It’s not a holiday (Thanksgiving, Christmas or whatever you celebrate at your house) until something starchy and creamy is consumed. Just saying.
This year at Thanksgiving I decided that my contribution was going to be twice baked potatoes. Last year I did green bean casserole and a pie. I think my theme tends to be, ‘hey-what-have-I-never-made-before… and then I make that. And then subject my family to the results.
I made two kinds of twice baked potatoes, check it:
Unless that totally grosses you out. In which case… uh…. forget I said anything.
First you bake the sweet potatoes until soft, this took me about an hour at 350 F. Cut the potatoes in half and scoop out the insides into a large bowl.
Now the fun part-add in whatever you like. I added a few tablespoons of cream, some brown sugar and a pinch of nutmeg and salt. I meant to add a few tablespoons of cream cheese, but I forgot. Then spoon the mixture back into the shells and top with toasted nut (I used pecans) more brown sugar and a little slice of butter.
Bake again for 20-25 minutes at 350 F just before serving.
These are slightly more traditional but with a twist, sort of like potato broccoli cheddar soup in a potato skin.
Unless that grosses you out… in which case… uh…. see above.
Bake the potatoes (scrub them first if needed, these did while my sweet potatoes where quite clean, weird huh?). These took about an hour and half at 350 F. These kind take longer than sweet potatoes, but it all depends on how large your spuds are. So poke them with a fork as you go if you are not sure.
Let them cool a bit, slice them in half and scoop out the insides into a large bowl. Now add whatever you like. I added steamed broccoli (I left mine in large pieces for a rustic look) salt and pepper, a few tablespoons of cream, and shredded cheese. Spoon back into your potato skins, top with more cheese and bake again at 350 F for 20 minutes or so just before serving.