Delicious Twice-Baked Potatoes |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I make these often, they are very good, and the ingredients can easily be doubled for more potatoes, when I make these I always double the recipe, what I don't use I just freeze them on a tray, I just defrost in the fridge overnight and pop them in the oven when I am ready to use them, they freeze well. I have also added in some finely chopped cooked bacon to the potato mixture. Ingredients:
6 large russet potatoes, baked (purchase the largest potatoes you can find!) |
1/4 cup milk |
1/4 cup butter |
1 small egg, slightly beaten |
1/4-1/3 cup parmesan cheese |
2 green onions, finely chopped |
salt and pepper |
1 pinch nutmeg |
parmesan cheese, for topping |
grated cheddar cheese, for topping |
Directions:
1. Set oven to 350 degrees.
2. Grease a baking sheet.
3. Bake the potatoes for about 1 hour, or until soft; cool slightly.
4. Cut off the tops of the potatoes, spoon out the pulp, discard the tops.
5. Scoop out the pulp from the potatoes, leaving about 1/4-inch of potato around the skin.
6. Place the pulp in a mixing bowl.
7. In a saucepan (or the microwave) combine milk and butter, heat just until the butter has melted and the milk is warm.
8. Pour the milk/butter mixture over the potato pulp; beat until very smooth (I use a stand mixer for this).
9. Add in egg and 1/4 cup grated Parmesan cheese, chopped green onions and a pinch of nutmeg; mix well to combine, season with salt and pepper.
10. Stuff the potato shells with the mixture.
11. Sprinkle about 3 tablespoons grated Parmesan cheese on top.
12. Place the potatoes on a well greased baking sheet.
13. Bake for 15 minutes, then remove from oven, sprinkle with cheddar cheese and place back in the oven for 5-7 minutes, or until the cheese has melted.
14. *NOTE* use only 1 egg for a doubled recipe, do not use 2 eggs.
15. Delicious!
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