Twice Baked Potatoes (Oamc)
photo by Shawn C
- Ready In:
- 1hr 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 large russet baking potatoes, scrubbed clean
- 1 lb cheddar cheese, shredded
- 1 cup evaporated milk (hot)
- 2 tablespoons butter
- salt
- white pepper
- 1 teaspoon garlic powder
- 1 1⁄2 teaspoons parsley
- gouda cheese (add a little cheese you like to kick, optional) (optional) or monterey jack cheese (add a little cheese you like to kick) (optional)
directions
- Bake potatoes for 1 hour in 400*F oven.
- Cut a oval wedge out of the top of each potato while still hot and scoop out pulp. Be careful to leave a small amount around the edges of the skin to help keep skin shape. Set skins aside on large baking sheet.
- Mash pulp with a hand masher to get rid of lumps. Add garlic powder, salt and pepper to taste; add butter and continue to hand mash together.
- Add the hot milk 1/4 cup at a time to prevent adding too much and use a mixer to blend together on medium speed. Add more milk and repeat as many times as necessary to get a regular mashed potato consistency.
- Add parsley. Start mixing together with wooden spoon and slowly add (a little at a time to prevent clumping) 3/4 of the cheese.Now would be the time to mix in the optional ingredients.
- Restuff the skins with the potato mixture. Bake for 15-20 minutes until tops start to turn brown. Remove and top with remaining cheese. Return to oven until top cheese is melted.
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Reviews
-
Incredible! I was in baked potato heaven! I made this exactly as posted, adding blue cheese as an optional ingredient. That really was the perfect touch. I will definitely have to double this recipe in the future! Even leftover potatoes reheated in the microwave the next day were delicious! thanks for sharing.
RECIPE SUBMITTED BY
Shawn C
Clarksville, Tennessee
SAHM enjoy collecting and trying different recipes. I prefer to give honest reviews for items I have tried. if I make changes I note them in the review.