• 2 largish baking potatoes (scrubbed)
  • 1/2 pound sharp cheddar
  • 1/2 onion (chopped)
  • 1/4 tsp paprika
  • 1/4 fresh ground pepper
  • 1/2 tsp sea salt
  • 2 tbsp olive oil
  • handful of sliced kalamata olives
  • 1 anaheim chili (seeded and chopped)
Twice Baked Potatoes

Here is another one of my oldest original recipes. I don't know what prompted me to create this one but is was an instant hit. Definately not one of those silly fat free recipes. Give it a try though, you can't go wrong.

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  1. Bake the potatoes at 400 degrees for 60-90 minutes depending on the size of the potatoes.

  2. Let the potatoes cool off enough to handle them and slice them lengthwise. Scoop all of the potatoe out of the skins into a bowl. Don't get carried away and pierce the skins with your spoon. Lay the potato skins in a lasagna dish.

  3. Mix all of the ingredients, except the paprika, into the bowl. Mix and mash it up with a spoon as best you can. Stir in the olives in after most of the mashing is finished.

  4. Spoon the mixture back into the potatoes skins heaping it high up. Try to use all of the mixture if possible. Sprinkle the paprika over the tops of the potatoes for presentation.

  5. Bake at 400 degrees for 20 minutes or until some of the cheese starts to brown.

This recipe was last updated: 03-30-2006