Double Baked Potatoes Recipes Recipes Recipe Cards

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TWICE BAKED POTATOES



Twice Baked Potatoes image

This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.

Provided by Jamie

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 4

Number Of Ingredients 13

4 large baking potatoes
½ pound bacon
4 tablespoons butter
1 large onion, chopped
½ cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs

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.

Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. 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.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h50m

Yield 12 to 16 servings

Number Of Ingredients 10

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
  • Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
  • With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
  • Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
  • Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

DOUBLE-BAKED POTATOES



Double-Baked Potatoes image

I CAME UP with this recipe when looking for a different way to use leftover baked potatoes. I wanted to do something besides simply frying them or making potato salad, so I found a recipe and added some of my own ingredients. These are the tasty results. -Leonora Wilkie Bellbrook, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 2 servings.

Number Of Ingredients 8

2 medium baking potatoes (1 to 1-1/2 pounds)
1/3 cup sour cream
3 tablespoons milk
1/8 teaspoon salt
2 teaspoons grated Parmesan cheese
2 bacon strips, cooked and crumbled
4 teaspoons shredded cheddar cheese
1 to 2 tablespoons chopped tomato, optional

Steps:

  • Bake potatoes at 425° for 40-45 minutes or until tender. Allow to cool to the touch. In a bowl, combine sour cream, milk, salt and Parmesan cheese. Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese. Bake at 325° for 20 minutes or until heated through. Top with tomato if desired.

Nutrition Facts :

DOUBLE BAKED POTATOES



Double Baked Potatoes image

these are amazing I make them all the time for dinner parties the mushroom and swiss go great together!!!

Provided by blonder

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 large potatoes
6 large white mushrooms, minced chunky
1/3 cup butter
2 teaspoons cottage cheese
1/3 cup swiss cheese
salt
pepper
parmesan cheese
chives or green onion
1 large ziploc bag

Steps:

  • bake potatoes untill soft allow to cool.
  • while potatoes cool saute mushrooms in about 2 table spoons of butter for about 4 mins sprinkle with salt and pepper.
  • cut tops off potatoes and spoon out insides
  • into bowl
  • mix in butter cottage cheese swiss cheese and mushrooms add some more salt and pepper
  • place potatoe mixture in bag cut off corner and pipe contents back into potatoes shells or skins.
  • top with grated parm and chives bake at 350 untill tops are golden brown.

Nutrition Facts : Calories 463.6, Fat 18.4, SaturatedFat 11.5, Cholesterol 49.2, Sodium 158.7, Carbohydrate 66.2, Fiber 8.5, Sugar 3.6, Protein 11.4

TWICE BAKED NEW POTATOES



Twice Baked New Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

1 1/2 pounds small red potatoes (new potatoes)
3 tablespoons vegetable oil
1 cup shredded Monterey jack cheese
1/2 cup sour cream
3 ounces cream cheese
1/3 cup minced green onions
1 teaspoon dried basil
1 clove minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound bacon, cooked and crumbled
1 cup crushed garlic flavored pretzels
1/2 stick butter, melted

Steps:

  • Preheat the oven to 400 degrees F.
  • Pierce potatoes and rub skins with oil. Place in a shallow baking pan in a single layer. Bake uncovered for 50 minutes or until tender. Allow to cool.
  • In a mixing bowl, combine Monterey jack, sour cream, cream cheese, onions, basil, garlic, salt, and pepper and mix well. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the pulp, leaving a thin shell. Add pulp to the cheese mixture and mash. Stir in half of the cooked, crumbled bacon. Stuff potato shells.
  • In a separate bowl add the crushed pretzels, the remaining bacon, and the melted butter. Mix well. Top each potato with the pretzel topping.
  • Place in a baking dish or on a cookie sheet and bake for 10 to 15 minutes, or until heated through. These can also be frozen and then baked at a later date. Be sure to thaw before baking.

TWICE BAKED POTATOES FOR TWO



Twice Baked Potatoes for Two image

Mashed potatoes with cream-style cottage cheese, butter, mayonnaise, chives and sprinkled with cheddar cheese and baked.

Provided by Olha7397

Categories     Potato

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 10

2 medium baking potatoes
vegetable oil
1/2 cup cream-style cottage cheese
2 tablespoons butter or 2 tablespoons margarine, softened
1 tablespoon mayonnaise
1 tablespoon chopped chives
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded cheddar cheese
paprika

Steps:

  • Scrub potatoes thoroughly, and rub skins with oil; bake at 400°F for 1 hour or until done.
  • Allow potatoes to cool to touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells intact. Mash pulp.
  • Combine potato pulp and next 6 ingredients; mix well. Stuff shells with potato mixture; sprinkle with cheese and paprika. Place in a shallow baking dish; bake at 375°F for 15 to 20 minutes or until thoroughly heated. Yield: 2 servings.
  • Southern Living.

DELICIOUS TWICE-BAKED POTATOES



Delicious Twice-Baked Potatoes image

I make these often, they are very good, and the ingredients can easily be doubled for more potatoes, when I make these I always double the recipe, what I don't use I just freeze them on a tray, I just defrost in the fridge overnight and pop them in the oven when I am ready to use them, they freeze well. I have also added in some finely chopped cooked bacon to the potato mixture.

Provided by Kittencalrecipezazz

Categories     Low Protein

Time 45m

Yield 6 potatoes

Number Of Ingredients 10

6 large russet potatoes, baked (purchase the largest potatoes you can find!)
1/4 cup milk
1/4 cup butter
1 small egg, slightly beaten
1/4-1/3 cup parmesan cheese
2 green onions, finely chopped
salt and pepper
1 pinch nutmeg
parmesan cheese, for topping
grated cheddar cheese, for topping

Steps:

  • Set oven to 350 degrees.
  • Grease a baking sheet.
  • Bake the potatoes for about 1 hour, or until soft; cool slightly.
  • Cut off the tops of the potatoes, spoon out the pulp, discard the tops.
  • Scoop out the pulp from the potatoes, leaving about 1/4-inch of potato around the skin.
  • Place the pulp in a mixing bowl.
  • In a saucepan (or the microwave) combine milk and butter, heat just until the butter has melted and the milk is warm.
  • Pour the milk/butter mixture over the potato pulp; beat until very smooth (I use a stand mixer for this).
  • Add in egg and 1/4 cup grated Parmesan cheese, chopped green onions and a pinch of nutmeg; mix well to combine, season with salt and pepper.
  • Stuff the potato shells with the mixture.
  • Sprinkle about 3 tablespoons grated Parmesan cheese on top.
  • Place the potatoes on a well greased baking sheet.
  • Bake for 15 minutes, then remove from oven, sprinkle with cheddar cheese and place back in the oven for 5-7 minutes, or until the cheese has melted.
  • *NOTE* use only 1 egg for a doubled recipe, do not use 2 eggs.
  • Delicious!

Nutrition Facts : Calories 387.2, Fat 10.2, SaturatedFat 6.1, Cholesterol 51.5, Sodium 154.8, Carbohydrate 65.5, Fiber 8.2, Sugar 3.1, Protein 10.3

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