Potatoes are undoubtedly one of the most versatile and beloved ingredients in the culinary world. Among the many ways to prepare this humble tuber, the twice baked potato stands out as a delightful indulgence that combines creamy mashed potatoes with crispy, flavourful toppings. This dish, also known as “stuffed baked potatoes” or “ double baked potatoes”, has been a favourite in households and restaurants around the world.
Potatoes, native to South America, were introduced to Europe in the late 16th century, and it didn’t take long for creative cooks to experiment with this versatile tuber. This dish’s evolution can be attributed to the creativity of home cooks and chefs looking for new ways to elevate the simple baked potato. It became known as “twice baked” because of the two step process involved. First, the potato is baked, then it’s stuffed and baked again. For twice baked potatoes starchy potatoes like russet or Idaho or yellow potato etc. Works well. This type of starchy potatoes retains fluffy texture when baked.
The enduring popularity of twice baked potatoes can be attributed to several factors. Like, the creamy, cheesy and indulgent nature of twice baked potatoes makes them the ultimate comfort food. The versatility of this dish allows for endless variations, ensuring there’s a twice baked potato to suit every taste preference. Twice baked potatoes are crowd pleaser, whether served as a side dish at a family dinner or as an appetizer at a fancy dinner party. Leftover mashed potatoes can easily be transformed into twice baked potatoes, making them practical and delicious way to use up extra spuds. Twice baked potatoes can be stored in an airtight container in the refrigerator for up to 5 days.
Ingredients
4 nos. Potatoes, washed
1/2 cup Sausage, sliced
3 tbsp Olive oil
2 tbsp Butter
1 no. Onion
1-2 tsp paprika powder
4 nos. Garlic clove, minced
1/2 cup Whole Milk
1 cup Mozzarella cheese
1/4 cup Sour cream
1/4 cup Cilantro, chopped
Salt to taste
Preparation
Place the potatoes on a baking sheet. Rub them with 2 tbsp olive oil and salt. Bake in preheated oven @190°C for 1 hour, making sure they’re sufficiently cooked through.
Remove the potatoes from the oven and let them cool a bit.
Heat 1 tbsp olive oil in a frying pan and then add onion and fry until translucent.
Then add sliced sausage in the pan and fry for 7-8 more minutes until they are golden brown. Keep aside.
In the same pan add butter, then add minced garlic and paprika and fry for 3-4 minutes on medium heat. Then add the warm whole milk and let it come to a boil and turn off the heat.
With a sharp knife cut the top of the potato and scoop out the pulp, leaving enough in the shell at least 1/4 inch ll around.
Now mash the potato pulp and add the milk mixture, mozzarella cheese, sour cream, salt, fried sausage & onion and chopped cilantro and mix everything properly.
Then spoon the potato filling over the top of the potato, top with mozzarella cheese and bake in the preheated oven @180°C for 15-20 minutes or until golden. Sprinkle cilantro at the last time.
Serve hot. This twice baked potatoes are the perfect complement to a steak, but you can make a meal out of them served with just a salad on the side.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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