Recipe courtesy of The Association of Junior Leagues International Inc.

Twice Baked Potatoes

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  • Total: 1 hr 40 min
  • Prep: 20 min
  • Cook: 1 hr 20 min
  • Yield: 8 servings
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4 large baking potatoes, scrubbed

8 tablespoons (1 stick) butter

2 teaspoons salt

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne

1/4 cup milk, or as needed

2 egg yolks, beaten

1 cup shredded sharp Cheddar


  1. Preheat the oven to 400 degrees. Bake the potatoes on a rack for 1 hour or until soft. Allow them to cool slightly.
  2. Cut the potatoes in 1/2, scoop out the pulp, and place in a mixing bowl, setting the skins aside. Add the butter, salt, black pepper, and cayenne. Mash well, adding enough milk to make a fairly stiff mixture. Add the beaten egg yolks and stir well.
  3. Spoon the mixture into the potato skins and top with shredded cheese. Place on a cookie sheet and bake for 20 minutes, until well browned.
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