Baked mashed potatoes

Access to this page has been denied because we believe you are using automation tools to browse the website. Try this tasty recipe for twice baked potatoes with cheese. The potatoes are baked and then filled with beaten potato, cheese, baked mashed potatoes seasonings. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Noah Velush-Rogers works on food prep for several area caterers. He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. These twice-baked potatoes could certainly stand on their own as a main course.

Pair them with a bright, acidic salad for a full dinner. Rub them lightly with olive oil and pierce them with a fork in 2 or 3 places. Place them directly on the rack in the oven and bake them for about 1 hour, or until fork-tender. Remove the potatoes to a rack and reduce the oven heat to 375 F. When the potatoes are cool enough to handle, split them lengthwise and scoop the white interior into a mixing bowl, making sure to leave the potato skins intact.