Which potatoes are best for twice baked potatoes
Which potatoes in the US are best for twice baked potatoes? My twice baked potatoes didn't turn out right. The skins broke, and punctured to easily. I was using Yukon golds of medium size lightly washed, and punctured with a fork.
Best Answer
There are two main types of potatoes: starchy and waxy (although some are considered in-between). The difference, as you might imagine, has to do with the starch content of the potatoes.
When cooked, starchy potatoes (like Russet potatoes) tend to break apart. They are often used in baking and frying. They also are more absorbent of liquids and fats.
Waxy potatoes (like red potatoes) hold together more when they are cooked. They are more likely to be used in soups and stews. They also tend to have thinner skins than starchy potatoes.
Yukon gold potatoes are considered in-between starchy and waxy. Their medium levels of starch make them a good all-around potato.
But if the Yukon gold potatoes aren't working, I'd suggest using a starchier potato. One of the things that makes twice-baked potatoes so good is that the inside is mixed with other ingredients and then reheated. Starchy potatoes are more likely to absorb the butter/cheese/other ingredients.
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What brand of potatoes are best for baking?
Russet potatoes are the classic choice for good reason. Russets are high in starch and low in moisture, which makes them nice and fluffy after baking.Why are my twice baked potatoes gummy?
They are gummy because they were either over baked, under baked, or wrapped while baking. To make fluffy twice baked potatoes, you need to start by baking the potatoes perfectly the first time because when you return them to the oven for the second time it is only for 10-13 minutes.Can I make twice baked potatoes with red potatoes?
Creamy, cheesy mashed potatoes with bacon stuffed into crispy red potato skins and baked until hot and delicious! Twice Baked Red Potatoes are the perfect side dish for any meal.Which potatoes best for what?
Choosing PotatoesYukon gold and other yellow potatoes are low- to medium-starch potatoes, and are well suited to roasting, mashing, baked dishes, and soups and chowders. Round red and round white potatoes have less starch and more moisture, making them best for boiling, but they can also be roasted or fried.BEST Twice Baked Potatoes Recipe
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Answer 2
I have made twice baked potatoes many times. I have found Russet potatoes hold up the best. I bake them in the oven till they are slightly under done. 350F for about 50 minutes with out poking the skin. I know they can possibly explode but, I've only happen to me once and that was microwaving so I think you should be safe with oven cooking. Remove the potatoes form the oven and let cool. Cut in half and remove most of the flesh of the potato, leaving about 1/8' to 1/4' of flesh on the inside of the skin. Mix the potato flesh with what ever you want to add to it. I'm a big fan of blue cheese caramelized onions and sauteed mushrooms, or broccoli and cheddar. For a crispier skin place the unfilled skins on a baking sheet and bake for another 15 minutes at 350F, allow to cool and then stuff. Stuffed potatoes back in the oven at 350F for 30-40 minutes.
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