We always used to make this with just cheese on top, but lately we’ve added green onions with the potato in the middle. And it’s been a delightful addition. It’s great either way–it just depends what you’re in the mood for.
And this one is naturally gluten free.
Twice Baked Potatoes
Pretty easy, but it takes a little time to make.
- 8 Potatoes (or however many it takes to fill half a cookie sheet)
- 1 (+) can Evaporated Milk
- ½ c. Butter
- Salt and Pepper, to taste
- 1 bunch Green Onions, chopped (optional)
- Shredded Cheddar Cheese
Bake potatoes on cookie sheet at 400° for about 1-1 ¼ hours OR at 350° for about 1 ½ hours, depending on size. Cut potatoes in half and scoop out middles into a bowl, such as a stand mixer. Salt the remaining skins. To the potato middles, add and mix milk, butter, salt and pepper to taste, and green onion if using. You can even add a handful of cheese to the mixture and stir in, if desired. Spoon mixture back into skins on foil-covered cookie sheet and sprinkle potatoes with cheddar cheese. Broil till cheese melts and browns slightly.