Twice Baked Potatoes

Total Time:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Copyright 2001 Television Food Network, G.P. All rights reserved


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 95
My boyfriend would not stop raving about these! They are amazing. The best part about this recipe is that you can alter the amounts of ingredients according to your own preference; we tripled the green onions and took out the bacon bits (didn't have real bacon, and we're not a fan of the fake bacon bits). I'm sure it would be good no matter what combination you used, though. Very easy to make as well. Just make sure to start in advance so you have enough time to bake the potatoes! item not reviewed by moderator and published
Really good recipe. Didn't have scallions so used lightly caramelized sweet onion and added cheese to the mixture in addition to on top. The nutmeg really gives it a great flavor, but be careful not to add too much, only a pinch. item not reviewed by moderator and published
Taste was very good - liked the texture and easy to prepare. item not reviewed by moderator and published
Basic recipe gets you there, but I will return to my old method of mixing the cheese in with the potato mash, then re baking, rather than topping with cheese. item not reviewed by moderator and published
Very tasty!! I did add just a splash of milk... Next time I will cover the potatoes with olive ok salt/ pepper.... I will for sure make again... I would like to add back next time too item not reviewed by moderator and published
OMG! These were amazing. I used 6 large russet potatoes, 2 green onions, added a bit of milk, 3 tbls butter, a pinch of nutmeg, 1/3 cup of sour cream, salt and pepper then mashed the filling. Before filling them, I flipped the potatoes over and brushed them with melted butter and lightly sprinkled salt and pepper on them. I also sprinkled the potatoes with cheddar and real bacon bits then put them back in the over for 15 minutes at 375. item not reviewed by moderator and published
Very good. I made them the day before my dinner and heated them just before serving. My guests thought they were yummy. item not reviewed by moderator and published
It was ok but probably wont make again. item not reviewed by moderator and published
Such an easy, quick recipe! You can microwave the potatoes rather than bake and it comes out just as tasty. The kids absolutely love this one. item not reviewed by moderator and published
first time making this and i loved it :.... item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes