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Prep 15min
Total1hr50min
Servings8
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Ingredients
4
large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)
1/4
to 1/2 cup milk
1/4
cup butter, softened
1/4
teaspoon salt
Dash pepper
1
cup shredded Cheddar cheese (4 oz)
1
tablespoon chopped fresh chives
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Steps
1
Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
2
Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
3
When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
4
Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
5
Increase oven temperature to 400°F. Bake about 20 minutes or until hot.
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Make-Ahead Twice-Baked Potatoes: Make potatoes through Step 3. Wrap tightly and refrigerate up to 24 hours or freeze up to 1 month. Bake as directed in Step 4. Bake refrigerated potatoes 30 minutes, frozen potatoes about 40 minutes.
Choose russet potatoes because their flesh is starchy and will whip up to be nice and fluffy.
The skins of the potatoes will crisp up in the oven when they’re baked with the filling.
Short-cut your prep time by baking the potatoes in the microwave. Pierce the potatoes with the tip of a paring knife, then arrange them in a circle on a piece of double-folded paper toweling. Microwave on HIGH 8 to 12 minutes or until tender. Cover the potatoes in damp paper towels and allow them to cool for about 5 minutes before slicing them to scoop out the centers.
Stir in 1/2 cup crumbled crisply cooked bacon and 1/2 cup diced red bell pepper with the cheese and chives or replace Cheddar cheese with 1 cup Italian cheese blend and add 1/2 teaspoon dried Italian seasoning for an Italian flavor twist.
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