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potato fingerling

Twice Baked Potatoes

6 medium russet potatoes

4 tbsp. butter

- salt and pepper to taste

1/3 cup hot milk or  cream

grated cheddar cheese (optional)


Bake potatoes at 425 degrees until tender. Let cool. Cut a slice from the flat side of the potatoes and scoop out the pulp, leaving the shell intact.

Mash the pulp and season with butter, salt and pepper. Add milk/cream to make a light and fluffy mixture. Pile back into the shells, top with cheese, return to 350 degrees over for 15 to 20 minutes before serving.

Tasty Toppings (optional):

Sauteed mushroom and onion

Diced crispy bacon or ham

Finely diced chili peppers