twice-baked potatoes

★★★★★ 1 Review
Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

You can assemble these potatoes up to 24 hours ahead of time, then cover and refrigerate. When you're ready to bake, remove them from the refrigerator while the oven preheats. Bake as directed. This recipe came from one of our local restaurants and I obtained their recipe and tweaked it a bit.

serves 6
prep time 1 Hr 30 Min
cook time 30 Min

Ingredients For twice-baked potatoes

  • 6
    large russet potatoes
  • 1/2 c
    butter or margarine, softened
  • 3/4 to 1 c
    milk or half-and-half cream
  • 3 Tbsp
    crumbled cooked bacon
  • 3 Tbsp
    finely chopped onion
  • 1 Tbsp
    snipped chives
  • 1/2 tsp
    salt
  • dash of pepper
  • 1 1/2 c
    shredded cheddar cheese, divided
  • paprika
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How To Make twice-baked potatoes

  • 1
    Bake potatoes at 375 degrees for 1 hour or until soft. Allow to cool.
  • 2
    Cut a lengthwise slice from the top of each potato. With a spoon, scoop potato pulp from the slice and the inside of the potato, leaving a 1/4" shell. Discard skin from slice.
  • 3
    Place potato pulp in a bowl; add butter and mash the pulp. Blend in milk, bacon, onion, chives, salt, pepper and 1 cup of cheese. Spoon into potato shells.
  • 4
    Top with remaining cheese and sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 375 degrees for 25-30 minutes or until heated through.
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