Twice Baked Potatoes
Quick Cooking Tip
By Fitness and Freebies
- Twice baked potatoes become more festive when crab meat is added along with the cheese. Add about six ounces of flaked crab meat for every four potatoes you are stuffing.
- Turn your twice baked potatoes topped with spinach, cheese and bacon into a mini casserole for a light lunch. Or add a salad and make a dinner out of it.
- Try salsa in your twice baked potatoes for a zesty flair.
- When hollowing out potatoes, use a melon ball cutter to easily remove the flesh. The sharp edge and curved shape make scooping easy.
- Russets, yellow-flesh and other high-starch potatoes are best for mashing because they don't hold their shape when cooked. Don't use a food processor to mash potatoes -- it makes a gluey-type mess.
Buying Potatoes: Do not buy potatoes that are soft or have excessive cuts, cracks bruises or discoloration. Avoid green potatoes - they have been exposed to light and are actually "sunburned", which turns the flavor bitter. You can peel or pare the green away, but if the potato is more than half-green, throw it out.
