Twice Baked Potatoes

📜 Collection: The Loraine Collection | ✍️ Attribution: TOH Taste of the Country Cookbook 6th Edition | 📂 Category: Sides A classic comfort food side dish featuring fluffy mashed baked potatoes mixed with butter, milk, onion, chives, and melted cheddar cheese, baked until golden and bubbling.


Prep TimeCook TimeInactive / Chill TimeYield / Servings
20 mins1 hour 30 minsNone6 servings

🔪 Key Equipment

  • Baking sheet
  • Mixing bowl
  • Potato masher
  • Knife
  • Spoon

Ingredients

MeasurementsIngredientsPrep / Notes
6PotatoesLarge baking potatoes
½ cupButterOr margarine, softened (or less to taste)
⅗ cupMilkOr less to preference
3 tbspOnionMinced
1 tbspChivesSnipped
½ tspSaltStandard
DashPepperGround black pepper
1 ½ cupsCheddar CheeseShredded, divided (about 6 oz)
As neededPaprikaFor sprinkling on top

Instructions

Step 1: Initial Bake and Prep

  1. Bake the 6 large baking potatoes at 400°F for 60 minutes, or until soft and fork-tender.
  2. Cut a lengthwise slice from the top of each of the warm 6 large baking potatoes.
  3. Carefully scoop out the potato pulp, leaving a thin shell, and place the pulp into a large mixing bowl.

Step 2: Mixing the Filling

  1. Mash the hot potato pulp together with the ½ cup butter until smooth.
  2. Add the ⅗ cup milk, 3 tbsp minced onion, 1 tbsp snipped chives, ½ tsp salt, dash pepper, and 1 cup of the cheddar cheese (reserving the remaining ½ cup) to the bowl, mixing well until thoroughly combined.

Step 3: Refilling and Final Bake

  1. Refill the potato shells generously with the seasoned potato mixture.
  2. Top the stuffed potatoes with the remaining ½ cup cheddar cheese and lightly sprinkle each with paprika.
  3. Bake at 375°F for 25-30 minutes, or until heated through, bubbly, and melted on top.

💡 Make-Ahead & Storage: Assemble the twice-baked potatoes ahead of time, cover tightly, and refrigerate for up to 24 hours before baking.


Original Recipe Scan

Original Handwritten Card