What's better than a baked potato? A twice-baked potato! This recipe is a clever and incredibly tasty way to utilize leftover potatoes from last night's dinner. And if you don't have leftover mashed potatoes, this recipe has all your bases covered. Take your baked potatoes to the ultimate level of creamy, cheesy and buttery bliss, and you'll have a family favorite on your hands.
- Servings 4
- Dish Side
- Time 90 minutes
- Skill Home Cooks
MASHED POTATO ingredients
BAKED POTATO ingredients
POTATO FILLING ingredients
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain the water after cooking.
In a small saucepan, heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Wash the potatoes with cold water, scrubbing off any dirt.
Season with oil and salt.
Bake at 350 degrees F for 1 hour.
Check that the potatoes are cooked by inserting a skewer. If you don't feel any resistance while inserting and removing the skewer, the potatoes are done. Continue baking if needed.
When potatoes are done, remove from oven and allow to cool.
When potatoes are cool enough to work with, remove the ends, cut in half, and scoop out half of the inside.
In a large bowl, combine all ingredients and mix well.
Fill the empty potato halves with the filling. Making sure the filling is slightly heaping over the sides of the potato.
Bake at 350 degrees F for 12 minutes. Keep warm.
Garnish with shaved chives if desired.
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