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Twice Baked Potatoes


Serves 6-8.


  • 4 medium (about 7 oz) russet potatoes
  • 1/2 Tbsp high-heat, neutral oil
  • 2 Tbsp butter
  • 1/4-1/2 c milk
  • 1 c Mexican shredded cheese blend
  • 4 green onions, finely sliced
  • 1/4 tsp white pepper
  • 1/4 tsp smoked paprika
  • salt to taste


  1. Preheat oven to 375 degrees F.
  2. Scrub potatoes and poke fork holes in the skins. Bake one hour or until soft inside. (Check with fork.)
  3. Cool 15 minutes, or until you can handle potatoes.
  4. Cut them in half lengthwise. Scrape skins, removing potato pulp to a bowl and being careful not to break the skins.
  5. Raise oven temperature to 400 degrees F.
  6. Rub the outside of the potato skins with oil; sprinkle with salt and place in a large baking dish or cast iron skillet.
  7. Add butter and pepper to the potato pulp, mashing together. Add milk until you have a creamy consistency. Add salt to taste.
  8. Mix in half the cheese and half the green onion.
  9. Fill potato skins with the mashed potato mixture. Top with remaining cheese; sprinkle with paprika.
  10. Bake 20 minutes. Remove from oven and sprinkle with remaining green onion.
  11. Serve hot with lemon wedges if desired.

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