Cheddar Bacon And Ranch Twice Baked Potatoes Recipes

CHEDDAR, BACON AND RANCH TWICE-BAKED POTATOES

Steps:

• Wash Russet potatoes well, scrubbing off all dirt. Using a fork, poke holes all around each potato. Bake the potato using one of the following methods:
• Quick bake: place each potato on a microwave safe plate and microwave on high for 5 minutes. Rotate the potatoes and microwave another 5 minutes. Insert fork into potato, and if it slides in and out easily remove potatoes from microwave and allow to cool slightly for handling.
• Oven bake: Preheat oven to 350 degrees F. Wrap potatoes in foil and place directly in oven. Bake for 45 minutes to 1 hour, checking for doneness by inserting fork. If the fork goes in a out fairly easily its done. Remove from oven and allow to cool slightly for handling.
• Preheat oven to 350 degrees F, if not already on.
• Cut each potato in half. Scoop out the cooked potato, leaving 1/4 inch thick wall of potato shell. Place the scooped potato into a medium bowl. Mash the potatoes, removing all major clumps.
• Alternatively, you can use a potato ricer for a very smooth mash. Add sour cream, ranch dressing mix, melted butter and milk to the mashed potato. Combine until mixed.
• Place the potato shells in an oven-proof dish, lightly coated with cooking spray.
• Place 1/4 of potato mixture back into each potato shell, gently pressing down to get the mixture into the potato shell, but allowing the mixture to slightly mound up in the middle. Place 2 Tbs of shredded cheddar cheese on top of each potato. Bake for 10-15 minutes, or until cheese is melted.
• Remove from oven and sprinkle bacon and green onions on top. Serve warm.

TWICE-BAKED POTATOES WITH CRISPY PORK BELLY AND CHEDDAR CHEESE

Steps:

• For the potatoes: Preheat the oven to 400 degrees F.
• Make a bed of salt on a quarter-sheet tray and place the potatoes on top. Bake until tender, about 1 hour. Slice the potatoes in half lengthwise, then hollow out the skins, scooping the flesh into a bowl. Add the cream, butter, egg yolks and cheese to the potato filling and mix thoroughly.
• For the pork belly: Meanwhile, turn the heat under a large stovetop pressure cooker to medium-high and add 2 tablespoons oil, along with the onions and garlic. Allow to sweat, about 3 minutes. Add the juniper, allspice, clove, mustard seeds, peppercorns and bay leaves and stir to combine. Pour in the beer and stir in the soy sauce and brown sugar. Bring to a simmer, then gently add the pork belly. Carefully secure the pressure cooker lid and bring to high pressure over medium-high heat. Cook at pressure for as long as it takes for the potatoes to cook, 45 minutes to 1 hour. Turn off the heat and carefully run the pressure cooker under cold water until cool enough to open. Open and remove the pork.
• Preheat a deep-fryer or a large Dutch oven with oil to 350 degrees F.
• Set aside some of the pork pieces for garnish, glazing with what is left in the pressure cooker. Fry the pieces in batches until crispy, 2 to 3 minutes.
• Chop the crispy fried pork into chunks, then fold them into the potato mixture. Spoon the potato mixture into the potato skins and bake until crispy and browned, about 15 minutes. Top each with any remaining pork belly pieces and green onions.

BACON CHEDDAR RANCH STUFFED BAKED POTATOES

Steps:

• Cut each potato in half lengthwise; scoop out the pulp into a large mixing bowl, leaving a thin shell.
• Stir butter into the pulp.
• Stir in all the other ingredients until evenly distributed.
• Spoon into potato shells.
• Place on a baking sheet.
• Bake at 375 degrees for 20 minutes or until heated through.

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.

CHEDDAR TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.

TWICE BAKED POTATOES

Steps:

• Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
• Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Increase oven temperature to 400°F. Bake about 20 minutes or until hot.