Twice Baked Potatoes
These Cheesy Stuffed Baked Potatoes are a hearty and indulgent side dish that combines the creamy goodness of mashed potatoes with the rich flavors of sharp cheese and sautéed onions. With a hint of spiciness from cayenne red pepper and a touch of black pepper, these stuffed potatoes are a comforting accompaniment to any meal. They’re baked to perfection, creating a crispy top layer that contrasts beautifully with the creamy interior. Whether served at a family dinner or a casual gathering, these stuffed potatoes are sure to be a hit.
Ingredients
- 4 large White Idaho Potatoes
- 1/2 stick Butter
- 1 Onion, chopped
- 1/8 tsp. M-K Cayenne Red Pepper
- 1/4 tsp. M-K Granulated Black Pepper
- 2 tsp. Salt
- 1 c. Sharp Cheese, shredded
- Milk
Directions
- Scrub the potatoes, then dry them and pierce each one with a fork.
- Bake the potatoes at 400°F (200°C) for about an hour on a rack without foil until they are tender.
- While the potatoes are baking, melt the butter in a pan and sauté the chopped onion until it becomes translucent.
- Once the potatoes are done baking, halve them lengthwise, and carefully scoop out the potato pulp while leaving the potato shells intact.
- Mash the potato pulp in a mixing bowl and add the M-K Cayenne Red Pepper, M-K Granulated Black Pepper, salt, sautéed onion, and shredded sharp cheese.
- Beat in enough milk to create a fluffy mashed potato consistency.
- Fill 6 to 8 of the potato shells with the mashed potato mixture, piling it high.
- Score the tops of the stuffed potatoes with a fork.
- Bake the stuffed potatoes in the oven until the tops are lightly browned.
