Most cookbooks have recipes for twice-baked potatoes. The procedure is to cut a potato in half, hollow it out, mix the white part with flavorings and then return it to the empty skin. I like the flavor of twice-baked potatoes, but I have trouble keeping the skin intact and re-filling it.
Why is it necessary to re-fill the skins? Instead, I pealed the cold baked potatoes and discarded the skins. I sliced the potatoes and put the slices in a bowl. Then I used two knives and cut the slices up smaller.
To the cut-up potatoes I added salt, pepper, parsley and grated cheddar cheese. Then I poured in the melted butter and onion and mixed it all up. I put the potato mixture in the cast iron pan and baked it at 375 degrees for about 30 minutes.
The baking time can be adjusted to your own tastes. It does not need to be as brown as the potato shown in the picture below.
Happy Cooking,
Ruth Ann