Cheesy Twice Baked Potatoes Recipes

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TWICE BAKED CHEESY POTATOES



Twice Baked Cheesy Potatoes image

These are great potatoes to serve with many different types of meals, and kids love them!

Provided by Betsy Loeffler

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Yield 5

Number Of Ingredients 4

5 potatoes
4 ounces American cheese, sliced into strips
1 tablespoon butter
¾ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes for 1 hour or until soft.
  • In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
  • Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
  • Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 39 g, Cholesterol 42.6 mg, Fat 16.8 g, Fiber 4.7 g, Protein 10.4 g, SaturatedFat 10.5 g, Sodium 385.1 mg, Sugar 1.8 g

CHEESY TWICE-BAKED POTATOES



Cheesy Twice-Baked Potatoes image

Cheesy, flavorful potatoes sure to please the most-finicky eater!

Provided by Kitkat

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h50m

Yield 8

Number Of Ingredients 11

4 large baking potatoes
2 teaspoons olive oil
2 teaspoons salt
1 tablespoon butter
4 cloves minced garlic
1 ½ cups shredded Monterey Jack cheese
½ cup sour cream
¼ cup chopped green onion, divided
ground black pepper to taste
4 slices cooked bacon, crumbled
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
  • Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
  • Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
  • Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
  • Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
  • Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

Nutrition Facts : Calories 279 calories, Carbohydrate 33.9 g, Cholesterol 29 mg, Fat 12.3 g, Fiber 4.3 g, Protein 9.6 g, SaturatedFat 7 g, Sodium 724.7 mg, Sugar 1.7 g

CHEESE-STUFFED TWICE-BAKED POTATOES



Cheese-Stuffed Twice-Baked Potatoes image

This is the first recipe I made when I initially became interested in cooking. No one can resist the creamy filling inside the crispy potato skins.-Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h55m

Yield 16 servings.

Number Of Ingredients 13

8 large baking potatoes
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
FILLING:
3/4 cup butter, cubed
2-1/2 cups shredded cheddar cheese
1 cup heavy whipping cream
1/2 cup sour cream
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons minced chives, divided

Steps:

  • Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,

Nutrition Facts : Calories 385 calories, Fat 24g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

CHEDDAR TWICE-BAKED POTATOES



Cheddar Twice-Baked Potatoes image

Our family rarely have her steak without these easy-to-fix potatoes. They're creamy and full of bacon, cheese and onion flavor. -Heather Ahrens Columbus, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

6 large baking potatoes
8 tablespoons butter, divided
1/4 pound sliced bacon, diced
1 medium onion, finely chopped
1/2 cup 2% milk
1 large egg
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 563 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 607mg sodium, Carbohydrate 70g carbohydrate (8g sugars, Fiber 6g fiber), Protein 16g protein.

TWICE BAKED POTATOES



Twice Baked Potatoes image

You don't have to wait for dinner at a fancy steakhouse to enjoy cheesy, gooey twice baked potatoes. They're surprisingly easy to make at home. Once assembled, the finished potatoes are super-easy to make ahead and store in the fridge or freezer.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 8

Number Of Ingredients 7

4 large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)
1/4 to 1/2 cup milk
1/4 cup butter, softened
1/4 teaspoon salt
Dash pepper
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives

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.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

CHEESY TWICE-BAKED POTATOES



Cheesy Twice-Baked Potatoes image

Stuff these twice-baked potatoes with plenty of sharp Cheddar, sour cream and chives.

Provided by Food Network Kitchen

Time 2h

Yield 4

Number Of Ingredients 6

4 russet potatoes (about 8 ounces each)
1/3 cup sour cream
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped fresh chives
1 cup shredded sharp Cheddar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Pierce each potato several times with a fork and bake until tender, about 1 hour. Remove the potatoes from the oven and reduce the temperature to 375 degrees F.
  • Let the potatoes rest until cooled slightly. Slicing lengthwise, cut the top quarter off of each of the potatoes. Reserve the tops. Carefully scoop most of the insides of the potatoes into a bowl, leaving the shell intact. Add the sour cream, 3 tablespoons of butter and chives. Season with salt and pepper. Stir in 1/2 cup cheese.
  • Refill the shells with the potato mixture and transfer to a rimmed baking sheet and sprinkle with the remaining cheese. Brush the reserved potato tops with the remaining 1 tablespoon butter and put on the baking sheet. Bake until the potatoes are heated through and the tops are crisp, about 20 minutes.

CHEESY TWICE-BAKED POTATOES



Cheesy Twice-Baked Potatoes image

Provided by Katie Lee Biegel

Categories     side-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 8

4 Idaho baking potatoes, scrubbed
4 tablespoons unsalted butter
1 garlic clove, minced
1 shallot, minced
1/2 cup sour cream
2 tablespoons minced chives
2 cups grated white Cheddar
Kosher salt and freshly cracked black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
  • Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside.
  • Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells.
  • In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste.
  • Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm.

TWICE-BAKED CHEESY POTATOES



Twice-Baked Cheesy Potatoes image

Wow the family with our Twice-Baked Cheesy Potatoes today. If they love baked potatoes, these Twice-Baked Cheesy Potatoes will be twice as tasty.

Provided by My Food and Family

Categories     Home

Time 1h55m

Yield 12 servings

Number Of Ingredients 7

6 baking potatoes (2 lb.), baked, cooled slightly
1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
2 Tbsp. OSCAR MAYER Real Bacon Bits
1/4 tsp. smoked paprika
1 cup KRAFT Finely Shredded Colby & Monterey Jack Cheeses
1-1/2 cups sour cream
4 green onions, chopped

Steps:

  • Heat oven to 375ºF.
  • Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells. Place shells on baking sheet.
  • Combine coating mix, bacon and paprika in separate medium bowl; stir in cheese. Add 3/4 cup cheese mixture to potato flesh along with the sour cream and onions; mix well. Spoon into potato shells; top with remaining cheese mixture.
  • Bake 25 min. or until heated through.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

ROASTED GARLIC TWICE-BAKED CHEESY POTATOES



Roasted Garlic Twice-Baked Cheesy Potatoes image

I saw the original recipe in a Kraft Food & Family magazine. I have used it numerous times since then, and changed it a bit to meet our tastes. Here's what we usually do. The bacon can be easily subbed with vegetarian bacon, which I do frequently for our vegetarian guests. This is a favorite for our game watching!

Provided by Starrynews

Categories     < 4 Hours

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

4 large potatoes
1 head garlic
5 teaspoons olive oil
1/2 cup sour cream
4 ounces processed cheese, cubed (like Velveeta)
pepper, to taste
4 slices bacon or 4 slices vegetarian bacon, cooked and crumbled
2 green onions, chopped

Steps:

  • Preheat oven to 400°F.
  • Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
  • Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves.
  • Drizzle each potato and the heads of garlic with olive oil.
  • Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
  • Remove the potatoes and garlic from the oven and reduce heat to 350°F.
  • Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin.
  • Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
  • Stuff mixture into the cups - it will be quite full, so mound on top as needed.
  • Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
  • Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
  • Garnish the potatoes with bacon and green onions before serving.

Nutrition Facts : Calories 272.3, Fat 11.2, SaturatedFat 4.9, Cholesterol 19.4, Sodium 286.2, Carbohydrate 36.5, Fiber 4.3, Sugar 3.2, Protein 7.8

CHEESY, CREAMY, TWICE BAKED POTATOES



Cheesy, Creamy, Twice Baked Potatoes image

The title says it all! People have been known to burn their tongues on these because they just couldn't wait! Vegetarian's can skip the bacon or use imitation bacon. One half is a meal!!! Very filling! If you want a green salad on the side.

Provided by Rita1652

Categories     Pork

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

4 large baking potatoes, almost 1 pound each scrubbed
sea salt, for rubbing on skins before baking
8 slices bacon, about 1/3 pound
1/2 cup sour cream
1/2 cup heavy cream
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
4 ounces cream cheese
1/4 lb Fontina cheese, finely cubed
1/8 cup romano cheese, finely grated
1/2 cup shredded cheddar cheese
4 green onions, sliced, divided

Steps:

  • Preheat oven to 350 degrees.
  • Rub potatoes with salt.
  • Bake potatoes in preheated oven for 1 hour.
  • Meanwhile, place bacon in a large, deep skillet.
  • Cook over medium high heat until evenly brown.
  • Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes.
  • Slice potatoes in half lengthwise and scoop the flesh into a large bowl set skins aside for filling.
  • To the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
  • Mix with a hand mixer until well blended and creamy.
  • Spoon the mixture into the potato skins.
  • Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.

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From cookingclassy.com


CHEESY BACON GRUYERE TWICE BAKED POTATOES - THE LILYPAD COTTAGE
2013-07-30 Let cool slightly, slice tops off and carefully scoop out the inside of the potato leaving the skin intact. In a bowl mix the cooked potato, sour cream, bacon, shallot/garlic mixture, and gruyere. Add salt and pepper to taste. Stuff back into the potato skins, top with extra gruyere. Bake at 375 for 30 minutes or until melty and delicious.
From thelilypadcottage.com


CHEESY TWICE BAKED POTATOES - COOKING WITH COCKTAIL RINGS
2019-01-16 Heat oven to 400ºF (200ºC). Poke holes with a fork all over the potatoes then rub with the olive oil and season with salt and pepper. Arrange on a baking sheet and bake until the insides of the potatoes are soft, about 1 hour, rotating half way through. Remove from the …
From cookingwithcocktailrings.com


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Top Asked Questions

How to cook potatoes in the oven with cheese?
Preheat oven to 350 degrees F (175 degrees C). Bake potatoes for 1 hour or until soft. In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted.
How to bake twice baked potatoes without skins?
Twice-baked potatoes, without the skins. Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet. Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C).
What temperature do you bake a twice baked potato?
This twice-baked potato recipe is wonderful and always a big hit! I've been making these for years — they make a wonderful side dish for any meal and are terrific heated up the next day for lunch. Preheat the oven to 350 degrees F (175 degrees C).
What are the best potatoes for cheesy twice baked potatoes?
There are also some potatoes that lend themselves better for making Cheesy Twice Baked Potatoes. Russets are particularly good for this purpose. The skins crisp up nicely and are easy enough to eat (eat those skins, they are good for you!). The starchy flesh makes them ideal for absorbing and blending with sour cream and butter.

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