Twice Baked Potato Ole Recipes

TWICE-BAKED POTATOES

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.

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 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.

BEST TWICE-BAKED POTATOES

Steps:

• Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
• Allow to cool a bit.
• Slice about a 1" strip of the skin off the top of each potato.
• Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
• Mash the potato pulp along with the margarine.
• Add milk, sour cream, cheese, salt and pepper; combining well.
• Spoon the mixture back into the potato shells, piling high.
• Top with the crumbled bacon or bacon bits.
• Bake at 400 for 15 minutes.

TWICE BAKED POTATOES

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.

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.

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:

• Scrub and pierce potatoes. Bake 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 the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese. , Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

TWICE BAKED POTATOES RECIPE (BEST EVER)

Steps:

• Preheat oven to 400°F and adjust the oven rack to the middle position. Place a cooking rack over a foil-lined baking sheet.
• Lightly rub each potato with oil and sprinkle with salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.
• Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).
• Remove the potatoes from the oven, and leave the oven on.
• Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half crosswise. Leave a 1/8 inch-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
• Transfer the potato shells back to the prepared baking sheet and cook at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).
• While the shells cook, mash together half the cheese, sour cream, buttermilk, half the butter, half the scallions, and half the bacon lardons with the baked potato flesh until smooth. Season with salt and pepper and mix together.
• Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons, and butter.
• Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
• Allow the potatoes to cool 10 minutes and serve.
• Enjoy!

TWICE BAKED POTATOES

Steps:

• Poke potatoes once with a knife and bake in a 400 degree oven for 1 hour our until tender.
• When cool enough to handle, cut potatoes in half lengthwise and spoon out the inside and place in a large mixing bowl. (Leave about a 1/4 inch of the flesh of the potato still intact around the edges.) Set skins in a large baking dish.
• Add sour cream, butter, cream cheese, onions, salt, pepper, thyme, and milk to the potatoes and mash until light and smooth adding more milk if needed. Fold in cheese and spoon mixture into skins. Sprinkle with paprika for garnish.
• Place in fridge until ready to bake. Bake for 20 minutes at 350 degrees F.

CHEF JOHN'S TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Rub potatoes with vegetable oil and place on the prepared baking sheet.
• Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
• Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
• Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
• Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
• Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.

TWICE BAKED POTATOES

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.

TWICE BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees.
• Peel the potatoes and cut them into approximately 2 inch size cubes. Add to a large pot and cover with cold water. Bring the water to a boil and then boil the potatoes for 15 minutes or until they are fork tender.
• Drain the potatoes and rice them (using a potato ricer) into the pot that you used to boil them in. Alternately, you can add the potatoes into the pot and use a potato masher, but using a potato ricer will result in a smoother, fluffier texture.
• Slice the butter into pieces and add to the potatoes while they are still warm, along with the cream cheese and sour cream. Stir to combine.
• Add the garlic powder, salt, pepper, milk, cream, 2 cups of the shredded cheese and 1 cup of the bacon bits. Stir to combine well.
• Pour the potato mixture into a 9″ x 13″ baking dish that's been sprayed with non-stick cooking spray. Top with remaining cup of cheese and 1/2 cup of bacon bits.
• Bake for 25-30 minutes, uncovered until the cheese on top is melted and the potatoes are warmed through in the middle.
• Garnish with chopped chives before serving.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F.
• When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Rub potatoes with olive oil and salt and place on a large baking sheet.
• Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through.
• Let cool for at least 15 minutes.
• Preheat oven to 350 degrees.
• Cut potatoes in half lengthwise and scoop out the insides leaving a 1/4-inch shell.
• Combine potato flesh with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl.
• Use a potato masher to mash together until desired consistency is reached.
• Fold in crumbled bacon and green onions. Season with salt and pepper.
• Scoop the filling into the potato shells. You want the filling to be pretty generous.
• Top each potato half with the remaining shredded cheese.
• Bake for 25 to 30 minutes or until cheese is melted and potatoes are heated through.
• Serve immediately.

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.

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.