Cooking with Colleen: Twice Baked Potatoes

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

Serves 8-10

5 potatoes

4 tablespoons butter

½ cup milk

¼ cup ranch dip

¼ cup grated cheddar cheese

1. To start, I always prepare a vegetable and some form of protein to go along with the potatoes, typically asparagus and steak.
2. Preheat the oven to 350 degrees Fahrenheit.
3. 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.
4. Let the potatoes cool for 10 minutes.
5. After they’ve cooled, cut the potatoes in half and scoop the flesh out of the potato, leaving the skins.
6. Put the flesh of the potato into a bowl and mash it with room temperature butter, milk and ranch dip.
7. Stuff the halved potatoes with the mashed mixture and sprinkle the grated cheddar cheese on top.
8. Stick the potatoes on a cooking sheet and put them back in the oven for 30 minutes.
9. Let cool for 5 minutes before eating.