Ingredients for Best Fluffy Twice Baked Potatoes
- 4 large russet potatoes
- Butter
- Milk
- Salt And Pepper
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- Egg Yolks
- 2 large egg whites
- Swiss Cheese
- Onions
- 1 tablespoon water
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How to Make Best Fluffy Twice Baked Potatoes
- Preheat oven to 400°F (200°C). Bake 4 large russet potatoes for 1 hour, or until tender.
- Once cool enough to handle, cut a thin slice from the top of each potato and discard.
- Carefully scoop out the potato pulp, leaving about 1/4-inch border, and place the pulp in a medium bowl.
- Add softened butter, hot milk, salt, pepper, baking powder, nutmeg, egg yolk, and onion to the potato pulp.
- Beat with an electric mixer until light, fluffy, and well combined.
- Gently fold in the shredded cheese.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold the egg whites into the potato mixture.
- Pile the potato mixture back into the potato skins.
- In a small bowl, whisk together the remaining egg yolk and water.
- Brush the egg yolk mixture over the tops of the potatoes.
- Place the stuffed potatoes in a greased baking pan.
- Bake for 15-20 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
12g
Fat
25g
Carbs
22g
