Fully Loaded Twice Baked Potato Bites Recipes

FULLY LOADED TWICE BAKED POTATO BITES

Steps:

• Preheat oven to 375 degrees F. Place potatoes on a baking sheet, drizzle with olive oil and season with salt. Roast for 25 to 30 minutes, or until tender through to the center when pierced with a sharp knife. Remove from oven and allow to sit for about 15 minutes or until cool enough to handle.
• Slice the tops off the potatoes and use the tip of a sharp knife to outline the area you will scoop out, leaving a small rim on the inside of the skin so the potato skins will hold their shape. Use a melon baller or small spoon to scoop out and transfer the potato to a large mixing bowl. Add ½ cup shredded cheddar cheese, ½ cup sour cream, cream cheese, ¼ cup Hormel Real Bacon Bits, seasoned salt, and pepper. Use an electric mixer to combine until creamy.
• Spoon the mixture back into the potato skins, mounding slightly. Place back on baking sheet and sprinkle with remaining shredded cheddar cheese. Bake for an additional 5 to 7 minutes, until potatoes are warmed through and cheese has melted.
• Garnish each potato bite with a small dollop of remaining sour cream, a sprinkling of bacon bits, and chives.

FULLY LOADED TWICE BAKED POTATO BITES RECIPE

Steps:

• Preheat oven to 375 degrees F. Place potatoes on a baking sheet, drizzle with olive oil and season with salt. Roast for 25 to 30 minutes, or until tender through to the center when pierced with a sharp knife. Remove from oven and allow to sit for about 15 minutes or until cool enough to handle. Slice the tops off the potatoes and use the tip of a sharp knife to outline the area you will scoop out, leaving a small rim on the inside of the skin so the potato skins will hold their shape. Use a melon baller or small spoon to scoop out and transfer the potato to a large mixing bowl. Add 1/2 cup shredded cheddar cheese, 1/2 cup sour cream, cream cheese, 1/4 cup Hormel Real Bacon Bits, seasoned salt, and pepper. Use an electric mixer to combine until creamy. Spoon the mixture back into the potato skins, mounding slightly. Place back on baking sheet and sprinkle with remaining shredded cheddar cheese. Bake for an additional 5 to 7 minutes, until potatoes are warmed through and cheese has melted. Garnish each potato bite with a small dollop of remaining sour cream, a sprinkling of bacon bits, and chives.

FULLY LOADED TWICE BAKED POTATO CASSEROLE RECIPE - (4.4/5)

Steps:

• Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes and pat dry. Drizzle olive oil over each potato and then season with Montreal Steak Seasoning (or salt & pepper). *Montreal Steak Seasoning is very easy to find at most any grocery store. We use it for just about everything and anything and it's ideal to season potato skins. Place the potatoes on either a cast-iron skillet (my preference) or on a baking sheet. Do NOT wrap the potatoes in foil, or you won't get the crispy potatoes skins that we love so much. Poke each potato, a few times, with the tines of a fork. Bake for about 45 minutes to an hour (until knife slides easily in and out). Set the baked potatoes aside to cool enough to handle. Make the casserole: Cut each potato in half, then quarters, then into bite-sized chunks. Don't worry about perfectionism. (Leave the skins on, as they are delicious!) Whisk the sour cream and mayonnaise in a bowl, then add to the cut-up potatoes. Be sure to reserve some of the cheese, and 1/4 cup of the green onion and about 1/2 cup of the bacon. Add the remaining ingredients and gently fold to combine. Spray a casserole dish with non-stick spray and evenly distribute the baked potato mixture. Sprinkle the reserved bacon and cheddar cheese and cover with foil. Bake at 350°F for about 30 minutes, until the cheese is melted. Remove the foil and bake for 10 additional minutes until the cheese is completely melted and the casserole is nice and bubbly. Watch your guests go back for seconds!

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

ULTIMATE TWICE BAKED POTATOES

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.

FULLY LOADED TWICE BAKED POTATOES

Steps:

• Wash and cut potatoes in half length ways.
• "Bake" in microwave for about 20 minutes or until they are soft enough to smash.
• CAREFULLY scoop out the meat of the taters so you have a shell of skin, and save the meat in a bowl.
• Smash potatoes in bowl with the butter, sour cream, garlic, and milk. Making mashed taters!
• Add in bacon, cheese, and chives, saving enough of each for topping.
• Fill each skin with smashed potatoes.
• Top with the stuff you saved.
• From this point you can wrap them and freeze them if you want OR you can cook these bad boys now at 350 for about an hour.

LOADED TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.

TWICE-BAKED POTATO BITES

Steps:

• Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat. On a rimmed baking sheet, toss with oil; season with salt and pepper, and arrange bottom side down. Bake until tender, 30 to 35 minutes. Let cool on sheet.
• When cool enough, scoop out about a teaspoon from the center of each potato into a medium bowl. Add sour cream and chives, and mash; season with salt and pepper. Stuff potatoes with filling. (To store, refrigerate stuffed potatoes on a rimmed baking sheet, up to 1 day.)
• Bake potatoes at 450 degrees until lightly browned, about 15 minutes. Garnish with chives.