"These went over smashingly at a party. Easy to make (if you don't mind the cooking wait) and impressive looking and tasting!" — ROSIE139
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salt and pepper to taste
shredded Cheddar cheese
sliced green onions, divided
paprika to taste
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.
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.
The most important suggestion I can make is to prepare these potatoes ahead of time before slicing off the top and scooping out the inside because they were wicked hot to handle! I really think I burned off my fingerprints on my left hand! Next time I would leave out the egg and probably add sour cream. The filling needs more seasoning also. I might try a packet of Ranch seasoning or something similar.
After I made changes they were excellent. I used smaller potatoes (about fist size) and baked at 400 for 1 hour. I melted about 1/3 cup butter and sauted about 3 cloves of garlic and 3 green onions. I added about 4 tbsp milk to get all the yummy garlic flavor out. I added salt and pepper to the butter mixture and added about 1/4 cup sour cream to the potatoes. I mixed it all together with shredded cheddar cheese (1/4 cup). I topped the refilled shells with shredded mozzerella and sprinkled paprika on top. Baked again for 20 minutes. Yum.
Very simple to prepare and loaded with flavour. My husband didn't believe I made them because they looked so "picture perfect". I have a few twice-baked potato recipes, but I love this one for it's simplicity with great taste. Not a good side dish for nights when you need to fix something quick, but if you plan for it and remember to put the spuds into the oven at least an hour before you want to eat, you'll have an awesome addition to any meal!
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!!
To save on cooking time, cook the potatoes in the microwave for about 20 minutes and for added flavor add a clove or two of garlic and ranch dressing... my family loves it !!
Instead of milk I used sour cream. I also added some minced garlic, and crumbled bacon to the filling mixture. Really nice flavour. Smelled great too :)
* Percent Daily Values are based on a 2,000 calorie diet.
Great Twice Baked Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 191
Watch how to make doubly delicious twice-baked potatoes.
See how to nuke a potato so it tastes just like a slow, oven-baked potato.
For a perfectly fluffy baked potato, don't skimp on time. It's worth the wait.