The Easy Way To Make Double-Baked Potatoes
August 29, 2009 by Dexie Wharton
Filed under Recipes
To tell you the truth, the “double-baked” term is deceiving. See, I don’t actually bake these potatoes twice. There is an easy way to “bake” potatoes to make the potato filling soft for the final baking in the end. Let me tell you how it’s done the easy way.
(Image © Dexie Wharton)
INGREDIENTS
3 large baking potatoes
1 cup shredded cheddar cheese
1 spoonful of butter
1 tsp garlic powder
sprinkle of salt and pepper
sour cream for topping
Preheat the oven to 355°
Poke the large baking potatoes with fork on both sides. Put them in the microwave and cook for 7 minutes. After that, turn the potatoes over then cook for another 7 minutes.
Carefully take the potatoes out of the microwave. Slice the top off of the potatoes. Gently scoop the potato off of the skin, transferring them into a large bowl. Try not to break the skin. No need to scrape all the way through.
Add the butter, 1/2 half of the shredded cheddar cheese, garlic powder, and salt & pepper. Mash everything together. Scoop the mashed potato mixture back into the potato skins. As careful and as tight as you can. Sprinkle the remaining shredded cheese on top of the filled potato skins.
Lay the potatoes on a sheet pan. Bake it in the oven for about 8-10 minutes. Top each potatoes with sour cream and more shredded cheddar cheese if you want.
A great side dish to any chicken, pork, or seafood dishes.
