Ingredients for Special Twice Baked Potatoes
- Idaho Potatoes
- 1 medium yellow onion, finely chopped
- 4 tablespoons butter, divided
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Salt to taste
- Black pepper to taste
- Sharp Cheddar Cheese
- 1/4 - 1/2 cup milk (or cream, for richer flavor)
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How to Make Special Twice Baked Potatoes
- Scrub potatoes thoroughly, pat dry, and pierce several times with a fork.
- Bake potatoes at 450°F (232°C) for approximately 1 hour, or until tender, on a baking rack without foil.
- While potatoes bake, melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Once potatoes are cooked, carefully remove them from the oven and let them cool slightly.
- Halve the potatoes lengthwise.
- Using a spoon, scoop out the potato pulp, leaving about 1/4-inch of potato flesh in the skins. Set the shells aside.
- Mash the scooped-out potato pulp with a fork or potato masher.
- Stir in the sautéed onions, remaining 2 tablespoons of butter, red pepper flakes, salt, black pepper, and cheese.
- Gradually add milk (or cream) until the mixture reaches a fluffy, creamy consistency.
- Fill each potato skin generously with the potato mixture, piling it high.
- Score the tops of the filled potato skins with a fork.
- Bake in the hot oven (450°F/232°C) for 15-20 minutes, or until the tops are lightly browned and bubbly.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
8g
Fat
68g
Carbs
8g
