Tater Essentials Twice Baked Locked Loaded Recipes

THE BEST TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F. Scrub potatoes and pierce all over with a paring knife or fork. Rub with olive oil and sprinkle with kosher salt, then place directly on the oven rack. Bake for 40 to 50 minutes, or until the potatoes can be pierced easily with a paring knife.
• Remove from oven allow to cool until they are able to be handled. Slice in half lengthwise and remove the flesh and place in a medium bowl, leaving a ¼ inch border around the skin so the potatoes remain sturdy. Melt 2 tablespoons of the butter and brush on the empty potato shells and sprinkle with salt and pepper. Place the empty shells on a parchment-lined baking sheet and bake for an additional 7 minutes. Remove from the oven and set aside.
• Meanwhile, place the remaining 2 tablespoons of butter in a small saucepan over low heat. Once it begins to melt, add the white parts of the scallion and stir to combine. Once the butter is totally melted, add the milk and continue to cook over very low heat. (Do not allow the mixture to come to a simmer.)
• Once the milk mixture is warmed through, remove from the heat and pour over the potato flesh in the bowl. Add the cream cheese, sour cream, salt, pepper and half of the shredded cheddar cheese. Using a potato masher, mash the mixture until combined and nearly smooth.
• Fill the empty shells evenly with the mixture, mounding any excess on top of each potato. Sprinkle the tops with bacon, and the remaining shredded cheddar cheese. Return to the oven and bake until the cheese is melted and the tops are golden brown, about 15 minutes. Sprinkle with remaining green scallions and serve immediately.

TWICE BAKED POTATOES (STUFFED JACKET POTATOES)

Steps:

• Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
• Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
• Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
• Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
• Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
• Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
• Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
• Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
• Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
• Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
• Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
• Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
• Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

TATER ESSENTIALS: TWICE BAKED / LOCKED & LOADED

Steps:

• 1. PREP/PREPARE
• 2. You will need a sauté pan and a parchment-lined baking sheet to make this recipe.
• 3. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 4. Cooking Times All the times listed in this or any other recipe are relative to the equipment you are using. For example, if I instruct you to put the item into a preheated 375f (190c) for 50 minutes, or until golden brown, in your oven it might only take 45 minutes, or it could be 60 minutes. The problem is that household ovens can be off by 20 degrees or more. I am using Wolf ovens that get professionally calibrated once a year. So, if your oven display is displaying an accurate temperature, then the times I give will probably work for you. And the same holds true for a stovetop. Medium on one stovetop might be seriously different on another. I guess what I am trying to say is that do not blindly trust the temperature suggestions of any recipe. Watch your food as it cooks or bakes, and stop when it is ready, regardless of the time. Oh, and another must have thing to have in the kitchen is an instant-read thermometer. My favorite is the Thermapen instant read thermometer.
• 5. Gather your ingredients (mise en place).
• 6. Cook the bacon in a sauté pan over medium heat, until crispy and brown, about 8 - 10 minutes.
• 7. Drain on paper towels and reserve the bacon grease (optional).
• 8. Chop up the bacon and reserve.
• 9. Place a rack in the lower position and preheat the oven to 400f (205c).
• 10. Pierce the skin of the potatoes with a fork or paring knife.
• 11. Brush with some reserved bacon grease, and sprinkle with a bit of salt.
• 12. If you do not wish to use bacon grease, just brush with a bit of non-flavored oil, like grapeseed oil.
• 13. Place the taters onto a parchment-lined baking sheet and bake until a paring knife, inserted into the potatoes, goes in with little-to-no resistance, about 55 - 60 minutes.
• 14. About halfway through the baking process, turn the potatoes over. That will give the skin on both sides a chance to evenly crisp.
• 15. When the potatoes are cool enough, cut them in half, scoop the insides into a bowl, mix in the filling ingredients, and any optional items. Then add a bit of salt and pepper, to taste. Finally, add milk, a tablespoon or two at a time, until the mixture is creamy smooth.
• 16. Then distribute the filling into the potato shells, sprinkle them with the additional cheese and place back onto the parchment-lined baking sheet.
• 17. Some chefs put the bacon bits on now; however, I prefer to wait until they are out of the oven... Up to you.
• 18. Bake in the oven (same temp), until warmed through, and the cheese is beginning to get bubbly. Then remove from the oven and sprinkle bacon bits on top, about 10 - 12 minutes.
• 19. PLATE/PRESENT
• 20. Serve while nice and yummy. Enjoy.
• 21. Keep the faith, and keep cooking.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

BAKED TATER WEDGES AND UTAH'S FAMOUS FRY SAUCE

Steps:

• Preheat oven to 450 degrees.
• Add your oil to a baking sheet with sides.
• Cut each potato into 8 wedges.
• Combine all dry ingredients into bag (either Ziploc or paper) and add a few potatoes at a time. Shake to coat well.
• Place the potatoes coated side down into the oil in the pan.
• Continue doing this until all the potatoes have been coated and placed in the oil.
• Bake for about 20 minutes and then pull out and flip over on the other side. Bake for an extra 20 minutes. Pull wedges out of the oven and then sprinkle with a little kosher salt. Serve hot.