Twice Baked Potatoes

No one can beat my mama's mashed potatoes, but these come pretty close. You can adjust the cheeses/butter/salt/pepper to your taste. Add bacon, chives, broccoli, spinach, whatever you're in the mood for! You can make the potatoes and then put them in the fridge before the second baking. If you do that, you may need to adjust your second bake time so that the potatoes are heated through.

6 large russet baking potatoes
1 8oz bar reduced fat cream cheese (softened)
1 stick unsalted butter (softened)
4oz mascarpone cheese (room temp)
milk as needed
1 tsp salt
1/2 tsp pepper
shredded cheddar cheese

Prick all potatoes with a fork (this is to prevent them from exploding all over your oven). Bake potatoes at 350 degrees for about an hour and a half until potatoes are very soft. Cut potatoes in half and scoop out flesh with a large spoon. Add potatoes (not skin), cream cheese, butter, and mascarpone cheese to a large mixing bowl. Beat with an electric mixer for about a minute. Add milk by the tablespoon until you reach desired consistency. I like mine a little stiff, so I usually don't use much milk. Add salt & pepper and mix until combined. Scoop potato mixture back into potato skins and place in a 9x13 baking may need two depending on the size of your potatoes. Top each potato with about a tablespoon (or more!) of shredded cheese. Put potatoes back into the oven and bake for 15 minutes or until cheese is melted.

Happy Cooking!

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