This is a really great recipe for restaurant style twice baked potatoes. Be aware that YOU HAVE TO USE YOUR PERSONAL JUDGEMENT ON THE MEASUREMENTS OF INGREDIENTS based on the size of your potatoes. Every time you buy potatoes, they will be different sizes (even potatoes in the same bag are different). I try to buy the very large "baker" Russet potatoes (many grocery stores put two or four in a wrapped container and label them "bakers"), but the 5 or 10 lb bagged Russets will work just as well. If your potatoes are small, you can always use 6 or 8 potatoes instead of 4 - believe me, they will be eaten!
When adding the liquid/soft ingredients, do NOT dump the entire amounts in all at once. Only add half, then mix with potatoes and add more if needed to get the correct consistency. If your potatoes are on the small side, and you add the full amount of soft/liquid ingredients, you will end up with a runny soup.
When scooping out the insides, I use a spoon, and after the first large scoop, I just scoop a LITTLE at a time to make sure I don't tear the potato. You can always take a little more potato out if you go slow.
Some people have complained the recipe is too bland. I add about a teaspoon of garlic powder and a pinch of cayenne pepper to the mashed potato mix, and I sprinkle some paprika on the top with the green onions. I also add salt and pepper to taste (usually 1 - 1 1/2 teaspoons of each).
All and all, this is a great basic recipe that's easy to customize!
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This is a really great recipe for restaurant style twice baked potatoes. Be aware that YOU...