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
LOADED TWICE-BAKED SWEET POTATOES
They say your greatest strength is also your biggest weakness; the same starchy sweetness that makes this tuber such a popular holiday side dish also can lead to palate fatigue. That's why I've enlisted bacon, lime, jalapeno, green onions, and sharp Cheddar to make these twice-baked sweet potatoes more addictive than in any Thanksgiving past. You can prep them ahead of time and then bake when you're ready to serve.
Provided by Chef John
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place sweet potatoes on a baking sheet. Prick with a knife and drizzle with olive oil; rub to coat. Space sweet potatoes evenly apart.
- Bake in the preheated oven until completely tender, about 35 minutes.
- Meanwhile, add bacon to a pan over medium heat. Cook and stir until bacon starts to get crispy and the fat turns foamy, 4 to 5 minutes. Add green onions and jalapeno; cook and stir for 1 minute. Remove from heat and set aside.
- Let sweet potatoes cool until safe to handle. Leave the oven on. Cut off the top 1/3 of each potato, holding the knife at a 45-degree angle. Scoop out sweet potato flesh from both the top and bottom halves, leaving at least 1/4 inch flesh in the bottoms to make the shells.
- Season the sweet potato flesh with salt, pepper, and cayenne. Add 1/2 cup cheese, creme fraiche, and lime juice. Mash with a potato masher. Add the bacon mixture and mix until combined. Spoon filling into the sweet potato shells. Lightly scatter remaining cheese on top.
- Bake until heated through and tops have started to brown, 20 to 25 minutes.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 59.3 g, Cholesterol 49.7 mg, Fat 18.5 g, Fiber 9 g, Protein 16.4 g, SaturatedFat 8.5 g, Sodium 740 mg, Sugar 12.6 g
TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
LOADED TWICE-BAKED POTATO CASSEROLE
My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.
Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
LOADED TWICE BAKED POTATOES
This super easy loaded twice baked potatoes recipe is going to quickly become a favorite. Crispy potato skins filled with creamy mashed potatoes all topped with melty cheese, crisp bacon, green onions, and sour cream. All the best things a loaded baked potato has to offer.
Provided by Haley
Categories Appetizer Side Dish
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat your oven to 425℉.
- Prep your potatoes - clean them, pierce a few holes with a fork, rub them all over with olive oil, and sprinkle evenly with 1 tsp salt. Place them on a baking sheet and bake 50-60 minutes.
- Now is a good time to make the bacon if you're using it.
- Allow them to cool slightly, cut in half, and carefully remove the inside leaving about 1/2" in there. Add the insides of all to a bowl and combine with the butter, heavy cream, onion powder, remaining 1 tsp salt, and pepper.
- Add the filling evenly back into the potatoes and sprinkle with cheddar cheese. Put back into the oven for 5-10 minutes until the cheese is melted.
- To serve, top with chopped bacon, chopped green onion, and a dollop of sour cream.
Nutrition Facts : Calories 481 kcal, Sugar 2 g, Sodium 1913 mg, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Carbohydrate 41 g, Fiber 3 g, Protein 17 g, Cholesterol 68 mg, UnsaturatedFat 13 g, ServingSize 1 serving
LOADED TWICE-BAKED POTATOES
Loaded Twice-Baked Potatoes are a delicious side dish or satisfying light meal. Loaded with bacon, cheddar cheese, and green onions, they're hearty, delicious and guaranteed to a be a family favorite!
Provided by Lalaine
Categories Side Dish
Time 1h40m
Number Of Ingredients 8
Steps:
- Wash potatoes under cold, running water to rid of grit and dirt. Pat dry and rub skins lightly with olive oil, salt, and pepper.
- In a pan over medium heat, cook bacon until golden and crisp. Drain on paper towels and allow to cool to touch. Crumble into bits and set aside.
- Cut about 1/2-inch lengthwise off each potato. Using a spoon, carefully scoop potato flesh leaving enough potato on the skin to hold shells together.
- Arrange in a single layer on a baking sheet and with a fork, pierce potatoes once or twice. Bake in a 400 F oven for about 1 hour or until tender. Remove from oven and allow to cool to touch.
- In a saucepan over medium heat, heat heavy cream and butter until melted.
- In a large bowl, lightly mash potatoes with a fork until smooth. Add cream-butter mixture, bacon, green onions and 3/4 of the cheese. Season with salt and pepper to taste.
- Using a spoon, fill potato shells with the mashed potato mixture.
- Sprinkle top with cheese. Top with additional bacon and green onions, if desired.
- Arrange prepared potatoes on a baking sheet and bake in a 375 F oven for about 10 to 15 minutes or until heated through and cheese is melted. Serve hot.
Nutrition Facts : Calories 656 kcal, Carbohydrate 40 g, Protein 13 g, Fat 50 g, SaturatedFat 28 g, Cholesterol 142 mg, Sodium 317 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
TWICE BAKED POTATOES
Looking for a delicious potato side dish? Try the BEST twice baked potatoes! They are creamy, loaded potatoes with amazing flavor.
Provided by Julie Clark
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425º F.
- Wash and dry the potatoes.
- Pierce the potato 2-3 times with a fork.
- Rub oil all over the potatoes.
- Rub salt and pepper all over the potatoes.
- Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
- Remove the potatoes from the oven and allow them to cool for 10 minutes.
- Reduce the oven temperature to 350º F.
- Slice potatoes in half lengthwise and use a spoon to scoop the flesh into a large bowl. Be sure to leave about ¼" of the flesh on the skins so the skins can hold the filling.
- To the potato flesh add sour cream, cream cheese, milk, butter, bacon, chopped onions and 1 cup of cheese.
- Use a potato masher to mash the mixture together until it is well mixed and as smooth as you'd like it. It's ok to leave the potatoes a little chunky if you'd like...more make them completely smooth!
- Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
- Bake for an additional 10-15 minutes or until the cheese is melted.
Nutrition Facts : Calories 391 kcal, Carbohydrate 21 g, Protein 13 g, Fat 28 g, SaturatedFat 14 g, Cholesterol 77 mg, Sodium 569 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LOADED TWICE BAKED POTATOES
Steps:
- Bake potatoes and cut in half lengthwise. Scoop out pulp, leaving enough for the skin to retain its shape.
- In a mixing bowl, combine scooped potatoes, butter, and sour cream. Mash together well. Add cheese and mash again. Stir in all remaining ingredients and then spoon the filling into the potato skins.
- Line the filled potato skins up on a baking sheet or another baking dish and freeze, uncovered, for about an hour. Remove and place into zipper seal bags and return to freezer.
- To bake from frozen: Place on a cookie sheet in a 350-degree oven for half an hour, top with cheese, and return to oven until melted.
- To microwave from frozen: Place on a microwave-safe plate and heat for about 2-3 minutes or until heated through.
- To bake from room temp: Top with cheese and place in oven until heated through (about 15 minutes).
Nutrition Facts : Calories 93 kcal, ServingSize 1 serving
LOADED TWICE BAKED POTATOES RECIPE
These loaded twice baked potatoes are a great side dish, especially for special occasions. They're stuffed with bacon, cheese and topped with fresh chives.
Provided by LifeMadeSimpleTeam
Categories Side Dish
Time 1h45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Wrap potatoes in foil OR rub with a little bit of vegetable oil, prick with a fork and place on a lined baking sheet. Place in the oven and bake for 1 hour or until tender.
- Remove from the oven and allow to cool for 10 minutes. Reduce oven to 350 degrees.
- Using a knife, cut each potato in half lengthwise. Spoon out the inside of the potatoes into a large mixing bowl, taking care not to break the skin. Leave a thin lining of potato for support. Return the potato skins to the baking sheet.
- In the large mixing bowl, add the butter, sour cream, milk, salt, garlic powder, pepper, paprika, onion powder, 2/3 cup cheddar cheese and 3 slices crumbled bacon. Mash and mix until combined, but still slightly chunky. Scoop filling into the shells, top each potato with remaining cheese.
- Place in the oven and bake for 20-25 minutes or until the cheese is melty. Remove from the oven and sprinkle with reserved bacon and the chives. Enjoy immediately.
Nutrition Facts : ServingSize 8 serving, Calories 287 kcal, Carbohydrate 21 g, Protein 9 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 47 mg, Sodium 361 mg, Fiber 1 g, Sugar 2 g
TWICE-BAKED POTATOES
Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 10
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.
LOADED TWICE BAKED POTATOES
Loaded Twice Baked Potatoes make for the perfect side dish to any steak, pork, or chicken dish. Baked potatoes that are cut in half, insides scooped out and mixed with delicious toppings like butter, sour cream, cheese, and bacon all made in under an hour.
Provided by Katie
Categories Side Dish
Time 45m
Number Of Ingredients 8
Steps:
- Rinse baking potatoes under cold water. Then poke with the tines of a fork 3-4 times. Wrap in paper towels and microwave for 8-10 minutes or until cooked and soft.
- While the potatoes cook, gather the filling. Place softened butter, sour cream, chives, 4 bacon slices diced, 1/3 cup of the shredded cheddar cheese, salt and black pepper in a bowl. Set to the side.
- Once the potatoes are done carefully cut them in half, lengthwise. Then, using a teaspoon, carefully scoop out the inside of the potatoes leaving just a small layer of potato around the flesh. Place the inside of the potatoes in the bowl with the filling.
- Once all the potatoes have been scooped and placed in the bowl. Carefully, mix the bowl until fully incorporated.
- Preheat the oven to 350 degree's Fahrenheit.
- Next, fill each potato with the filling. Then top with the remaining bacon and cheddar cheese.
- If baking immediately bake at 350 degrees for 15-20 minutes or until warm and cheese is melted. (See notes for freezing instructions) Once the potatoes are done cooking, serve immediately.
Nutrition Facts : ServingSize 1 c, Calories 234 kcal, Carbohydrate 20 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 341 mg, Fiber 1 g, Sugar 1 g
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Reviews 5Estimated Reading Time 2 minsServings 4
- Bake the potatoes for 40-50 minutes, until they're fork tender. When they're cool enough to handle, cut each potato in half lengthwise.
- Using a spoon or melon baller, remove the flesh from each potato half to form a shell. Place the cooked potato flesh into a bowl.
- Mix the scooped potato flesh with the cooked bacon, broccoli, green onions, butter and 1/4 cup of the cheese. Season with salt and pepper to taste.
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4.6/5 (22)Total Time 1 hrCategory Side DishCalories 213 per serving
- Preheat oven to 425 degrees F. Place potatoes on baking sheet lined with aluminum foil and bake for 30-40 minutes or until they can be easily pierced with fork.
- Let potatoes cool until able to handle then slice off the tops of each potato scoop out center of potato with melon baller and place in medium size bowl. Repeat with remaining potatoes and place potato shells back on baking tray.
- Melt butter and mix with buttermilk. Add to potatoes. Use hand mixer to mix together until smooth. Add 1 tablespoon more buttermilk if needed. Don’t overwork potatoes or they’ll become gluey. Stir in cheese, bacon pieces and green onions. Season with kosher salt and freshly ground pepper.
MINI TWICE BAKED LOADED POTATOES RECIPE - REAL SIMPLE
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4/5 (9)Total Time 1 hr 5 minsServings 15
- Preheat oven to 425°F. Toss potatoes with oil, ½ teaspoon salt and ⅛ teaspoon pepper on a foil-lined rimmed baking sheet. Bake, rotating and shaking pan halfway through, until easily pierced with a fork, 25 to 30 minutes. Reduce oven temperature to 375°F.
- When cool enough to handle, slice off the very tops of the potatoes and use a melon baller or teaspoon measure to scoop the flesh into a medium-sized bowl, leaving ¼-inch thickness of skin and potato. Lightly mash the potato with a fork. Add sour cream, butter, ¼ cup cheese, 1 tablespoon chives, remaining 1 teaspoon salt and ⅛ teaspoon pepper to the bowl and mix until combined. Scoop the mixture into the hollowed-out potatoes, mounding up on top, and top with remaining ¼ cup cheese. Bake until the cheese is lightly browned and the filling is puffed and warmed through, 20 to 22 minutes. Top with bacon and remaining 1 tablespoon chives.
LOADED TWICE BAKED POTATO CASSEROLE RECIPE - STACY LYN HARRIS
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- In a Dutch oven, boil potatoes until easily pierced with a knife, about 10 to 15 minutes. Drain in a colander until very dry.
- Put potatoes back into the Dutch oven and add melted butter and cream cheese. Mash with a potato masher until just incorporated. Do not over-mix. Slowly add the melted butter and cream. You may need all of it, but if it looks like you have the right consistency and you haven’t finished pouring in the ingredients, don’t use the rest of the liquid. Much depends on the dryness of your potatoes as to how much liquid the potatoes will soak up
- Add 5 cups fo the cheese, 2 sliced green onions, 10 slices of the bacon, salt and pepper, then fold with a spatula until it is well blended. Check for seasonings and add salt and pepper as needed.
LOADED TWICE-BAKED POTATOES RECIPE | MYRECIPES
From myrecipes.com
3/5 (1)Calories 194 per servingServings 8
- Scrub potatoes; rinse and pat dry with paper towels. Coat potatoes with cooking spray; pierce potatoes with a fork. Rub 1/8 teaspoon kosher salt evenly over potatoes; place in an oval 6-quart electric slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender. Cool slightly.
- Cut each potato in half lengthwise; scoop out pulp into a medium microwave-safe bowl, leaving a 1/8-inch-thick shell. Mash pulp with a potato masher. Stir in milk, yogurt, 1/4 cup cheese, 1/4 teaspoon kosher salt, and pepper. Microwave at HIGH 1 minute or until thoroughly heated.
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