I do it the lazy way! I cut off the top 1 inch of a large, well washed Russet potato, stick it into a coffee cup cut side up, cover it with cellophane film and nuke it for 12 minutes. The moisture from the washing helps the spud to cook thoroughly and scooping out the flesh is a cinch using a teaspoon, just let it cool about 4 minutes. Do your thing with the flesh like above and you have the perfect twice baked potato. I just add whatever I feel like adding at the time and never had any complaints. Oh! btw, I do this at my Restaurant also! LOL! You'd be surprised how many great comments I get!
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I do it the lazy way! I cut off the top 1 inch of a large, well washed Russet potato, stick it...