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Nutrition Facts
Serving Size 1 (220g) Recipe makes 4 servings
Calories 414
Calories from Fat 268		(64%)
Amount Per Serving		%DV
	Total Fat 29.8g	45%
	Saturated Fat 18.8g	93%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 79mg		26%
Sodium 1138mg		47%
Potassium 631mg		18%
Total Carbohydrate 31.9g		10%
	Dietary Fiber 2.7g	10%
	Sugars 1.5g
Protein 6.8g		13%
detailed view... how is this calculated?

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Twice Baked Potatoes

Recipe #98258 | 1¾ hours | 15 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: Windchime
Aug 20, 2004

Since you can prepare them in advance (even the day before) and bake them the second time right before supper, this work really well for company. Just refrigerate until ready to bake. A great side for steak or roast.

SERVES 4 -8 (change servings and units)

Ingredients

4 large baking potatoes
1/2 cup butter, softened
1/4 cup milk
1/4 cup sour cream
2 tablespoons parmesan cheese
1/4 cup sharp cheddar cheese, shredded
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1 dash cayenne pepper
paprika

Directions

1
Preheat oven to 425 degrees.
2
Wash potatoes.
3
Place in shallow pan.
4
Bake for 45 minutes or until easily pierced with a fork, turning once.
5
Remove from oven and reduce temperature to 350 degrees.
6
While still hot, carefully cut potatoes in half, lengthwise.
7
Scoop out potato, leave an 1/8 inch wall.
8
Place potato centers in mixing bowl, add butter and milk.
9
Whip until fluffy.
10
Add sour cream, cheeses, onion powder, salt and cayenne pepper.
11
Mix.
12
Spoon back into skins.
13
Sprinkle with paprika.
14
Bake in greased shallow baking pan.
15
Bake for 30 minutes or until they begin to brown.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Potatoes
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven

Featured Reviews for This Recipe

From: Chef #1165705

On Feb 16, 2009

These were so good. This was my first time making them and I had no problems with anything in this recipe. The taste was wonderful and we both liked them. This recipe is a keeper!!!

0 people found this review helpful

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From: Concubine

On Nov 10, 2008

These were really good. I ran into a problem with the potato skins falling apart when I was scooping the innards out, but it may have been operator error as it was my first time. heh. The taste was very good and everyone liked them a lot. A nice change from the standard baked potato!

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From: The_Mick

On Jan 22, 2009

Excellent filling! If you find the scooped out shells are too soft, coat the inside with margarine/butter and put them back in the oven for about 15 min. at 350 before adding the filling.

2 people found this review helpful

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From: tedsmom

On Jun 6, 2006

Everyone in my family loves twice baked potatoes, but the only part that ever gets eaten is the inside. I baked the potatoes and removed all of the skin. Then i followed the recipe to make the inside and just spread the mashed potatoes into a 8x8 pan and baked for 30 minutes at 350. The taste was soooo wonderful! Now i can quit buying the store bought ones and throwing away the bottom half! Thanks so much Windchime!!!

2 people found this review helpful

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