Twice Baked Potatoes Recipe

Twice Baked Potatoes picture




 Baking potato4 Medium
 Vegetable2 Cup (32 tbs)
 Grated onion2 Tablespoon
 Salt2 Teaspoon
 Dill weed1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Butter/Margarine2 Tablespoon
 Milk1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1109 Calories from Fat 311

% Daily Value*

Total Fat 35 g54.1%

Saturated Fat 19.5 g97.6%

Trans Fat 0 g

Cholesterol 287.3 mg

Sodium 4179.2 mg174.1%

Total Carbohydrates 175 g58.4%

Dietary Fiber 21.7 g86.8%

Sugars 11.9 g

Protein 36 g71.2%

Vitamin A 328.5% Vitamin C 122.5%

Calcium 35.8% Iron 58.1%

*Based on a 2000 Calorie diet


Bake potatoes in hot oven (425 degrees F.) so they will be dry and fluffy. When they are very tender, remove from oven and cut slice from top; if potatoes are large, cut in half. Work carefully to keep shell intact. Scoop potato into ricer or food mill, or mash thoroughly. In a large bowl, place potatoes and all remaining ingredients. Whip to a light fluff. You want a moist mixture, but one that holds its shape, so it will not flatten out and run out of the shell when it is baked the second time. You may wish to experiment with seasoning variations. For example, try curry powder in place of dill weed; use seasoned salt; crisp and add 4 to 6 slices of bacon; or add 8 ounces cream or cottage cheese. Shredded Cheddar cheese may be beaten into the potato mixture or sprinkled on top. Add milk last so you can adjust amount needed with the different ingredients. After the potato mixture is prepared and tasted to adjust seasonings to your liking, pile it high in potato shells. Place on baking sheet and return to oven set at 375 degrees F. Bake until thoroughly heated and lightly browned, 10 to 15 minutes. This will take about 30 minutes if potatoes have been refrigerated, 45 minutes if they have been frozen. Serve immediately. Mashed Potatoes: Use fresh cooked mashed potatoes or leftovers, reheated. Season and add vegetables as suggested for twice-baked potatoes. This is an excellent way to use up left-over mashed potatoes. Cooked Vegetable: Use kind and amount to suit taste, varying the amount with the size of the potato. Carrots, spinach, cabbage, green beans, peas, corn, zucchini, or a mixture of your favorites may be used. One package (10 ounces) frozen peas and corn is a good combination, or try a package of frozen mixed or creamed vegetables. Small vegetables may be left whole, but mash or you’re most vegetables. Cut green beans in small pieces; carrots are good mashed or shredded.