Super Easy Twice Baked Potatoes
I really love baked potatoes. My obsession started when I was pregnant with my first child and I was craving baked potatoes from the start. At first I really didn’t understand why I was so tired or why I just had to have a baked potato so badly but the reason soon surfaced. The hardest part was trying to figure out to get a great tasting baked potato at home. I had tried and heard of so many different ways to bake a potato that I tried them all. I first wrapped the raw potatoes in foil to bake them with no success, they just didn’t seem to bake well for me. I tried baking them as is and that was worst. I would always burn one side.
After a bit of trial and error, I finally found a way that worked well for me and my family and I loved the end result. Learning to cook is as hard or easy as you make it and we sometimes have to fail a time or two before getting it just right. The key is to not give up. Find what works for you and go with that. For me I found that microwaving the potatoes before putting them in the oven made it so much easier for me. Even with this process it took some trial and error to get it down just right. Here’s my Super Easy Twice Baked Potatoes.
Twice Baked Potatoes
Print recipe
| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Allergy | Milk |
| Meal type | Appetizer, Lunch, Side Dish |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
Ingredients
- 6-8 Large Russet Potatoes (you can use as many or as few potatoes depending on your family size)
- 1/3 cup milk
- 1/2 cup shredded cheese (I like cheddar but you can choose any type of cheese)
- 4 tablespoons butter/margarine
- 1/4 cup ranch dressing
Optional
- 1/4 cup crumbled bacon
Note
You can really personalize these potatoes to suite your taste. Add the season you prefer, you can use sour cream instead of ranch dressing. You can also add other toppings to make it just right for you and your family. These twice baked potatoes are a crowd pleaser for sure.
Directions
| Step 1 | |
| Scrub potatoes and pierce each with a fork 6-8 times. | |
| Step 2 | |
| Place potatoes on a microwave-safe dish and microwave on high for 10 minutes, until they are a little tender. | |
| Step 3 | |
| Remove from microwave and bake on a baking sheet in a pre-heated oven at 350 degrees for 15 to 20 minutes. | |
| Step 4 | |
| Remove from oven and allow to cool (about 5-10 minutes). Cut the potatoes in half and scoop out the flesh leaving just a little behind in the skin. Place skins back on baking sheet. | |
| Step 5 | |
| Mix together the milk, butter, ranch dressing, and most of the cheese in a deep mixing bowl. Add your own seasoning to taste. If you prefer smooth potatoes then mix with a blender. If you prefer chunky potatoes then mix it with your hand. | |
| Step 6 | |
| Sprinkle the top with the remaining cheese and bacon crumbles. | |
| Step 7 | |
| Spoon the mixture into the potato skins on the baking sheet and return to the over to bake for an additional 5 minutes. Remove from the oven and enjoy. | |
I hope you give this super easy recipe a try and customize it to your families taste. Be sure to Pin it as well. Happy eating.
Nickida
Nickida - is a wife and stay at home mother of four. She was born in Trinidad but moved to the US at age 14. She started blogging on an off for about three years and recently started writing more consistently. She enjoys sharing about her children, marriage, books, recipes, movies, reviews, giveaways and much more. She is working on improving her baking skills and building on her cake decorating business.
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