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Twice baked potatoes are something of a mystery to many home chefs. While they sound relatively easy to make (after all, you only have to bake them twice, right?), they often seem more difficult than they really are when you get down to it. If you are looking for an easy time of making some twice baked potatoes, then use this method. You'll love how it turns out.
To truly begin baking your potatoes twice, you need to start by baking the potatoes the first time. Everyone has their own preferred method for baking potatoes, and all pretty much depend on taste. However, if you would like to try a unique method, then begin by peeling your potatoes and washing them a bit. Do not totally peel the potatoes though; rather only go halfway down length wise on the potato. This will come in handy later on. Also begin preheating your oven to about 300 degrees Fahrenheit, and then pull out a baking dish.
After you have washed and peeled the potatoes, place them peeled side up in a baking dish, and drizzle some oil (olive oil works best) over them. Sprinkle some coarse salt and herbs onto the potatoes and then massage them all over. Place the potatoes into oven, and allow them to begin baking. Allow the potatoes to bake completely before removing them from the oven. You will know that they are finished when the exterior has turned a golden brown, though this should happen in about twenty minutes.
When the potatoes are finished baking, remove them from the oven. Cut the top half (the peeled part) of the potatoes off. Set aside the tops into a large mixing bowl, and then proceed to scrape out the interior of the bottom half of the potatoes. Be sure to leave between 1/8 of an inch and 1/4 of an inch of the pulp in the "shell" though.
In the mixing bowl, mash the potato pulp together. Add butter, cream, or milk to the mixture, and continue blending until you have everything nice and smooth, similar to mashed potatoes. Feel free to add sour cream, shredded cheese, or other toppings as you feel. Once you have finished blending the mixture, spoon it back into the shells, being sure to pile it up just a bit. Sprinkle the tops of the potatoes with a little cheese, and then return everything to the oven. Allow the potatoes to heat all the way through, and then remove and serve.