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Twice-Baked Potatoes I

Twice-Baked Potatoes I — a potato recipe, 11 ingredients, about 90 min.

Serves 5 · 90 min · Potato

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 medium russet potatoes
  • Vegetable oil to rub on potato skins
  • 2 tablespoons butter
  • ½ cup milk (or less)
  • ½ cup sour cream
  • 4 ounces shredded cheddar cheese
  • ½ teaspoon salt
  • A pinch of ground black pepper
  • 1 bell pepper (optional), chopped
  • Green onions (optional), chopped
  • Bacon (optional), chopped
Make it lactose-friendly
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
  • ½ cup milk (or less) → lactose-free milk, oat milk, or almond milk
  • ½ cup sour cream → lactose-free sour cream or coconut yogurt
  • 4 ounces shredded cheddar cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 400°F (200°C).
  2. Rub potato skins with vegetable oil to ensure crispness.
  3. Bake potatoes for 1 hour until done.
  4. Carefully remove potatoes from oven and cool for 10 minutes.
  5. Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell.
  6. Mash potato pulp with a fork until smooth.
  7. Add remaining ingredients until well combined. It is better if the mixture is a bit stiff, rather than entirely wet. Adjust the amount of milk accordingly.
  8. Spoon (or pipe) the mixture into the empty potato shells.
  9. If desired, top the potatoes with bell pepper, onions, and/or bacon.
  10. Increase oven setting to broil.
  11. Broil potatoes 10 or 15 minutes until spotty brown and crisp.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0