Pot Roast Stuffed Twice Baked Potatoes Recipes

TWICE BAKED POTATOES (STUFFED JACKET POTATOES)

Steps:

• Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
• Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
• Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
• Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
• Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
• Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
• Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
• Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
• Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
• Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
• Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
• Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
• Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

CLASSIC STUFFED TWICE BAKED POTATOES

Steps:

• 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.

POT ROAST STUFFED TWICE BAKED POTATOES

Steps:

• Bake potatoes at 350ºF for one hour 15 minutes.
• Cool for 20 minutes or until cool enough to handle.
• When potatoes are cool enough, cut a thin strip off the top.
• Remove potato, leaving a shell about 1/4 inch thick.
• Place potato pulp in a medium sized bowl, mash with fork (some lumps will remain).
• Combine rest of ingredients with potato pulp, (mixture will be thick) except pot roast.
• Divide potato mixture into shells, then make a "well".
• Place equal parts of pot roast w/gravy in each potato "well".
• Place potatoes in a oven-proof dish and return to oven and bake for 20 minutes.
• Enjoy !

TWICE-BAKED POTATOES

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.

CHEESE-STUFFED TWICE-BAKED POTATOES

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.,

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.

TWICE-BAKED POTATOES

Steps:

• Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
• Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.
• Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.

CREAMY STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.