Twice baked potatoes

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Kroshka-Kartoshka, or Twice-Baked Potatoes, is a delicious and unique appetizer. These carefully stuffed potato boats will enhance any festive dinner. They're also great as a buffet appetizer. The first time, the potatoes are baked whole until tender. Then, the flesh is scooped out of the cut halves, leaving the thick shells. The flesh is mixed with cheese, sour cream, and spices, then returned to the shells, and the potatoes are baked a second time. It's all very simple, yet looks impressive.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 thick-skinned Russet Burbank potatoes
1 tbsp. l. olive oil
1.5 tbsp. milk
1.5 tbsp (75 g) butter
1 cup sour cream
150 g sharp cheddar, grated (about 1 and 1/4 cups)
0.5 tbsp garlic salt
3 slices bacon, fried and crumbled
1/4 cup finely chopped green onions

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, cheddar cheese, green onions, garlic salt, milk, sour cream, bacon

Cooking the dish according to the recipe:

Preheat oven to 200°C.

Wash the potatoes and pierce them with a fork. Rub with olive oil and place them in a large jelly roll pan or on a rimmed baking sheet. Bake the potatoes for 45 minutes or until tender. Remove from the oven and cut the potatoes in half lengthwise. Reduce the oven temperature to 170°C.
When the potatoes are cool enough to handle, scrape the flesh into a large mixing bowl. Add the milk, butter, sour cream, cheese, garlic, and salt and pepper to taste. Mix until creamy. Spoon the mixture back into the potato shells.

Place in the oven for 15 minutes to melt the cheese. Remove from the oven and sprinkle with bacon and green onions.

Chef's Note

I learned the hard way that you shouldn't wrap potatoes in foil before baking. This will make the skin soft and fall apart. However, if you bake the potatoes uncovered, their skin will be firm and you can easily scoop out the flesh.