These Twice Baked Potatoes are so easy and delicious. The cheesy top mixed with creamy mashed potatoes is a winning combination for any side dish!
I grew up eating Twice Baked Potatoes but have been shocked to learn that many friends and family members have never had the pleasure of experiencing this delicious, cheesy potato dish.
We traditionally would eat them for Sunday dinner occasionally but since I’ve started to master the art of it- my family enjoys it much more often.
What is a twice baked potato you might ask?
It’s a baked potato where you clean all the insides out, mash them up, add some ingredients to make them creamy and delicious, put them back into the skin, top with cheese and bake some more. Hence the name- twice baked potato.
They are always a hit with my kids- we gobble them right up and there is never any complaining about having to eat them.
These are cheap, easy and pretty darn amazing if you ask me. I hope you’ll love them, too.
Should I wrap my baked potato in foil?
You shouldn’t wrap your potato in foil. Foil holds in moisture and steams the potatoes, resulting in a “boiled” taste and texture.
Can I double this recipe?
Yep, sure thing! You can make as many as you want! Just up the rest of the added ingredients.
How long will twice baked potatoes stay good in the refrigerator for?
These taste great the next day for lunch, but eat them within 2-3 days.
Ingredients
3 or 4 Russet Potatoes
2 Cups Shredded Cheddar or Colby Jack Cheese
3 Tbsp Salt
6 Tbsp Butter
1/2-3/4 C Evaporated Milk
Paprika
Instructions
Preheat Smoker or Oven to 400°
Scrub and Rinse potatoes then salt heavily while still wet
Poke a few holes on each side with a fork
Place in oven for 90-120 minutes
Once potatoes give a little when squeezed they are done
Remove and let cool for 30 minutes
Slice potatoes in half lengthwise and remove potato from skin with spoon into large mixing bowl and set skins aside
Add butter, evaporated milk and 1 1/2 Cups cheese
Mash and mix well by hand or with mixer
Fill skins back up and place in baking dish or on cookie sheet, top with remaining cheese and shake paprika on top to liking.
Place back in oven at 350° for 30-45 minutes and broil for 5 minutes at end to crisp cheese.
Remove and enjoy.
Pairs well with Baby Back Ribs (shown)
Easy Twice Baked Potatoes
Ingredients
- 3 or 4 Russet Potatoes
- 2 Cups Shredded Cheddar or Colby Jack Cheese
- 3 Tbsp Salt
- 6 Tbsp Butter
- 1/2-3/4 C Evaporated Milk
- Paprika
Instructions
-
Preheat Smoker or Oven to 400°
-
Scrub and Rinse potatoes then salt heavily while still wet
-
Poke a few holes on each side with a fork
-
Place in oven for 90-120 minutes
-
Once potatoes give a little when squeezed they are done
-
Remove and let cool for 30 minutes
-
Slice potatoes in half lengthwise and remove potato from skin with spoon into large mixing bowl and set skins aside
-
Add butter, evaporated milk and 1 1/2 Cups cheese
-
Mash and mix well by hand or with mixer
-
Fill skins back up and place in baking dish or on cookie sheet, top with remaining cheese and shake paprika on top to liking.
-
Place back in oven at 350° for 30-45 minutes and broil for 5 minutes at end to crisp cheese.
-
Remove and enjoy.
Can I make potatoes ahead of time?
You can bake the potatoes and assemble them ahead of time, yes. Keep covered in the fridge and bake as usual.
Can I use different cheese?
Sure! Try out any cheese that fits your fancy. I do recommend using some sort of cheddar or colby jack though.
What if I don’t have evaporated milk?
You can try other substitutes to make your potatoes creamy. I prefer evaporated milk. You could use regular milk, coconut milk, sour cream or plain greek yogurt if you so desire.
Other recipes you might enjoy with Twice Baked Potatoes
Twice Baked Potatoes are so quick to make and amazing. Mixing a cheesy top with creamy mashed potatoes is an amazing combination for any side dish!
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