Twice Baked Potatoes
Twice Baked Potatoes is an moderately easy dinner. Made with 12 large potatoes, baked, 1 1/2 to 2 c. milk or cream, scalded, 2/3 c. butter, 2 tsp. salt and 1/4 tsp. pepper, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Cut a lengthwise slice off the top of each hot potato (scrubbed, oiled and baked at 425° for 1 hour).
Scoop out pulp with spoon, leaving shells intact.
Mash with an electric beater; when smooth, add milk, butter and seasoning.
Add egg and whip until fluffy.
Fold in pimento and cheese.
Fill shells with potato mixture.
Freeze in foil or refrigerate.
To reheat, bake in 350° oven for1 hour and 15 minutes for frozen or 20 to 40 minutes for refrigerated temperature.
🍷 Perfect Pairings
Complete your meal with these
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