BACON TWICE-BAKED POTATOES
This versatile classic from Debbie Jones of California, Maryland has a rich filling enhanced with onions and chives. "These scrumptious potatoes can be the main course, or a side. Either way, they're tasty!"
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes 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. Scoop out pulp, leaving a thin shell. , In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/3 cup cheese. Spoon into potato shells. Top with remaining cheese. , Place on a baking sheet. Bake at 375° for 20-25 minutes or until cheese is melted.
Nutrition Facts :
WORLD FAMOUS TWICE BAKED POTATOES WITH BACON
These potatoes have become one of my trademark dishes. When I have friends coming into town they frequently call ahead to request it! The best part is that you really can make them the day before and just heat them up when the time is right. However, they never make it through the night in my household! We usually eat the potato as the main dish, with a big salad for a nice little meal. However, the guys sometimes like to grill steaks and corn to serve on the side.
Provided by Bakabeth
Categories Lunch/Snacks
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. While warming up rinse the potatoes and vent them with a fork 6-8 times.
- Lightly brush potatoes with olive oil and sprinkle with sea salt. Bake in the oven for 45-60 minutes, until outside is getting crispy and inside feels soft.
- Towards the end of the potatoes baking, cook up bacon on medium heat until lightly crispy. I usually cook the bacon first and chop it after it is crispy, then returning it to the pan. Add wine and garlic. Feel free to add pepper to taste. I use the garlic from a jar but fresh works just as well. Leave on very low heat.
- After removing potatoes from the oven, use a knife to cut an oval in the top of the potato, leaving about 1/4 inch on all sides. Scoop out potato and put into large bowl. When you are done you should have 8 potato shells.
- Combine potato and butter. Blend with a mixer on low speed until butter melts.
- Add milk, seasoning, 3/4 cup of the cheese and the bacon mixture. Beat on high speed until smooth. Add more seasoning if necessary to taste.
- Spoon mixture into shells. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
- Place potatoes on a baking sheet or dish and bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.
- Enjoy!
Nutrition Facts : Calories 436.5, Fat 32.3, SaturatedFat 19.6, Cholesterol 85.5, Sodium 644.2, Carbohydrate 29.4, Fiber 2.7, Sugar 1.4, Protein 7.6
TWICE BAKED POTATOES WITH CHEESE AND BACON
Provided by Kara Sigle, Food Network Star Season 8 Finalist
Categories side-dish
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are very tender, 20 to 25 minutes.
- In a small saucepan, combine the cream and garlic and bring to a simmer over low heat. Turn off the heat and let steep.
- When the potatoes are done, press them through a potato ricer into a large bowl. Add the butter and slowly fold in the garlic-infused cream. Taste and add salt and pepper.
- Preheat the oven to 350 degrees F.
- Transfer the potatoes into 2 ovenproof ramekins or small bowls. Top each with the cheeses and paprika. Bake until the cheese is melted and bubbly, 10 to 15 minutes. Top each serving with the bacon and chives and serve hot.
DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the potatoes: Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
- Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
- Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
TWICE BAKED POTATO CASSEROLE WITH BACON
A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly.
Provided by Tay
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
- Poke a few holes into each potato using a toothpick.
- Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
- Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
- Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.
Nutrition Facts : Calories 534.9 calories, Carbohydrate 35.4 g, Cholesterol 94 mg, Fat 34 g, Fiber 4.2 g, Protein 22.7 g, SaturatedFat 19.1 g, Sodium 1014.7 mg, Sugar 2.5 g
MICROWAVE VERSION OF TWICE BAKED POTATOES WITH CHEESE AND BACON
Make and share this Microwave Version of Twice Baked Potatoes With Cheese and Bacon recipe from Food.com.
Provided by closnerg
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- poke holes in the potatoes
- put in microwave for 10 minutes, turn over half way.
- let cool for 10 minutes.
- take the inside of potatoes out of the potatoes.
- put the inside of potatoes in a bowl.
- then add the butter, and milk.
- then put the stuff in the bowl in the potatoes outsides.
- add the cheese and bacon bits (cook for 5 or so minutes) on top.
- put the potatoes in the microwave for about 5 minutes.
Nutrition Facts : Calories 573.1, Fat 29.9, SaturatedFat 18.5, Cholesterol 88.2, Sodium 752.1, Carbohydrate 53.6, Fiber 4.7, Sugar 1.7, Protein 24
TWICE-BAKED CHILI-BACON POTATOES
These awesome twice-baked potatoes get their flavor from chipotle cream cheese spread, crumbled bacon and a dash of chili powder.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cut potatoes in half lengthwise; scoop out centers into medium bowl, leaving 1/8-inch-thick shells.
- Beat potatoes and cream cheese with mixer until blended. Add milk and chili powder; beat until fluffy. Stir in onions; spoon into shells. Place on baking sheet. Sprinkle with bacon.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 3 g, Protein 6 g
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