Super Cheesy Twice Baked Potatoes For Two 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 oven to 400° degrees convection or 425° conventional.
• Scrub russet potato(es).
• Coat with some oil lightly.
• Bake until well done. About 1 hour or more.
• While potatoes are cooking, slice up butter and combine with sour cream, milk, shredded cheddar cheese, seasoning salt (Lowry's or similar), and pepper.
• When potato(es) are done, remove from oven and allow to cool just enough not to burn yourself. Scoop out the potato(es) leaving a small rim of potato in the skins.
• Mix the scooped potatoes into the butter mixture and mash together. This does not need to be smooth.
• You may add optional bacon, green onion or other things here if you want. If refrigerating or freezing, I suggest skipping the onion.
• Bake at 375° for about 20 minutes until hot and browning some.

LOADED TWICE BAKED POTATOES FOR TWO

Steps:

• Preheat the oven to 400 F. Wash the potato, then coat it in the oil. Place on a small rimmed baking sheet, and bake for one hour.*
• Line a separate small rimmed baking sheet with foil. Lay the bacon strips onto the foil, leaving space between them. Pop the bacon into the oven when the potatoes have about 15 minutes remaining, and cook it at 400 F for 15-18 minutes until browned and crispy.
• After an hour of baking, remove the potato from the oven and gently pierce it with a knife to make sure it is completely cooked through and tender. Carefully transfer the baked potato to a cutting board, and turn the oven down to 350 F. Allow the potato to cool for a few minutes before handling.
• Transfer the cooked bacon to a plate lined with paper towels, and allow it to cool. Chop it into small pieces once it's cool enough to handle.
• Cut the butter into small cubes, and place the cubes into a large bowl.
• Cut the potato in half lengthwise.
• Carefully scoop out the insides of the potatoes, leaving the skins intact. (It helps to leave about 1/2" of potato around the edges so they don't tear apart.) Place the scooped out potato directly into the bowl with the butter. Sprinkle with sea salt and black pepper, and mix to combine until the butter is melted.
• Stir in the green onions and sour cream.
• Stir in the cheese, chopped bacon, and whole milk. Taste, and season with more salt or pepper if desired.
• Divide the potato mixture between the hollowed potato halves, then pop them back in the oven. Bake at 350 F for about 10 minutes until hot. Enjoy!

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pierce each potato several times with a fork and bake until tender, about 1 hour. Remove the potatoes from the oven and reduce the temperature to 375 degrees F.
• Let the potatoes rest until cooled slightly. Slicing lengthwise, cut the top quarter off of each of the potatoes. Reserve the tops. Carefully scoop most of the insides of the potatoes into a bowl, leaving the shell intact. Add the sour cream, 3 tablespoons of butter and chives. Season with salt and pepper. Stir in 1/2 cup cheese.
• Refill the shells with the potato mixture and transfer to a rimmed baking sheet and sprinkle with the remaining cheese. Brush the reserved potato tops with the remaining 1 tablespoon butter and put on the baking sheet. Bake until the potatoes are heated through and the tops are crisp, about 20 minutes.

SUPER CHEESY TWICE BAKED POTATOES FOR TWO

Steps:

• Wash the potato under cold running water, then dry with a kitchen towel. Poke holes all over the potato with a fork.
• If using the oven, rub a little neutral oil (such as vegetable or canola) over the potato, and sprinkle with salt. Bake at 425 F for 50-65 minutes, until soft in the center. (You can test this by wearing oven mitts and gently squeezing the potato, and if it gives, it's good to go!)If using the microwave, just pop it in and hit the "potato" setting, or cook for about 4 minutes, carefully flip it over, and cook for another 2-3 minutes until done.
• Use a sharp knife to cut the potato in half lengthwise. Set the halves next to one another, and gently scoop the cooked potato into a medium bowl. Leave a little border near the skin of the potato so it doesn't break.
• Add the butter, seasoned salt, and whipped cream cheese to the bowl. Use a fork to smash these ingredients into the potato, eliminating as many lumps as possible.
• Sprinkle cheese into the bowl, and stir in completely. Add milk and sour cream, and stir until completely combined. Taste, and season with salt and pepper if desired.
• Divide the potato mixture between the hollowed-out potato skins. If you're feeling extra, top the potatoes with even more cheese.
• Bake the potatoes at 375 for about 15 minutes. If you want the cheese to be browned and bubbly on top, switch the oven to a low broil, place the potatoes about an inch beneath the broil, and broil for 2-3 minutes until bubbly.
• Sprinkle with chopped chives, and serve hot!

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
• Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside.
• Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells.
• In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste.
• Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm.

TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
• Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
• Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

TWICE BAKED POTATOES FOR TWO

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.

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
• Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
• Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
• Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
• Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
• Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.