Twice-Baked Potatoes
A Betty Crocker betty-crocker-basics recipe for Twice-Baked Potatoes.
Ingredients
- 2 large baking potatoes (russet or Idaho), 8 to 10 ounces each
- 2 tablespoons margarine or butter
- 2 tablespoons milk (2 to 4 tablespoons)
- 1/8 teaspoon salt
- Dash pepper
- 1/2 cup shredded Cheddar cheese (2 ounces)
- 2 teaspoons chopped fresh chives, if desired
Instructions
- 1
Heat the oven to 375º.
- 2
Scrub the potatoes thoroughly with a vegetable brush, but do not peel.
- 3
Pierce the potatoes on all sides with a fork to allow steam to escape while the potatoes bake.
- 4
Place potatoes directly on the oven rack.
- 5
Measure margarine, and let it stand at room temperature to soften.
- 6
Bake potatoes 1 hour to 1 hour 15 minutes or until potatoes feel tender when squeezed gently. Be sure to use a pot holder because potatoes will be very hot to the touch.
- 7
When potatoes are cool enough to handle, cut them lengthwise in half.
- 8
Scoop out the insides into a medium bowl, leaving about a 1/4-inch shell in the potato skin.
- 9
Increase the temperature of the oven to 400º.
- 10
Mash the potatoes with a potato masher or electric mixer until no lumps remain. Add the milk in small amounts, beating after each addition.
- 11
Add the margarine, salt and pepper. Beat vigorously until potatoes are light and fluffy.
- 12
Stir in the cheese and chives.
- 13
Fill the potato shells with the mashed potato mixture.
- 14
Place on an ungreased cookie sheet.
- 15
Bake potatoes uncovered about 20 minutes or until hot.