Twice Baked Potatoes

What you will need

Staple Pantry Items 


Refrigerator Items

Baking Potatoes
Whole Milk or Heavy Cream

Kitchen Equipment 

Baking Sheet
Cutting Board
Small Mixing Bowl 
Food Mill 


3 Baking Potatoes 
2 Tablespoons of Butter
1/2 Cup of Whole Milk or Cream
1 teaspoon of Salt


Before you begin

Wash all produce. 

Preheat oven to 450 degrees

On a baking sheet, add 3 Baking Potatoes. 

Bake the Potatoes for 1 hour. 

After baking the Potatoes, remove from the oven. 

Slice each Potato in half. Scoop out the middle of each Potato into your food mill. 

The Potatoes are hot, so be careful. Let them cool if needed or use a kitchen towel to handle them. 

Once all of the Potatoes are in your food mill, mill them into your small mixing bowl. 

Add the following to your mix, 

2 Tablespoons of Butter
1/2 Cup of Whole Milk or Cream
1 teaspoon of Salt

Gently fold ingredients together. 

The less you mix the Potatoes, the more fluffy Mashed Potatoes you will have. Using a food mill allows you to mash the Potatoes gently without over mixing. If you do not have a food mill, you can mash them by hand. Just be careful not to over mix them. 

Once the butter has melted and you have folded the ingredients together, scoop them back in the Potato Skins. 

You will only fill four of the six leftover skins. 

Fill each of the four skins and use a spoon or knife to create a smooth and beautiful top. 

Place the filled Potato Skins back onto your baking sheet and bake for 10 minutes.

Remove, and your Twice Baked Potatoes are ready to enjoy! 

There are several ways you can make these your own. The most popular method is by adding Cheddar, then baking them just until the Cheddar melts.

I like to drizzle mine with White Truffle Oil and fresh Fresh Italian Parsley. Grated Parmesan is a whimsical addition as well!

Once you’re comfortable making these, you can even change the filling. Add just a little bit of Cheese, Bacon, Green Onions, Sour Cream, or anything you want to the mixture. The variations are endless.