Twice Baked Potatoes

SUBMITTED BY: Sally Oh PHOTO BY: opal~/~dragonfly

"Twice baked potatoes, every kids favorite dish."

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

4 large baking potatoes
1/4 cup milk
salt to taste
1/2 tablespoon butter
1 1/4 cups shredded Cheddar cheese

READ REVIEWS (64)

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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REVIEWS

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Reviewed on Jul. 23, 2003 by LINDA MCLEAN

I use sour cream in lieu of the milk, add shredded cheddar to the potato mixture along with onion, green pepper, real bacon bits and I season with garlic powder and a little black pepper. Fattening, but soooo yummy!

15 users found this review helpful

Reviewed on Feb. 3, 2004 by JLEEE

substitute heavy cream for the liquid, mix in about a cup of the shredded cheese with the potatoe mixture and add a little celery salt in the mix too! also when you scoop out the potatoe, put a dish towel in your hand and you can hold the potatoe better, saving it from breaking.

8 users found this review helpful

Reviewed on Nov. 1, 2003 by GRAPHITE

These are good. A lot better than a plan old baked potato. I didn't think they were dry at all like others mentioned. A little heavy on the cheese for me. I baked them in the microwave and then in the oven for the last 15 minutes. Garnished them with paprika.

4 users found this review helpful

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