Community Pick
Twice Baked Potatoes
"Great Cheesy Potatoes"
photo by Derf2440
- Ready In:
- 2hrs 35mins
- Ingredients:
- 9
- Yields:
-
8 halves
ingredients
- 6 medium baking potatoes
- 1⁄2 cup milk
- 1⁄4 cup butter
- 1 large egg, slightly beaten
- 1⁄2 cup parmesan cheese, divided
- 1⁄4 teaspoon salt and pepper
- 1 pinch nutmeg, ground
- 1⁄4 cup chives or 1/4 cup green onion top
- paprika
directions
- Heat oven to 400 degrees Fahrenheit.
- Scrub potatoes; prick several times with a fork.
- Place in oven; bake 50 to 60 minutes until potatoes feel soft when squeezed.
- Remove and cool 15 minutes; half potatoes length wise (carefully).
- Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
- Save the best 8 shells.
- Freeze the remaining shells for French fries or stuffed potato skins.
- Simmer milk and butter until butter melts.
- Pour over potato pulp and mash or beat until almost smooth.
- Add egg, half of cheese,salt, pepper and nutmeg.
- Mash until almost smooth.
- Fill shells using about 1/3 cup mixture per shell.
- Sprinkle with chives or green onion, remaining cheese and a little paprika.
- Reduce oven heat to 350 degrees Fahrenheit.
- Place shells on cookie sheet.
- Bake for 30 minutes until puffed and brown.
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Reviews
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This is an excellent recipe! A little trick I use is to put the potatoe shells in the oven before stuffing them for a few minutes so they get quite crisp and then fill them and continue as in your recipe. Thanks for reminding me I haven't made these for some time -
After reading the other reviewers comments I decided to leave out the egg. I used a Sharp Cheddar cheese and it tasted great! I took Bergy's advice and crisped up the skins a little in the oven before filling them. Great idea! -
I really like the texture the egg delivers on these potatoes, they were very light and fluffy. The flavor however, was lacking. I topped the potatoes with bacon and cheddar and it still wasn't enough to redeem them. Next time I will add a strong cheddar to the potatoe mash and hope for better results. A good base recipe. -
Very good but I think next time I will leave out the egg. I also will mash the potato completely next time instead of "almost smooth", since that's the way I prefer the texture. -
We had twice baked potatoes in a restaurant last weekend, and they used blue cheese.. so I modified this recipe a bit- used blue cheese in the potato mixture, and put parmesan cheese on top. Also used minced red onion instead of green because that's what I had... and man.. THEY WERE GOOD! Thanks for the recipe.. will use it again, maybe with a different cheese..?
see 21 more reviews
Tweaks
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This is one of my favorites and have used it very often. My familt loves when I make them. Today, for Easter I substituted the Cheese for chedder and added about 2 cups of sour cream to the potatoes. More calories but oh-well!!
