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Bountiful Twice-Baked Potatoes

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  • Prep 20 min
  • Total 2 hr 10 min
  • Servings 12
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A potato dish to satisfy those who love both traditional mashed potatoes and mashed yams.
By Betty Crocker Kitchens
Updated Aug 25, 2017
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Ingredients

  • 6 large baking potatoes
  • 6 large yams
  • 1/3 to 1/2 cup milk
  • 1/3 cup butter or margarine, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup maple-flavored syrup
  • 1/3 cup butter or margarine, softened

Steps

  • 1
    Heat oven to 350°F. Pierce baking potatoes and yams several times with fork to allow steam to escape. Bake 1 1/4 to 1 1/2 hours or until tender.
  • 2
    Cut baking potatoes lengthwise in half; scoop out insides, leaving a thin shell. Mash potatoes in medium bowl until no lumps remain. Add small amounts of milk, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes.) Add 1/3 cup butter, the salt and pepper; beat vigorously until potatoes are light and fluffy. Fill half of potato shells with mashed potatoes.
  • 3
    Peel yams; mash in medium bowl. Stir in maple syrup and 1/3 cup butter. Fill remaining potato shells with mashed yams.
  • 4
    Increase oven temperature to 400°F if serving immediately. Bake on ungreased cookie sheet about 20 minutes or until hot. (If making recipe ahead of time, see To Refrigerate or To Freeze below.)
  • 5
    To Refrigerate: Tightly cover and refrigerate filled potatoes no longer than 48 hours. About 40 minutes before serving, heat oven to 400°F. Uncover and bake on ungreased cookie sheet about 30 minutes or until hot.
  • 6
    To Freeze: Place filled potatoes in airtight freezer container; label container. Freeze no longer than 2 months. About 50 minutes before serving, heat oven to 400°F. Bake uncovered on ungreased cookie sheet about 40 minutes or until hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    Prepare and freeze these potatoes up to 2 months ahead. To bake, uncover potatoes and bake on an ungreased cookie sheet at 400ºF about 40 minutes or until hot.
  • tip 2
    Make more than you need so you can enjoy these packed potatoes on a busy weeknight. Freeze or refrigerate leftovers, and reheat as directed.

Nutrition

285 Calories, 11 g Total Fat, 3 g Protein, 44 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
285
Calories from Fat
100
Total Fat
11 g
Saturated Fat
6 g
Cholesterol
30 mg
Sodium
190 mg
Potassium
720 mg
Total Carbohydrate
44 g
Dietary Fiber
4 g
Protein
3 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
26%
26%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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