Twice Baked Potatoes Twice Baked Potatoes 20 servings
  1. Bake russet potatoes and cool slightly.
  2. Reserve 20 potatoes, remove skin from remaining 10 potatoes and place potato meat in a large mixing bowl.
  3. Cut off the tips of the reserved potatoes so they will stand straight up on a plate.
  4. Next cut the reserved potatoes in half cross-wise.
  5. Scoop most of the potato meat form the insides of the 20 potato halves and combine it with the reserved potato meat. Ensure there is a 6 mm/¼” wall of potato on the sides and 25 mm/1” on the bottom of the potato shell.
  6. Add the sour cream, egg yolks and butter blend to the potato meat then mash, whip and adjust seasoning with salt and pepper.
  7. Using a pastry spatula or a pastry bag and round tip, fill each potato shell with the whipped potato mixture so they are filled 25 mm/1” higher than the top of each potato.
  8. Dredge the exposed potato puree portion in grated Parmesan cheese.
  9. Stand prepared potatoes up in a hotel pan, cover, label, date and refrigerate until needed.
  10. To cook, bake at 177°C/350°F for 20 - 30 minutes.