Twice-Baked Potatoes Supreme Recipe

Twice-Baked Potatoes Supreme Recipe photo by Taste of Home

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On Christmas Day, we invite all our nearby relatives to dinner. One way I make the meal memorable is with this side dish that combines mashed and baked potatoes.

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Twice-Baked Potatoes Supreme Recipe

Prep: 15 min. Bake: 1 hour 20 min.

Yield: 12 Servings

15 80 95

Ingredients

8 large baking potatoes
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/8 teaspoon celery salt
1/3 to 1/2 cup milk
Grated Parmesan cheese
Paprika, optional

Directions

Pierce potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set 12 shell halves aside (discard remaining shells or save for another use).
In a large bowl, mash pulp; add the butter, salt, garlic powder, oregano, cayenne, celery salt and enough milk to reach desired consistency. Pipe or spoon into shells; place in two greased 13-in. x 9-in. baking pans. Sprinkle with Parmesan cheese and paprika if desired. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 12 servings (1 stuffed potato half each).

Nutritional Facts 1 stuffed potato half equals 199 calories, trace fat (trace saturated fat), 1 mg cholesterol, 131 mg sodium, 45 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Twice-Baked Potatoes Supreme in Country Woman Christmas Annual 1998, p28