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Twice Baked Potatoes

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"Twice baked potatoes, every kids favorite dish." — Sally Oh

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Original recipe makes 8 servings Change Servings

4 large baking potatoes
1/4 cup milk
salt to taste

1/2 tablespoon butter
1 1/4 cups shredded 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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I made these for Easter, but modified the ingredients. After scooping out the potato pulp, I added sour cream and fresh chives. Then I topped them with parmesan cheese. I let them cool, covered them, and refrigerated them overnight. After I pulled the ham out of the oven, I popped these in and everything was ready at the same time. A great make-ahead dish that results in a rather elegant and crowd-pleasing holiday dish.

—MWELDON

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Most Helpful Critical Review

Oct 26, 2009

This recipe is good just the way it is. People need to remember to at least try it the way it was intended before making major changes. I think only after that you should bend the rules.

—marji71

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112 Ratings

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Jul 23, 2003

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!

—LINDA MCLEAN

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Feb 03, 2004

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.

—JLEEE

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Sep 12, 2006

My kids and husband loved this recipe. I made a couple of minor changes to the original recipe. I decreased milk by 1/2 cup and added 1/4 sour cream and mixed shredded cheese into the mashed potato mixture as well as some bacon bits. Filled each potato skin with the mixture and topped it off with some more shredded cheese on top of each potato. My kids are very picky eaters and they both asked if we could have these again!

—Toni

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Sep 16, 2007

Update: I have started making a huge batch of these and freezing them in plastic ziplocks. Whenever my 3yo wants a 'baked potato', I take one out and microwave it for 2-3 minutes. Original review: Very classic, kid-friendly! I added more butter than called for, and also sour cream. I also halved the recipe (there are only 4 of us). Great way to stretch a potato! Thanks for the yummy post!

—opal~/~dragonfly (dana)

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Dec 23, 2006

This one will get your kids whining, "Please, Dad. Can't you make twice baked potatoes tonight!" (just like I did Mom when I was their age). We love 'em.

—Mark Easter

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May 27, 2009

This recipe was great i added bacon to the recipe and sour cream and it came out delicious.

—cook-in-training

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Nutrition

Calories
224 kcal
11%

Carbohydrates
32.8 g
11%

Cholesterol
22 mg
7%

Fiber
4.1 g
16%

Protein
8.4 g
17%

Sodium
130 mg
5%

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

Nutritional Information

Twice Baked Potatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 224
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 4.4g 22 %
Cholesterol 22mg 7 %
Sodium 130mg 5 %
** Potassium 794mg 22 %
Total Carbohydrates 32.8g 11 %
Dietary Fiber 4.1g 16 %
Protein 8.4g 17 %
Sugars 1.9g
Vitamin A 4 %
Vitamin C 61 %
Calcium 20 %
Iron 16 %
** Thiamin 17 %
** Niacin 29 %
** Vitamin B6 35 %
** Magnesium 17 %
** Folate 18 %

* 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.