The unfortunate part of this recipe is that I don’t really have any measurements since it’s all to taste. The fortunate part is that once you get them to your taste, they are amazing and well worth it.
While you can use little red potatoes, I tend to save those for my mashed potatoes and potato salad. Instead for twice baked, I use the big brown baking potatoes. Now, this isn’t to say that you can’t use the red potatoes, I just don’t.
Once they are soft, slice a small part off the top of the potato. While most people cut it in half, this lessens the amount you can scoop back in. Unless you plan on using one potato to make two servings, cut more toward the top to give yourself a bigger cup.
Scoop out the innards of the potatoes and dump into a bowl. Mix with butter, your choice of cheeses (you can use any cheese you want, cheddar, pepperjack, mozzarella, parmesan, or a combination of them), salt, onion powder, garlic powder, cream cheese (or sour cream or both)—all to your taste preference.
Once mixed together, fill the cups, sprinkle with paprika, and put them back in the oven at 350 degrees for 15-20 minutes.
Serve and enjoy!