• Becky Berberich

Twice Baked Once Eaten Potatoes

My mom's mom was a great cook. In her later years of life one of the best things I did was have her teach me how to make gravy from the drippings of the Thanksgiving turkey. I might not eat turkey anymore but I will forever have the memory of her sitting next me directing me on how to add the flour and when to stir and what consistency I should look for.

She had it down to a science. Among her many fabulous dishes were twice baked potatoes. Not necessarily a new twist on them but just a fabulous classic. Today I re-create them in her memory and DAAAAAMMMMN are they good. Way to go grandmom.

I'm not gonna lie, these are not healthy. Like at all. I mean, sure I didn't use heavy cream or butter and such, but I would not classify these as health food. They are, however, as good as I remember them and well worth making if you're having company or just an IDGAF day about food. Or life. You pick.

Without further adieu:


- 2 large russet potatoes

- 10 slices chao cheese original swiss

- 2 oz kite hill chive cream cheese

- 2 Tbs raw almonds

- 2 Tbs nutritional yeast

- 2 tsp smoked paprika

- 1 tsp garlic powder

- 1 tsp ground mustard powder

- 1/2 tsp thyme

- 2 tsp Salt

- 1 tsp Pepper


- Preheat oven to 425 degrees Fahrenheit. Rub potatoes with oil and sprinkle with salt; put in oven for 45 min once heated

- Cut potatoes in half lengthwise and wait for them to cool

- Scoop potato guts into bowl; be gentle and leave more than you need if you're worried about poking through the skin. The first time I tried to make these I went all hulk on my baked potatoes and ruined them

- Put almonds, nutritional yeast and about a quarter cup of water in the blender and blend. While you're letting it blend for a minute or two add spices and cream cheese to potato guts and shred block of chao cheese. I just unwrapped it and used a box grater to grate it up

- Add grated cheese and liquid into potato innards and use a fork to smash up until well incorporated

- Once this is done the mixture should be about the consistency of mashed potatoes. If you are worried about it being too runny add a little of the liquid at a time

- Scoop mixture back into potato skins and bake at 425 for 10 minutes

Sprinkle with paprika at the end to get the beautiful photo finished look. I am excited to take these to school for lunch... if there's any left at the end of this snow day because I ate one virtually immediately. And it's still snowing and I'm gonna get hungry again.

These are delish. They're a bit more chunky than my grandma's but if like them smooth like she did, feel free to use an immersion blender at the mixing stage. It will surly whip them up into something out of this world.


Servings 4; Serving size one half a potato; Calories 392, Fat 9.7 g, Fiber 4.8 g, Protein 8.1 g, Carbohydrates 43.2 g

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