More Recipes Like This

Related Collections

Related Food Lists

Fast Favorites
A LIST BY: big surprise
Basil
A LIST BY: REDBRONCO
All those tomatoes
A LIST BY: HENRYTHEFISH
Quick, easy, tasty
A LIST BY: HENRYTHEFISH
Slow cooker faves
A LIST BY: HENRYTHEFISH
MORE
CREATE YOUR OWN

Free Membership

Favorite Products

Great Twice Baked Potatoes

SUBMITTED BY: ROSIE139 PHOTO BY: Michelle

"These went over smashingly at a party. Easy to make (if you don't mind the cooking wait) and impressive looking and tasting!"

PREP TIME	20 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 35 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup olive oil
salt and pepper to taste
6 baking potatoes
1/2 cup shredded Cheddar cheese
1 egg, beaten
1/4 cup butter
1 cup sliced green onions, divided
1/2 cup milk
paprika to taste

READ REVIEWS (46)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
Bake for an additional 15 minutes, or until golden brown.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 2, 2004 by HEATHERLOVESBRETT

Very good recipe! I added sour cream to the potato mixture, and I also topped the potato off with a dollop of sour cream and some bacon bits after baking. Here's a little short cut I used to cut down on prep time, I microwaved the potatoes first, then baked them for 10-15 mins to crisp up the skins, prepared the potato mixture, then baked them in the oven for the last 15 mins.

10 users found this review helpful

Reviewed on Jan. 27, 2004 by Wilemon

These were very bland. I will just stick with my tried and true. I cut the potatoes in half and scoop out holding the potato with a potholder. I use about 1/2 cup of butter, add sour cream, garlic salt, no egg, and a package of Concord Foods Potato toppers, and of course, the cheese, and then top with more cheese. I usually make them ahead of time, refrigerate, and then bake at 325F for 30 - 35 minutes.

6 users found this review helpful

Reviewed on Sep. 1, 2006 by Eleni07

GREAT!!! I doubled the cheese and used Ranch Dressing instead of Milk. The only problem I had was that the oil on the skins gave me lots of smoke from the oven, i must have done something wrong there. but all in all great recipe! Everyone loved them - Thanks!!

5 users found this review helpful

MORE MEMBER REVIEWS