Twice Baked Potatoes

This is an old school recipe from a side dish that was very popular in the 1970’s. It’s a great holiday dish that can serve as many people as you’d like. It also can be made ahead and even frozen to make planning the meal even easier.

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Start by simply baking the potatoes in the oven for about an hour or soft to the touch.

Let the potatoes cool enough so you can touch them with your hands but not too cool as the potato will be difficult to work with. First, cut a top off of the potato. Carefully, scoop out the potato from the skin and place it in a bowl. If there is potato on the cut off top, but sure to add that too. Repeat until all the potatoes are scooped out completely.

Add the cream cheese, butter, sour cream, milk, salt and pepper to the potatoes. Depending on the moisture content of the potatoes a bit more sour cream or milk can be added.

Using a hand mixed beat well. This step also can be done by hand but the hand mixer, ensures an even creamer potato.

Now it’s time to scoop the potato mixture back in!

Carefully fill all of the potatoes. Scrape the excess off of the sides with a spoon or butter knife. At this point, the potatoes can be covered tightly and frozen until ready to bake. Be sure to thaw thoroughly before adding the cheese.

We usually take a thick slice of cheddar and slide it into the middle of the potato. On this day we only had pre-shredded cheese which works fine too. Top with parsley and a bit of paprika for color. Then they are ready for the oven!

Pop the potatoes into a preheated oven 325 degrees for about 30-40 minutes. They should be heated through and the cheese fully melted.

Dinner for 2

On this night we served with a simple steak and green salad on the side. The other potatoes we froze before cooking for next time!

Yield: 8

Author: Steve Hipskind

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Twice Baked Potates

Elevate your potato game with our delectable Twice-Baked Potatoes recipe! Creamy mashed potatoes get a second chance to shine as they're loaded with savory ingredients, baked to golden perfection, and served with a cheesy finish.

Prep time: 20 MinCook time: 1 H & 40 MInactive time: 15 MinTotal time: 2 H & 15 M

Ingredients

• 8 Russet Potatoes
• 2 tablespoons butter
• 1 cup Sour Cream
• 1/2 cup cream cheese, softened to room temperature
• 1/4-1/2 cup milk
• Salt and Pepper to taste
• Parsley
• Paprika
• Cheese (Cheddar, shredded or thick sliced)

Instructions

1. Preheat the oven to 425 degrees. Add the potatoes (not wrapped in foil) and bake for 1 hour.
2. Remove from the oven and let the potatoes cool slightly until cool enough to touch.
3. Using a sharp knife, carefully cut a top off of the potato. Put the top to the side. Using a spoon, remove all of the potato from the skin. Place the potato in a medium size bowl. The skin now should resemble it's own bowl that the potato will return to. Repeat until all the potatoes are emptied.
4. In the medium bowl with the potatoes, add butter, cream cheese, sour cream, milk, salt and pepper. Using a hand mixer, mix the potatoes and other ingredients until smooth. More milk or sour cream, may need to be added depending on how dry the potatoes are.
5. Using a spoon, return the potato mixture to the skins, carefully. (At this point the potatoes can be sealed and frozen for up to 30 days)
6. If cooking right away, heat the oven to 350. Top the potatoes with a slice or shredded cheddar cheese. Sprinkle paprika and fresh chopped parsley on top. Bake for 20 minutes until warmed through and the cheese is melted. (This will take longer if the potatoes are cold)
7. Serve at once. Enjoy!