Twice-Baked Potatoes


  • 4 large potatoes
  • 1/4 cup butter
  • 1 cup diced onion (I use sweet onions)
  • 1 cup milk
  • 1 tsp. seasoned  salt
  • 2 ounces or 1/2 cup grated Mexican blend cheese (can use more, depending on taste)
  • 1 clove garlic, minced (1 tsp garlic)


  1. Prick potatoes with fork.  Bake potatoes at 450 degrees for at least an hour (1 hour, 20 minutes is about normal); knife should slide easily into center.  Cool on baking sheet.
  2. While potatoes are cooling: melt butter in sauce pan on medium heat; add onions and garlic – saute until onions are transparent (about 5 minutes, give or take).  Add milk and salt; heat milk (stirring often).
  3. Cut potatoes in half lengthwise and scoop out centers (shells should be about 1/4 inch wide).
  4. Mash potato pulp.  Slowly add hot milk mixture a little at a time.  Stir/beat constantly – don’t add too much milk (should be thick, not soupy). – Optional, for cheesier potatoes: add a little cheese to the mashed potatoes, a few tablespoons.
  5. Spoon mixture back into shells and top with sprinkle of cheese on each potato. {If making ahead, cover with foil and refrigerate overnight.}
  6. Bake for 20 minutes at about 350 degrees. {If prepared ahead of time, leave foil on for first 10-15  minutes, then cook another 20 minutes}.  Tops should brown slightly; if not browned, broil for 1-2 minutes to brown tops.




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