Skip to main content

Buttermilk Twice Baked Potatoes

Twice Baked potatoes don't really require too much of a recipe, but if you're a novice chef, any little tip and trick will be helpful in preparing delicious meals for you and your family.  I know when I first wanted to make twice baked potatoes I asked my mother-in-law for a recipe and was floored that she didn't have one considering we'd had them at their house multiple times.  She explained the general process, told me typically what she used and set me free.  I still had lots of questions but now looking back I don't know what I was so nervous about considering I certainly knew how to cook.  I think a lot had to do with not really ever seeing my mom make them.

I've always made my twice baked potatoes pretty much the same way: bake, scoop, mash potatoes with milk/cream, S & P, a little cheese and maybe throw in some chives or bacon.  As I mentioned in my recent Cheez-It Chicken post, I had a lot of buttermilk to use up, so I thought I'd try that in my twice baked potatoes.  Again, I am so glad I had all of the extra buttermilk!  I've never really cooked or baked with buttermilk too much before but I'm thinking it may become a relative staple in the fridge.  These potatoes were creamy and a bit tangy, and still fluffy once baked again.  

Buttermilk Twice Baked Potatoes
Ingredients:
2 baking potatoes
1/2 cup Buttermilk
1 Tablespoon melted butter
1/4 cup shredded cheese, any type desired
2 strips of bacon, cooked and crumbled, optional
S & P to taste 

Directions:
Preheat oven to 450

Poke fork holes in the potatoes and place directly on the oven rack.  Bake for 45-60 minutes or until a fork can be inserted and removed easily and potato has softened some.

Allow to cool if you have time.  Slice the top of each potato off and scoop flesh of potato out using a spoon and leaving a shell of about 1/4" thick.  

In a medium bowl, add buttermilk and butter to potato flesh.  Using a potato masher, mash to desired consistency.

Stir in cheese, bacon, S & P.

Fill each potato shell with 1/2 of the potato mixture.  Top with additonal cheese if desired and bake in still heated oven for 20-40 minutes, depending on temperature of potato going in to the oven.

Comments

  1. Hello,


    We bumped into your blog and we really liked it - great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it