Twice-Baked Potatoes
Perfect for the holidays, these elegant potatoes are so easy to make yet the presentation is something special. You can top them with cheese, scallions, sour cream, or bacon crumbles. The oven does most of the work!
Makes 8 Servings - 31¢ per serving Show Detailed Pricing
- 4 potatoes, washed and dried
- 1 teaspoon olive oil
- 1/4 cup milk
- 1 tablespoon butter (or oil)
- 2 pinches salt and pepper, to taste
- 1/2 teaspoon paprika
- * 1/4 cup shredded cheddar (or swiss)
- * 1 strip of bacon (cooked), crumbled
- * 1 tablespoon green onion, chopped
Prep Time: About 10 minutes
Cook Time: About 90 minutes
Instructions:
- Preheat oven to 400º. Using a fork, poke a few holes in the potato to prevent a potato explosion in the oven. Then rub a little oil on each potato and bake directly on the oven rack for about an hour or until potatoes are tender. Let cool slightly.
- Cut potatoes in half lengthwise, and use a spoon to scoop out the white interior of the potatoes, placing it all in a large mixing bowl. Be careful to leave a little potato near the skin to keep these "shells" in tact. Set the potato skins on a baking sheet.
- Mash the potato with the milk, butter (or oil), and pinches of salt and pepper to taste.
- Spoon the mashed potato into the shells, toss a little shredded cheddar or swiss cheese on top and a few pinches of paprika, or any of the other suggested optional toppings. Return potatoes to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
- Potatoes coated in oil make the skins a little extra crispy, though you'll want to place a baking sheet or foil on the lower rack underneath the potatoes to catch any drips and prevent the oven from smoking. You can leave off the oil if you prefer.
- After returning the mashed potato to the shells in step 4, you can cover the potatoes, refrigerate, and do the second bake the next day.
