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?

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.

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

--
Food is an important part of a balanced diet.

> wrote in message
...
> 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?
>
> 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.

Reheating instructions:
http://www.ehow.com/how_7689294_rehe...es-safely.html

I ususually bake the potatoes but use a "loaded baked potato" mix for the
filling. Much easier.


W. Pooh (AKA Winnie P.)

On Sunday, February 17, 2013 2:20:03 PM UTC-5, 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?
>
>
>
> 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.

I would imagine the best way to reheat potatoes that large would be first not to cook them until they're completely done. Secondly, wrap them tightly in foil until you are ready to reheat them. Then when you are ready to reheat them, I would do it at a higher temperature so that it won't take so long. Spray them with maybe a seasoned water mixture so they won't dry out.

rfdjr1 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?
>
>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.

I buy those huge spuds all the time (Walmart), just yesterday bought a
10# bag... start a half hour ahead of the roast at 400ºF and place the
spuds on the highest rack setting (heat rises). When adding the roast
leave the temperature as is for 15 minutes, then lower it to 350ºF...
when the roast comes out to rest crank up the heat to 400ºF again
until ready to eat. Those huge spuds are wonderful... don't forget da
buddah n' kosher salt If pressed for time you can partially cook
spuds in the nuker, then finish baking in your oven.

On 2/17/2013 2:20 PM, 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'd bake potatoes that large at that temp for at *least* 1.5 hours. You
do want the potato cooked through so you can easily scoop out the center.

> 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.
>
Cook them alongside the roast, let them cool. Spoon out the center then
mash the potatoes (I'd top with grated cheese, or cream cheese, bacon,
chives...) Fill the potato skins and pop them back in the oven. Reheat
at the same temp while you let the the rib roast rest.

Note: I'd save potatoes that size to be a meal by itself. I could get
two meals out of *one* twice-baked potato that size.

Jill

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?
>
>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.

Thanks for the replies. I ended up with the potatoes in a 350 oven for an hour
anf forty five mintes, and they came out great. Nice crisp skin and soft, easily
scooped out meat. And nice big yummy twice-baked potatoes! I started checking
them after about an hour.