Loaded Twice-Baked Red Potatoes Recipe | foodiecrush.com (2024)

FAQs

Are red potatoes good for baking potatoes? ›

Red potatoes tend to be smaller and waxy. Their higher moisture and lower starch content are great for boiling or roasting, and they manage to hold their shape well. These properties tend to make them less desirable for a baked potato, which should be a little larger in size and easy to fluff up on the interior.

Cook's Note. I learned the hard way not to wrap the potatoes in foil before baking. It softens the shells and they will fall apart not good!

When making twice baked potatoes, it's best to mash the potato filling while the potatoes are still warm. Don't over-mix the mashed potatoes especially if you're using an electric mixer since the filling can become gummy.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Prepping the Red Potatoes for Roasting

The potatoes are easy to prep; just a few quick steps: Scrub the potatoes or wash them well with water – There is no need to peel them – the skin is thin and waxy and provides a lot of flavor, so be sure to leave it on!

The skins of twice-baked potatoes can absolutely be eaten. They are salted and crispy and are absolutely excellent to eat. In addition, there is quite a bit of nutrient in the potato skins.

Greek yogurt replaces the sour cream often found in twice-baked potatoes for a healthier spin on this delicious classic. Meat-eaters will be happy to have bacon added to theirs, but this recipe is plenty delicious without it.

You want to be able to eat your potato without worrying if you are going to get food poisoning or botulism. Here's how you can ensure that your baked potatoes are safe to eat. DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

The best side dishes to serve with twice-baked potatoes are Mississippi pot roast, chicken drumsticks, roasted duck, braised beef, vegetarian chili, kalua pork, lamb chops, grilled salmon, roasted vegetables, shrimp scampi, steak, chicken Caesar salad, BBQ ribs, mushroom gravy, and green beans almondine.

Are twice cooked potatoes good for you? ›

Double cooking potatoes can improve the absorption of starch-based carbohydrates, encourage SCFA production, and promote gut health and weight loss. So next time you're cooking up a batch of potatoes, consider giving them a double cook for maximum nutritional benefit.

We recommend baking potatoes at 400 degrees F for about an hour. Smaller spuds might take a little less time, while larger baking potatoes over 1 pound might take a little more.

Chefs put salt on the outside of their baked potatoes

The reason for doing this is pretty scientific. When you put salt on the outside of a potato, it helps moisture come to its surface and evaporate, which makes the inside of the potato even fluffier. It also helps to crisp up the skin, giving it extra crunch.

Poke the potatoes with a fork just enough to pierce the skin so the potato won't burst when baking, especially in the microwave. Four or five times should be plenty. A potato is composed mainly of water, so poking them helps release steam as it cooks.

Russet potatoes are the classic choice for good reason.

Russets are high in starch and low in moisture, which makes them nice and fluffy after baking. Their thick skin crisps up well, too. Choose medium-sized potatoes, each around the same size (about one-half pound) so they're all done at the same time.

Here's a quick reference on which types of potatoes are ideal for which type of cooking technique: Baking: Russet, long white, Peruvian. Boiled: New potatoes, round red, white. Fried: Russets and white.

Red potatoes are great for roasting, cooking in soups, or boiling or steaming for potato salad. The waxy nature of the flesh means they'll maintain their shape, but it also means they will get gluey when overworked, so you'll want to choose a different potato for mashing.

You absolutely can substitute red potatoes for the russets in potato soup. Red potatoes are waxy, have more moisture, and tend to keep their shape better when cooked, so some people actually prefer them when making soup. In fact, I prefer them in most soups with the exception of this recipe.