
1 tsp butter
1 clove garlic, crushed

Rub potatoes lightly oil and pierce with a fork two or three times. Bake in 400° oven for 1 hour or until tender. When cool enough to handle, split potatoes lengthwise and scoop out potato into electric mixer bowl. Add remaining ingredients and beat well. Add egg and beat until smooth. Fill potato shells. Bake at 375° until puffed and lightly browned.


One Response to “Exploded potatoes”

  1. Mark, Kendra, and Evan March 5, 2010 at 9:50 pm #

    Mmmmmm, I love stuffed potatoes! One of my favorite combos: after baking the potatoes, cut in half lengthwise, then scoop out. Combine scooped potato with the same amount of mashed (butternut) squash, butter, salt, pepper, garlic and cumin. Refill, and then sprinkle the top with a spice mix (like Mrs. Dash or something like that).

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