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Twice Baked Potatoes

Twice Baked Potatoes

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Family Favorites, Comfort Food, Vegetables, Vegetarian

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  • 6 large baking potatoes unpeeled and scrubbed
  • 1 Tbs. butter
  • 1 tsp. salt
  • Dash pepper
  • 1/3 cup 2% milk
  • minced onions dry


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.

Specialty Equipment


This recipe appears in the following meals:

Stuffed Chicken with Twice Baked Potatoes
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recipe type

Side Dishes




Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im