Twice Baked Potatoes

This is a great side dish for a special occasion or just any night of the week.  They are an excellent side dish to Prime Rib or Filet Mignon Roast.  These twice baked potatoes are so easy to make and can be made ahead of time so you can spend less time out of the kitchen if you are entertaining.

Preheat oven to 400 degrees.  Using a fork, poke a few holes into 5 washed potatoes (russet is a great baking potato).  Place directly onto rack and bake for 60 to 70 minutes or until tender when squeezed.  Allow potatoes to cool and then cut in half (the long way).  Scoop out potatoes into a large mixing bowl and place skins on a baking sheet.  To the mixing bowl of potatoes, add:

1 cup milk

4 tablespoons butter

1/2 cup cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

Using a hand held mixer or standing mixer, beat potatoes until fluffy and whipped.  Spoon potatoes back into skins.  Potato skins should be heaping with mashed potato mixture.  Either refrigerate potatoes for up to one day or reduce oven temperature to 350 and bake for about 20-25 minutes or until cheese is melted and light brown crust forms on potatoes.  If potatoes have been refrigerated, you may want to bake an additional 10n minutes or remove potatoes from the refrigerator a half an hour prior to baking.

Serves 5-6 people

People who viewed this recipe also viewed:

1. Herbed Sweet Potatoes
2. Roasted Balsamic Red Potatoes
3. Scalloped Potatoes
4. Baked Beans
5. Tina’s Sweet Potato Biscuits