Twice Baked Potatoes

I'll pass on a baked potato nine times out of ten and I rarely cook them because heating up the oven for a lonely potato for my husband seems silly. {Though I do make him baked potatoes once in awhile}  

Twice baked potatoes were a side dish to our rib dinner last week for a birthday party and I have a feeling I'll be making a lot more baked potatoes in the future so we can enjoy these again and again!  The best part was how nicely they reheated in the oven a couple days later, still moist on the inside and tender on the outside.  


Twice Baked Potatoes
recipe by Stella B's Kitchen
printer friendly recipe


4 large Russet potatoes, clean, lightly oiled, pierced on the tops


Bake at 400 degrees for about an hour until a knife is inserted easily.  Cool slightly to handle.  Split in half the long way and scoop out most of the flesh, leaving a little behind for the skin to hold it's shape.


To the scooped flesh, add:
4 Tbsp melted butter
1/4 cup warm 2% milk, more as needed
1/2 tsp each salt and pepper
1/2 cup shredded cheddar cheese


Mash with a potato masher until relatively smooth.  Add more milk or butter if too thick.  Refill each potato half with mashed potato mixture.  Top filled potato skins with about a Tbsp shredded cheddar cheese.


Return to a 350 degree oven until hot and cheese has melted and started to brown.

Cool completely to store leftovers, place in a sealed bag.  Reheat in oven until hot.   

More great potato recipes:

Potato Sausage & Kale Soup

Oven Steak Fries

Homemade Hashbrowns

I share my recipes {HERE}!!