This is one of the easiest and coolest recipes to make a potato last a few days once it’s baked once and then you twice bake it when ready to serve it. I once ran a small cafe in England for a while and the potato twice baked and stuffed with a few choices was a really popular item on the menu. The other popular item was crepes which I am happy to publish if you wish……….**let me know………

The potato is easy and simple, yet, it takes time to bake. While they are baking it gives you time to do other things. I love the fact that you can go with a variance on one recipe as you can serve a twice baked recipe simply as is, or you can stuff it with a variety of different items, vegan, vegetarian, fish or carnivore. I haven’t put amounts as they vary depending on how many potatoes you make, however, I will show how it’s supposed to look, and describe how it feels and even taste, so that you have guidelines to follow.

 You can even create a baked potato bar at a dinner party!

Place all items on hot plates or warming trays, and allow people to take their twice baked potato and walk through the stuffing choices. It’s a very fun way to provide choice with the food already made. Remember, “Easy Does It!” 

Ingredients: 

• Potatoes

• Olive oil

• Chopped parsley

• Sea salt

• Pepper

• Butter or Vegan alternative

• milk or alternative

• Cheese or alternative

• fillings as you choose………**(please ask me for ideas if you need them) 

 Method:

•  Rub olive oil on the outside of a scrubbed clean potato.

• Prick with a fork around the whole potato ( behave yourselves)

• Place in an oven on 375 for about 40 mins ( may vary if you have a fan assisted oven)

• Remove and cool so you don’t burn fingers, don’t let it get cold.

• Take a good size bowl and a cutting board and knife.

• Slice the top of the potato skin off evenly, and with a spoon, scoop out the actual potato into the bowl.

• Then scoop out the potato from the main part of the potato and add to the bowl.

• Place enough butter or butter alternative to make it buttery and milk to make it soft, not runny.

• Then season with salt, pepper, parsley.

• Once potato is mashed and mixed, place back into potato. Fill up to very full and smooth with the fork so there are lines.

• Place a little butter on top and cover. Refrigerate or bake off.

• Add toppings as desired. YUM!!!

• You can keep a few days in the fridge (don’t freeze - it gets weird)

Enjoy this easy and delicious recipe and let me know how things work out for you! Please share your favorite toppings and ingredients below so all of us can expand our taste buds…

Remember that the most important ingredient is love!

Blessings,
Ruth