Twice Baked Potatoes Recipe

Name: Twice Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baking potatoes; 1/2 c. milk; 1 large egg; 1 c. grated Fontina cheese; 1/4 c. minced onion; 1 large clove garlic, crushed; 3 Tbsp. unsalted butter; 1/2 tsp. dried dill weed; 2 Tbsp. fresh minced parsley; salt and pepper

Servings: persons

4 large baking potatoes
1/2 c. milk
1 large egg
1 c. grated Fontina cheese
1/4 c. minced onion
1 large clove garlic, crushed
3 Tbsp. unsalted butter
1/2 tsp. dried dill weed
2 Tbsp. fresh minced parsley
salt and pepper

1
Scrub potatoes; rub with oil and bake at 375u00b0 for 1/2 hour. Pierce in several places and continue baking for about 1/2 hour or until very tender.
2
Remove from oven and cool slightly.
3
Cut off a large oval piece from long side of each potato, and with a small spoon, gently scrape out cooked potato, leaving skin intact.
4
Place potato in medium bowl with milk and egg and beat until very smooth. Set aside.
5
In butter, cook onion and garlic until tender.
6
Add to potatoes, along with remaining ingredients and stir thoroughly. Fill each potato skin until heaping.
7
Bake in oven on tray for about 15 minutes, just until tops begin to brown.
8
Serve hot.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large baking potatoes, 1/2 c. milk, 1 large egg, 1 c. grated Fontina cheese, and more.

Yes, 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.

Twice Baked Potatoes

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