Baked, Stuffed Potatoes
Source of Recipe
Florida Table magazine
Recipe Introduction
Twice-baked bliss
The secret to Beany's colossal twice-baked potatoes
Tya TiempetchBeany’s is tucked into a little strip mall at the end of Mizner Place in Boca Raton, and it’s barely wide enough to contain the crowds that line up for the wonderful salads, the best sandwich around (lemon artichoke) and colossal twice-baked potatoes. “They are huge,” says the owner. “At my house, these feed three people.
“We bake them; scoop them; mash them with butter, light cream and salt and pepper; and put that back into the skin.” The potatoes, weighing in at around 1 1/2 to 2 pounds each at this point, are decadent enough just like that. But then? Customers get to add toppings. Already roasted and stuffed once, the potato gets reheated, and then toppings get heated and added to order.
Serves 4
List of Ingredients
4 large (about 2 pounds each) baking potatoes
1/2 cup sour cream
1/2 cup whole milk
3 tablespoons butter
1/4 cup chives
Salt and pepper to tasteRecipe
Preheat oven to 400 degrees. Wash and dry potatoes, and then prick all over with fork. Place directly on oven rack (no foil). Bake 60 minutes or until soft when knife is inserted.
Cool 10 minutes. Slice lengthwise without cutting all the way through. Scoop most of inside into bowl. Mash with sour cream, milk, butter, chives, salt and pepper. Spoon mixture back into potato shells and heat until tops are slightly golden.

Note: Have your filling of choice ready and cooked (raw vegetables will exude water and ruin your handiwork).
After you fill the shells with potato mixture, top with toppings and return to oven until everything is heated through.
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