Twice-Baked Potatoes

These are called "Twice-Baked," but they're really three-times the work. A baked potato is usually very simple, but this takes a baked potato to a higher level. They really do look and taste amazing, so hopefully you think they're worth the extra wait. These really are a little bit of everything: cheesy, creamy, savory, crispy....mouth-watering. They are also a healthy dinner option. Some people consider a baked potato as only a "side," but if you prepare them the right way, they are most definitely a meal. Trust me, as a teacher I know that one medium potato counts as 1 cup of starchy vegetables; so if you have a twice baked potato and top it with some diced ham, you're on your way to a balanced meal. 

I know that a lot of people avoid starchy foods (carbohydrates) because they believe them to be packed with calories, but one potato is about 110 calories (none of those from fat). To give you something to compare it to:

                                          Banana (medium)                     Potato
     Carbohydrates                      27 grams                           26 grams
     Vitamin C                               17 %                                   45%
     Potassium                             400 mg                              620 mg
     Calories                                  105                                    110

Tips:

Eat the skin!! -  Just like all fruits and vegetables, there is fiber in the skin and also by cooking with the skin on you are keeping the nutrients in the potato; boiling potatoes allows the nutrients to be dissolved or to leach into the water.
Potato Bar - Taco night when I was a kid consisted of all the ingredients separate and you build your own; try the same idea with potatoes!  Ham, cheese, onions, broccoli, sour cream, etc. 
Nuke it? - If you want to speed up the process, I have included microwave directions. I am not totally against this method, but it creates a different flavor because the filling  cannot brown well in the microwave.

Oven Temperature: 425 degrees

decreased to 400 degrees

Prep Time: 5-10 minutes

Bake Time: 80-90 minutes 

Servings: 4 potatoes

4 large baking potatoes 
1/4 cup sour cream 

1/4 cup milk
2 Tablespoons butter (optional)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried chives

1/2 teaspoon salt

1/4 teaspoon ground black pepper
1/4 teaspoon paprika 

1/3 cup shredded cheese
Other desired toppings

Microwave Directions: 

1) Poke the potatoes a few times with a fork and put them onto a microwave safe plate.

2) Microwave the potatoes on high for 12-15 minutes (or push the preset microwave button for the amount of potatoes).

3) Follow the directions below Steps 5-10.

4) Return the potatoes to the plate and microwave an additional 1-2 minutes to melt the cheese.

Oven Directions:

1) Move racks so the potatoes will sit in the middle of the oven. Preheat the oven to 425 degrees. 

2) Wrap each potato tightly with aluminum foil and place the potatoes on the rack. Bake for 30 minutes.

3) Remove the potatoes from the oven and with a sharp knife, pierce through the foil into each potato 3-4 times. Return them to the oven and bake another 25-30 minutes until the potatoes are tender. 

4) Remove the potatoes and lower the oven temperature to 400 degrees.

5)  Hold the potato with an oven-mitt or towel and unwrap the top of each potato. Using a sharp knife, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops and chop them. 

6) In a large bowl, scoop out most of the potato. You want to leave enough potato of the inside so that it keeps its structure.
 
7) Mash the potato lightly and stir in the sour cream, milk and (optional) butter.

8) Stir in the reserved potato tops, garlic powder, onion powder, chives, salt, pepper, and paprika.

9) Refill the potatoes with the mixture, mounding it slightly. 

10) Sprinkle the cheese on top of the potato filling.

11) Wrap only the bottom of the potato (keep the stuffing exposed) and place them onto a baking sheet.

12) Bake the potatoes for another 15-20 minutes or until the filling begins to form a brown crust.