Twice Baked Potato Skins Recipes

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TWICE BAKED POTATOES



Twice Baked Potatoes image

This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.

Provided by Jamie

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 4

Number Of Ingredients 13

4 large baking potatoes
½ pound bacon
4 tablespoons butter
1 large onion, chopped
½ cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs

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.

Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

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

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

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 POTATOES



Twice-Baked Potatoes image

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

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

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.

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

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY



Twice-Baked Loaded Potatoes Recipe by Tasty image

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

2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled

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

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

SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY



Shepherd's Pie Twice-Baked Potato Recipe by Tasty image

This hearty meat and potato dish can be made using ingredients you probably already have in your pantry. Traditionally made with ground lamb or beef, our version of Shepherd's, or Cottage Pie includes an 85/15 ground beef blend, canned carrots and peas; is served in a baked potato, and topped with creamy cheddar mashed potatoes. Whatever you call it, it's sure to remain as a classic comfort food.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h18m

Yield 4 servings

Number Of Ingredients 19

4 russet potatoes, scrubbed clean and patted dry
1 tablespoon olive oil
1 ½ teaspoons kosher salt, divided, plus more to taste
3 tablespoons unsalted butter
¼ cup heavy cream, warm
½ teaspoon freshly ground black pepper, plus more to taste
½ cup shredded cheddar cheese
¼ cup fresh chives, thinly sliced
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlics, minced
1 lb ground beef, or ground lamb
2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon freshly ground black pepper, divided, plus more to taste
2 teaspoons worcestershire sauce
1 tablespoon tomato paste
½ cup beef stock
1 can carrot, drained
1 can peas, drained

Steps:

  • Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
  • Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
  • Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
  • While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
  • Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
  • When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
  • Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
  • Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
  • Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
  • Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
  • Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
  • Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
  • Top the potatoes with the chives and serve warm
  • Enjoy!

Nutrition Facts : Calories 917 calories, Carbohydrate 79 grams, Fat 47 grams, Fiber 9 grams, Protein 43 grams, Sugar 11 grams

CRISPY SKIN BAKED POTATOES



Crispy Skin Baked Potatoes image

I used to microwave baked potatoes for about half the cooking time and finish them off in the toaster oven. My better half said they had steamed taste-not like real baked. I found this recipe in one of the many cooking magazines that I subscribe to (not sure which one).

Provided by joan in CNY

Categories     Potato

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 2

russet baking potatoes (as many as you want to cook)
vegetable oil

Steps:

  • Scrub potatoes with a vegetable brush, coat with vegetable oil and sprinkle liberally with sea or kosher salt.
  • Pierce twice on each side with a fork and place in a 450°F oven.
  • Bake for 1 hour or more, depending on the size of potatoes.
  • These are fabulous with a moist and fluffy interior and a crispy skin if you care to eat it.

Nutrition Facts :

LOADED TWICE-BAKED POTATO CASSEROLE



Loaded Twice-Baked Potato Casserole image

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

4 large baking potatoes (about 3-1/4 pounds)
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup butter, cubed
2/3 cup heavy whipping cream
1/4 cup sour cream
2 cups shredded cheddar cheese, divided
6 bacon strips, cooked and crumbled, divided
2 green onions, sliced, divided
Additional sour cream, optional

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.

TWICE BAKED JALAPEñO POTATOES



Twice Baked Jalapeño Potatoes image

These are amazing! I accidentally discovered this with my Sister-n-law on a holiday last year. they were remodeling their house...what do you make when the stores are closed and the kitchen is empty? They always make jalapeño poppers and Italian food, so they had these following ingredients on hand and what a great food we discovered! You can also make up ahead of time, just freeze and wait to do the last step when you are ready to eat. Please enjoy!

Provided by Mama Chef of 3

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 medium potatoes
2 jalapeno peppers
1 tablespoon sour cream
1 tablespoon plain yogurt
2 tablespoons cream cheese
1/4 cup shredded colby-monterey jack cheese
2 tablespoons bacon bits
3 tablespoons butter
1 tablespoon milk
6 slices swiss cheese

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.

Nutrition Facts : Calories 364.6, Fat 17.5, SaturatedFat 11, Cholesterol 52.1, Sodium 150.5, Carbohydrate 39.5, Fiber 4.8, Sugar 2.4, Protein 13.7

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From weightwatchers.com


TWICE BAKED POTATOES RECIPE - CHEF BILLY PARISI
2021-02-10 Bake the salted potatoes on a cookie sheet tray until fully baked. Sliced the baked potatoes in half or ¾. Remove the insides of the potatoes and place in a large mixing bowl. Mix together the potatoes, bacon, cheese, chives or green onions, sour cream, butter, salt, and pepper until smooth and combined. Stuff up each potato with the mashed ...
From billyparisi.com


DEEP FRIED TWICE BAKED POTATOES - MY RECIPE MAGIC
2013-07-06 Potato insides. 1 small red onion. 1/2 cup bacon pieces. 1/4 cup sour cream. 1/4 cup cheddar cheese. salt and pepper to taste. Cut potatoes in half length-wise, and scoop out middle leaving 1/4 - 1/2 inch potato on skin. Place insides in a mixing bowl. Deep fry outside skins until golden brown (3 - 4 minutes) drain on paper towel....
From myrecipemagic.com


MINI TWICE BAKED POTATO SKINS - CULINARY HILL
2016-09-10 Arrange the potato halves cut side down (skin side up) on a baking sheet. Brush with olive oil and sprinkle liberally with salt. Bake for 10 minutes or until the skins are crispy. Remove from the oven and set oven to broil. Meanwhile, to the bowl with the scooped potato filling add cheese, sour cream, scallions, butter, 1 teaspoon salt, and ½ ...
From culinaryhill.com


TWICE BAKED POTATOES - PRINCESS PINKY GIRL
2021-11-08 Instructions. Begin by washing potatoes and patting them dry. Pierce each potato 3 times with a fork on each side. Brush olive oil on each potato and sprinkle with sea salt on each side. Wrap each potato individually and place on a baking sheet. Cook in the oven at 400 degrees for 1 hour and 15 minutes.
From princesspinkygirl.com


BAKED POTATOES SKINS RECIPES OVEN : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.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 POTATO RECIPE (STUFFED JACKET POTATOES ...
2021-11-12 HOW TO MAKE TWICE BAKED POTATOES-We use our classic Baked Potato recipe as a base for this recipe.. BAKE– Bake the potatoes in the oven until cooked.; ASSEMBLE– Slice the baked potatoes in half lengthwise and scoop out the potato flesh into a large bowl with a fork.Repeat with all potatoes and add to a baking sheet. FILLING– With a …
From valentinascorner.com


RECIPE: TWICE-BAKED LOADED POTATO SKINS + PLANTPURE BAKED ...
2021-01-31 Directions. Preheat oven to 350°F. Wash off potatoes, poke several times with a fork, and place directly on oven rack. An average size russet potato will take about 60 to 75 minutes to bake, but a good test is to poke it with sharp knife – if it goes in and comes back out easily, your potato is ready!
From krocksinthekitchen.com


TWICE BAKED POTATOES - DINNER, THEN DESSERT
2018-11-24 Instructions. Preheat the oven to 400 degrees and rub the canola oil over the potatoes, place them on a baking sheet and bake for 60 minutes. Cut the potatoes in half horizontally and scoop out all but ½ inch of the wall of the potatoes and place into a large bowl with the butter, bacon, sour cream, 1 cup of cheddar cheese, milk, salt, pepper ...
From dinnerthendessert.com


LOADED SWEET POTATO SKINS - VEGGIES DON'T BITE
2022-01-01 Step by Step Instructions. Cover potatoes in oil and salt and bake. Cut them in half and scoop out the insides. Mix the scraped potato with the yogurt and hot sauce. Add the beans and corn and mix well. Stuff the skins with the mixture. Bake again for about 10-15 minutes.
From veggiesdontbite.com


HOMEMADE BAKED POTATO SKINS {CRISPY & TASTY} - SPEND WITH ...
2019-01-15 Instructions. Preheat oven to 425°F. Combine butter, parsley, seasoned salt and garlic powder in a small bowl. Set aside. Ensure baked potatoes are cooled. Cut potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a ¼" shell (or more if you'd prefer).
From spendwithpennies.com


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