Kansas City Twice Baked Potatoes

[adnanjan]

OVEN BAKED POTATO INGREDIENTS:
Alright first, let’s talk ingredients. To make this easy baked potato recipe, you will need:

Kansas City Twice Baked Potatoes
Russet potatoes: Technically, you can make baked potatoes with any type of potatoes. But to make the best baked potatoes, I strongly believe that Russets are the way to go. The skins of Russet potatoes are nice and thick, which allow them to crisp up perfectly in the oven. And the insides are starchy, which make for an extra fluffy and sweet filling.
Butter or olive oil: I also strongly recommend using butter to crisp up your potato skins, which adds so much flavor and helps the skins get extra golden. But if you prefer not to cook with butter, you could sub in whatever type of high-heat cooking oil you prefer. (I would recommend avocado oil or regular olive oil, not extra-virgin.)
Kosher salt: I recommend using coarse Kosher salt, in order to add a bit of a crunch to the potato skins.
Freshly-ground black pepper: You can sprinkle black pepper on the potato skin before baking and/or add a few generous cracks of black pepper to the fluffy insides of the potatoes once they have fully baked.

 

[Shedd]

OVEN BAKED POTATO INGREDIENTS:
Alright first, let’s talk ingredients. To make this easy baked potato recipe, you will need:

Kansas City Twice Baked Potatoes
Russet potatoes: Technically, you can make baked potatoes with any type of potatoes. But to make the best baked potatoes, I strongly believe that Russets are the way to go. The skins of Russet potatoes are nice and thick, which allow them to crisp up perfectly in the oven. And the insides are starchy, which make for an extra fluffy and sweet filling.
Butter or olive oil: I also strongly recommend using butter to crisp up your potato skins, which adds so much flavor and helps the skins get extra golden. But if you prefer not to cook with butter, you could sub in whatever type of high-heat cooking oil you prefer. (I would recommend avocado oil or regular olive oil, not extra-virgin.)
Kosher salt: I recommend using coarse Kosher salt, in order to add a bit of a crunch to the potato skins.
Freshly-ground black pepper: You can sprinkle black pepper on the potato skin before baking and/or add a few generous cracks of black pepper to the fluffy insides of the potatoes once they have fully baked.

Ohh yeah, here in the south we put butter on just about everything. Lol.
I’m glad you posted this, I haven’t done these on my Traeger but have on my green egg many times. I’ll have to give it a shot. I’m still trying to find things I like to cook on the traeger since it doesn’t compare to the smoke my egg gives.