Twice-Baked Cornflake Potatoes are a perfectly easy cheese filled potato side dish with a crunchy cornflake topping.
Twice-Baked Cornflake Potatoes
By Sue Lau | Palatable Pastime
Twice-Baked Cornflake Potatoes is my recipe of the day with the blogging group From Our Dinner Table. We get together once per week to post our favorite recipes on a variety of topics.
This week Christie suggested that we post recipes using cereal that aren’t necessarily for breakfast.
I am fond of using cornflake crumbs in a number of different recipes, including fried chicken. And while it makes a great coating, it is also fantastic as a topping.
So if you are looking for a really easy way to dress up baked potatoes, this twice-baked version is perfect. Once the potatoes are baked, it is short work to finish them up. And the cornflake crumbs stay nice and crisp on top for a bit of crunch. I think you’ll love these.
Cereal Isn’t Just for Breakfast
- Captain Crunch Marshmallow Krispies by Blogghetti
- Cheerios and Cinnamon Smoothie by Magical Ingredients
- Lucky Charms Smoothie by Our Good Life
- Lucky Charms Treats by Hezzi-D’s Books and Cooks
- Melt and Stir Granola Bar Cookies by Art of Natural Living
- No Bake Cereal Bars by Making Miracles
- No Bake Date and Nut Cookies by That Recipe
- Raisin Bran Muffins by Cheese Curd In Paradise
- Twice-Baked Cornflake Potatoes by Palatable Pastime
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Twice-Baked Cornflake Potatoes
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Twice-Baked Cornflake Potatoes
Twice-Baked Cornflake Potatoes
Ingredients
- 2 large russet potatoes (12-14 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 4-6 teaspoons cornflake crumbs
- paprika (as needed)
Instructions
- Preheat oven to 375F.
- Jab potatoes with fork to make little holes then wrap in foil.
- Place on oven rack and bake for 75 minutes or until fork tender.
- Cool enough to handle, then split in half lengthwise and scoop out shells.
- Place the potato filling in a potato ricer or mash.
- Mix potato filling with spices and cheese.
- Fill potatoes, then sprinkle tops with cornflake crumbs and a little sprinkle of paprika.
- Bake at 375F for about 15 minutes more to melt the cheese and brown lightly.
Notes
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