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Twice-Baked Potatoes Supreme

Total Time

Prep: 15 min. Bake: 1 hour 20 min.

Makes

12 servings (1 stuffed potato half each)

On Christmas Day, we invite all our nearby relatives to dinner. One way I make the meal memorable is with this side dish that combines mashed and baked potatoes. —Ruth Andrewson, Leavenworth, Washington
Twice-Baked Potatoes Supreme Recipe photo by Taste of Home
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Ingredients

  • 8 large baking potatoes
  • 1/4 cup butter, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon celery salt
  • 1/3 to 1/2 cup whole milk
  • Grated Parmesan cheese
  • Paprika, optional

Directions

  1. Pierce potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set 12 shell halves aside (discard remaining shells or save for another use).
  2. In a large bowl, mash pulp; add the butter, salt, garlic powder, oregano, cayenne, celery salt and enough milk to reach desired consistency. Pipe or spoon into shells; place in two greased 13x9-in. baking pans. Sprinkle with Parmesan cheese and, if desired, paprika. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts

1 stuffed potato half: 199 calories, 0 fat (0 saturated fat), 1mg cholesterol, 131mg sodium, 45g carbohydrate (4g sugars, 4g fiber), 5g protein.

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