Finding great recipes that taste amazing and just happen to be easy to make is a dream come true for all of us. A dear friend of ours shared this easy twice baked potatoes recipe with us a few years ago, and it quickly became a family favorite for us.
Our children request this twice baked potatoes recipe for their birthdays because they love it so much. Serve this recipe for Thanksgiving, Christmas, Easter, or any other holiday for a guaranteed hit. This easy twice baked potatoes recipe is the most requested recipe in our home, especially during the holidays!
Any recipe can be easy to make if you have the right tools! To make your life easier, stock up on these kitchen essentials. I always like to have my stand mixer, apron, baking sheets, cookware, serving utensils, extra serving dishes, and flatware all ready to go!
This easy twice baked potatoes recipe has SIX ingredients as well, making it a dish that is easy to shop for as well! All you need is four pounds of potatoes, milk, butter, one egg, a block of cream cheese, and shredded cheese!
This dish also offers flexibility in the kitchen because it can be made the night before and refrigerated until it is ready for the second round of baking.
Easy Twice Baked Potatoes Ingredients
The basic ingredients of mashed potatoes are well-known, potatoes, milk, and butter. But when you’re making twice baked potatoes you’ll also need things like an egg, cheese, and cream cheese. Together, these ingredients make the best-mashed potatoes you’ve ever had, and using the “shell” of the potato will make it even easier to enjoy them. It’s like the world’s best-mashed potato bites.
This easy twice baked potatoes recipe takes about 45 minutes to prepare, which includes the time to boil your potatoes like you would for mashed potatoes. With one hour of cook time, this twice-baked potatoes recipe is easy and quick and will serve 8-10 people.
How to Make Le Creuset Easy Twice Baked Potatoes
Peel, cut, cook, and drain potatoes as you would for regular mashed potatoes.
Add milk and butter and then whip together.
Add egg and whip together.
Add cream cheese and whip it together.
Add 2 cups shredded cheese and whip.
At this point, you have the option to refrigerate the potatoes until you are ready to bake them. The pan is very heavy, so hold on tight and make sure your shelf is secure in your refrigerator.
When you are ready to bake these mashed potatoes to turn them into twice baked potatoes, sprinkle two cups of shredded cheese on top and bake for one hour at 350 degrees until golden brown and crispy around the edges. We prefer ours extra crispy so leave them in an extra fifteen minutes.
If you love breakfast potatoes, the leftovers are the bomb in the morning. Simply toss them in a frying pan with a bit of butter for easy breakfast potatoes.
Easy Twice-Baked Potatoes
- 4 lbs potatoes peeled, cut, cooked, and drained
- 1/4 cup milk
- 1 stick salted butter
- 8 oz cream cheese room temp
- 4 cups cheddar cheese
- 1 Egg
- Peel, cut, cook and drain potatoes as you would for regular mashed potatoes.
- Add milk and butter and then whip together.
- Add egg and whip together.
- Add cream cheese and whip together.
- Add 2 cups shredded cheese and whip.
- At this point, you have the option to refrigerate the potatoes until you are ready to bake them. The pan is very heavy so hold on tight and make sure your shelf is secure in your refrigerator.
- When you are ready to bake these mashed potatoes to turn them into twice baked potatoes, sprinkle two cups of shredded cheese on top and bake for one hour at 350 degrees until golden brown and crispy around the edges. We prefer our’s extra crispy so leave them in an extra fifteen minutes.
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