Easy Twice Baked Potatoes are baked potatoes stuffed with creamy, fluffy potato cream cheese filling and topped with shredded chees4
Prick potatoes with a knife or fork. Bake potatoes at 400 for 1 hour. Remove from oven and allow to cool for a few minutes.
Cut the tops off of the potato and scoop out the flesh into a mixing bowl.
Add butter, salt and pepper, parsley, evaporated milk and other desired seasonings.
Mash with a potato masher and then mix with beaters until smooth (but don’t over-mix them or they will be gluey instead of light and fluffy.)
Add more milk, if needed—it’s better if the filling is on the softer side because the potato mixture will thicken up as it cooks again in the oven.
Top with shredded cheese and bake at 350 degrees F for 15 minutes of until the cheese is bubbly.
For make-ahead and freezing tips, see the post above.