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Twice Baked Potatoes

November 22, 2015

Why serve a boring, plain, baked potato when you can add cheese, butter, and cream and twice bake it?!? These are delicious and dress up any meal.

2 large Russet potatoes, scrubbed clean and patted dry
1 Tablespoon extra virgin olive oil
4 Tablespoons butter
1/4 cup heavy cream
3/4 cup sharp cheddar cheese, shredded and divided
Kosher salt and freshly ground pepper, to taste


  • Pre heat oven to 350 degrees F.
  • Pierce clean, dry potatoes several times with a sharp knife.
  • Rub olive oil evenly over all sides of potatoes.
  • Place potatoes on a baking sheet and bake 30 minutes.
  • Remove potatoes from oven, turn over, and return to oven.
  • Bake additional 30 minutes, or until potatoes are cooked thru.
  • Remove from oven and set aside until cool enough to touch.
  • Raise oven temperature to 400 degrees F.
  • Once cool enough to touch, slice potatoes in half length-wise.
  • Make a hollow potato shell, by gently scooping out potato pulp, leaving a thin border of potato pulp still inside the skin.
  • Place all pulp in a large bowl. Smash with a potato masher until almost smooth.
  • Add butter, cream, 1/2 cup cheese, salt, and pepper. Stir to combine.
  • Evenly scoop mashed potato mixture back into?hollowed potato shells.
  • Top?evenly?with remaining cheese.
  • Bake 10 minutes, or until cheese is lightly?browned?and bubbly.
  • Serve hot from oven!
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