I've tried doing twice baked potatoes twice now and each time the potatoes kinda fall apart easily when cutting them in half and starting to hollow them out.
I always leave a layer of potato on the edges and bottom like you're supposed to but the skin will just break when I'm handling them even before they have been hollowed out. The skin likes to just come away from the potato.
I stab em with a fork, cover them in oil, salt, pepper and other various seasonings and then cook at 350 for like 50ish minutes.
Not sure if I'm overcooking or undercooking or even using the wrong potatoes (I think they are big russets, the kind you think of when you think of Idaho).
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