Best Fluffy Twice-Baked Potatoes!

READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    large potatoes, baked (russets are best)
  • 2 -3
    tablespoons soft butter
  • 12
    cup hot milk
  • salt and pepper
  • 1
    teaspoon baking powder
  • 1
    pinch nutmeg
  • 2
    egg yolks (place one in a seperate bowl)
  • 2
    egg whites
  • 12 - 34
    cup swiss cheese, finely shredded
  • 2
    tablespoons onions, grated (optional)
  • 1
    tablespoon water

DIRECTIONS

  • Cut a thin slice from the top of the potato and discard.
  • Scoop out the potato pulp carefully with a spoon, and place the pulp in a medium bowl (be careful not to break the potato skin).
  • With an electric mixer mix the pulp with soft butter, hot milk, salt, pepper, baking powder, nutmeg and ONE egg yolk and onion (if using); whip/beat until smooth and fluffy.
  • Add in the shredded cheese; mix well to combine.
  • In another bowl, whip the egg whites until stiff; fold into potato mixture.
  • Pile the potato mixture back into the skins.
  • In a small bowl or cup beat the remaining egg yolk with water.
  • Set oven to 400 degrees.
  • Brush the egg yolk/water mixture over the top of each potato.
  • Set the stuffed potatoes into a greased baking pan.
  • Bake for 15 minutes.