Twice Baked Potatoes For Valentines Day Recipes

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TWICE BAKED POTATOES (STUFFED JACKET POTATOES)



Twice Baked Potatoes (Stuffed Jacket Potatoes) image

Recipe video above. Baked potatoes stuffed with a creamy, cheesy, mashed potato filling hit with salty pops of bacon. Think of it as the spud love-child of jacket potatoes and mashed potato! This is pretty much every cheese lovin,' carb monster's dream come true. Dainty food this ain't - this is proper comfort food, turned up to 11!Serve it as a side, or as a meal.

Provided by Nagi

Categories     Main     Potato     Side Dish

Number Of Ingredients 12

4 x 300g / 10oz potatoes ( - Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK) (Note 1))
1 tbsp canola or vegetable oil
1/2 tsp salt
200g / 7oz bacon (streaky) (, chopped into small batons (Note 2))
120g / 8 tbsp unsalted butter
1/3 cup cream ((pure or thickened / heavy))
1 cup cheddar cheese (, shredded (Note 3))
3 green onions (, finely sliced)
1/4 tsp salt
1/4 tsp pepper
1 1/2 tbsp chives (, finely chopped (garnish))
Sour cream ((recommended!))

Steps:

  • Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
  • Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
  • Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
  • Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
  • Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
  • Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
  • Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
  • Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
  • Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
  • Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
  • Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
  • Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
  • Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

Nutrition Facts : Calories 430 kcal, Carbohydrate 27 g, Protein 10 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 75 mg, Sodium 486 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Number Of Ingredients 8

2 large russet potatoes, scrubbed
3 to 4 tablespoons milk
2 tablespoons unsalted butter, room temperature
2 tablespoons sour cream
1/2 cup grated sharp cheddar cheese
Coarse salt and freshly ground pepper
1 large egg, lightly beat
1 tablespoon chopped fresh chives, plus more for garnish

Steps:

  • Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
  • Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.
  • Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.

Nutrition Facts : Calories 301 g, Fat 11 g, Protein 8 g

GREAT TWICE BAKED POTATOES



Great Twice Baked Potatoes image

These went over smashingly at a party. Easy to make (if you don't mind the cooking wait) and impressive looking and tasting!

Provided by ROSIE139

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
salt and pepper to taste
6 baking potatoes
½ cup shredded Cheddar cheese
1 egg, beaten
¼ cup butter
1 cup sliced green onions, divided
½ cup milk
paprika to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
  • Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
  • Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
  • Bake for an additional 15 minutes, or until golden brown.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 38.5 g, Cholesterol 62.8 mg, Fat 21.3 g, Fiber 4.2 g, Protein 8.7 g, SaturatedFat 8.7 g, Sodium 551.7 mg, Sugar 3.5 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

Provided by Valerie Bertinelli

Categories     side-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 8

6 russet potatoes (about 4 1/2 pounds)
2 tablespoons canola oil
1 1/2 cups milk
3 cups grated extra-sharp Cheddar cheese (12 ounces)
1 cup sour cream
1/4 cup finely chopped scallions (from 4 to 5 scallions), plus more for garnish
Kosher salt and finely ground black pepper
5 slices cooked bacon, roughly chopped (about 1/2 cup)

Steps:

  • Preheat the oven to 425 degrees F.
  • Poke the potatoes all over with a fork. Place the potatoes on a baking sheet and then drizzle with the oil, turning them over to coat completely. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Let cool completely (leave the oven on).
  • Cut the potatoes in half lengthwise and scoop out the insides, being careful not to break the skins (it's better to leave a little flesh in the skin than to risk breaking it). Rice the potato flesh into a large bowl and set aside.
  • Stir the milk into the potato flesh along with 2 cups of the Cheddar, and the sour cream, scallions, 1 tablespoon salt, and pepper to taste. Place the potato skins on a baking sheet and divide the potato mixture evenly among them. Top the potatoes with the chopped bacon and the remaining 1 cup Cheddar. Bake until the cheese is melted, the potatoes are completely heated through and the tops are just beginning to brown slightly, 20 minutes more. Garnish with scallions and serve immediately.

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 POTATOES



Twice Baked Potatoes image

Make and share this Twice Baked Potatoes recipe from Food.com.

Provided by Miss Diggy

Categories     Weeknight

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 large potatoes
2 tablespoons milk
1/2-1 cup sour cream
4 tablespoons butter
salt
pepper
onion salt
garlic powder
paprika (optional)
1 cup shredded cheddar cheese

Steps:

  • Wash, pierce and then bake potatoes at 400°F for 1 hour.
  • Take out of oven and cut lengthwise, in half.
  • Spoon out meat of potato and put in bowl along with sour cream, butter and seasonings.
  • Mix until all lumps are gone.
  • Spoon back into potato skins and top with cheese.
  • Place back in oven for another 20 minutes.

Nutrition Facts : Calories 566.2, Fat 27.5, SaturatedFat 17.3, Cholesterol 73.9, Sodium 298.3, Carbohydrate 66.4, Fiber 8.1, Sugar 3.1, Protein 15.8

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