Twice baked potatoes were a delicious treat my mother made for dinner when I was growing up. Mom used her father’s recipe, but this recipe from my maternal great-grandmother seems very similar. Mom added melted cheddar cheese to her potatoes. Twice baked potatoes are very filling, so they can be an entree or side dish depending on how hungry you are.
- Large white baking potatoes (1 potato per serving), or if very large, 1 potato per 2 servings
- Butter or margarine to taste
- Salt to taste
- Milk as needed
- Scrub potatoes and bake until soft when pinched (about 1 hour at 400 degrees, depending on size).
- Cut off top of potatoes (at least 1/4 inch) and carefully scoop out insides.
- Add considerable amount of butter or margarine and salt and mash until bumps are gone. Add milk as needed, but keep on the dry side.
- Heap mashed potatoes into shells (skins).
- Dot with butter and sprinkle with paprika for color.
- Re-bake for 30 minutes.
- A slicer is very helpful for mashing potatoes.
- These can be made well in advance.