Food and the City: Twice baked potatoes

May 21, 2013

Twice baked potatoes


 I have a story to tell you but promise not to make fun of me. No really, promise !! Its about my obsession with twice baked potatoes and how I've been in love with them since I was a child. 

Not barbies. Twice.baked.potatoes.


The first time I ever had a twice baked potato, my life was changed. I had to be around 5 or 6, at this big family party my grandfather has every year, and had no idea what is was. All I knew is that is was delicious. Really freakin' delicious and I never wanted to have a regular baked potato ever again.


I literally never forgot about them, and years later, my aunt ended up having her wedding at the same catering hall our family party took place. To this day she will tell you that I was so happy, I went around collecting extra potatoes for myself from my family members that didn't want theirs, then proceeded to sit there and eat them all.

Go ahead, laugh. I know you want to.


Twice Baked Potatoes

Makes 3
3 Russet Potatoes 
1 tablespoon butter
1 tablespoon low fat milk
1 tablespoon chopped fresh parsley 
1/4 tablespoon black pepper
1/4 tablespoon garlic powder
cooking spray

Preheat oven to 400
Wash, scrub and dry your potatoes. Add them to a plate, pierce them with a fork all over, then cook them in the microwave on high for 15 minutes.

Let them cool enough to be able to handle, then slice in half stopping before you cut all the way through. Using a spoon, scoop the potato out of the skins and add it to a bowl. Add in your butter, milk, chopped parsley and black pepper. Mash and mix to combined, then one by one add the mashed filling back into each potato skin.

Sprinkle tops with garlic powder then cook in the oven for 5 minutes. If tops aren't crisping up, put them under the broiler for an additional 3 minutes.

Enjoy!