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
They must be delicious and delicious. I never ate. I will try to do it, but will I give it their taste?
greetings
Delicious they are and easy to bake. Put on your plate and they will be great!
And crumbled bacon 😊
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.
Frozen crumbled bacon is genius. Great idea! Hope you have a great weekend, Diane 😊
I will the grandkids are here until Sunday night. ❤ You have a great weekend as well!
Oh nice! So lots of good cooking in your kitchen for sure. Enjoy! 💕
I really like the double bake idea!
They are one of my favorite potatoes! Thanks!
You’re welcome!
I wouldn’t have thought about including dry onion soup mix. Sounds good! Thanks for sharing.
You’re welcome Janet! I thought it would be overwhelming but it was the best flavor!
That sounds so good, especially with the soup mix! I’ve been meaning to try your recipe for that.
Thank you so much!
What a wonderful idea with the double bake!
Thanks Diana!
You’re welcome!
Thank you!
These look tasty – been years since I had even a regular baked potato.
Holy cow I couldn’t live without potatoes!
It is official! We love the same food! 💕
Hahaha I saw that! Carb junkies for sure….lol
It also looks like we make similar recipes around the same time, LOL
So much goodness!
Thank you!
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?
Wow I never had that happen. Do you put them directly on the oven rack?
Yes.
Maybe it is the temperature then….interesting!
But you did specify not to poke them, so clearly someone somewhere normally pokes them so they don’t explode, I should think.
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. 🙂
Huh. Maybe I’ll give the no poke method a try.
Delicious!
Thank you Erica!
Thank you, you are nice. I like your recipes.
You’re welcome! Thank you for your nice comments and have a great week!
Oh my goodness, you are making me so hungry! 🙂
These are so delicious even the next day. They reheat so well! Thank you!
I’ve loved baked potatoes with cheese since my childhood. I’ve never thought of adding soup mix before, though. What a great idea!
The soup added so much onion flavor. Thanks Linda!
Wow! This is the most delicious potato recipe I have never ever seen before.
You should taste it…..amazing! Thanks Megala!
Thank you for sharing this recipe Jack! http://www.InDianesKitchen.com