Delicious Twice-Baked Potatoes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
6 potatoes

Ingredients Nutrition


  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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a