Twice Baked Potatoes

Take baked potatoes to the utmost level of rich, buttery, cheesy goodness!  I’ve used this twice baked potato recipe for 36 years. It’s so good that I never had any desire to try another.

Twice Baked Potatoes

4 large baking potatoes (about 14 to 16 oz. each)

4 tbsp. butter, cut into several pieces

1/2 cup shredded cheddar cheese

4 tsp. dried parsley flakes

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

1 cup half-and-half

Shredded cheddar cheese

Paprika

Prepare and bake potatoes as directed below.  Let the potatoes sit until cool enough to handle (about 10 minutes).   Cut the top quarter from each potato, discard skin from slice, and put the potato portion of each slice into a large bowl.  (I use a 3 qt. bowl.) Reserving potato shells, scoop out the insides with a spoon and add to bowl. Leave about 1/4-inch of potato lining the shells so that the shells aren't too thin.  

Add butter to potatoes and partially mash with a handheld masher.  Add 1/2 cup shredded cheddar cheese, parsley flakes, salt, pepper, dry mustard, and half-and-half.  Mash until few lumps remain. Pile about 1/4 of the potato mixture into each shell. Place stuffed potatoes on a baking sheet or in a baking dish.  In a preheated 425 degree oven, bake for 20-25 minutes or till lightly browned. Sprinkle with desired amount of shredded cheddar cheese and paprika.  Bake 2 to 3 minutes longer or till cheese melts.

Variations: 1) Add desired amount of sour cream to potato mixture before stuffing shells. 2) Before topping with cheese and paprika, top with some cooked, crumbled bacon.

Baked Potatoes

Microwave:  Scrub potatoes with a brush.  For soft skins, rub with shortening or olive oil.  Prick with a fork at least twice to let steam escape.  Arrange potatoes on paper towels leaving at least 1 inch between potatoes.  Microwave uncovered on high for 15 minutes (in a 1000w microwave). Halfway through cooking time, rearrange potatoes and turn over.  Remove potatoes from microwave and either wrap in foil or place on counter and cover with a casserole. Let stand for 5 to 10 minutes.

Oven:  Scrub potatoes with a brush.  For soft skins, rub with shortening or olive oil.  Prick with a fork at least twice to let steam escape.  On a baking sheet lined with foil, bake potatoes in a 425 degree oven for 40-60 minutes.

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