Raw Cheddar Twice Baked Potatoes

Servings: 2

Prep time: 10 min

Cooking time: 1h 20 min

Ingredients

• 2 Organic Russet Potatoes
• 1 tbsp Grass-fed Tallow
• 2 tbsp Raw Butter
• A pinch of Redmond Real Salt to taste
• 1/2 tsp Organic Garlic Powder
• 1/2 tsp Organic Onion Powder
• Black Pepper to taste
• Raw cheese, grated (about ½ cup, or more as desired)
• Green onion or chives, finely chopped (for garnish)

Instructions

1. Bake the Potatoes (First Bake):
   Preheat your oven to 400°F (200°C).
   Scrub the potatoes clean, then pat dry. Using a fork, poke a few holes in them.
   Rub each potato with beef tallow and a sprinkle of salt.
   Place in an iron or baking pan and bake for 50–60 minutes until fork-tender and crispy-skinned. Let cool slightly.
2. Scoop & Mix the Filling:
   Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer of potato inside the skin to help it hold its shape.
   Add butter, salt, garlic powder, onion powder, and pepper to taste. Mash until creamy. Stir in a generous handful of grated raw cheese.
3. Fill & Bake Again (Second Bake):
   Spoon the filling back into the potato shells, mounding it slightly.
   Top with more cheese.
   Return to the oven and bake at 375°F (190°C) for another 15–20 minutes, or until the tops are golden and bubbly.
4. Garnish & Serve:
   Sprinkle with fresh green onions or chives just before serving.
   Serve warm and enjoy!

Tips & Notes

• Beef tallow = extra crispiness:
  Coating the potatoes with beef tallow before baking helps create a deliciously crispy skin and adds a deep, savory flavor.
• Don’t skip the first bake:
  Baking the potatoes fully the first time is key to achieving that fluffy, scoopable & easy-to-work-with interior.
• Scoop carefully:
  When scooping out the potatoes, leave about ¼-inch of flesh along the inside to keep the skins from collapsing.
• Customize it:
  Feel free to add extras like sautéed garlic, crumbled bacon, or caramelized onion into the filling or topping for more variety.
• Make ahead:
  You can prep the stuffed potatoes in advance and store them in the fridge. Just bake the second time when ready to serve.

Storage:

Store leftover twice-baked potatoes in an airtight container in the fridge for up to 3–4 days.

Freezing: You can freeze them before the second bake! After stuffing the potato skins, let them cool completely, then wrap each one individually in parchment paper or foil and store in a freezer-safe bag or container for up to 2 months.

Reheating: Bake at 350°F (175°C) for 15–20 minutes until heated through.
To reheat from frozen, bake straight from frozen at 375°F (190°C) for about 30–35 minutes or until hot all the way through.