Twice Baked Potatoes

Twice Baked Potatoes make for a festive side or can be a meal all on their own. Cheddar cheese, bacon and green onions top these off for a colorful, hearty plate.

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Serves 8 potato halves
4  large  Idaho potatoes
~1/2 cup whole milk
4 tablespoons butter
~1 teaspoon salt
~1/2 teaspoon freshly ground black pepper
2 cups grated cheddar cheese
~ optional crumbled bacon
~  optional chopped green onions

Preheat oven to 425°F.

  1. Create steam vents in potatoes by piercing each with a knife.
  2. Place potatoes on the middle rack of oven and roast for 45–60 minutes or until a knife inserted in the center moves easily through.
  3. Remove from oven and let cool for 10 minutes.
  4. Cut the potatoes in half and scoop the flesh into potato ricer.NOTE: Leave a small amount of potato attached to the skins for easy filling.
  5. Mash the potatoes through the ricer into a bowl.NOTE: Do not use a food processor or the potatoes will be gummy.
  6. Heat the milk and butter in a separate pot until hot and melted.
  7. Pour the mixture into the mashed potatoes. Season with salt and pepper, mixing well.
  8. Taste the potatoes and adjust consistency and seasonings to taste.NOTE: For fluffier potatoes, use a hand-held electric mixer. Be careful not to over-beat or they will be gummy.
  9. Arrange potato skins on a baking sheet and fill with mashed potatoes.
  10. Top with shredded cheese.
  11. Place the potatoes on middle rack of oven and bake for 20–25 minutes, until cheese bubbles and potatoes are heated through.
  12. Remove from oven and top with bacon and green onions if desired.
  13. Serve.
Preparation Time: 
Approximately 2 hours