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#218444 10/29/05 09:24 AM
Joined: Mar 2003
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conniem Offline OP
Koala
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Koala
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No matter how long I beat them (with the electric mixer) they are just not creamy like my mom's! I have tried adding more milk but am afraid they will get too runny. Anyone have any tips for creamy twice baked potatoes?


Don't be afraid that your life will end, be afraid that it will never begin.
~anonymous~
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#218445 11/03/05 08:12 AM
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conniem Offline OP
Koala
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Koala
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Does no one make twice baked potatoes? When we married my hubby had never heard of them but now he looks forward to them every Thanksgiving!


Don't be afraid that your life will end, be afraid that it will never begin.
~anonymous~
#218446 11/03/05 02:27 PM
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Elephant
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I had a former housemate whose twice-baked potatoes were one of the highlights of her holiday dinners. She made them every year.

To me, a big part of it is getting the initial cooking of the potatoes right, so that you have fluffy potato innards to start with.

I think you might try adding milk to help with the texture but do it in small amounts, testing the consistency of the potatoes in between additions so you don't get too much. My friend used such luscious cheese in them that pretty much guaranteed a creamy texture.

#218447 11/03/05 11:41 PM
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Gecko
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Do not use skim milk or lowfat. Have you tried using buttermilk? I like to put in some cream cheese (it comes whipped), or a bit of ranch dressing, or sour cream, and the cheese will make a difference. But Rae is correct about the innards. I think my mother-in-law beats an egg into the mix, stuffs them and sticks them back in the oven to cook

#218448 11/04/05 07:52 AM
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conniem Offline OP
Koala
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Koala
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Thanks Rae, not baking them long enough could be my problem. I got a new mixer the other day and this will be a great way to try it out!


Don't be afraid that your life will end, be afraid that it will never begin.
~anonymous~
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C
Newbie
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C
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Twice-Baked Potatoes With Basil And Sour Cream 4 medium Yukon Gold - (abt 1 3/4 lbs) (or other yellow-fleshed potatoes) 2 1/2 tablespoons Unsalted butter, softened 1/4 cup Milk Salt, to taste Freshly-ground black pepper, to taste 1/2 cup Fresh basil leaves - (packed) 1/4 cup Sour cream Preheat oven to 400 degrees. With a fork prick potatoes and on a baking sheet bake in middle of oven 1 hour, or until tender. Leave oven on. When potatoes are just cool enough to handle, halve lengthwise and scoop flesh into a 3-quart saucepan, leaving 1/4-inch thick shells. With a potato masher mash potatoes in saucepan with 3 tablespoons butter. Stir in milk and salt and pepper to taste. Transfer shells to baking sheet and brush insides with remaining 2 tablespoons butter. Season shells with salt and pepper. Mashed potatoes and shells may be prepared up to this point 1 day ahead and chilled, covered. Reheat mashed potatoes before proceeding. Bake potato shells in middle of oven until golden, about 20 minutes. While shells are baking, cut basil into thin strips and stir about three fourths into warm mashed potatoes. Spoon mashed potatoes into shells and bake until heated through, about 10 minutes. Serve each potato half topped with 1/2 tablespoon sour cream and some remaining basil. This recipe yields 4 servings.

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conniem Offline OP
Koala
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Koala
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Mmmmm, my gramma always made these. That brings back good memories


Don't be afraid that your life will end, be afraid that it will never begin.
~anonymous~

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