Twice Baked Potatoes
Fluffy baked potatoes mashed with Parmesan, butter, and chives, then piped back into their shells and baked until golden.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Twice Baked Potatoes to your week, check it against your household's allergens, and build the shopping list automatically.