Heather's Twice Baked Potatoes

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Reggie Green Chandler 0

"This recipe is one I was able to get from my sister in law, and I loved them! Very simple, but done in a way where it could easily be a great side dish or even be a whole meal itself! NOTE: my kids also gave this recipe rave reviews."
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Preheat oven to 375 degrees. Scrub and dry potatoes, piercing them on each side. Then rub each of the entire outside skin with shortening. Bake on cookie sheet for one hour in the oven.
  2. Then remove the potatoes from the oven, and cut in half length ways. Scoop out the inside flesh of each half, putting the insides into a large mixing bowl. Be sure to scoop out as much as you can, leaving the shells as thin as you can make them. Place the shells back onto the cookie sheet.
  3. Using a hand mixer, beat the potato insides for one minute until very smooth. Add to the bowl the butter, eggs, onion, and pepper. Keep beating until fluffy. Using a rubber spatula, fold in one cup of the shredded cheddar cheese and the ham. Scoop this mixture back into the potato skins, and top with the remaining cheddar cheese. If desired, sprinkle each potato with paprika.
  4. Bake in the oven (still set at 375 degrees) for 15-20 minutes until the cheese is melted and bubbly.


I love this! Easy and very tasty!