Wednesday, April 9, 2014

Twice Baked Potatoes

Rarely do I make meat and potatoes for dinner. You know from my recipes that I am a pasta girl. My family is faux-Italian from New Jersey ;) so meat and potatoes just wasn't a norm for us growing up.

However, Matt was raised more southern than me, and happens to love a good meat and potatoes meal. So occasionally, I like to surprise him with a non-pasta dish.

This was our meal from Valentine's Day this past year. Lobster tail, filet mignon, garlic green beans and twice baked potatoes. Today, I'm going to share a yummy recipe for the potatoes.

1/2 stick butter, softened
1/2 package cream cheese, softened
1/2T cavendars
1/3 cup cheddar cheese
1/4-1/3 cup heavy cream
4 potatoes
Sea salt
Paprika for garnish


Clean potatoes under hot water. Cover skins with sea salt. Wrap in aluminum foil. Bake on 450 for 45 minutes.

While potatoes are baking, add the first 4 ingredients to a mixing bowl and set aside.

Remove foil and cut each potatoes in half, length wise. Carefully cut out the center of the potatoes by making an oval around the inside of the skin (leaving a thin layer near the edge so that the skin can hold its shape), then cutting slits both vertically and horizontally within the oval, like a grid. The pieces should come out easily without ruining the shape of skin if you make the additional vertical and horizontal slits. Add the potato pieces to the mixing bowl.

Repeat for the 7 remaining halves.

Using a hand mixer or kitchen aid mixer, blend ingredients, slowly adding the cream until the filling reaches desired consistency.

Place filling inside each potato skin. Sprinkle with paprika.

Bake on 350 for 25 minutes.



  1. Oh these look so yummy! I'm going to a baby shower tomorrow and this gives me the idea of making mini twice baked potatoes. Yum yum!