Potatoes are a key component of just about every meal for me. As an easy-to-digest starch, they are an easy source of carbohydrates needed for a balanced meal. Twice baked potatoes are no exception. This is my favorite way to serve potatoes, especially when served as a side to a meal. These potatoes are healthier than the potato skins typically served in Irish pubs since they don’t have sour cream or as much cheese in them. I also love the cooked skins of these potatoes, especially with a little salt, as they add to the overall taste.
Twice Baked Potatoes
4 tablespoons butter
½ cup milk
¼ cup ranch dip
¼ cup grated cheddar cheese
- To start, I always prepare a vegetable and some form of protein to go along with the potatoes, typically asparagus and steak.
- Preheat the oven to 350 degrees Fahrenheit.
- Stick a fork in the potatoes to make holes so they cook faster and then put them in the oven uncovered to cook for 1 hour.
- Let the potatoes cool for 10 minutes.
- After they’ve cooled, cut the potatoes in half and scoop the flesh out of the potato, leaving the skins.
- Put the flesh of the potato into a bowl and mash it with room temperature butter, milk and ranch dip.
- Stuff the halved potatoes with the mashed mixture and sprinkle the grated cheddar cheese on top.
- Stick the potatoes on a cooking sheet and put them back in the oven for 30 minutes.
- Let cool for 5 minutes before eating.