Total Time
2hrs 40mins
Prep 2 hrs
Cook 40 mins

These are my favorite. I think the American cheese makes for a creamier texture. I believe I found this in a BH&G recipe book eons ago. I upped the amounts of ingredients to suit my own personal tastes.

Ingredients Nutrition

Directions

  1. Poke skins of potatoes and bake in a 425 degree oven for an hour to an hour and 20 minutes.
  2. Remove potatoes and cool till easy to handle.
  3. Cut a slice from the tops of the potatoes and scoop out potato into a large bowl- reserve shells.
  4. Mash the potatoes with a hand masher while adding the milk.
  5. Add sour cream,shredded American cheese,green onion,salt and pepper to bowl.
  6. Beat with an electric mixer until potatoes are smooth.
  7. Spoon mixture into reserved shells.
  8. Place potatoes in a baking dish,cover, and bake in a 350 oven for 30-45 minutes,or until heated through.
  9. Uncover the potatoes and sprinkle with parmesan cheese.
  10. Bake uncovered for an additional 5-10 minutes.
Most Helpful

5 5

Excellent potatoes, used Dutch cheese and added a crushed garlic clove. Teamed these up with your Fried Breaded Pork Tenderloin Fried Breaded Pork Tenderloin. Thanks MEP!

5 5

Vert tasty and creamy. I ended up using half french onion dip for the cour cream as I ran short but it worked great. Everyone raved and asked me to make these again soon. I think I will too!

5 5

Made this in memory of HEP MEP and for the cook-a-thon in her honor. These were the basic twice baked potato. I sliced my potatoes in half and scooped out the center and placed in bowl as stated in recipe. I than added alittle more milk ( I used whipping cream) than 5 Tablespoons, I wanted them creamy. The flavor was alright, I felt it needed a bit more flavor but all in all they were good.