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Twice Baked Potatoes I

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"Twice baked potatoes, every kids favorite dish. Originally submitted to ThanksgivingRecipe.com." — Sally Oh

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Original recipe makes 8 servings Change Servings

4 large baking potatoes
4 tablespoons milk
salt to taste

2 tablespoons butter
1/4 cup shredded mild Cheddar cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until the potatoes are soft and firm.
Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees F (175 degrees C) for 15 minutes or until cheese is melted and bubbly.

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This is my husbands favorite recipe. I've been making it for years. I add either sour cream or cream cheese to the mixture. It is sooo good that way. Also, I put chives on top of the cheese of a few for my husband and myself (the kids don't like chives). Also, for a family of 5, I have to make about 6 whole potatoes, which gives me 12 halfs. They go really fast.

—JOLLEYMOMMA

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Most Helpful Critical Review

Nov 23, 2006

Please be careful about using a "clean" carpenter's nail. It might be squeakly clean, but still coated with something that was never intended to go into your food! Specialty stores offer a tool that holds 4 potatoes upright, impaling them each with a food grade aluminum spike. Otherwise, forget about using a nail, and cook longer.

—Kevin Andrews

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94 Ratings

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Oct 27, 2003

Just wanted to comment on the statement's about the potatoes taking longer to bake. My mother gave me this tip. Get a "clean" carpenters nail, insert nail into unbaked potato, leave in and proceed to bake. It takes about half as long to bake with the nail in the potato then without it. :-)

—jandtsmom

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Jun 29, 2008

This recipe is a good starting point. It must have more seasoning or it will taste like baby food potatoes!! I added scallions and some sour cream to mine. It is better to undercook the potatoes the first time a little so you can really control the amt. of pulp you scoop out without tearing the skin. When you bake them the second time anything under cook will be perfect. This will ensure your potatoes don't dry out as well.

—busymommy

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Oct 02, 2003

This recipe was fantastic, especially as I added 1/2 cup of finely minced red bell pepper & 1/4 cup sauteed onion, a clove of garlic plus a few tablespoons of minced chives. Instead of butter and milk, I added a couple of tablespoons of light sour cream, and put half of the cheese in the mashed mixture. This is going to be a regular item at my house.

—Kuldunia

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Jan 03, 2011

Love twiced baked potatoes. I also put a can of mushrooms into my "baked potato" mix before scooping it back into the shell and I love to experiment with different cheeses. Gotta love these babies!!

—cynctychik

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May 11, 2007

I really liked this recipe simply because it was easy. I did add some garlic powder and used Colby Jack cheese. I also cut the tops off instead of cutting them in half. Just a preference but in my opinion, I think it's better this way. Overall, good recipe and I will make it again!

—Sheley

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Dec 06, 2003

While these are a little bit of work, they are very easy and taste wonderful! I could hardly believe it when my picky kids ate every last bite! I added some cream cheese to the mixture and it gave it a creamier, richer texture and flavor.

—NADES

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Nutrition

Calories
186 kcal
9%

Carbohydrates
32.6 g
11%

Cholesterol
12 mg
4%

Fat
4.4 g
7%

Fiber
4.1 g
16%

Protein
4.9 g
10%

Sodium
57 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Twice Baked Potatoes I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 186
Calories from Fat: 39

% Daily Value *
Total Fat 4.4g 7 %
Saturated Fat 2.7g 14 %
Cholesterol 12mg 4 %
Sodium 57mg 2 %
Potassium 792mg 22 %
Total Carbohydrates 32.6g 11 %
Dietary Fiber 4.1g 16 %
Protein 4.9g 10 %
Sugars 1.8g
Vitamin A 3 %
Vitamin C 61 %
Calcium 7 %
Iron 15 %
Thiamin 17 %
Niacin 24 %
Vitamin B6 34 %
Magnesium 16 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.