Twice Baked Potatoes Recipe
This twice baked potatoes recipe starts with oven-baked potatoes, then the centers are mashed with milk, butter, egg, and Parmesan, and spooned back into the skins for a second bake. In the how-to steps, focus on scooping gently so the shells hold their shape and baking again just until lightly browned.
Ingredients
For the filling
Step-by-Step Method
Bake the potatoes
Heat the oven to 400°F (200°C). Scrub and dry the potatoes, set them on a tray, and bake 60–75 minutes until tender. If you like, poke a few holes with a fork to help steam escape.
Scoop out the centers
Let potatoes cool until easy to handle. Slice each one lengthwise and carefully scoop out the flesh into a bowl, leaving a thin layer inside the skins so they don’t collapse.
Mash the filling
Mash the potato with butter and milk until smooth. Mix in the egg, Parmesan, nutmeg, chives, and green onion tops. If it feels too stiff, add a small splash of milk to loosen it.
Refill and bake again
Spoon the mixture back into the potato shells, mounding it slightly. Dust lightly with paprika if using. Bake 25–30 minutes, just until the tops look lightly golden.
Rest and serve
Let them sit for 5 minutes, then serve hot. They work well as a side for roasted meat, chicken, or a simple salad.