This recipe is actually makes 2 side dishes, one for now and one for another meal!  I love twice baked potatoes just as much as I do potato skins, and since they are made so similarly, I make both at the same time.

This is What You’ll Need:
  • 5 lb bag baking potatoes, thoroughly washed
  • 1 envelope Ranch Seasoning
  • 3/4 cup milk
  • 1/2 stick butter
  • 4 ounces Cream Cheese
  • salt and pepper

Preheat your oven to 350 degrees.  I use this time to wash my taters, making sure to get off all the grit, dirt and nubbins.  My favorite part of a potato is the skin, but a gritty skin is not yummy.

Place washed potatoes on a baking sheet, and bake for 1-2 hours or until you can poke with a fork and it easily comes out. Let your potatoes cool until you can handle them without burning your hands.

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Pick the larger potatoes to use for the Twice Baked Potatoes.  Cut the top 1/4 of the potato off, long ways, and scoop out the middle.  Be Careful not to scoop too close to the inside of the skin because it could tear.

I used 5 potatoes for the Twice Baked Potato recipe (you can adjust for your what you need).  The rest I cut for potato skins that we will have later in the week.  To cut the potatoes for the skins, cut in half and scoop out the potato, again careful not to go to close to the skin.

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In a mixing bowl add butter, and cream cheese.  I put the potato that has been scooped out on top of the butter and cream cheese to help it soften.  If your potato has cooled so much that it won’t soften the butter and cream cheese, you can microwave the butter and cream cheese together for 45-60 seconds, before adding the potatoes.

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Mash the potatoes, butter and cream cheese until combined.  There should be some lumps, you can smooth it a bit more when you add the milk, but be careful not to mash too much because your potatoes will become gummy.

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Add milk, shredded cheese and Ranch Seasoning. Combine.  Taste, and add salt and pepper as desired.

Using the potatoes intended for twice baked potatoes, I over stuff them with the potato filling.

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Bake on a cookie sheet for 30-45 minutes or until golden brown.  Viola! You have a delicious side dish to complement any meal!  Tonight, we served ours with our Prime Rib Roast…yum!

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For the potato skins to be used later in the week, lightly fill  the shells with potato filling, and smooth so that there is an indent. Keep refrigerated on a baking sheet, covered with plastic wrap. When you’re ready for them, simply remove the plastic and heat on 350 for about 25-35 minutes.

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