Twice Baked Potatoes

Twice Baked Potatoes Recipe

Twice Baked Potatoes are an easy, yet elegant side dish. They can be prepared in advance making them an ideal dish for a busy holiday dinner.

My mother-in-law calls her version Stuffed Baked Potatoes and while I can not bring myself to call them that, I do employ some of the techniques I’ve learned from helping her in the kitchen at the holidays.

Twice Baked Potatoes
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 6 medium potatoes
  • 1 small potato
  • ¼ cup butter, melted
  • ½ cup milk
  • pepper to taste
  • paprika
Directions
  1. Preheat oven to 400 degrees. Pierce the potatoes with a fork or insert a potato baking nail. Bake for one hour or until potatoes are soft.
  2. Cut an oval into the top of the potato. Pull off the top and scoop out the inside of the potato.
  3. Mash the potatoes with a masher or rice them. (I use a ricer to create perfectly smooth mashed potatoes).
  4. Add butter, milk, and a few dashes of pepper to the potatoes and whip the ingredients with a mixer. This will create a very light and fluffy filling for the potatoes. Since the potatoes will be baked again, you want the potatoes to be on the moist side, so if they seem dry and a little more milk.
  5. Spoon the potato mixture back into the medium potatoes. Put enough in that it mounds and protrudes from the potato skin. (If you make these the day before your dinner, you can place your potatoes in a baking dish, cover it, and refrigerate overnight. You will need to add a few minutes to the baking time).
  6. Sprinkle the potatoes with paprika. Bake at 400 degrees for 18 – 22 minutes or until the insides are warm and the tops are slightly browned.

 

Twice Baked Potatoes Recipe

N.B. I keep the oval tops and the small unused potato skin and cut them into bite size pieces. I dust the pieces with garlic powder and pepper. Then I sprinkle them with cheese and top them with chives. I broil the potato bites until the cheese melts and just begins to brown ~ 1 –2 minutes. Voila’! An easy appetizer made with leftovers.

This post is linked to Foodie Friday.



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Oh I am a huge twice baked potato fan. They are seriously my favorite way to have a potato.

  2. April @ The 21st Century Housewife says:

    Oh wow, Alea, I had totally forgotten about twice baked potatoes! My Mom used to make them and they were a favourite, but I have never made them myself. Thank you for sharing your recipe – I know my family will love them!

  3. Alea,

    I am coming, this twice baked potato sounds awesome delicious.

  4. shopannies says:

    first time I ever made these was in high school home ec class I have loved making them every since come see what I share don my blog annies home located at http://shopannies.blogspot.com

  5. I've never tried these before. I've made twice baked cheese potatoes, but not this version. Looks delicious!

  6. Twice baked potatoes are an old favorite of mine. I like that your recipe is so simple and very tasty :), Miriam@Meatless Meals For Meat Eaters

  7. Erin @ EKat's Kitchen says:

    Alea, I love twice baked potatoes!! Thanks for linking up to Friday Potluck!

  8. Rebecca says:

    Made them tonight for my daughter's birthday party with two of her friends…I had a little 15-year-old snitching the potato skins (tops) while I was in the kitchen. *too good to pass up!*

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