Twice Baked Potato Recipe
I love this twice baked potato recipe! It takes a bit longer to make than most of my quick meals, but we all like it so much that the extra time is worth it.
This is filling enough to be a full meal.
This recipe is easily multiplied. I try to make more than I know we will eat, because the leftovers are delicious.
You need to plan ahead of time to make this meal. You'll need to make the hard-boiled eggs and bake the potatoes before you can start assembling your meal.
Check that you have these staples at home
- in the cupboard
- in the fridge or freezer
- cottage cheese
- Cheddar cheese
Buy these fresh ingredients
Get out your equipment
- a grater
- a cutting board and sharp knife
- a large bowl
- a baking dish
- Nice to have but not necessary
- a vegetable brush
- measuring cups and spoons
- a potato masher (if not, use a fork)
4 medium-sized potatoes
1/3 cup/80 mL mayonnaise
1 cup/250 mL cottage cheese
1 tsp/5 mL salt
1 tsp/5 mL dried dill
1 cup shredded Cheddar cheese
1/2 tsp/2 mL pepper
3 tomatoes, thinly sliced
more shredded cheese
Preheat oven to 375F/190C.
Bake the potatoes (see below for instructions).
Let them cool briefly, until they are cool enough to be picked up.
Turn the oven down to 350F/180C.
Cut the potatoes in half.
Scoop out the insides and place them in a large bowl.
Put the potato skin shells in a baking dish.
Add the mayonnaise and cottage cheese to the bowl.
Mash the mayonnaise, cottage cheese and potatoes together.
Add the egg, salt, dill, shredded cheese, and pepper.
Scoop some filling into each potato skin shell. There will be enough to heap each shell high.
Top each potato half with a slice or two of tomato.
Sprinkle some extra cheese on each.
Sprinkle with paprika.
Bake for 30 minutes.
- Use plain yogurt , or sour cream, in place of the mayonnaise.
Ideas for making this recipe your own