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How to Make Twice Baked Potatoes

How to Make Twice Baked Potatoes

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

Ingredients:

  • 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)

Optional toppings:

  • 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.

Scrubbing the potatoes for Twice Baked Potatoes to remove dirt

Pour a little olive oil into the palm of your hand.

Adding olive oil to the palm of one handRub 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.

Coating the potato with olive oil before first baking of Twice Baked PotatoesPlace 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.

Potatoes baking on rack in oven
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.

4 baked potatoes cooling on a white plate to make Twice Baked Potatoes
While the potatoes are cooling, finely chop a medium sized onion.

Chopping onions finely to add to filling for Twice Baked Potatoes

Sauté the onion in a bit of oil or microwave on high for 30 seconds to partially cook the onion.

Small bowl of onions in the microwave being partially cooked to add to filling for Twice Baked Potatoes
Gather the rest of your ingredients:

The rest of the ingredients for Twice Baked Potatoes: milk, eggs, onion, grated cheese, salt and pepper

Once the potatoes have cooled, hold the potato as pictured and cut off the top.

Slicing the top off of the baked potato for Twice Baked Potato

Scoop the soft center from the top into a mixing bowl.

Scooping the potato out of the top that was cut off into a large blue bowl

Next scoop out the bottom shell, leaving about 1/4 inch of potato inside the shell.

Scooping baked potato out of bottom of the shell into a large blue bowl

Just to give you an idea, from 4 baked potatoes you’ll end up with about this much in the bowl:

Photo showing all the insides of the potatoes in a large bowlMash the potatoes well.

You’ll want them nice and smooth with no lumps.

Mashing the potatoes for Twice Baked Potatoes
Add the freshly ground salt and pepper.

Add salt and pepper to taste by grinding it freshly

Next comes the milk.

 Pouring the milk into the mashed potatoes for Twice Baked Potatoes

And then the onions and grated cheese.

Adding chopped onions and grated cheese to the bowl with the mixture for Twice Baked Potatoes

Mix everything together thoroughly,

Next fill the shells with the potato mixture, dividing the mixture evenly among all the shells.

Scooping potato mixture into shells for Twice Baked Potatoes

The filling should more than fill the shells, forming a nice mound over which you can place any toppings you’d like to add.

 Mixture for Twice Baked Potatoes mounded up in the shell ready for baking

Sprinkle with paprika.

4 Stuffed potatoes ready to be bakes a second time

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.

Twice Baked Potato served with stuffed pork loin chop and steamed veggies

Or how about lamb chops and steamed asparagus:

Twice Baked Potato served with grilled lamb chop and asparagus
Served along side pork ribs and a green salad is another delicious combination.

Twice Baked Potato served with pork ribs and salad

 

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.

Twice Baked Potato served with spinach and blueberry salad for lunch

 

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.

 

 

Be sure to save this recipe for How to Make Twice Baked Potatoes for future reference by clicking on the Pinterest button underneath this post.

And of course, I’d love it if you shared it on Twitter and Facebook as well. 🙂

How to Make Twice Baked Potatoes

 

 

 

 

 

 

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.

7 Comments

  • Nancy D.
    February 20, 2012 2:27 pm

    Nice recipe there Mrs! I’ve done these, but I’ve never used egg in the filling. Must try it that way.

  • Sandra :)
    February 20, 2012 2:00 pm

    I just invited myself over to your house for supper when you arrive back in the area – YUMMY!!! 😀

  • Robin (rsIslandCrafts)
    February 21, 2012 8:31 pm

    My kids love these! I haven’t used egg in them before either. I have used sour cream in the mix though. Yummy!

  • Kate
    March 29, 2018 7:03 am

    Yummo!

    • Super Mom No Cape
      April 4, 2018 5:05 pm

      Thank you Kate! It really is yummy!

  • Rachel
    March 29, 2018 11:56 am

    You’ve just reminded me of an old favourite, too!

    • Super Mom No Cape
      April 4, 2018 5:08 pm

      These comfort foods do have a tendency of reminding us of other old favorites, don’t they.

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