I had company for dinner last night and the day ahead I baked russett potatoes, then prepared them as twice-baked potatoes. I "mashed" the potatoes in my Kitchenaid mixer and added warmed milk and butter. For the first time I also added some sour cream. I then piped the potatoes into the skin shells and refrigerated them. The next day I removed them and let them sit for several hours to bring them to room temp. I put them into a 375 degree oven for about 45 minutes. After 30 minutes I opened the oven and put shredded cheddar chees on top. When I took them out to serve them, most of the potatoes had caved in. :o They were still tasty, but not so pretty. Does anyone have suggestions for plumper potatoes next time?
post #1 of 6
7/16/08 at 12:51pm