RE: Twice-Cooked Potatoes
My mom made twice baked potatoes, bake the potato then cut off about a third of the potato lengthwise. She would let them cool, then scooped out all the white, mashed it with butter and garlic, stuff the skins and then bake them again until the top was a little crisp. These were heaven for me while growing up. After she died, I tried to make them, boy was that a lot of work and I just never could get the skins to stay nice and crisp like she did.