Vegetables & Sides

Twice Baked Potatoes

Name: Twice Baked Potatoes
Total time: 155 min
Yield: 8 servings
Cuisine: Vegetables & Sides
Ingredients: 6 large baking potatoes (such as russets); 1/2 cup milk; 1/4 cup unsalted butter; 1 large egg; 1/2 cup grated Parmesan cheese; 1/4 tsp ground nutmeg; 1 Tbsp chopped chives; 1/4 cup chopped green onion tops; 1/2 tsp salt; 1/4 tsp black pepper; paprika (for garnish)

Fluffy baked potatoes mashed with Parmesan, butter, and chives, then piped back into their shells and baked until golden.

155 minutes

Serves 8

Side

Contains common allergens

Egg Dairy

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Instructions

7 steps

1
Heat the oven to 400°F (205°C). Scrub the potatoes and prick each several times with a fork.

2
Place the potatoes directly on the oven rack and bake 50 to 60 minutes, until they feel soft when gently squeezed. Remove and let cool about 15 minutes, then carefully halve each potato lengthwise.
3
Using a small spoon, scoop the pulp into a large bowl, leaving a 1/4-inch-thick shell. Save the 8 best shells and reserve the rest for another use.
4
In a small saucepan, simmer the milk and butter together until the butter melts. Pour over the potato pulp and mash or beat until almost smooth.
5
Add the egg, half of the Parmesan, salt, pepper, and nutmeg. Mash until smooth and well blended.
6
Fill each reserved shell with about 1/3 cup of the potato mixture. Sprinkle with the chives or green onion tops, the remaining Parmesan, and a little paprika.
7
Reduce the oven to 350°F (175°C). Place the filled shells on a cookie sheet and bake about 30 minutes, until puffed and golden brown.

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