Twice Baked Jalapeño Potatoes Recipes

JALAPEñO POPPER TWICE-BAKED POTATOES

Steps:

• Heat oven to 400°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.
• Bake 1 hour or until tender when pierced with fork. Cool slightly.
• When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out inside of each half into medium bowl, leaving thin potato shell on each. Set shells aside. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add cream cheese, butter, 2 tablespoons of the milk, the salt and pepper; stir or beat until smooth and fluffy. If needed, add more milk. Stir in bacon, chopped chile and 1/2 cup of the cheese.
• Fill potato shells with mashed potato mixture; place on ungreased sheet. Sprinkle remaining 1/2 cup cheese and arrange a few chile rings on top of each half.
• Bake 20 minutes or until cheese is melted and potatoes are hot.

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.

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 F (200 degrees C). Use a fork to pierce the potato skins.
• Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
• Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
• Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

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!

TWICE BAKED JALAPEñO POTATOES

Steps:

• Wash potatoes and poke holes in them on the top for venting.
• Microwave until a fork can be easily inserted into them.
• When removed, let cool until barely warm so it is more easy to scoop out the potato into your mixing bowl, saving your potato skins.
• Scoop out your potato and mix on all ingredients. (Your Jalapeno peppers should be de-seeded and diced.).
• Scoop back into your potato skins.
• Top with pre-sliced Swiss cheese.
• Bake at 400 degrees until cheese is slightly browned on top.

TWICE BAKED JALAPEñO POTATOES_NEW

Steps:

• Wash and pierce the skins of the baking potatoes.
• Bake at 350°F for 45 minutes to an hour, or until a knife easily slides to the center of the potatoes. Remove the seeds and veins from one jalapeno. Leave the seeds and veins in the second one to give your potatoes some jalapeno heat. This is actually fairly mild, so you could leave seeds and veins in both peppers, if you like your dishes a little hotter.
• Mince the jalapeno. Chop the bacon.
• Slice baked potatoes in half, lengthwise, and scoop the potato pulp out into a mixing bowl. You can leave a thin layer of potato in the skins to help them be more sturdy and stable. Place the empty skins on a baking sheet and set aside.
• Add the sour cream, cream cheese and butter to the potato pulp in the mixing bowl and mash until all ingredients are combined and the potatoes are light and fluffy.
• Add the Cheddar and Parmesan cheese, bacon and jalapeño. Stir to combine with, and evenly distribute through, the mashed potato mixture.
• Spoon the filling back into the potato skin "shells." Fill them generously. They will mound above the rim of the skin.
• Sprinkle each potato with 1 tablespoon panko bread crumbs.
• Arrange the filled potato skins on an ungreased cookie sheet and bake at 350°F for about 30 minutes, until the cheeses have melted, the filling is hot and the Panko crumbs have browned on top.

TWICE BAKED JALAPENO HAM POTATOES

Steps:

• Scoop out inside of potato, leaving a shell.
• Mix remaining ingredients together,except cheese.
• You may add green chilies if you like.
• If potato mixture is too thick, you may add milk.
• Fill shell with potato mixture.
• Sprinkle with cheese and bake at 350°F for 10 minutes until cheese is melted.
• Serve!