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Delicious Twice-Baked Potatoes

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“I make these often, they are very good, and the ingredients can easily be doubled for more potatoes, when I make these I always double the recipe, what I don't use I just freeze them on a tray, I just defrost in the fridge overnight and pop them in the oven when I am ready to use them, they freeze well. I have also added in some finely chopped cooked bacon to the potato mixture.”
READY IN:
45mins
YIELD:
6 potatoes
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Grease a baking sheet.
  3. Bake the potatoes for about 1 hour, or until soft; cool slightly.
  4. Cut off the tops of the potatoes, spoon out the pulp, discard the tops.
  5. Scoop out the pulp from the potatoes, leaving about 1/4-inch of potato around the skin.
  6. Place the pulp in a mixing bowl.
  7. In a saucepan (or the microwave) combine milk and butter, heat just until the butter has melted and the milk is warm.
  8. Pour the milk/butter mixture over the potato pulp; beat until very smooth (I use a stand mixer for this).
  9. Add in egg and 1/4 cup grated Parmesan cheese, chopped green onions and a pinch of nutmeg; mix well to combine, season with salt and pepper.
  10. Stuff the potato shells with the mixture.
  11. Sprinkle about 3 tablespoons grated Parmesan cheese on top.
  12. Place the potatoes on a well greased baking sheet.
  13. Bake for 15 minutes, then remove from oven, sprinkle with cheddar cheese and place back in the oven for 5-7 minutes, or until the cheese has melted.
  14. *NOTE* use only 1 egg for a doubled recipe, do not use 2 eggs.
  15. Delicious!

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