If you’re looking for something extra special to serve with supper tonight or for a way to use up leftover baked potatoes, you’ve come to the right place. These Twice Baked Potatoes are a Flemming family favorite.
For Sunday dinners, I get requests from our kids for my Potato Salad or Hawaiian Macaroni Salad but when my husband, Dave is doing the cooking, he gets asked to make Twice Baked Potatoes or Scalloped Potatoes.
You’ll want to select a baking potato such as Russets… one potato per person.
In the following steps, 4 potatoes were used. Need to make more? Scroll to the end of the directions for how much to use per potato.
How to Make Twice Baked Potatoes
- 4 Baking potatoes
- 2 large eggs
- 1 medium onion, finely chopped
- 1/4 c of milk
- 2 cups of grated cheddar cheese
- Paprika (sprinkled on top as a garnish)
- Crumbled bacon
- Chopped chives
- Grated parmesan cheese.
If you’re not using leftover baked potatoes, begin by scrubbing the potatoes well to remove any dirt and then dry them with a clean towel.
Quick tip: Keep a clean pot scratcher in a small bowl by the sink that is only used to clean vegetables. By having one that is designated just for veggies, you won’t end up with food that has a soapy aftertaste.
Pour a little olive oil into the palm of your hand.
Rub the olive oil over the skin of the potato. This will give the skins a nice crispness once baked.
Repeat for all the potatoes you’ll be baking.
Place the oiled potatoes on the middle rack of an oven that’s been heated to 350ºF.
In the photo, you’ll notice a tray of bacon underneath. The bacon can be crumbled up to use as a topping right before serving but it’s completely optional.
Bake the potatoes for between 50 to 60 minutes or until a fork can be inserted easily.
Remove them from the oven and place them on a plate until they are cool enough to handle.
While the potatoes are cooling, finely chop a medium sized onion.
Sauté the onion in a bit of oil or microwave on high for 30 seconds to partially cook the onion.
Gather the rest of your ingredients:
Once the potatoes have cooled, hold the potato as pictured and cut off the top.
Scoop the soft center from the top into a mixing bowl.
Next scoop out the bottom shell, leaving about 1/4 inch of potato inside the shell.
Just to give you an idea, from 4 baked potatoes you’ll end up with about this much in the bowl:
Mash the potatoes well.
You’ll want them nice and smooth with no lumps.
Add the freshly ground salt and pepper.
Next comes the milk.
And then the onions and grated cheese.
Mix everything together thoroughly,
Next fill the shells with the potato mixture, dividing the mixture evenly among all the shells.
The filling should more than fill the shells, forming a nice mound over which you can place any toppings you’d like to add.
Sprinkle with paprika.
Bake at 350ºF for 30 to 35 minutes until completely heated through.
Serve with your choice of meat and vegetable.
Here we’ve served it topped with crumbled bacon and chopped chives along side a stuffed pork loin chop and steamed mixed vegetables.
Or how about lamb chops and steamed asparagus:
Served along side pork ribs and a green salad is another delicious combination.
As you can see, we really do love these Twice Baked Potatoes and I’m positive that however you serve them, you’ll love them too.
And in the unlikely event that you happen to have any left over (unless you’ve made extra on purpose like we did for this post,) they can be reheated and served for lunch the next day accompanied by a spinach and blueberry salad or your salad of choice.
As promised here’s how to adjust this recipe for these easy Twice Baked Potatoes to the number of servings you need:
- 1 Egg for every two potatoes
- 1 tbsp of milk per potato
- 1/4 of a medium onion Finely chopped onions Add more if you really like onions, less if you don’t or leave them out completely
- Half a cup of grated cheese per potato
- Salt and Pepper to taste.
Need another way to use up leftover baked potatoes?
Leftover Baked Potato and Bacon Casserole is a quick and easy dish to get in the oven to serve with whatever meat and vegetables you’re planning to serve.
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Note: This recipe was originally published on Super Mom – No Cape in February 2012. It has been completed updated with all new photos and directions.