Twice Baked Potatoes
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Great Addition to any Lunch or Dinner
  • 6 potatoes
  • 1/2 cup whole milk
  • 2 teaspoons minced fresh rosemary
  • 6 tablespoons (3/4 stick) butter, room temperature, divided
  • 8 ounces Guggisberg Baby Swiss Cheese
  • Coarse kosher salt
  • 4 ounces cheddar cheese, shredded
Preheat oven to 350 F.  Bake potatoes 30 minutes.  Using fork, pierce potatoes in several places.  Bake until tender, about 1 hour longer.  Maintain oven temperature.
Meanwhile, microwave milk and rosemary in microwave-safe cup on high heat 45 seconds.
Slicing lengthwise, cut top quarter off each potato.  Scoop potato into large bowl, leaving about 1/4 inch of potato in skin.  Scrape potato out of tops; discard tops.  Coarsely mash potato.  Add 4 tablespoons butter; mash.  Add in milk mixture, then Swiss cheese (mixture will be slightly stiff).  Season with coarse salt and pepper.
Divide mashed potatoes among potato skins; transfer to rimmed baking sheet.  Sprinkle cheddar cheese over potatoes, pressing slightly to adhere.  Dot with butter.
Bake potatoes until hot and tops begin to brown, about 30 minutes.

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