Posted: 9/2/2010 5:43:14 AM EDT
| So I am making some twice baked potatoes this weekend and have a slight problem....I have no idea how to bake a potato. So whats the best way to bake them. Also grilling steaks and seasoning with Salt Pepper and dillo dust and gonna let it sit all day. |
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Scrub spuds clean. (Idaho Russets bake the best). Pierce skin with tines of a fork all over. Place in 350 degree oven for 60-70 minutes. Thats the basic "101" way.
I dont salt meat before grilling for longer than 30 minutes. Salt has a tendency to extract fluids from meat. Keeping fluids inside the meat is important to flavor, and juicyness. Let it rest after you grill it too. |
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I do twiced baked all the time. I do a couple dozen at a time, they freeze perfectly.
Wash taters and prick with a fork. Put in oven at 350 for about an hour or until you can feel the tater give when you squeeze it. Smaller taters take less time. After cooking let cool for a few minutes until you can hold them easily but still hot/warm inside to aid in scooping out the innards. Cut off a small portion of the tom leaving a top rim to help hold in the goodness you are stuffing inside. Scoop out the tater innards and put in a bowl. Mix innards with butter, sour cream, shredded cheddar cheese, chives and BACON BITS and thin down with milk (or heavy cream) to make it workable. Put the tater mix in a zip lock bag and then cut off a small corner of the bag. Squeeze the tater mix into the tater shells left over from scooping out the tater innards Top with more shredded cheese and bacon bits. Now you can either reheat them in the 350 oven or freeze them for 24 hours on a cookie sheet, Once completely frozen, individually wrap in foil and put back in freezer. When you want another tater, unwrap foil. Microwave for 3-4 minutes to that and then put under the broiler to brown. Done and done! |