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Twice Baked Potatoes like granny used to make.
Heat oven to 425 F.
Place the whole potatoes in a oven safe baking dish. Divide olive oil evenly over the top of them and rub the oil around over the entire surface of the potatoes. Sprinkle each potato with 1 generous pinch of sea salt. Rub skin well with olive oil and sea salt. Poke each potato on all sides with a fork. Bake for 1 hour or until tender when poked with a fork.
When they are done remove them from the oven and allow potatoes to sit until just cool enough to handle, 5-10 minutes.
Cut potatoes in half lengthwise. Scoop out insides of potatoes and put the insides into a bowl (make sure to leave a little layer inside of the skin to hold the skins together). Set potato skins back into the baking dish.
Allow potatoes to sit for about 3 minutes to remove some moisture. Into the bowl of potato insides, add 3 tablespoons of butter, a generous pinch of sea salt and pepper. Mash using a fork until you reach your desired consistency.
Divide filling evenly between potato skins. Use the tines of a fork to texture the tops of potatoes and then make a little pocket in the center of each potato.
Add 1/3 tablespoon cold butter into the center pocket of each potato. Sprinkle generously with smoked paprika.
At this point potatoes can be covered and refrigerated for up to a day until ready to use.
Bake in a 400 F oven for 20-25 minutes until potatoes are hot and the tops have formed a crispy skin.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Oh, this sauce. Drinkable.
This is a healthier version of the croquettes you know and love. Using leftover mashed potatoes they go together in a snap.
Serve Baked Potato Croquettes as an appetizer or as a side dish. Or they can even be a complete meal when served on a bed of Swiss chard, with a drizzle of Romesco sauce and a topping of crispy prosciutto!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!