Imen Dridi Mary Berry is a renowned British culinary expert and television personality known for her classic, comfort-driven recipes that cater to all levels of culinary experience. Among her many delightful recipes, her Twice Baked Potatoes stand out as a versatile and crowd-pleasing side dish perfect for both everyday meals and special occasions.
Mary Berry’s Twice-Baked Potatoes: An Overview
Twice Baked Potatoes, as their name suggests, are baked not once, but twice. First, they’re baked until soft, then their creamy interior is mixed with cheese, bacon, butter, and cream before being baked a second time. The result is a flavorful, crisp potato shell housing a warm, creamy, and deliciously cheesy interior.
Selecting the Perfect Potato
Choosing the right type of potato is crucial for this recipe. Russet or Idaho potatoes, known for their high starch content and low moisture, are perfect for twice baking due to their excellent baking properties and fluffy texture.
🍝 Mary Berry Twice Baked Potatoes Ingredients
- 4 large baking potatoes
- 50g butter
- 150g mature cheddar cheese, grated
- 4 rashers of smoked bacon, cooked until crispy and chopped
- 100ml double cream
- Salt and freshly ground black pepper
- Chives, finely chopped, to garnish (optional)
🔪How To Make Mary Berry Twice-Baked Potatoes
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Thoroughly wash the potatoes, pat them dry with a paper towel, prick them all over with a fork, and bake for about an hour or until cooked through.
- After cooling the baked potatoes for a few minutes, cut off the top of each potato and carefully scoop out the flesh into a large bowl, avoiding damaging the skin.
- Combine the potato flesh with the butter, grated cheese, crispy bacon, and double cream. Mix well and season with salt and pepper.
- Refill the potato skins with the mixture and return to the oven for another 15-20 minutes, or until the tops are golden brown and the potatoes are thoroughly heated.
- Serve hot, garnished with chopped chives, if desired.
💭Recipe Tips
- Be mindful not to overbake the potatoes initially; they should remain firm enough for scooping out.
- Consider enhancing the flavor by incorporating garlic, chopped onions, or herbs like rosemary or thyme into the stuffing.
- To achieve an appealing presentation, you can use a piping bag for refilling the potato skins.
- Consider topping the potatoes with breadcrumbs, grated cheese, or chopped nuts before the second baking for added texture.
- Balance out the rich twice-baked potatoes by serving them with a green salad or roasted vegetables.
Suggested Side Dishes
Given their rich taste and high-calorie content, twice-baked potatoes pair well with lighter main courses or sides. Here are some suggestions:
- Light soups and crisp green salads
- Oven-roasted vegetables like broccoli, carrots, or asparagus
- Grilled chicken
- A slice of quiche
- Steamed greens such as spinach, kale, or Swiss chard
Storage and Reheating
Twice Baked Potatoes can be stored in the refrigerator for up to four days, or they can be frozen for longer storage. When ready to eat, simply reheat them in the oven or microwave until hot.
Frequently Asked Questions
What’s the difference between a baked potato and a twice baked potato?
Baked potatoes are cooked once and topped with butter, sour cream, chives, or cheese. Twice-baked potatoes, on the other hand, are baked a second time after being filled, resulting in a creamier, richer texture.
Are you supposed to eat the skin of a twice Baked Potato?
Yes, the skin of a twice-baked potato becomes edible and adds a delightful crunch to the creamy interior.
Why do you need to soak potatoes before baking?
Soaking potatoes before baking helps to remove extra starch, leading to a fluffier interior and a crispier exterior. However, for this twice-baked potato recipe, soaking isn’t necessary.
Can I make twice-baked potatoes a day ahead?
Yes, twice-baked potatoes can be made a day ahead. Let them cool, cover them, and store them in the refrigerator. When ready to serve, bake them until golden brown and heated through.
Try Other Mary Berry Recipes:
Mary Berry Twice Baked Potatoes Nutrition Facts
Amount Per Serving
- Calories 230
- Total Fat 10g
- Saturated Fat 3.5g
- Cholesterol 10mg
- Sodium 520mg
- Potassium 0mg
- Total Carbohydrate 32g
- Dietary Fiber 3g
- Sugars 3g
- Protein 6g
- Vitamin A 4%
- Vitamin C 10%
- Calcium 10%
- Iron 6%
Mary Berry Twice Baked Potatoes
Description
Mary Berry is a renowned British culinary expert and television personality known for her classic, comfort-driven recipes that cater to all levels of culinary experience. Among her many delightful recipes, her Twice Baked Potatoes stand out as a versatile and crowd-pleasing side dish perfect for both everyday meals and special occasions.
Ingredients
Instructions
- Preheat the oven to 200°C/180°C fan/gas mark 6.
- Thoroughly wash the potatoes, pat them dry with a paper towel, prick them all over with a fork, and bake for about an hour or until cooked through.
- After cooling the baked potatoes for a few minutes, cut off the top of each potato and carefully scoop out the flesh into a large bowl, avoiding damaging the skin.
- Combine the potato flesh with the butter, grated cheese, crispy bacon, and double cream. Mix well and season with salt and pepper.
- Refill the potato skins with the mixture and return to the oven for another 15-20 minutes, or until the tops are golden brown and the potatoes are thoroughly heated.
- Serve hot, garnished with chopped chives, if desired.
Notes
- Be mindful not to overbake the potatoes initially; they should remain firm enough for scooping out.
- Consider enhancing the flavor by incorporating garlic, chopped onions, or herbs like rosemary or thyme into the stuffing.
- To achieve an appealing presentation, you can use a piping bag for refilling the potato skins.
- Consider topping the potatoes with breadcrumbs, grated cheese, or chopped nuts before the second baking for added texture.
- Balance out the rich twice-baked potatoes by serving them with a green salad or roasted vegetables.
