|
|
|
|
|
|
Joined: Mar 2003
Posts: 2,090
Koala
|
OP
Koala
Joined: Mar 2003
Posts: 2,090 |
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~
|
|
|
|
|
|
|
|
|
|
|
|
|
Joined: Mar 2003
Posts: 2,090
Koala
|
OP
Koala
Joined: Mar 2003
Posts: 2,090 |
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~
|
|
|
|
|
|
|
|
|
|
|
|
|
Joined: Oct 2002
Posts: 4,055
Elephant
|
Elephant
Joined: Oct 2002
Posts: 4,055 |
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.
|
|
|
|
|
|
|
|
|
|
|
|
|
Joined: May 2005
Posts: 730
Gecko
|
Gecko
Joined: May 2005
Posts: 730 |
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
|
|
|
|
|
|
|
|
|
|
|
|
|
Joined: Mar 2003
Posts: 2,090
Koala
|
OP
Koala
Joined: Mar 2003
Posts: 2,090 |
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~
|
|
|
|
|
|
|
|
|
|
|
|
|
Joined: Aug 2009
Posts: 6
Newbie
|
Newbie
Joined: Aug 2009
Posts: 6 |
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.
|
|
|
|
|
|
|
|
|
|
|
|
|
Joined: Mar 2003
Posts: 2,090
Koala
|
OP
Koala
Joined: Mar 2003
Posts: 2,090 |
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~
|
|
|
|
|
|
|
|
|
|
|
|
We take forum safety very seriously here at BellaOnline. Please be sure to read through our Forum Guidelines. Let us know if you have any questions or comments!
|
|
|
|
|
|
|
|
|
|
|
This forum uses cookies to ensure smooth navigation from page to page of a thread. If you choose to register and provide your email, that email is solely used to get your password to you and updates on any topics you choose to watch. Nothing else. Ask with any questions!
|
|
|
|
|
|
|
|
|
|