Simple Twice Baked Potatoes

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These are unbelievably easy & delicious! We put the leftovers in the refrigerator and microwaved them them for 2 minutes the next day and they tasted as good as when they came out of the oven. I can’t believe I haven’t made this recipe sooner! I cut this recipe from a magazine years ago and just now decided to make them. You definitely will want to try this one!

Source: http://www.recipesecrets.com

 

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Ingredients

 

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Bake the potatoes in a preheated 350 degree

oven. Do not wrap them, do not prick them

and place them on the oven rack only.

Bake for 1 hour or until soft and cooked

through. Using a pot holder, carefully

remove them from the oven and

slice the potatoes in half horizontally.

 

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Immediately scoop the pulp of the potatoes

out with a spoon. Remove as much of the

cooked potato that you can without

tearing the skin of the potato.

 

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Place the pulp of the potato

into a large bowl.

 

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Add the soup mix, milk and butter.

 

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Beat with a mixer on medium

speed until combined and fluffy.

 

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Using a spoon, fill each potato half

with the potato mixture using it all up.

 

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Cover a baking sheet with foil.

Do not grease the foil.

 

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Place the stuffed potatoes on the foil.

Sprinkle the potatoes with the cheese.

 

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Sprinkle the potatoes with paprika.

 

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Bake in a preheated 350 degree oven

for 10 minutes or until the potato is

heated through and the cheese is melted.

Serve immediately or refrigerate and reheat

in the microwave for 2 minutes on high.

 

Simple Twice Baked Potatoes

http://www.InDianesKitchen.com

E8BFCD2E-51FF-4A13-9476-04E30631C356

Ingredients

  • 4 large clean baking potatoes, about 12 oz. each
  • 1 envelope Lipton Onion Soup Mix (or use my version in the Soup Category called Homemade Dry Onion Soup Mix)
  • 1 cup milk
  • 4 Tbsp. butter
  • 1/2 cup shredded cheddar cheese
  • paprika

Directions

  1. Preheat oven to 350 degrees.
  2. Bake potatoes for 1 hour or until soft and cooked through. Do not wrap or pierce the potatoes and place them directly onto the oven rack.
  3. Remove from the oven, carefully, and slice them in half horizontally.
  4. Immediately scoop the pulp out of the potato halves with a spoon. Remove as much of the cooked pulp as you can without tearing the skin of the potato.
  5. Place the pulp into a large bowl.
  6. Add the soup mix, milk and butter.
  7. Beat with a mixer on medium speed until combined well and fluffy.
  8. Using a spoon, fill the potato skins evenly with all of the mashed potatoes.
  9. Cover a baking sheet with foil. (Do not grease the foil)
  10. Place the stuffed potatoes onto the foil and sprinkle with the cheese.
  11. Sprinkle potatoes lightly with paprika.
  12. Bake for 10 minutes or until the potatoes are heated through and the cheese is melted.
  13. Serve immediately or let cool, cover and refrigerate the leftovers. Reheat in the microwave on high for 2 minutes each.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

 

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Categories: Cheese, Potato

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