Recipe courtesy of The Association of Junior Leagues International Inc.
Twice Baked Potatoes
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 278
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 71
- Sodium
- 496
- Total: 1 hr 40 min
- Prep: 20 min
- Cook: 1 hr 20 min
Ingredients
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
Directions
- Preheat the oven to 400 degrees. Bake the potatoes on a rack for 1 hour or until soft. Allow them to cool slightly.
- 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.
- 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.