If you have some time and want to impress, this is a great recipe. . .
So, yes, they take a lot of time. The recipe calls for cooking the potatoes 45 minutes. This was not quite enough time for the potatoes I had. Maybe they were a bit large, so they took about an hour to be done completely through.
I used a spoon to scoop out the cooked potato. I found that a fork worked much better. It helped to break up the potato much easier than spoon.
You also have to scoop the pulp out when the potato is hot. I used a clean dish towel to hold the potato in place. This also helped me not burn my fingers on the hot potatoes!
I used all the salt called for, but I think it could have used a touch more. The end result was a little under seasoned.
The potatoes did look great, and they tasted good. They were a great side dish!
TWICE BAKED POTATOES
4 Baking Potatoes
½ Cup Scalded Cream
¼ Cup Butter
½ Teaspoon Salt
Dash of Pepper
2 Eggs, Beaten
1 Tablespoon Chopped Chives
½ Cup Grated Cheddar Cheese
Bake potatoes at 425 degrees for 45 minutes. Slice each potato lengthwise. Scoop out pulp leaving shells unbroken. Mash Potatoes, adding cream, butter, seasonings, and eggs. Beat until fluffy with an electric mixer. Taste and add salt if needed. Pile into potato shells, top with cheese, and brown at 425 degrees for 10 minutes.
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