I’ve never made “twice-baked potatoes” before, but when a
friend mentioned it, I knew that I had to try this out when I finally got home.
Clean potatoes and leave them wet. Cut a slit down the
middle, the long way, and if you want, make another small slit down the other
way (shorter way) making a “cross”.
Wrap each potato individually with Reynold’s Wrap and bake
till potatoes are tender at 400⁰ F
Scoop out as much potato as you can without destroying the
skin! Tricky business…
In a separate bowl, combine the potato “meat” with butter
and sour cream. And you can do what I did and also add garlic powder and
Italian Seasoning or Salad Seasoning.
Pack in the potato “meat” back into the potato skin,
cover with the Reynold’s Wrap, and return to the oven till the potato gets a
little golden.
This was really delicious and something that I will
definitely make again. Everyone loved it! Plus, I didn’t have to worry about
the mess of drooping butter and sour cream with a plain once-baked potato. All
I added after was a little bit of ground black pepper. Plus plus, I think this
cut down on how much butter and sour cream I usually had to add to a once-baked
potato.
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