Twice Baked Potatoes

Twice baked, twice the fun. These potatoes are sure to be a dinner side favorite.


4 Medium baking potatoes
½ cup Sour cream
½ cup Shredded cheddar cheese
¼ tsp. Salt
¼ tsp. Garlic powder
¼ tsp. Onion powder
⅛ tsp. Black pepper
8 Grade A Large Phil’s Fresh Eggs


  1. Preheat oven to 425°F.
  2. Wash potatoes and prick with a fork.
  3. Place potatoes directly on oven rack and bake 45-50 minutes, or until tender; cool slightly.
  4. Cut potatoes in half lengthwise and scoop out centers.
  5. In a medium mixing bowl, combine potato flesh, sour cream, cheddar cheese and seasonings.
  6. Use a potato masher or mixer to blend until smooth.
  7. Spoon potato mixture back into potato halves, creating an indentation in the center of each.
  8. Crack one egg into each center; season to taste with salt and pepper.
  9. Bake 15-20 minutes, or until egg whites are set.
  • Twice Baked Potatoes

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