Ultimate Twice Baked Potatoes
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!
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!
