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5
from 1 vote
Twice Baked Potatoes Recipe
Twice baked potatoes are a little bit mashed potatoes and a little bit baked, and so, so good.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
35
minutes
mins
Total Time
1
hour
hr
50
minutes
mins
Course:
Side Dish
Cuisine:
American
Diet:
Gluten Free
Servings:
8
Calories:
148
kcal
Author:
Lois Carter Crawford
Ingredients
4
medium
baking potatoes
¾
cup
milk
4
tablespoons
butter
¼
teaspoon
ground pepper
½
teaspoon
sea salt
Instructions
Heat the oven to 350F degrees.
Wash the potatoes.
Poke each potato a couple times to let the steam escape.
Put the potatoes in the oven and bake for about 1-¼ hours.
Remove potatoes from the oven when the insides are squishy and the skins are crispy.
Let sit 5-10 minutes before cutting in half.
Cut in half lengthwise and carefully scoop the meat of the potato out of the skins.
Set the skins aside to refill later.
Rice the potato meat into a medium bowl.
Add the butter to the potatoes and mix to melt it.
Add the milk, a little at a time, as you whip the potatoes with an electric mixer.
Whip until light and fluffy.
Spoon most of the whipped potatoes back into the skins, mounding a bit higher than the skins.
Using a pastry skin with a decorator tip, squeeze a top layer of potatoes onto the filled skins, making nice ridges.
Return the potatoes to the oven and bake for about 20 minutes until the tops/ridges of the mashed potatoes begin to crisp and brown.
Serve immediately.
Nutrition
Calories:
148
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
18
mg
|
Sodium:
204
mg
|
Potassium:
481
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
213
IU
|
Vitamin C:
6
mg
|
Calcium:
44
mg
|
Iron:
1
mg