Twice-baked potatoes are quite possibly my favorite dish of all time. It's odd how I've never written about them, because for the first 20 years of my life, my annual birthday dinner included my dad's famous twice-baked potatoes.
Seriously, these twice-baked potatoes are so good that I lick the bowl when making them. The secret to them — now keep an open mind here — is Velveeta. It's smooth and creamy and melts wonderfully, and makes these twice-baked potatoes absolutely addictive. We've tried other cheeses: gruyere, cheddar, monterey jack, but we always come back to the Velveeta.
Another key to a fluffy and thick filling is copious amounts of butter and milk. I never said they were healthy, but they are downright delicious. I advise serving them how my dad does: next to a generous portion of steak! To indulge in my beloved twice-baked potatoes, get my father's recipe after the break.
4 baking potatoes Serves 4.
4 tablespoons (1/2 stick) of butter
1/2-3/4 cup milk
6 ounces Velveeta
1/4 cup shredded cheddar cheese
Salt and freshly ground black pepper
1 slice of cooked bacon, chopped (optional, for topping)
1 green onion, chopped (optional, for topping)
4 baking potatoes