Twice Baked Potatoes

44 Ratings

20 Comments

Prep 15 min
Total 1 hr 50 min
Servings 8

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Ingredients

large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)

1/4

to 1/2 cup milk

1/4

cup butter or margarine, softened

1/4

teaspoon salt

Dash pepper

cup shredded Cheddar cheese (4 oz)

tablespoon chopped fresh chives

Steps

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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.

Notes

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Expert Tips

Vary the cheese as you like for these stuffed potatoes. Swiss, Colby and Monterey Jack are all tasty alternatives to Cheddar cheese.
Carefully scoop out the inside of each potato half with a soup spoon, leaving a 1/4-inch shell.
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.
Bacon and Pepper Twice-Baked Potatoes: Stir in 1/2 c crumbled crisply cooked bacon (8 slices) and 1/2 c diced red bell pepper with the cheese and chives in Step 3.
Italian Twice-Baked Potatoes: Substitute 1 cup shredded Italian cheese blend for the Cheddar cheese and add 1/2 teaspoon dried Italian seasoning with the cheese.
Filled potato shells can be put in the fridge or freezer (wrapped up tightly) before being baked the second time. Bake refrigerated potatoes 30 minutes, frozen potatoes about 40 minutes.
Stir in 1/2 cup crumbled crisply cooked bacon (8 slices) and 1/2 cup diced red bell pepper with the cheese and chives in step 4.

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Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 200
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 16%
Saturated Fat 7g 34% Trans Fat 0g
Cholesterol: 30mg; 10%
Sodium: 210mg; 9%
Potassium: 520mg; 15%
Total Carbohydrate: 20g; 7%
Dietary Fiber 2g 8% Sugars 2g
Protein: 6g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 8%; 8%
Calcium: 10%; 10%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.