Twice Baked Potatoes

Combine flavorful, cheesy mashed potatoes and potato skins for these delectable twice baked potatoes.

It's time to share my Surprise Recipe Swap recipe for March with you today! For the SRS, I was assigned another food blog, and I got to browse all their tasty options and pick one to make. This month, I got Sarah from Curious Cuisiniere. After looking through her recipes, I had difficulty narrowing down the selection. Her Panettone and Sweet Potato Bake with Apples look like recipes I need to make soon! However, I chose to make something else this month - Twice Baked Potatoes. To make these Twice Baked Potatoes, you basically combine a baked potato with mashed potatoes served on potato skins. (Got enough potatoes in a sentence there?) Combine those factors with my love of potatoes, and I knew I just had to make this recipe. We liked these potatoes, but I'm thinking you could top them with some bacon or green onions for even more flavor. (Why do I not think about these options before I actually make something?!)

What's your favorite potato topping?

Twice Baked Potatoes

by CJ Huang

Combine flavorful, cheesy mashed potatoes and potato skins for these delectable twice baked potatoes.

Prep time: 15 minutes
Cook time: 75 minutes
Total time: 1 hour, 30 minutes
Yield: 8 servings

Materials:

Weight	Volume	Material
	1/2 cup	cheddar cheese, shredded
	1/4 cup	milk
	1/2 teaspoon	onion powder
	1/4 teaspoon	paprika
	1/4 teaspoon	pepper
1 pound		potatoes, washed
	1/4 teaspoon	thyme
	1/2 teaspoon	Cajun seasoning

Methods:

Gather all materials.
Bake potatoes for 60 minutes at 350F, or until cooked through. I didn't pierce the skin beforehand because I thought it might make scooping out the insides more difficult later on. Sarah did, and it looks like it worked, so it's up to you. :)
Cut each potato in half and scoop out the insides, making sure not to get too close to the skin.
Combine all remaining materials except paprika.
Mash until homogeneous.
Fill potato skins with mixture. You can scoop it or pipe it in, but you'll get better results if the surface isn't perfectly smooth.
Bake at 350F for 15 minutes, making sure none of the potatoes rolls over when you're moving the tray.

Methods with Images:

	1. Gather all materials.
	2. Bake potatoes for 60 minutes at 350F, or until cooked through. I didn't pierce the skin beforehand because I thought it might make scooping out the insides more difficult later on. Sarah did, and it looks like it worked, so it's up to you. :)
	3. Cut each potato in half and scoop out the insides, making sure not to get too close to the skin.
	4. Combine all remaining materials except paprika.
	5. Mash until homogeneous.
	6. Fill potato skins with mixture. You can scoop it or pipe it in, but you'll get better results if the surface isn't perfectly smooth.
	7. Bake at 350F for 15 minutes, making sure none of the potatoes rolls over when you're moving the tray.