Ingredients for Twice Baked Potatoes Oamc
- Russet Baking Potatoes
- Cheddar Cheese
- Evaporated Milk
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon salt
- White Pepper
- 1 teaspoon garlic powder
- 1/4 cup chopped fresh parsley
- Blue Cheese
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How to Make Twice Baked Potatoes Oamc
- Preheat oven to 400°F (200°C).
- Bake 4-6 medium russet potatoes for 1 hour, or until tender.
- Once hot, carefully cut a large oval wedge from the top of each potato. Scoop out the potato pulp, leaving about 1/4 inch of potato against the skin for structure.
- Set potato skins aside on a large baking sheet.
- Using a potato masher, mash the potato pulp until smooth, removing any large lumps.
- Add 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Stir in 1/2 cup (1 stick) unsalted butter until well combined.
- Gradually add 1/2 cup warm milk, 1/4 cup at a time, mixing with a hand mixer on medium speed until creamy. Add more milk as needed to reach desired consistency.
- Stir in 1/4 cup chopped fresh parsley.
- Gently fold in 3/4 cup shredded cheddar cheese using a wooden spoon.
- Mix in any optional ingredients (see notes below).
- Fill each potato skin with the potato mixture.
- Bake for 15-20 minutes, or until the tops are lightly browned.
- Remove from oven and top with the remaining 1/4 cup shredded cheddar cheese.
- Return to the oven for 2-3 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving. For Make-Ahead: Once stuffed, place potatoes on a baking sheet and freeze. Once frozen, transfer to airtight freezer bags for long-term storage.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
14g
Fat
153g
Carbs
24g
