I use the microwave for the first ‘bake’ on these twice baked potatoes. Might be cheating, but I just don’t have the patience to wait for them to bake in the oven. Plus, using the oven in this heat is not fun! First, i brush the potatoes with olive oil. It helps to keep the skin moist. Then, I poke them with a fork and put them in the microwave. Most microwaves have a ‘potato’ setting nowadays, so that is what I use.
While they cook, I prepare the stuffing. My favorite combination is sour cream, a little butter, and dry ranch dressing mix. I put these ingredients in a bowl. I don’t usually measure. After adding the potato, I add more sour cream if necessary and season the mixture to taste.
When the potatoes are done, I cut them in half and hollow out the ‘meat’ adding it to the bowl with the sour cream mixture. Mix all the ingredients in the bowl until it reaches a mashed potato like consistency.
Fill the potato shells with the mashed mixture and top with chives and grated Parmesan cheese. I didn’t have Parmesan this time so I used grated Mexican blend instead.
Place shell on a baking sheet and put the baking sheet under the broiler for about 10 minutes.
Remove, let cool, and Enjoy!
There are many other ways these twice baked potatoes could be flavored. You could do a classic bacon cheddar, or even a pizza flavored potato with pepperoni and mozzarella. What flavor would you make your twice baked potato? The options are endless!