Originally Posted by vagriller
Well I'm gonna need the twice baked potato recipe. I just bought a 10 lb bag of russets yesterday, and I've always wanted to make some twice baked potatoes!
Since Yukons are smaller than Russets, you may need to adjust your cutting technique.
There are two ways of fixing these, with or without Parmesan cheese.
After briefly washing, I slice each potato in half, and then each half into thirds, for a total of 6 wedges per potato.
Put them skin side down on a cookie sheet or on a wire rack on a cookie sheet. Put them into a preheated 375 degree oven for 20 minutes.
After pulling them out of the oven and letting them cool for about 5 minutes, turn up the oven to 400 degrees.
Brush each wedge face (Not the skin side) with oil and then lightly salt. I prefer Olive Oil, but I suppose most any oil will do.
To cook without Parmesan Cheese, simply bake at 400 degrees for another 20 minutes or until the edges brown and begin to turn crisp.
To cook with Parmesan Cheese, bake at 400 degrees for 17-18 minutes, remove from the oven, turn each wedge onto its side and heavily sprinkle with parmesan cheese. Finish off the tray of wedges under the broiler until the cheese just begins to melt and lightly brown.
Additional cheeses can also be used. Have fun experimenting.