I’ve never met a potato I didn’t adore! Mashed, fried, chips, baked, scalloped, boiled, casserole, salad, and cooked with chorizo all make me so very happy! But the reigning potato recipe winner amongst family and friends is my twice-baked potato recipe! 

Join me and surrender to butter, half & half, cheese and POTATOES! Our twice-baked potatoes recipe will have your taste buds thinking they’ve won the lotto with this yummy recipe!

I’ve been working on this recipe for years, and it used to be much more complicated, but I’ve been eliminating ingredients such as sour cream and others, and to my surprise, it’s the best version ever! They’re fluffy, delicious, and an excellent side dish with chicken, beef, pork, fish, or all by themselves! You can top it with green onions and broccoli. 

Twice-Baked Potatoes Recipe

Tools

• Potato masher or electric hand mixer

• Large bowl

• Sharp knife

• Cutting Board

• Cooking brush

• Cookie sheets

• Heat resistant gloves

• Parchment paper

• Large soup spoon

Ingredients

• 4 Large Russet Potatoes - Look for clean, smooth, firm-textured potatoes with no cuts, bruises, or discoloration.

• ¾ cups of salted butter (1 ½ cubes)

• ⅛ cup olive oil

• 1/3 - ½ cup half & half

• 1 teaspoon granulated garlic

• ½ cup grated cheddar cheese (a combination of cheddar and Monterey cheese is yummy too)

• Salt & Pepper to taste

• Optional finely chopped green onions and or chopped broccoli

Directions

1. Roast Potatoes

   • Preheat oven to 400 degrees, wash potatoes well, and remove all dirt.

   • Cover cookie sheet with parchment paper

   • Place clean potatoes on parchment paper.

   • Brush olive oil generously all over the raw unpeeled potatoes

   • Generously salt the raw potatoes after brushing them with oil

   • Place potatoes on the cookie sheet in the oven and bake for 1 hour or until potatoes are cooked. 

2. Prep Baked Potatoes & Skins

   • Let potatoes cool for about 20 minutes. 

   • Heat half and half and butter until butter melts. Heat in the microwave or on the stove.

   • Put on your heat-resistant gloves and slice the potatoes in half lengthwise. 

   • Gently scoop out the cooked potato from all the halves with a large soup spoon and place it in a large bowl. Try not to break the potato skin when scooping out the potatoes.

   • Add butter and a half & half to potatoes and mix with a hand potato masher or electric mixer until potatoes are smooth with no lumps; add garlic, salt, and pepper to taste.

   • Scoop mashed potatoes into potato skins

   • Top potatoes with cheese

3. Bake twice-baked potatoes at @350 degrees for 30 minutes or until the cheese is melted and the potatoes are hot.

   • Cooking tip - prepare twice-baked potatoes in advance, cover, and leave out for up to 2 hours before baking. If longer, refrigerate, and then bake for 45 minutes. I sometimes make these the day before I bake them for a special dinner.

Please reach out with any questions.

Happy Cooking, 

Be well!

Molé Mama