Easy Twice Baked Potatoes

Total Time
1hr 20mins
Prep
15 mins
Cook
1 hr 5 mins

These are easy to cook and assemble and can be frozen to be used as needed. I use large potatoes, so 1/2 stuffed potato shell is one serving.

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Ingredients

Nutrition

Directions

  1. Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done.
  2. When potatoes are done let them cool 10-15 minutes.
  3. Then slice them in half lengthwise.
  4. Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Save the skins.
  5. In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. If not creamy enough add a bit more milk.
  6. Taste and adjust seasonings if necessary.
  7. Spoon potato mixture evenly into shells.
  8. Top with remaining 1/4 cup of cheese and green onions.
  9. Sprinkle lightly with paprika.
  10. Return to oven until hot and cheese is melted, about 15-20 minutes.
  11. Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time.
Most Helpful

5 5

Excellent way to use up leftover baked potatoes, and a versatile enough recipe to be able to add your own spices/flavors to suit your personal tastes. This one is a keeper!

5 5

I used Kittens Kittencal's Baked Potato for the baked potato, then went on to make this. Loved the creaminess, the green onions, and even the paprika! Thank you1

5 5

YUUUUM! Junebug, these were fantastic!! DH was so happy to eat these wonderful Twice Baked Potatoes...his favorite! And now I believe I know why....They don`t have "American" Cheddar Cheese here, and the English type is not the same, so I had to use Jarlsberg cheese...the flavor blended in just fine, and we didn`t think it had any "bitter" taste that Jarsberg sometimes causes. Fantstic and oh-so-good! Thanks for sharing!!