Twice baked potatoes are one of my families favorite traditions to make for Easter dinner. We also like to make them when we are grilling steaks or chicken on a nice night when you need a little comfort food as well. They are baked like a potato but then mashed up like you would make mashed potatoes, refilled back into the baked potato shell and covered with cheese to bake again. So creamy and delicious! I love to eat the skin when I make these because they are just that good and have a lot of nutrients in them as well. Just thinking of these are making my mouth water!!!!
Here’s what you’ll need…
4 large Potatoes ( russet is what I like to use)
4 Tbs of butter- Or more if you would like
1-3 cups of milk- This depends on how creamy you want them or how dry the potatoes are
2 cups of Cheddar Cheese
Salt and Pepper to taste
Garlic salt -Optional
Chives/Green onions – Optional
First you need to wash your potatoes and place some wholes with a fork in the huge potatoes. Place in the oven for 35-45 minutes or until softened on 375 degrees. SHORT CUT- Microwave your potatoes for 5-7 minutes.
After potatoes are cooked, Slice in half and let them cool for about 5 minutes. Using a spoon carve out the potato leaving the skin. Place potatoes into a bowl to mash or your kitchen aid mixer.
Mix potatoes or mash. Add the butter, milk, salt, pepper, and your garlic or chives if you would like in the mixture. Blend until creamy. Taste if you want more butter or S and P.
Refill your potato skins with your mashed mixture. Top with shredded cheese.
Place back in the oven on 350 degrees until cheese is melted. About 10 minutes.
Take out and serve.
A couple other options would be to add Broccoli or Bacon. Some yummy alternatives are always nice!