Speedy Twice Baked Potatoes – a delicious recipe with baking potatoes, margarine, milk, garlic, black pepper, cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425 degrees.
2
Wash potatoes and prick holes in them with a fork. Microwave for 5 minutes. Flip potatoes over and microwave for an additional 5 minutes. Test for doneness with a fork and cook longer if necessary.
3
Cut each potato in half longways. With a spoon, carefully scoop out as much pulp as possible into a large bowl.
4
Add butter, black pepper and garlic salt. Pour in half of the milk and beat mixture with an electric mixer. Gradually add the remaining milk - you may not need it all, or you may need to add a little more! They should be the consistency of fluffy mashed potatoes.
5
Fill potato shells with mixture and top with the shredded or sliced cheese. Sprinkle with paprika if desired.
6
Place on baking sheet covered with foil for easy clean up. Bake at 425 degrees F until cheese melts (approx. 15-20 minutes).
301
kcal
Calories
22
g
Fat
16
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 medium baking potatoes, 4 tablespoons margarine or 4 tablespoons unsalted butter, 1/2 cup milk, garlic salt, and more.
Yes, Speedy Twice Baked Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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