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Twice Baked Potatoes Recipe

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This recipe for Twice Baked Potatoes is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)
1/4 to 1/2 cup milk
1/4 cup butter, softened
1/4 teaspoon salt
Dash pepper
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives
Directions:
Directions:
Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.

Bake 1 hour to 1 hour 15 minutes or until potatoes are tender.

When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell.

In medium bowl, mash potatoes, add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed.

Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.

Increase oven temperature to 400°F. Bake about 20 minutes or until hot.
Personal Notes:
Personal Notes:
Make-Ahead Twice-Baked Potatoes: Make potatoes through Step 3. Wrap tightly and refrigerate up to 24 hours or freeze up to 1 month.

Bake refrigerated potatoes 30 minutes, frozen potatoes about 40 minutes.

 

 

 

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