Twice Baked Potato. Easy & Delicious Dishes With Best Rating. Learn The Best Collection of Recipes & Dishes From Our Professional Chefs. Take baked potatoes to the ultimate level of creamy, cheesy, buttery goodness.

Pierce skin with a fork once or twice. The great thing about twice baked potatoes is, precise measurements really aren't necessary. Basically, what you do is you bake some potatoes, scrape out the insides, then add a bunch of yummy stuff and mix it together. You can have Twice Baked Potato using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Twice Baked Potato

It's 4 of -6 baking potatoes (about 2 1/2 lbs).
It's 4 tsp of butter, softened.
Prepare 1 1/3 cup of grated Swiss cheese.
You need 1/2 tsp of caraway seeds.
Prepare 4 tsp of cooking white wine.
It's 2 tsp of cooking sherry.
Prepare 1/2 tsp of minced garlic.
It's 1/2 tsp of salt.

Then you fill the scraped-out potato shells with the new potato mixture, top with cheese, and bake again, just to warm it up. Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. When cool enough to handle, cut a thin slice off the top of each potato and discard. Although most of the work to make these twice baked potatoes is hands off, it does end up being rather time-consuming for a weeknight.

Twice Baked Potato step by step

Preheat oven to 425°F..
Scrub potatoes. Pierce potatoes with a fork. Rub each with a little butter. Place on baking sheet about 1 inch a part. Bake 50-60 minutes or until tender. Let cool..
Meanwhile, place cheese & caraway seeds in a small bowl. Toss well. Set aside..
Horizontally cut off top 1/3 of potatoes. Scoop out potato from bottom sections, leaving 1/4 inch thick shell..
Place scooped-out potato in large bowl, reserving shells. Add potato from potato tops to bowl. Discard top skins..
Mash potatoes with potato masher until smooth. Add wine, sherry, garlic, & salt. Mash to blend. Stir in cheese mixture. Mash lightly..
Spoon mashed potato mixture into reserved potato shells, mounding evenly..
Place filled shells back on baking sheet. Bake until tops a tree lightly browned & potatoes are heated through, about 20-25 minutes..

To break up the work, you can roast, mash, and stuff your potatoes up to three days ahead and refrigerate them in an air-tight container for up to three days. Then slice them in half lengthwise. Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Poke potatoes all over with a fork; rub with oil. For twice baked loaded potatoes, we like to use a starchy potato.