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Twice Baked Potato Mummies

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Side Dish
Servings: 4 twice-baked potato halves
Author: Susan Pridmore


  • 2 Idaho® russet potatoes
  • 2 tablespoon unsalted butter
  • 2 tablespoon sour cream
  • ¼ teaspoon kosher salt
  • teaspoon ground black pepper
  • 3 slices of cheddar cheese
  • 8 currants
  • 5 dates


  • Poke a few holes in the potatoes using a sharp knife and microwave the potatoes until softened. In my microwave oven, it takes about 10 minutes, but this will depend upon the strength of your microwave, the size of the potatoes, and your altitude. All baking takes longer at higher altitudes.
  • Slice the potatoes in half lengthwise, and carefully scoop out the potato into a small bowl, leaving only the skin. Place the scooped out potato, a bit at a time into a potato ricer and press the potato into a medium-large bowl. Alternatively, you can scoop the potato out of the skins directly into a medium-large bowl and mash using a masher.
  • Add the butter, sour cream, salt and pepper and stir until the butter is completely melted.
  • Preheat the oven to 300˚F and place the skins on a baking sheet. Fold the mashed potatoes into the potato skins. Slice the cheddar cheese into ½" wide strips and lay them across the mashed potatoes, leaving one end of the potato open so that the mashed potatoes are visible. Tuck the cheese ends around the potatoes just inside the skins, mummy-style. Bake for 2 minutes or until the cheese slightly melts.
  • Add the currants to the revealed mashed potatoes for the 'eyes'.
  • Make roaches out of dates by slicing the dates in half lengthwise. This is the roach back, but it's much larger than what you need. Using a sharp knife, slice thin slivers from the sides. These will be the legs that you press onto the bottoms of the roach back. Slice the point off one end of the roach back and gently round the edges using your fingers. This is the head of the roach. Because dates are so sticky, I just press the legs and head onto the body. For roaches sticking into the potatoes, I just used a couple of legs instead of all six. If you have trouble attaching the head or legs, spoon a little cream cheese into the hollowed 'belly' of the 'roach' and attach them to the cream cheese.
  • Insert the roaches into the potatoes by cut a slit through the cheese and sliding in a 'roach' back. Attach one 'leg' on either side.
  • Disclaimer: I am not the artist I want to be in my imagination.


Most of the time for making this recipe is spent making 'roaches'.