These easy twice baked potatoes are easy to make ahead of time so that dinner comes together in a snap.
As you might imagine, twice baked potatoes get baked twice. Seems pretty straight forward, right? But to explain further, the potato is first fully cooked in the oven. The interior is scooped out, to leave a potato skin shell. The potato insides are mixed with fillings, loaded back into the potato shell and baked a second time.
Fill 'er up – Use the recipe above as a starting point and then have some fun with your fillings. Some suggestion to get you started:
Yield: 4 Servings
Sodium: 87 mg
Fat: 1 g
Protein: 4 g
Cholesterol: 5 mg
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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