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Baked potatoes make a good side dish, but twice baked potatoes with creamy mashed potatoes and cheese make an easy side dish so much better. The mashed potatoes are creamy with milk and butter and with cheese mixed into the mashed potatoes. And topped with more cheese. You can also add any other toppings that you would like, such as chives or cooked and crumbled bacon.
Russet potatoes work best for this recipe, you don’t need to peel them. Just poke holes in the potatoes and rub them with olive oil. Bake the potatoes until they are fork tender. If you are short on time, you wan also cook the potatoes first in the microwave until they are fork tender. Let the potatoes cool until they are cool enough to handle. Slice the tops of the potatoes and scoop out the inside of the potato. Place into a bowl and mash with butter, milk, salt, pepper and half of the cheese. Spoon the potato filling back into the potato shells and top each with the remaining cheese. Bake until heated through and the cheese has melted.
Twice Baked Potato
Ingredients
- 3 large russet potatoes
- 1 tablespoon olive oil
- 1/2 cup butter
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375 F. Poke holes in potatoes and rub with olive oil. Place onto a baking sheet and bake for one hour, or until fork tender. Let cool.
- When potatoes are cool enough to handle, slice the tops off of potatoes and scoop out the potato filling.
- Place potato filling in a bowl and mash with butter, milk, salt, pepper and 1/2 cup shredded cheddar cheese. Spoon the filling back into the potato shells and sprinkle with the remaining 1/2 cup shredded cheddar cheese.
- Bake for another 20-25 minutes.