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Joy Herr's Twice-Baked Potatoes

Yield Makes 12 potatoes
From the kitchen of: Jean Herr, photography director. Every year we had Thanksgiving and Christmas at my grandmother's house in Berwick, Ohio, a suburb of Columbus. My mother's job was to bring her homemade rolls, pumpkin pies, and Twice-Baked Potatoes--my sister, Robin, and I used to help her with them. The holidays were the only time of year she baked them, and she would make tons so we could have them with leftover turkey for days. She used to joke that she got the recipe off a can of evaporated milk. Now our family can't get together for the holidays without someone making them.Prep: 20 minutes; Bake: 1 hour 30 minutes.


  • 12 medium-size Russet or Idaho potatoes
  • 1 (12-ounce) can evaporated milk
  • 1/2 cup butter
  • 1 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

How to Make It

  1. Preheat oven to 375°. Pierce potatoes several times with a fork, and bake about 1 hour or until tender.

  2. Cut a "lid" lengthwise off top of each potato, and scoop out flesh, making sure to leave skins whole. Pass flesh through a food mill or mash with a potato masher, and place in a large bowl. Stir in milk, butter, and salt.

  3. Divide mixture evenly among potato skins, sprinkle with pepper, and bake at 375° for about 30 minutes or until lightly browned. Skins can be stuffed and refrigerated up to 1 day ahead of serving; increase second baking time to 45 minutes to 1 hour.