Twice Baked Potato Recipe

This twice baked potato recipe is a treat to have in the freezer as a ready side dish or snack. Your family will be thrilled to see them for dinner. Add a large salad to make a well rounded, filling dinner.

6 large baking potatoes, uniform size and shape

olive oil

kosher salt

3 tablespoons (pareve) sour cream

1 envelope vegetable soup and dip mix

1 stick margarine

paprika, for garnish

dried parsley, for garnish

1. Preheat oven to 400 degrees. Sprinkle the bottom of a large baking pan with a fine layer of kosher salt. Wash and dry potatoes. Pierce several times with a fork then rub each potato with oil. Arrange potatoes on top of salt in the baking pan. Bake one hour or longer in the preheated oven until a fork is easily inserted and meets no resistance. The salt draws out moisture, making the pulp very fluffy and light.

2. Remove potatoes from oven. Brush off salt. While still hot, halve each potato lengthwise with a sharp serrated knife. Use an oven mitt to hold potato and be careful not to tear the potato skins. Scoop out the potato pulp leaving 1/4” edge all around intact so that the potato keeps its shape. Place warm pulp in a mixing bowl.

3. Add sour cream, vegetable soup mix and margarine to the potato. Using a stand or hand mixer, whip potato mixture, adding tablespoons of water until creamy.

4. Spoon potato filling into shells. Sprinkle with paprika and parsley. Before serving, warm in a 350 degree oven for 10-30 minutes until thoroughly heated.

This Twice Baked Potato Recipe freezes well. Allow frozen potatoes to thaw before heating in oven or microwave frozen potato at half power until hot.

To make this Twice Baked Potato Recipe kosher for Passover recipe:

1-substitute soup mix with:

1/4 cup instant potato flakes

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon dried dried basil

1/2 teaspoon dried dill

1/2 teaspoon onion powder

1/4 teaspoon white or black pepper

2-and soy based pareve sour cream with:

1/4-1/3 cup warm water as needed to make potatoes creamy