Double Stuffed.

Double the stuff, double the fun. Right? Right.

Thanksgiving is around the corner. The line up of classic dishes roll out on table runners and hot plates. Cranberry sauce, Turkey, stuffing, apple sauce, apple pie, pumpkin pie, turnips, and of course, everyone’s favorite, mashed potatoes.

Well, it’s time to mash it up and give the people what they want. More love in those mashed potatoes. Twice the love, actually.


Golden crispy potato peaks.





Are you drooling yet?



Lay out twice the love with these twice baked potatoes.

There are so many ways to make this delicious side dish. So you take the reigns. Bacon, scallions, sour cream, cheese – you name it, you add it! Whichever way you make your mashed potatoes is the way you’ll stuff the shells. So go ahead – keep mashing how you mash.

Here’s a little guide on how to make Twice Baked Potatoes.


8 large baking potatoes

2 sticks salted butter

1/2 cup of whole milk

Sour Cream for dressing

Scallions for dressing

Bake 8 large potatoes in the oven at 450 degrees until they are soft and cooked through. You make rub the outsides of the potatoes with some olive oil or canola oil for extra crisp. (I did not and they were still very crispy).

Remove potatoes from the oven. Cut in half and scoop the inside of the potatoes into a pot for mashing.

Meanwhile…put potatoes skins back in the oven for crisping.

Next, Turn the heat on low and add butter and milk. Mash until creamy or desired consistency. You may add more milk if the consistency is not to your liking. Salt and pepper to taste.

Remove shells from the oven and stuff with the mashed potato mix. At this point you made add cheese (I did not). Pop the potatoes back in the oven for another 15-20 minutes until golden and crispy.

Serve these up with some chopped scallions and sour cream. Maybe even some bacon bits!

Hope these make your Thanksgiving menu even more delicious.


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