Bacon Twice Baked Potatoes Recipes

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
• Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
• Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
• Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

BACON TWICE-BAKED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/3 cup cheese. Spoon into potato shells. Top with remaining cheese. , Place on a baking sheet. Bake at 375° for 20-25 minutes or until cheese is melted.

TWICE-BAKED POTATOES WITH CHEESE & BACON

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F. Set the potatoes directly on the oven rack and bake until tender all the way through, 1 hour to 1 hour and 15 minutes. Transfer the potatoes to a work surface and let them cool for 10 to 15 minutes.
• Examine each potato to see if there's a way to halve it to give you two shallow, wide halves rather than taller, narrower ones. With a large chef's knife, slice each potato in half lengthwise, cutting cleanly- not sawing-so as not to tear the skin. Using a dishtowel or oven mitt to protect your hand from the heat, hold a potato half in one hand and gently scoop out the flesh with a spoon, leaving the shells 1/4 to 1/8 inch thick.Repeat with the remaining halves. Force all the flesh through a potato ricer or mash it with a potato masher; transfer it to a mixing bowl.
• With a wooden spoon, stir 3 Tbs. of the butter, the crème fraîche, half-and-half, cheeses, bacon, salt, pepper to taste, and chives or scallions, if using, into the mashed potato flesh. Scoop the filling into the potato skins, compacting it lightly. For a rough-textured surface, mark it with the tines of a fork. Top each with bits of the remaining 1/2 Tbs. butter..
• Heat the oven to 400°F. Arrange the potatoes on a baking sheet or in a large baking dish. Bake until heated through and beginning to brown in spots on top, 25 to 30 minutes (or 35 to 40 minutes if made ahead and refrigerated). Let sit for about 10 minutes before serving.

TWICE-BAKED POTATOES WITH BACON AND EGGS

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
• Slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell. Repeat with the remaining potato but discard the flesh. Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Season the inside of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet.
• One at a time, crack an egg into a ramekin or teacup, then carefully pour into each potato (it's OK if some of the egg white overflows). Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper and top with more scallions and the halved bacon strips.

HORSERADISH-BACON TWICE-BAKED POTATOES

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Discard 2 of the potato skins. Mash the flesh with 6 tablespoons butter and 3/4 cup sour cream until smooth. Stir in the chives, parsley and 2 to 3 tablespoons horseradish; season with salt and pepper. Melt the remaining 3 tablespoons butter; brush the potato skins with 1 tablespoon melted butter and season the insides with salt and pepper. Set on a baking sheet.
• Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Remove from the oven and drizzle with the remaining 2 tablespoons melted butter.
• Combine the remaining 1/4 cup sour cream and 2 tablespoons horseradish in a small bowl. Top the potatoes with the horseradish cream, bacon and more chives.

CHEDDAR-BACON TWICE-BAKED POTATOES

Steps:

• Heat oven to 425°F. Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes. Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
• Reduce oven temperature to 350°F. Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed. Stir in cheese, bacon, onions, table salt and pepper. Spoon into potato shells. Return to cookie sheet.
• Bake 30 minutes or until thoroughly heated.

WORLD FAMOUS TWICE BAKED POTATOES WITH BACON

Steps:

• Preheat oven to 400 degrees. While warming up rinse the potatoes and vent them with a fork 6-8 times.
• Lightly brush potatoes with olive oil and sprinkle with sea salt. Bake in the oven for 45-60 minutes, until outside is getting crispy and inside feels soft.
• Towards the end of the potatoes baking, cook up bacon on medium heat until lightly crispy. I usually cook the bacon first and chop it after it is crispy, then returning it to the pan. Add wine and garlic. Feel free to add pepper to taste. I use the garlic from a jar but fresh works just as well. Leave on very low heat.
• After removing potatoes from the oven, use a knife to cut an oval in the top of the potato, leaving about 1/4 inch on all sides. Scoop out potato and put into large bowl. When you are done you should have 8 potato shells.
• Combine potato and butter. Blend with a mixer on low speed until butter melts.
• Add milk, seasoning, 3/4 cup of the cheese and the bacon mixture. Beat on high speed until smooth. Add more seasoning if necessary to taste.
• Spoon mixture into shells. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
• Place potatoes on a baking sheet or dish and bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.
• Enjoy!

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
• Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

SHORTCUT TWICE-BAKED POTATOES WITH BACON

Steps:

• Sauté bacon in heavy medium skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
• Bake all potatoes in microwave on high until tender, about 10 minutes per side. Cut top 3/4 inch off each potato lengthwise. Scoop cooked potato flesh into medium bowl, leaving 1/4-inch-thick potato shell. Add butter and milk to potato flesh in bowl and mash well. Stir in bacon; season to taste with salt and pepper. Spoon potato mixture into shells. Place potatoes on baking sheet.
• Preheat oven to 400°F. Bake potatoes until filling is heated through and shells are crisp, about 30 minutes.

TWICE BAKED POTATOES WITH BACON AND RANCH

Steps:

• Preheat oven to 425º.
• Cut cooked potatoes in half and scoop out the insides, leaving the shell intact.
• Combine the potato with remaining ingredients, except extra cheese. Mash and mix well.
• Season to taste with salt and pepper.
• Fill potato skins with mixture and top with the extra cheese.
• Bake at 425º until cheese melts and is golden brown.