Quick Bake Twice Baked Potatoes Recipes

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 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.

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
• Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
• Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
• Copyright 2001 Television Food Network, G.P. All rights reserved

TWICE BAKED POTATOES/QUICK AND SIMPLE!

Steps:

• Bake or nuke your potatoes as normal till done-then here's what I like to do with them-Scoop out all that you can and mash them with some milk- add whatever you want to them bacon bits etc. (cheese) let your imagination go wild- in the mean time set the oven to 350 spray the potato skins with butter or olive oil and salt and pepper them, put them --skin side up---- on a cookie sheet and bake them till they start to brown a little- take them out -add the hot mixture inside the cavity and bake again till they start to brown on top alittle--I guarantee that you'll never fix a baked potato any other way again!

QUICK BAKE TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Wash potatoes and pierce with a fork several times.
• Bake on a cookie sheet for 1 hour. Baking time may vary depending on the size of your potatoes. You should be able to stick a fork in each potato without any resistance.
• If you are going to bake potatoes right away, decrease oven temp to 350.
• When potatoes are cool enough for you to hold in your hand, take a knife and slice off the top of the potato (along one of the long sides).
• Take a small spoon and scoop out the insides of the potatoes and putting it in a microwave safe bowl. Take care to keep the shell intact.
• Mix potato with butter, sour cream, milk, chives, cheese, salt and pepper.
• Microwave mixture on high for 30 seconds. Stir well and microwave for another 30 seconds. Repeat until the mixture is steaming hot throughout.
• With a spoon, scoop the hot mixture back into the shells and top with cheese or paprika.
• Place potatoes on a cookie sheet lined with foil and place in oven. Bake for 10-15 minutes until cheese is melted or potato is lightly browned.

TWICE BAKED POTATOES

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.

BOUNTIFUL TWICE-BAKED POTATOES

Steps:

• Heat oven to 350°F. Pierce baking potatoes and yams several times with fork to allow steam to escape. Bake 1 1/4 to 1 1/2 hours or until tender.
• Cut baking potatoes lengthwise in half; scoop out insides, leaving a thin shell. Mash potatoes in medium bowl until no lumps remain. Add small amounts of milk, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes.) Add 1/3 cup butter, the salt and pepper; beat vigorously until potatoes are light and fluffy. Fill half of potato shells with mashed potatoes.
• Peel yams; mash in medium bowl. Stir in maple syrup and 1/3 cup butter. Fill remaining potato shells with mashed yams.
• Increase oven temperature to 400°F if serving immediately. Bake on ungreased cookie sheet about 20 minutes or until hot. (If making recipe ahead of time, see To Refrigerate or To Freeze below.)
• To Refrigerate: Tightly cover and refrigerate filled potatoes no longer than 48 hours. About 40 minutes before serving, heat oven to 400°F. Uncover and bake on ungreased cookie sheet about 30 minutes or until hot.
• To Freeze: Place filled potatoes in airtight freezer container; label container. Freeze no longer than 2 months. About 50 minutes before serving, heat oven to 400°F. Bake uncovered on ungreased cookie sheet about 40 minutes or until hot.

TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. , Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.

EASY TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Prick potatoes with a fork. Place on a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour.
• Reduce oven temperature to 375 degrees F (190 degrees C). Remove potatoes from the oven and let cool completely, at least 30 minutes.
• Cut potatoes into 1-inch cubes. Combine sour cream, Monterey Jack cheese, Cheddar cheese, bacon, green onions, salt, and pepper in a large bowl. Add potatoes. Spoon mixture into the prepared pan.
• Bake in the preheated oven until cheese is melted, about 40 minutes.

TWICE-BAKED POTATOES SUPREME

Steps:

• Pierce potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set 12 shell halves aside (discard remaining shells or save for another use). , In a large bowl, mash pulp; add the butter, salt, garlic powder, oregano, cayenne, celery salt and enough milk to reach desired consistency. Pipe or spoon into shells; place in two greased 13x9-in. baking pans. Sprinkle with Parmesan cheese and, if desired, paprika. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

TWICE-BAKED POTATOES

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

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!