Twice Baked Potatoes - How to Make Fancy Stuffed Potatoes
When it comes to making dinner, it's nice to have lots of side dish recipes to round out the meal. These "Twice Baked Potatoes - How to Make Fancy Stuffed Potatoes," are the perfect idea to compliment lots of your dinner ideas.
You'll want to try these twice baked potatoes, a little variation on the popular favorite potato recipe. To start you will want to scrub, wash and dry some russet potatoes. Pick russet potatoes that are short and fat, as opposed to long and skinny. Now put your potatoes on a baking sheet with some tinfoil on it, and drizzle with vegetable oil. Put the pan of potatoes into a preheated 400 degree Fahrenheit oven. Cook the potatoes until a paring knife can go in with no effort. Now when the potatoes are cool enough cut off the top of the potato and take a spoon and scoop out the potato. Don't throw out the top of the potato. Now mix out the potato filling with butter, chopped fine green onions, and butter and stir. Season and add some white cheddar, make a well in the potatoes and pour in some cream and egg yolk. Take the top of the potato and place in the oven, then fill the potato with the filling.
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The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. The word potato may refer either to the plant itself or to the edible tuber. In the Andes, where the potato is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region approximately four centuries ago, and have since become an integral part of much of the world's food supply. It is the world's fourth largest food crop, following maize, wheat, and rice. Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a low GI diet. The GI of potatoes can vary considerably depending on type (such as red, russet, or white), origin, preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole), and with what it is consumed (toppings).
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