Twice Baked Sweet Potatoes | Best Thanksgiving Recipe (2024)

FAQs

Why are my twice baked potatoes falling apart? ›

Cook's Note. I learned the hard way not to wrap the potatoes in foil before baking. It softens the shells and they will fall apart not good!

Potatoes or sweet potatoes: 5 to 6 ounces per person, which equals about 1 large Yukon Gold or white potato, or half of a large sweet potato.

Tip: Don't over mix the potato filling. Over-mixing causes mashed potatoes to become gluey instead of light and fluffy. To Make Ahead: Prepare potatoes completely, without baking them the second time. Place them on a large sheet pan, lightly cover with plastic wrap and refrigerate up to one day, until ready to bake.

You want to be able to eat your potato without worrying if you are going to get food poisoning or botulism. Here's how you can ensure that your baked potatoes are safe to eat. DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

“A general guideline to estimating how many sweet potatoes you need when hosting friends or family for a meal is one medium sweet potato per person,” Burgess says, as if she's done this many times before.

Root vegetables are designed by nature to hold their shape and consistency, so three weeks out is the perfect time to stock up on onions, butternut squash, sweet potatoes, and parsnips. Store them in a cool, dry place.

The best side dishes to serve with twice-baked potatoes are Mississippi pot roast, chicken drumsticks, roasted duck, braised beef, vegetarian chili, kalua pork, lamb chops, grilled salmon, roasted vegetables, shrimp scampi, steak, chicken Caesar salad, BBQ ribs, mushroom gravy, and green beans almondine.

The skins of twice-baked potatoes can absolutely be eaten. They are salted and crispy and are absolutely excellent to eat. In addition, there is quite a bit of nutrient in the potato skins.

What is the difference between baked potato and twice baked potato? ›

The main difference is in the preparation of the mashed potato mixture before it is returned to the skins. Twice-baked potatoes are typically mashed with butter, sour cream, cheese, and seasonings, then spooned back into the potato skins and baked again until golden brown and crispy.

Double cooking potatoes can improve the absorption of starch-based carbohydrates, encourage SCFA production, and promote gut health and weight loss. So next time you're cooking up a batch of potatoes, consider giving them a double cook for maximum nutritional benefit.

Reheating them in the oven at 400° will re-crisp the potato skin while keeping the filling inside nice and creamy still. The potatoes will take about 15 to 20 minutes to reheat again. If you're in a rush, microwaving them is fine too, though parts of the potato might turn a little tough due to uneven heating.

Always cut up the potatoes into a dice before boiling them. If you boil the potatoes whole, the exterior of the potato will get too soft and crumbly before the interior has a chance to cook through.

If potatoes are produced during a very dry growing season, they will tend to have a higher than normal solid content and less moisture. When these are cooked, they absorb more water than usual and, as a result, fall apart at the end of cooking.

Gently Boil

Once the water reaches a boil, carefully add the potatoes and reduce the heat to maintain a gentle simmer. Boiling the potatoes too vigorously can cause them to break apart.

Just grab the potatoes in your hands and squeeze some water out of them so they aren't sopping wet. Some people will use a towel and twist it. Others get "potato-ricers" (giant garlic press type contraptions that will squeeze every last ounce of moisture from potato shreds).