Our Big Family Kitchen

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Twice Baked Potatoes

By Nancy 'Nanook' (Leusch) Quinn·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • Idaho Baking Potatoes
  • Butter
  • Salt
  • Paprika
  • Golden or Russet Potatoes
  • Milk
  • Pepper

Method

  1. No amounts given here.
  2. You will have to buy the amount needed for the number you want to serve.
  3. Bake the Idaho Potatoes as you normally would.
  4. You can do this early in the day.
  5. While they are baking, peel and boil the other potatoes.
  6. When finished, mash these as you normally would, adding the butter, milk, salt and pepper.
  7. When the baked potatoes are cool, cut them in half lengthwise.
  8. Dig out the potato and discard, being careful to keep the shells intact.
  9. Fill the empty shells with the mashed potatoes.
  10. Top with a bit of butter and sprinkle with paprika.
  11. Bake at 350 degrees until warmed through and browned on top.

Family note

So it might be wasteful, but Aunt Nancy makes the best Twice Baked Potatoes. Since she mashes separate potatoes, she eliminates the possibility of bad mashed potatoes. They are always fresh and creamy. No lumps allowed!