A Favorite Thanksgiving Recipe from a Local Family
This recipe is my favorite part of my family’s Thanksgiving buffet: mom’s Twofer twice-baked potatoes. Twofer twice-baked potatoes are stuffed with half mashed potatoes, half mashed sweet potatoes, and topped accordingly; a big hit with both kids and adults. To make, you can use your favorite mashed potato recipes. If you don’t have any favorites, follow the recipe listed here.
4 large baking potatoes
1/4 C sour cream
1/2 C cream cheese
1/2 C butter
1/2 C milk (or less)
2 cloves garlic, crushed or chopped
1/2 tsp seasoning salt
1/2 tsp pepper
3 sweet potatoes
1/2 C butter (1 stick)
1/4 C brown sugar
Splash of milk
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
Mashed potato toppings, any or all of:
Cooked bacon crumbles
Mashed sweet potato toppings, any or all of:
Pecan pieces, candied or regular
Lightly oil the baking potatoes and sprinkle with salt. Bake at 350 degrees until soft (about 50-60 minutes). Once cool enough to handle, slice the potatoes in half, lengthwise. Scoop out the insides, leaving enough to hold the potato shape. Mash the insides, adding butter, sour cream and cream cheese. Add milk to desired texture. Add garlic, seasoning salt and pepper. Scoop prepared mashed potato mixture back into the potato shell, filling half of the shell. Top with desired toppings.
Peel sweet potatoes, and cut into 1” pieces. Boil until tender, about 15 minutes. Drain and return to pot. Mash the potatoes and add butter, brown sugar, milk (to desired texture), cinnamon and pumpkin spice. Scoop into the empty half of the potato shell and top as desired. Bake potatoes at 350 degrees for 15 minutes.
This is a great recipe to make the day before. Make both mashed potatoes, stuff the potato shells, and top. Do not bake. On the day of, remove from the refrigerator while you preheat the oven (about 15 minutes) and bake according to original instructions.