The twice baked potato recipe is one of my favorite not only because it is so easy to cook but the ultimate taste makes me feel so good with every bite.
Cheddar cheese and butter with the spices and herbs make this twice baked potato recipe even tastier. I believe the russet potatoes are one of the perfect for oven baked dishes that has an amazing taste.
What I like about this twice baked potato recipe is the trick that is used to first bake and make the potatoes shell crispier then mix the herbs and spices with the scoop out to make it even more flavorful and tastier then bake it again for a wonderful taste.
You can use different cheese and herbs of your choice to have a variation with this great delight dish. Some of the best alternatives for cheddar cheese could be monetary jack and Colby.
Twice Baked Potato Recipe
- Course Side Dish
- Cuisine American
- Keyword Twice Baked Potato Recipe
As the name suggests twice baked potato recipe baked twice in a manner that gives a wonderful taste and the scoop out turns out to be a perfectly fluffy and crispy potato dish. The secret of twice baked potatoes works like charm because first you bake it completely then bake it again with the scoop out mixture.
- 4 large russet baking potatoes
- 1/2 cup of milk
- Black pepper
- 3 tablespoons of soft butter
- 1 cup of cheddar cheese (shredded)
- Chives finely chopped
- Salt to taste
Preheat the oven to 375 degrees F.
Scrub and clean the potatoes. Take a fork and make small holes from all the sides of the potatoes. 4 holes from each side are better. This way you will have tender cooked the potatoes from inside.
Shift russet potatoes to a baking dish and bake the potatoes for next 1 hour to 1 hour and 10 minute or until all the potatoes are tender cooked. Before baking double check if you have some room for the potatoes on the baking dish.
Take the baking dish out from the oven and let it sit until all the potatoes comes to normal room temperature or they are easy to handle. Now, cut each the potatoes in lengthwise and using a large spoon scoop out the inside. Reserve all the shells to a bowl for future use.
Now, use an electric masher or blender to mash the inside of the potatoes. Make sure no lumps remain with the final mash. Add milk little by little and keep mashing to produce a very creamy and fluffy mash. If you are not satisfied with the mash then you can add additional milk.
Add the butter to the mixture and season with the salt and pepper. Beat again the mixture to generate more fluffy mixture. Stir and mix the chives and shredded cheese to the potatoes mixture. Now deal one shell at a time and fill each shell with the prepared creamy and fluffy potatoes mixture.
Heat the oven to 400 degrees F. Once done with all the shells, place the potatoes to a cooking sheet that is ungreased creating room among the shells. Shift this to oven and bake it for next 20 minutes. Off the oven and wait until the potatoes comes to temperature that is easy to handle.
While making this twice baked potato recipe you need to be very careful to scoop out the inside of potatoes while making thick shells as it because we need further these shells to bake then refill with the stuffing.
You can bake the potatoes shells at the first stage and scoop out the inside and separately you can reserve them in the refrigerator for 1 to 2 weeks to enjoy this great side dish.
You can also use the potatoes shells for a month by storing in the refrigerator and seal it tightly in a seal pack container. But make sure if you are going to use them then first let it come to normal temperature before going to bake them as they won’t cook evenly.