Twice Baked Cheesy Potato Recipes

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CHEESY TWICE-BAKED POTATOES



Cheesy Twice-Baked Potatoes image

Provided by Katie Lee Biegel

Categories     side-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 8

4 Idaho baking potatoes, scrubbed
4 tablespoons unsalted butter
1 garlic clove, minced
1 shallot, minced
1/2 cup sour cream
2 tablespoons minced chives
2 cups grated white Cheddar
Kosher salt and freshly cracked black pepper

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 CHEESY POTATO CASSEROLE



Twice-Baked Cheesy Potato Casserole image

Twice-baked potatoes, without the skins.

Provided by maddysmom

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 2h

Yield 8

Number Of Ingredients 10

4 large baking potatoes
1 cup shredded Cheddar cheese
½ cup sour cream
½ cup butter, divided
¼ cup milk
¼ cup cream cheese, softened
¼ cup chopped fresh chives, or to taste
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish.
  • Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks.
  • Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 34 g, Cholesterol 77.4 mg, Fat 27.5 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 17.3 g, Sodium 573.1 mg, Sugar 2 g

TWICE BAKED CHEESY POTATOES



Twice Baked Cheesy Potatoes image

These are great potatoes to serve with many different types of meals, and kids love them!

Provided by Betsy Loeffler

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Yield 5

Number Of Ingredients 4

5 potatoes
4 ounces American cheese, sliced into strips
1 tablespoon butter
¾ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes for 1 hour or until soft.
  • In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
  • Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
  • Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 39 g, Cholesterol 42.6 mg, Fat 16.8 g, Fiber 4.7 g, Protein 10.4 g, SaturatedFat 10.5 g, Sodium 385.1 mg, Sugar 1.8 g

TWICE BAKED POTATOES



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

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.

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

ROASTED GARLIC TWICE-BAKED CHEESY POTATOES



Roasted Garlic Twice-Baked Cheesy Potatoes image

I saw the original recipe in a Kraft Food & Family magazine. I have used it numerous times since then, and changed it a bit to meet our tastes. Here's what we usually do. The bacon can be easily subbed with vegetarian bacon, which I do frequently for our vegetarian guests. This is a favorite for our game watching!

Provided by Starrynews

Categories     < 4 Hours

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

4 large potatoes
1 head garlic
5 teaspoons olive oil
1/2 cup sour cream
4 ounces processed cheese, cubed (like Velveeta)
pepper, to taste
4 slices bacon or 4 slices vegetarian bacon, cooked and crumbled
2 green onions, chopped

Steps:

  • Preheat oven to 400°F.
  • Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
  • Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves.
  • Drizzle each potato and the heads of garlic with olive oil.
  • Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
  • Remove the potatoes and garlic from the oven and reduce heat to 350°F.
  • Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin.
  • Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
  • Stuff mixture into the cups - it will be quite full, so mound on top as needed.
  • Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
  • Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
  • Garnish the potatoes with bacon and green onions before serving.

Nutrition Facts : Calories 272.3, Fat 11.2, SaturatedFat 4.9, Cholesterol 19.4, Sodium 286.2, Carbohydrate 36.5, Fiber 4.3, Sugar 3.2, Protein 7.8

CHEDDAR TWICE-BAKED POTATOES



Cheddar Twice-Baked Potatoes image

Our family rarely have her steak without these easy-to-fix potatoes. They're creamy and full of bacon, cheese and onion flavor. -Heather Ahrens Columbus, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

6 large baking potatoes
8 tablespoons butter, divided
1/4 pound sliced bacon, diced
1 medium onion, finely chopped
1/2 cup 2% milk
1 large egg
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.

Nutrition Facts : Calories 563 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 607mg sodium, Carbohydrate 70g carbohydrate (8g sugars, Fiber 6g fiber), Protein 16g protein.

TWICE-BAKED CHEESY POTATOES



Twice-Baked Cheesy Potatoes image

Wow the family with our Twice-Baked Cheesy Potatoes today. If they love baked potatoes, these Twice-Baked Cheesy Potatoes will be twice as tasty.

Provided by My Food and Family

Categories     Home

Time 1h55m

Yield 12 servings

Number Of Ingredients 7

6 baking potatoes (2 lb.), baked, cooled slightly
1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
2 Tbsp. OSCAR MAYER Real Bacon Bits
1/4 tsp. smoked paprika
1 cup KRAFT Finely Shredded Colby & Monterey Jack Cheeses
1-1/2 cups sour cream
4 green onions, chopped

Steps:

  • Heat oven to 375ºF.
  • Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells. Place shells on baking sheet.
  • Combine coating mix, bacon and paprika in separate medium bowl; stir in cheese. Add 3/4 cup cheese mixture to potato flesh along with the sour cream and onions; mix well. Spoon into potato shells; top with remaining cheese mixture.
  • Bake 25 min. or until heated through.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CHEESY, CREAMY, TWICE BAKED POTATOES



Cheesy, Creamy, Twice Baked Potatoes image

The title says it all! People have been known to burn their tongues on these because they just couldn't wait! Vegetarian's can skip the bacon or use imitation bacon. One half is a meal!!! Very filling! If you want a green salad on the side.

Provided by Rita1652

Categories     Pork

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

4 large baking potatoes, almost 1 pound each scrubbed
sea salt, for rubbing on skins before baking
8 slices bacon, about 1/3 pound
1/2 cup sour cream
1/2 cup heavy cream
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
4 ounces cream cheese
1/4 lb Fontina cheese, finely cubed
1/8 cup romano cheese, finely grated
1/2 cup shredded cheddar cheese
4 green onions, sliced, divided

Steps:

  • Preheat oven to 350 degrees.
  • Rub potatoes with salt.
  • 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 set skins aside for filling.
  • To the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
  • 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 CHEDDAR POTATO CASSEROLE



Twice-Baked Cheddar Potato Casserole image

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. -Kyle Cox, Scottsdale, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 9

8 medium baking potatoes (about 8 ounces each)
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 teaspoon salt
3/4 teaspoon pepper
10 bacon strips, cooked and crumbled, divided
2 cups shredded cheddar cheese, divided
4 green onions, chopped, divided

Steps:

  • Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 350°. , When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper., Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half the green onions into potato mixture (do not overmix)., Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes.

Nutrition Facts : Calories 301 calories, Fat 19g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 517mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.

Provided by Ali Slagle

Categories     dinner, weekday, vegetables, main course, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 9

4 tablespoons unsalted butter, cubed and softened
4 large russet potatoes
2 tablespoons canola or other neutral oil
Kosher salt
1/2 cup whole milk
1/2 cup sour cream
1/2 cup grated Cheddar cheese (about 2 ounces)
Black pepper
2 tablespoons chopped chives (optional)

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.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram

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2016-01-16 Instructions. Preheat oven to 350 degrees. Cut each cooled potato in half and scoop out flesh, leaving 1/4 inch around the skin. Flip each half over and cut a small piece off so potatoes sit upright on the baking sheet.
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TWICE-BAKED SWEET POTATOES (SAVORY, WITH BACON) | KITCHN
2022-02-11 Add the remaining scallions, cream cheese, butter, about two thirds of grated cheddar cheese (about 1 cup), 1/4 cup sour cream, 1 teaspoon hot sauce, 1/2 teaspoon garlic powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the sweet potato flesh.
From thekitchn.com


EASY CHEESY TWICE BAKED POTATOES - WONKYWONDERFUL
2016-12-21 Preheat oven to 450°F. Poke potatoes with a fork 3-4 times. Coat potatoes with oil and transfer to a rimmed baking sheet. Bake for 30 minutes. Brush potatoes with more oil and sprinkle with salt. Bake 15-20 more minutes or until potatoes are cooked through and tender. Remove from oven and let cool enough to handle.
From wonkywonderful.com


EASY TWICE BAKED POTATOES - DELICIOUS AND SIMPLE TO PREPARE
2021-10-18 Allow cooling for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains its shape. Add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk to the scooped out potatoes. Smash together with a fork until incorporated.
From allthingsmamma.com


BEST CHEESY TWICE BAKED NEW POTATOES RECIPE - HOW TO MAKE ...
2021-05-04 Using a small spoon, scoop potato out of each one, being careful not to break the skins. Combine the potato with the cheese, mayo, butter, milk, thyme thoroughly. Salt and …
From parade.com


HOW TO MAKE TWICE BAKED POTATOES | FAVORITE FAMILY RECIPES
2021-11-15 Brush entire surface of each skin, inside and out, with butter. Place skins on cookie sheet, face up, and broil for 6-8 min. Use a potato masher to mix remaining potato, sour cream, cheese, bacon bits, and salt and pepper. Spoon the filling into the skins. Sprinkle shredded cheese and extra bacon bits over the tops.
From favfamilyrecipes.com


TWICE BAKED POTATOES - TWO SISTERS
2021-08-04 Preparing the Potatoes. Step 1: Scrub and wash your potatoes to clean thoroughly. Step 2: Poke holes in the potatoes with a fork to keep them from bursting in the oven. Step 3: Bake the potatoes in a preheated 400-degree oven for 60 minutes or until the potatoes skins are crisp on the outside and the potato itself is soft to the touch on the ...
From twosisterscrafting.com


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