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You are here: Home / Recipes / Twice Baked Potatoes

Twice Baked Potatoes

by Sheryl Thompson 8 Comments

Jump to Recipe·Print Recipe
Yummly

Twice Baked Potatoes Recipe – A step by step tutorial

Twice baked potatoes in a Corningware roasting pan made from an easy twice baked potatoes recipe.

Twice baked potatoes are definitely worth the extra effort. This is a potato recipe that you can easily change up with different flavors and toppings so after you get the basics down, get creative.  Food should not only be good, it should be fun! Here in Aroostook County, Maine, potatoes are big business and a way of life. We have enormous commercial potato farms so the availability of the “spud” is plentiful to say the least.  Over the years of living here I have developed a ton of potato recipes.  But these twice baked potatoes are my family’s favorite.

Twice-Baked Potatoes
Twice-Baked Potatoes hot from the oven!

 

Twice Baked Potatoes Ingredients

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What are the best potatoes to use for this recipe?

Everybody has their favorite potatoes but for Twice Baked potatoes I prefer russet potatoes. The russet variety have a nice shape and size to work with. They also have a higher moisture content than other types of potatoes so when baked they tend to get more fluffy and airy. These potatoes have a great consistency to make it easy to add our flavor enhancing ingredients. To learn more about the potatoes grown here in my beloved state of Maine visit All About Potatoes.

The ingredients:

•4 large baking potatoes (russets work the best)

•1 cup sour cream

•1/2 cup milk

•4 tablespoons butter

•1/2 teaspoon salt

•1/2 teaspoon pepper

•1 cup shredded Cheddar cheese, split in half

•3 cloves of garlic

Olive oil

How to Make Twice Baked Potatoes Step by Step

Wash and dry your potatoes with paper towel.  Rub each potato with olive oil and then sprinkle with kosher salt and paper.

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In a foil lined roasting pan, bake the russet potatoes in a 350 degree oven for 1 hour.

Peel the 3 cloves of garlic and wrap them with olive oil in a foil pouch.

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Place in oven with potatoes. Let the garlic roast for about 20 minutes and remove.

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Let the garlic cool while potatoes continue cooking.

When the baked potatoes are done let them cool for 20 minutes so they can be handled.  Cutting lengthwise, slice off the top third of the potato and set aside.

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With a sharp spoon hollow out the baked potato, leaving a quarter inch shell. Do the same to the top third of the potato and add that pulp to that from the main body in a medium sized mixing bowl.  The skin from the top third can be kept and used for potato skin appetizers at another meal.

Potato with scooped out pulp.
Potatoes with pulp scooped out ready for stuffing with pulp mixture.

Mash the potato pulp. I prefer mashing by hand with a masher as I like the filling to have more texture but if you prefer a smoother texture you can do the mashing and mixing in a stand mixer or with a hand held mixer. With the finer, smoother texture you can easily pipe this using a pastry bag to make a fancier presentation.

Mash the potato pulp
Mash the potato pulp.

Finely mince the roasted garlic cloves and put in a small microwavable bowl with butter. Melt butter in microwave on medium so as not to burn garlic.

Minced garlic in melted butter
Melt butter in microwave with finely minced roasted garlic.

Add melted butter, roasted garlic, sour cream, milk, grated cheese, salt, and pepper to the baked potato pulp and mix well.

Potato stuffing
Mix all the ingredients with the potato pulp.

Spoon the mixture back into the hollowed potato shells and sprinkle remaining cheese on the top.  Bake at 350 for 30 minutes to heat through and combine flavors.

Potatoes stuffed and ready for the oven.
Potatoes stuffed and ready for the oven.

Voila ( a little French Chef flair there…lol) Twice Baked Poatoes……YUMMY!!!!!!!!!!!

Twice-Baked Potatoes
Twice-Baked Potatoes hot from the oven!

If you are watching your fat content, you can substitute skim milk, low fat margarine, low fat sour cream and low fat cheese.

Try these potatoes!  They aren’t that difficult just a little time consuming but oh so worth the effort!

Let me know if you enjoyed them! Talk to you soon!

Print

Twice Baked Potatoes

Twice-Baked Potatoes
Print Recipe

This recipe makes the common baked potato to a new elevated position on the dinner menu. You can vary the toppings by sprinkling some fresh chives or some tasty bacon on the top. Great for a special holiday meal!

  • Author: The Wilderness Wife
  • Prep Time: 30 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 2 hours
  • Yield: 4 1x
  • Category: Vegetable Side
  • Cuisine: American

Ingredients

Scale
  • 4 large potatoes, I prefer russets for baking
  • 1 c. sour cream
  • 1/2 c. milk
  • 4 tbs. butter
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup of grated/shredded cheddar cheese
  • 3 cloves of garlic
  • olive oil

Instructions

  1. Preheat your oven to 350F. Wash and thoroughly dry your potatoes.
  2. Rub each potato with olive oil and sprinkle with a dusting of salt & pepper. Place in a foil lined pan and bake in oven for 1 hour.
  3. Peel the 3 cloves of garlic. Place them on a square of aluminum foil, drizzle with olive oil and wrap them into a pouch. Place in oven with potatoes and roast for 20 minutes. Remove garlic and cool.
  4. When potatoes are done remove from oven and let cool so they can be handled.
  5. Cut the potato lengthwise, slicing off the top third of the potato. Set the top aside for now.
  6. With a sharp spoon hollow out the potato, leaving a quarter inch shell. Do the same to the top third of the potato and add that pulp to that from the main body in a medium sized mixing bowl. The skin from the top third can be kept and used for potato skin appetizers at another meal.
  7. Thoroughly mash the potato pulp.
  8. Finely mince the roasted garlic cloves and put in a small microwavable bowl with butter. Melt butter in microwave.
  9. Add melted butter, roasted garlic, sour cream, milk, grated cheese, salt, and pepper to the potato pulp and mix well.
  10. Spoon the mixture back into the hollowed potato shells and sprinkle remaining cheese on the top.
  11. Bake at 350 for 30 minutes to heat through and combine flavors.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Other Wilderness Wife potato recipes –

Easy Microwave Herbed Potatoes

Scalloped Potatoes

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Filed Under: Recipes, VEGETABLES & SIDES Tagged With: Aroostook County potatoes, baked potato, How to bake a potato, how to roast garlic, Maine potatoes, Maine potatos, Maine recipe, Maine Recipes, old Maine recipes, potatos, roast garlic, roasted garlic, Stuffed potatoes, twice baked potato recipe, Twice-baked potatoes

Comments

  1. Theresa @DearCreatives says

    April 30, 2015 at 3:56 PM

    Thanks for sharing at the Inspiration Spotlight Party. Shared. Hope to see you again soon.

    Reply
  2. Lou Lou Girls says

    April 27, 2015 at 1:55 PM

    This looks so incredible! I’m always so amazed by your talent. Pinned and tweeted. Please join us on Monday at 7 pm and party with us! It is so super fun to see what you have been working on! Lou Lou Girls

    Reply
  3. Carrie @ Curly Crafty Mom says

    April 25, 2015 at 5:04 PM

    I really love twice baked potatoes, I need to make them for dinner sometime instead of just regular baked potatoes or mashed. I always forget that it isn’t that much more work. Yours look tasty!

    Reply
  4. Debi says

    April 24, 2015 at 6:51 PM

    You had me at potatoes!!!! I think I could live on them alone! Thanks for sharing at the Thursday Favorite Things Blog Hop!

    Reply
  5. Rose @ Walnut Acre says

    April 23, 2015 at 7:55 AM

    I LOVE twice baked potatoes! Today is menu planning day and this has inspired me to add twice baked potatoes to our menu next week.

    Reply
  6. Mary Ellen says

    April 20, 2015 at 9:23 PM

    I love twice baked potatoes. Thank you for sharing

    Reply
  7. Nicole says

    April 19, 2015 at 7:42 PM

    These are delicious! They have always been a favorite!

    Reply
  8. Andrews says

    August 8, 2012 at 10:59 AM

    that is just wonderful ..dear ldaeis, if possible, please add some more recipes that uses sweet potatoes. We have farm over here in Kerala and when sweet potatoes are in season, the only thing that we make is mashed potatoes.the potato fingers in ur show turned out to be wonderful and I am just wondering what more to make with it other than just getting mashed.thanks again ldaeis and all the best to all the future videos ..take care

    Reply

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