Stuffed Baked Potatoes
Submitted by kellyziarko
Classic twice-baked potatoes stuffed with whipped cheddar cheese, butter, and egg, then broiled until golden on top. Fluffy, cheesy, and endlessly customizable.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minTwice-baked potatoes are one of those side dishes that nobody ever turns down. Bake the potatoes, scoop out the insides, whip the flesh with butter, milk, egg, and cheddar, pile it all back into the shells, and hit them with a broiler until the tops turn golden and slightly crispy.
The beaten egg in the filling is the sleeper ingredient here. It makes the whipped potato mixture puff up and hold its shape instead of slumping flat in the shell.
Make them ahead, refrigerate, and reheat in the microwave when you’re ready. They’re a steakhouse-quality side dish with minimal effort.
Kitchen Tips
- Let the baked potatoes rest a few minutes before scooping. They’re scorching hot inside and the steam needs a moment to settle.
- Whip the potato mixture with a mixer until truly light and fluffy. Undermixing leaves it dense and gummy.
- A quick run under the broiler after microwaving gives you that golden, slightly crispy top that makes these irresistible.
Ingredients
Directions
Allow potatoes to stand at room temperature 2 to 3 minutes after baking.
Cut a thin slice from the top of each potato. Caution: potato will be hot.
With a spoon, remove the potato pulp from each potato, leaving a thin shell.
Mash potato pulp with a fork or potato masher.
Add butter, milk, egg, salt, pepper and cheese. Whip potato mixture with a rotary beater or electric mixer until light and fluffy.
Spoon mixture into shells and sprinkle with paprika.
Place potatoes on a paper plate and heat, uncovered, in Microwave Oven 5 minutes.
If desired, after cooking in Microwave Oven, potatoes may be placed under the broiler unit of a conventional oven to brown for a few minutes.
Transfer from paper plate before browning.
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