Twice Baked Potatoes
No need to wait for a fancy steakhouse dinner to enjoy cheesy, gooey, golden brown Twice Baked Potatoes–not when you can whip up this classic side dish in the comfort of your own kitchen! It’s easier than you think to tackle this creamy, craveable dish, so you can make any meal feel extra special.
Ingredient
- 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
Direction
- 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.
- Bake 1 hour to 1 hour and 15 minutes or until potatoes are tender when pierced in center with a fork.
- 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 until the mixture is somewhat fluffy.
- Add butter, salt, pepper, cheese, and chives then mix until potatoes are combined fully. Fill potato shells with mashed potato mixture. Place on ungreased baking sheet.
- Increase oven temperature to 400°F. Bake about 20 minutes or until heated through.
