These Ultimate Twice Baked Potatoes make a hearty side to a main dish or can be eaten as an entree. Loaded with cheesy goodness they are simply irresistible!
My sister-in-law makes these Ultimate Twice Baked Potatoes every year for Christmas Dinner. It’s the perfect side to a delicious beef tenderloin, lamb, baked chicken or really any dish for that manner. They are so hearty they can be eaten as an entree too!
The first time I tasted them, I knew that I needed to get the recipe from her. I love baked potatoes but what I love even more are these ultimate twice baked potatoes. Plan ahead and make them the day before. All you need to do is take them out of the refrigerator, bake and serve!
Tips for the best Ultimate Twice Baked Potatoes
- While it is ok to use other potatoes, in my opinion, russet potatoes work best in this recipe.
- Use warm potatoes when whipping. Using cold potatoes result in lumpy, chunky potatoes.
- For best results, use a hand mixer to whip your potatoes. Using a hand mixer allows for a more fluffy, light texture.
- To save on time, make a day ahead. Simply place in a baking dish, cover with tin foil, and refrigerate over night. Take out the next day and let sit at room temperature for 30 minutes. Bake at 350 for 30-45 minutes or until the potato is heated through.
Ultimate Twice Baked Potatoes-Ingredients
Cheddar cheese, pepper, salt, milk, russet potatoes, butter, small grated onion.
Instructions
Preheat oven to 425 degrees.
Wash and dry potatoes. Use a fork to poke several holes in each potato. Lightly coat potatoes with vegetable shortening.
Bake for 45-60 minutes or until potato is fork-tender and the skin is crisp.
Once cool enough to handle, cut an oval out of each potato.
Using a teaspoon, gently scoop the inside out of each potato into a mixing bowl.
Place potato shells in a baking pan and set aside.
In a large frying pan, melt the butter. Add milk, cheddar cheese, onion, salt and pepper.
Stir continuously over low to medium heat.
Keep stirring until the mixture is melted and smooth.
Using a hand mixer, whip the potatoes.
Once potatoes are whipped, add the cheese mixture to the mixing bowl, a little at a time.
Whip, add more mixture, repeat, and continue until all the cheese mixture is gone.
Whip the potatoes until smooth.
Using a teaspoon, gently scoop the whipped potatoes back into the potato shell. Fill generously to the top.
Arrange in a baking pan.
Sprinkle a little paprika over the top of the potatoes.
If baking immediately, bake at 350 degrees for about 30 minutes or until the potatoes are heated through.
If baking the next day, refrigerate in a covered baking pan. Before baking, let potatoes sit at room temperature for about 30 mintues. Bake for 30-45 minutes or until the potatoes are heated through.
Serve warm and enjoy!
Ultimate Twice Baked Potatoes
Equipment
- hand mixer
- Mixing Bowl
- Baking sheet
Ingredients
- 5 large russet potatoes
- 1/2 cup butter
- 1/2 cup milk
- 1 tsp salt
- 1 cup cheddar cheese grated, Cracker Barrel
- 1 small onion grated
Instructions
- Preheat oven to 425 degrees.
- Wash and dry potatoes. Use a fork to poke several holes in each potato. Lightly coat potatoes with vegetable shortening.
- Bake for 45-60 minutes or until potatoes are fork-tender and the skins are crisp.
- Once cool enough to handle, cut an oval out of each potato. Using a teaspoon, gently scoop the inside out of each potato into a mixing bowl. Place potato shells in a baking pan and set aside.
- In a large frying pan, melt the butter. Add milk, cheddar cheese, onion, salt and pepper. Stir continuously over low to medium heat until melted and smooth.
- Using a hand mixer, whip the potatoes. Once potatoes are whipped, add the cheese mixture to the mixing bowl, a little at a time. Whip, add more mixture, repeat, and continue until all the cheese mixture is gone.
- Using a teaspoon, gently scoop the whipped potatoes back into the potato shell. Fill generously to the top. Arrange in a baking pan.
- Sprinkle a little paprika over the top of the potatoes.
- If baking immediately, bake at 350 degrees for about 30 minutes or until the potatoes are heated through.
- If baking the next day, refrigerate in a covered baking pan. Before baking, let potatoes sit at room temperature for about 30 mintues. Bake for 30-45 mintues or until the potatoes are heated through.
- Serve warm and enjoy!
These are absolutely delicious!! My family loved them so much, they are now a part of our meal rotation. I make double the recipe, and we eat the extras for lunch the next day!