11/14

Twice Baked Potatoes

Food, Hot, Meal Ideas, Savory, Veggie Based
By Emma Chapman

64Twice baked potatoes are probably one of my very favorite holiday dishes. My aunt Karin makes the best twice baked potatoes every year for our family Thanksgiving and Christmas get togethers. Potatoes are the perfect comfort food and once they are combined with copious amounts of cream, cheese and chives they can become insanely addictive. 65These are a hybrid recipe, as they are quite similar to duchess potatoes. They were a big hit at our Friendsgiving meal, so I will for sure be making these again soon.

Twice Baked Potatoes, makes 10 servings

6-7 russet potatoes
5 egg yolks
1/2 cup softened butter
1 teaspoon salt
2 cups shredded cheddar cheese
2 tablespoons chopped chives
1/4 cup cream

Rinse off the potatoes, poke a few holes (using a fork) on each side of the potatoes and then bake at 375°f for about 45 minutes to an hour until the potatoes are baked through. The time may vary based on how big your potatoes are.111Allow the potatoes to cool enough to handle. Cut in half and scoop out the centers. You only need to reserve around ten shells (from five potatoes). We baked an extra one or two so we'd have enough filling to make the final product look really full. Set the shells aside. Take the baked potatoes (the centers) and mash it or press through a ricer. I used a ricer as I like the texture it produces but if you don't have one you can totally mash by hand or in a food processor. Mix in the egg yolks, softened butter, cheese, salt, chives and cream. Fill the empty shells with the mixture. I used a piping bag fitted with a star tip for the tops of mine, giving them a fun texture. 

Bake at 375°F for an additional 15-20 minutes until the tops begin to brown.66You can easily make these a day or two ahead and bake for the final 15-20 minutes just before serving. These also make awesome leftovers. Enjoy! xo. Emma

Not feeling the twice baked potatoes? You should totally try these accordian potatoes. Yum!

Credits // Author: Emma Chapman, Photos by: Janae Hardy

41 Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.