Simple Twice Baked Potatoes
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
Ingredients
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.
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.
Place the pulp of the potato
into a large bowl.
Add the soup mix, milk and butter.
Beat with a mixer on medium
speed until combined and fluffy.
Using a spoon, fill each potato half
with the potato mixture using it all up.
Cover a baking sheet with foil.
Do not grease the foil.
Place the stuffed potatoes on the foil.
Sprinkle the potatoes with the cheese.
Sprinkle the potatoes with paprika.
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
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
- Preheat oven to 350 degrees.
- 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.
- Remove from the oven, carefully, and slice them in half horizontally.
- 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.
- Place the pulp into a large bowl.
- Add the soup mix, milk and butter.
- Beat with a mixer on medium speed until combined well and fluffy.
- Using a spoon, fill the potato skins evenly with all of the mashed potatoes.
- Cover a baking sheet with foil. (Do not grease the foil)
- Place the stuffed potatoes onto the foil and sprinkle with the cheese.
- Sprinkle potatoes lightly with paprika.
- Bake for 10 minutes or until the potatoes are heated through and the cheese is melted.
- Serve immediately or let cool, cover and refrigerate the leftovers. Reheat in the microwave on high for 2 minutes each.
I love adding various leftovers to the potatoes filling before stuffing it back into the shell – so creamy and delicious! If you like Mexican food, a scoop of fresh salsa really makes these guys stand up and holler! No salsa? Try chopped scallions and smoked paprika!
Virtual hugs,
Judie
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They must be delicious and delicious. I never ate. I will try to do it, but will I give it their taste?
greetings
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Delicious they are and easy to bake. Put on your plate and they will be great!
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And crumbled bacon 😊
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I almost did! I have cooked crumbled bacon in the freezer and I just pop it out and use it for convenience. We cook up 2#’s at a time just to have it ready. I tend to put bacon in so much I thought I’d leave it off this time.
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Frozen crumbled bacon is genius. Great idea! Hope you have a great weekend, Diane 😊
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I will the grandkids are here until Sunday night. ❤ You have a great weekend as well!
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Oh nice! So lots of good cooking in your kitchen for sure. Enjoy! 💕
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I really like the double bake idea!
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They are one of my favorite potatoes! Thanks!
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You’re welcome!
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I wouldn’t have thought about including dry onion soup mix. Sounds good! Thanks for sharing.
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You’re welcome Janet! I thought it would be overwhelming but it was the best flavor!
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That sounds so good, especially with the soup mix! I’ve been meaning to try your recipe for that.
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Thank you so much!
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What a wonderful idea with the double bake!
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Thanks Diana!
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You’re welcome!
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Thank you!
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These look tasty – been years since I had even a regular baked potato.
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Holy cow I couldn’t live without potatoes!
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It is official! We love the same food! 💕
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Hahaha I saw that! Carb junkies for sure….lol
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It also looks like we make similar recipes around the same time, LOL
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So much goodness!
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Thank you!
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I’m surprised you can bake them w/o them exploding. I forgot to poke my potatoes once and one or two of them exploded. Maybe that was at higher than 350 heat?
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Wow I never had that happen. Do you put them directly on the oven rack?
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Yes.
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Maybe it is the temperature then….interesting!
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But you did specify not to poke them, so clearly someone somewhere normally pokes them so they don’t explode, I should think.
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I cook them wrapped in foil or right on the rack. Years ago I tried poking them but it seemed to dry them out allowing the steam to escape so I don’t do it anymore. There’s no right or wrong it’s whatever works for you. 🙂
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Huh. Maybe I’ll give the no poke method a try.
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Delicious!
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Thank you Erica!
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Thank you, you are nice. I like your recipes.
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You’re welcome! Thank you for your nice comments and have a great week!
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Oh my goodness, you are making me so hungry! 🙂
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These are so delicious even the next day. They reheat so well! Thank you!
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I’ve loved baked potatoes with cheese since my childhood. I’ve never thought of adding soup mix before, though. What a great idea!
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The soup added so much onion flavor. Thanks Linda!
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Wow! This is the most delicious potato recipe I have never ever seen before.
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You should taste it…..amazing! Thanks Megala!
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Thank you for sharing this recipe Jack! http://www.InDianesKitchen.com
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