twice baked potatoes--master recipe Recipe

How to make it

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• adjust oven rack to upper middle and preheat to 400F.
• place oiled potatoes on a foil covered baking sheet
• bake for about 1 hour-till skin is deep brown and crisp and skewer easily pearces the flesh
• transfer potatoes to a wire rack and let cool for 10 minutes
• cut potatoes in half length wise and scoop out flesh, leaving about 1/4" inside shell,
• place shells on sheet pan and return to oven until dry and slightly crisp,about 10 minutes
• mash potatoes with a fork and add all of the ingredients,combine well
• remove shells,increase oven temp. to broil, spoon mixture back into the shells and return to oven and broil till spotty brown and crisp.
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• >with pepperjack cheese and bacon
• fry 8 strips of bacon, cut into 1/4" strips till crisp,remove bacon to paper lined plate to drain. Follow main recipe and substituting cheese
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• >with indian spices and peas
• heat 2 Tbs. butter, over medium heat in a skillet,saute 1 cup finley chopped onion,until soft,add 1 tsp. grated ginger root,3 minced cloves of garlic,1 tsp. each of ground cumin and ground coriander,1/4 tsp.each of ground cinnamon,ground turmeric and ground cloves,cook till fragrant about 30 seconds,taking care not to brown garlic.. off heat stir in 1 cup of thawed frozen peas.omit cheese and butter.follow recipe