Cheesy Twice Baked Potatoes are pretty addictive! They aren’t that challenging or time consuming to make either. There are a few things you should know before making them.
Looking to same time? Microwave your spuds for the first cook. On that note, let me tell you a little story. A few years ago, I had co-worker who had never cooked a potato in the microwave before. She didn’t know two BIG rules: 1. poke holes in that bad boy to let steam escape. 2. Don’t overcook them. Ten minutes into the cooking process we had what is affectionately known around the office as “potato-gate”.
Flames, BIG flames, were coming out of the microwave, the fire alarm was pulled and after 2 hours we were allowed back into the building. Needless to say, even though I know the two basic rules of cooking a potato in the microwave, it still scares me a little to this day, so opt for baking it in the oven.
There are also some potatoes that lend themselves better for making Cheesy Twice Baked Potatoes. Yukon Gold and Russets are particularly good for this purpose. The skins crisp up nicely and are easy enough to eat (eat those skins, they are good for you!). The starchy flesh makes them ideal for absorbing and blending with sour cream and butter. The result is a silky and buttery concoction that will go over like wildfire in your house! Add my secret ingredient, roasted garlic or garlic confit, and you will be named the Twice Baked Potato Queen (or King)!