Prep 30 mins
Cook 1 hr 20 mins
I love twice baked potatoes, and these are the best I've ever had. It came out of my great grandmother's cookbook called "Cotton Country Collection." Enjoy!
- 4 white idaho potatoes (i.e., baking potatoes)
- 1 chopped onion
- 1⁄2 cup butter
- 1⁄8 teaspoon red pepper
- 2 teaspoons salt
- 1⁄4 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- Scrub potatoes, dry and pierce.
- Bake at 450 degrees for about 1 hour on rack w/o foil (or cook in the microwave).
- Melt butter and saute onion until clear and tender.
- Halve potatoes lengthwise.
- Scoop out the pulp leaving shells intact.
- Mash potatoes; add red pepper, salt, black pepper, butter, onion and cheese.
- Beat in enough milk for fluffy consistency.
- Fill 6 to 8 of the shells. Pile high and score tops with a fork.
- Bake in hot oven until tops are lightly brown.
Loved these taters! I baked the potatoes in the oven. I really enjoyed the sauteed onions in the filling. Easy to make and very good. I will definitely make these again. Thanks for sharing. Made for PAC Fall 2011.
These are great! I had never used sauteed onion in twice-baked potatoes before, but will from now on! It really zipped these up. Other cheeses would be good too, i.e. gouda. Made for Fall 2011 PAC game.