On Sun, 17 Feb 2013 14:20:03 -0500, wrote:

> I'm doing twice-baked potatoes with a rib roast tonight. I only have one oven,
> so I'm baking the potatoes now. I'm hoping they come out alright. The
> supermarket only had two sizes of baking potatoes, smaller and HUGE. I bought
> four huge, which I weighed and they're all over a pound each. When I looked up
> baking potatoes on Google, many recipes referred to potatoes coming in around 5
> ounces a piece, so I'm winging it on cooking. I have them in at 350 degrees, and
> am going to let them go for around 90 minutes. This sound about right?

I've never baked a potato that big in my life. For what I'd consider
a big potato, I'd give it an hour at 400 degrees. You can tell it's
done when you can stab it easily. It also feels like a soft interior
when you roll it. If they aren't cooked enough, scoop out the
interior and run them through the microwave until it's soft enough to
mash.
>
> Anyway, they'll come out of the oven and cool down a little before I gut them to
> make twice-baked. They'll no doubt sit for a while before the roast is done.
> What's the best way to reheat the, for dinner? Thanks.

If you're making twice baked, they're reheated when they come out of
the oven! Just bake them along with your roast. Temperature and
timing isn't essential. You've essentially stuffed the skins with
mashed potatoes and reheated everything. 20 minutes at 350F should do
it. Adjust the time if you're roasting your meat at a different
temperature.

http://video.about.com/homecooking/T...d-Potatoes.htm

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Food is an important part of a balanced diet.