Twice Baked Potato

Jane Whittaker


This is my version of a twice baked potato, and I have been making these for years.
The only hard part is keeping everyone from diving in before I get to do the photo shoot.


★★★★★ 5 votes

30 Min
45 Min


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4 large
russett potatoes
1/3 c
philly savory garlic cooking creme
1/3 c
philly original cooking creme
1/2 stick
1/2 c
milk or cream
1/2 c
scallions, chopped green part too, and save some of the green for garnish
4 c
extra sharp cheddar, divided
1/2 tsp
each salt and pepper
4 slice
bacon fried crisp and crumbled for garnish, optional

How to Make Twice Baked Potato


  • 1Scrub and prick potatoes 6 to 7 times with the tines of a fork and place in a microwave. Cook on high, turning from time to time until tender.
  • 2In a large bowl place the butter and cream cheese.
  • 3When the potatoes are just cool enough to handle scoop out the pulp leaving just a thin rim of potato. A sharp knife run around the outside will help this along. Put the hot pulp on the cream cheese and butter.
  • 4Reserve 1 cup of cheddar cheese, and 4 tablespoons of chopped scallions.
  • 5With an electric mixer,mix the pulp, butter and cooking cremes together until smooth.
  • 6Add the milk and whip til smooth.
  • 7Add the rest of ingredients and mix well.
  • 8Stuff the potato shells with cheese mixture and bake in a preheated 350 degree oven for 45 minutes or until hot.
  • 9Last 5 minutes of baking sprinkle the 1 cup of cheddar over and then scallions evenly, continue to cook til all bubbly.

Printable Recipe Card

About Twice Baked Potato

Course/Dish: Potatoes
Other Tag: Quick & Easy

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