- 6 large baking potatoes unpeeled and scrubbed
- 1 Tbs. butter
- 1 tsp. salt
- Dash pepper
- 1/3 cup 2% milk
- minced onions dry
Twice Baked Potatoes
This recipe has not yet been rated. Be the first.
Family Favorites, Comfort Food, Vegetables, Vegetarian
Start to Finish:
Preheat oven to 450 F. Bake potatoes 60 minutes or until tender when poked with a fork.
With sharp knife, holding potato in clean pot holder, slice, lengthwise, top fourth from each potato. Do not let the potatoes cool (hence the pot holder). With spoon, carefully scoop out potato to form 6 shells. It is more important to keep the shell intact than to remove all potato from the shell! Scrape potatoes from top quarter and discard tops. Put scooped out potatoes into a large bowl.
In potato bowl, first add in the butter, cut into smaller pieces, so it melts, then add the salt to taste (amount will vary depending on how many potatoes you have and how big they are) and the pepper. Add a bit of milk and start mixing at a low speed with mixer. Slowly add more milk, beating until smooth.
Pile mashed potato mixture back into shells. Sprinkle with onions; place potatoes on a cookie sheet or glass baking dish and bake for 10 minutes or until golden.
I usually make the potatoes a bit ahead of time, so I reheat them in a 350 oven for about 30 minutes.
If you have a favorite mashed potato recipe, feel free to use that but don't forget the dried minced onion!
You can find the dried minced onion with spices at the grocery store.
This recipe appears in the following meals:
Stuffed Chicken with Twice Baked Potatoes