{"id":388,"date":"2014-01-04T19:15:55","date_gmt":"2014-01-05T01:15:55","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=388"},"modified":"2018-03-22T16:42:46","modified_gmt":"2018-03-22T21:42:46","slug":"americas-test-kitchen-twice-baked-potatoes","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=388","title":{"rendered":"America&#8217;s Test Kitchen Twice Baked Potatoes *"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/01\/twice-baked-potatoes-1-3-14.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-389\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/01\/twice-baked-potatoes-1-3-14-800x600.jpg\" alt=\"twice-baked-potatoes-1-3-14\" width=\"800\" height=\"600\" srcset=\"https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/01\/twice-baked-potatoes-1-3-14-800x600.jpg 800w, https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/01\/twice-baked-potatoes-1-3-14.jpg 949w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p><strong>This is from America&#8217;s Test Kitchen Healthy book.\u00a0 When you have some calories to burn, this is a very tasty recipe.\u00a0 Follow the directions exactly.\u00a0 I used Idaho potatoes.\u00a0 Add some dried chives or chopped scallions for color, or even parsley, like I did, when I ran out of chives.\u00a0 Be sure to scoop out everything but an 1\/8&#8243; of potato for the best flavor.\u00a0 If you leave too much potato in the shell, you will miss some of that creamy incorporated flavor throughout. \u00a0 <\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>4 russet potatoes (about 8 oz each), scrubbed and patted dry<\/strong><\/li>\n<li><strong>1 tsp. canola oil<\/strong><\/li>\n<li><strong>1 T. unsalted butter<\/strong><\/li>\n<li><strong>1 onion, minced (I used powder, it was fine)**<\/strong><\/li>\n<li><strong>1 garlic clove, minced\u00a0(I used powder, it was fine) <\/strong><\/li>\n<li><strong>1 cup shredded sharp Cheddar cheese, (about 4 oz.) <\/strong><\/li>\n<li><strong>1\/2 cup sour cream, room temperature (can be lowfat)<\/strong><\/li>\n<li><strong>1\/4 cup skim or 2% milk <\/strong><\/li>\n<li><strong>1\/2 tsp. dry mustard (powdered)**<\/strong><\/li>\n<li><strong>salt and pepper<\/strong><\/li>\n<li><strong>2 scallions, sliced thin**<\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #ff0000;\">**Known IC irritants, tread carefully!\u00a0 Omit these and it will still be yummy.<\/span><\/strong><\/p>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li><strong>Adjust the oven racks to the upper-middle and middle positions.\u00a0 Heat oven to 400\u00b0 F\/\u00a0 <\/strong><\/li>\n<li><strong>Rub potatoes with the oil, place on upper oven rack, and bake until the skins are crisp and deep brown, and a skewer easily pierces the flesh, about 1 hour &#8211; after flipping them over halfway through baking.<\/strong><\/li>\n<li><strong>While the potatoes bake, melt the butter in a 10-inch skillet over medium heat.\u00a0 Add onions and cook until softened and lightly browned, 5-7 mins.<\/strong><\/li>\n<li><strong>Stir in garlic and cook until fragrant, about 30 secs.\u00a0 Transfer to a bowl and cover to keep warm.<em> (SINCE I DIDN&#8217;T USE RAW ONION AND GARLIC, I JUST MELTED THE BUTTER, ADDED THE GARLIC\/ONION POWDER, AND ADDED IT TO THE NEXT STEP).<\/em><\/strong><\/li>\n<li><strong>Transfer the potatoes to a wire rack and let cook slightly, about 10 mins.\u00a0 Increase the oven temp to 500\u00b0 F.<\/strong><\/li>\n<li><strong>Cut each potato in half lengthwise through the narrow curved side.\u00a0 Using an oven mitt to hold the hot potato, scoop the flesh from each potato half into a medium bowl, leaving 1\/8&#8243; thickness of flesh in each shell.\u00a0 Transfer the shells back to the wire rack. <\/strong><\/li>\n<li><strong>Mash the potato flesh with a potato masher or fork until smooth.\u00a0 <\/strong><\/li>\n<li><strong>Stir in 1\/2 cup of the cheddar, sour cream, milk, dry mustard, onion\/garlic mixture, 3\/4 tsp. salt, and 1\/8 tsp. pepper. <\/strong><\/li>\n<li><strong>Spoon the mixture into the potato shells, mounding it slightly at center.\u00a0 Sprinkle with remaining 1\/2 cup (or more) of cheddar. <\/strong><\/li>\n<li><strong>Bake potatoes on middle rack until shells are crisp and the cheese is melted and spotty brown, 10-15 mins. <\/strong><\/li>\n<li><strong>Sprinkle with scallions\/parsley\/chives and serve.<\/strong><\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>This is from America&#8217;s Test Kitchen Healthy book.\u00a0 When you have some calories to burn, this is a very tasty recipe.\u00a0 Follow the directions exactly.\u00a0 I used Idaho potatoes.\u00a0 Add some dried chives or chopped scallions for color, or even parsley, like I did, when I ran out of chives.\u00a0 Be sure to scoop out <a href=\"https:\/\/tiffanycooks.cyberphreak.com\/?p=388\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[18,8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/388"}],"collection":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=388"}],"version-history":[{"count":2,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/388\/revisions"}],"predecessor-version":[{"id":1628,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/388\/revisions\/1628"}],"wp:attachment":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}