By QueenB3143 on July 28, 2008
Photo by gertc96
Photo by gertc96
"A simple, delicious recipe for a twice baked potato. This is my favorite way of making them. I've been told the mixture tastes similar to the topping of a deviled egg. UPDATE: I reduced the amount of mustard used to 1/4 cup."
Serving Size: 1 (276 g)
Servings Per Recipe: 2
"Very good and very easy to make!!!"
"We enjoyed these. Like another reviewer, they reminded me of potato salad. My monsters, who don't like potato salad, even enjoyed these. Thanks for a great side dish! Made for PAC Spring 2009."
"Excellent and tasty! I wasn't sure what to expect with mustard as an ingredient, but we both loved it! Hubby thought it reminded him of a warm potato salad & wants these on the definitely make again list! I baked 4 medium size russet potatoes and left the rest of the measurements the same. I used a bold & spicy mustard and added salt & cracked pepper. Thank you for sharing this recipe!"
"These were so so good. I've never fixed twice baked potatoes before and I've also never used mustard in my mashed potatoes. Both are something that I will be doing again. DD ate two halves and I had to make her stop so she wouldn't get sick. Thanks for sharing. Prepared for PAC Fall/2008"
"I now have a new way of fixing twice baked potatoes! These were wonderful. I did make a couple of changes though. I added 2T butter when I initially mashed the potatoes, and only used half of the mustard the recipe called for. I also added some garlic salt. If you like deviled eggs, you've got to try these. Thanks so much for posting this recipe, QueenB! I never would have thought of it on my own!"