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Ingredients
| russet potatoes: 6 whole potatoes |
| vegetable oil |
| salted butter (or margarine//to taste) |
| onion soup mix: 1.25 oz |
| 2% milk |
Simple Twice Baked Potatoes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
120 min -
Servings
7 serving(s)
Tags
- Scrub and grease potatoes with vegetable oil.
- Bake in oven until well done and crisp (about an hour at 400 F).
- While potatoes are still hot, slice them in half lengthwise, and scoop the insides out into a bowl. Reserve the potato shells.
- Add butter or margarine to taste, and the onion soup mix. Mash together well.
- Slowly add milk to the potato mixture until the consistency is that of fluffy mashed potatoes.
- Place mixture back in potato shells. Recipe may be frozen at this point.
- Rebake potatoes at 400 F until crispy and browned on top.