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how to prevent twice baked potatoes from caving in

post #1 of 6
7/16/08 at 12:51pm
Thread Starter 
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?
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post #2 of 6
7/16/08 at 1:46pm
Sounds like to me, between the milk,sour cream. butter and liquid in potato that there was not enough solid to hold together. You can either add a little instant potato to the mix, or like a duchess mix use a little egg yolk. If when you bag potatoes back into shell, if it bags in to easy in most cases it will fall. Also for a nicer finish you might want to spray the potatoes with melted butter before second baking, this will help melt cheese faster thus making potato look nicer as in most cases I have seen them dry out quickly.
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post #3 of 6
7/16/08 at 2:24pm
Freddy,

Stuffed, twice-baked potatoes aren't really my thing, but sounds like Ed nailed it. You probably have a better sense of it than I do, but you might want to cut your time a little on the second bake as well, so as not to dry out the shells too much. After all, it's already been cooked once -- you're just making it hot.

BDL
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post #4 of 6
7/16/08 at 3:26pm
instead of mixing in a mixer , mash them by hand might help them keep some of the starch in tact and help them hold together, and why do all the prep the day before, what about scooping out the potato while its hot, mash it , add a little butter and milk, some things llike scallions, or onions, a little garlic maybe and mash it , then put in a bowl and fill the potatoes with it the next day if you must do it the day before, but IMO they taste sooooo very much better if you do it all on the same day , and it doesnt take long to do them all fresh with a better end result
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post #5 of 6
7/16/08 at 3:33pm
Use whole eggs. That'll do it for sure.
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post #6 of 6
7/17/08 at 11:38am
I have found that adding a small amount of cream cheese helps them hold their shape.
Agree that hand mashing them rather than in the mixer gives a better texture.
Would also cut back on some of the liquid you are adding.
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