Double Stuffed Potatoes Recipes

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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


  • 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


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


  • 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.


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
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


  • 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.


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


  • 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


Classic Stuffed Twice Baked Potatoes image

This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.

Provided by IHeartDogs

Categories     Potato

Time 1h27m

Yield 4-8 serving(s)

Number Of Ingredients 7

4 medium baking potatoes
2 tablespoons butter
1/2 teaspoon salt
1/3 cup sour cream
1/3 cup sharp cheddar cheese, shredded
1 tablespoon milk, maybe more
4 slices American cheese or 4 slices other good melting cheese


  • Preheat oven to 400 degrees Fahrenheit.
  • Scrub and pierce potatoes.
  • Bake for one hour, or until fully cooked.
  • Remove potatoes from oven and let cool slightly.
  • Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
  • Set skins aside.
  • Add butter and salt to potatoes; mash until smooth.
  • Add sour cream; mash until combined.
  • Add cheese; mash until combined.
  • Add one tablespoon of milk; mash.
  • If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
  • Add additional salt to taste, if needed.
  • Fill empty skins with potato mixture.
  • Top each potato with a half slice of cheese.
  • Return to oven and reheat until hot.
  • *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
  • If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.


Double Stuffed Potatoes with The Works image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle olive oil or vegetable oil
2 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/4 cup sour cream
1 cup shredded Cheddar cheese
Salt and coarse black pepper


  • Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.


Double-Stuffed Potatoes image

This creamy dish comes alive with the addition of sweet potatoes, brown sugar and cinnamon. Fresh pears lend an unexpected, yet fitting, special touch. Taste of Home Test Kitchen - Greendale, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 14 servings.

Number Of Ingredients 10

4 medium baking potatoes
3 medium sweet potatoes
2 medium pears, peeled and cubed
5 tablespoons butter, cubed
1/2 cup fat-free milk
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1/2 cup packed brown sugar


  • Scrub and pierce the baking and sweet potatoes. Bake at 400° for 50-55 minutes or until tender. Meanwhile, place pears in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and set aside., Cool potatoes slightly; cut each in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash pulp with butter. Stir in the milk, egg, salt, pepper, cinnamon and reserved pears., Spoon mixture into potato shells. Sprinkle with brown sugar. Place on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 218mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges


Double-Stuffed Potatoes image

These are a wonderful addition to a roast, or grilled steak. I got it from Easy Everyday Cooking, and changed it slightly to suit my love for cheese.

Provided by Kayne

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 large baking potatoes
2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup shredded sharp cheddar cheese, divided
1/4 cup sour cream or 1/4 cup reduced-fat sour cream
salt and pepper


  • Microwave scrubbed and pierced potatoes on high for about 10 minutes. Longer if necessary, especially if you do not have a rotating plate.
  • Melt butter , add onion, cook for about 5 minutes, or until just starting to turn tender.
  • Slice off potato tops.
  • Scoop out potatoes, making sure not to break or pierce the skin. Place pulp in bowl.
  • Mash pulp, add onion, 1/2 cup of the cheddar cheese, sour cream, chives, salt and pepper.
  • Mix together.
  • Spoon mixture evenly into potato skin bowls.
  • Sprinkle with remaining cheese.
  • Place in casserole and bake at 350 degrees, for about 10 minutes. Should be thoroughly heated through.

Nutrition Facts : Calories 334.1, Fat 18.3, SaturatedFat 11.5, Cholesterol 51.2, Sodium 230.5, Carbohydrate 33.1, Fiber 3, Sugar 2.3, Protein 10.5

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Top Asked Questions

What are the ingredients in a double stuffed potato?
Double-Stuffed Potatoes. This creamy dish comes alive with the addition of sweet potatoes, brown sugar and cinnamon. Fresh pears lend an unexpected, yet fitting, special touch.
What is fluffy stuffed potato?
Fluffy, creamy mashed potato is stuffed back into crispy potato shells and baked again for cozy comfort food at its best. From cheese-free broccoli and ranch stuffed potatoes to loaded turkey and gravy stuffed potatoes — you'll soon be transforming the humble baked potato into everyone's favorite dish!
How to cook stuffed potatoes in oven?
Arrange the stuffed potatoes in a single layer in a baking dish; cover and refrigerate for up to one day. Preheat oven to 375 F. Bake potatoes for 20 to 30 minutes, or until potatoes are hot and tops are lightly browned. Sprinkle with fresh chopped parsley, if desired.
How do you make twice bake potatoes?
The fluffy inside potato pulp is then mixed with fillings such as butter, milk, sour cream, and cheese to virtually create thick mashed potatoes. This potato mixture is then scooped back into the potato shell, and topped with more cheese and baked for the second time – earning the name, twice bake potatoes!

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