Twice Baked Potatoes Kids Love Recipes

TWICE-BAKED POTATOES KIDS LOVE

Steps:

• Heat oven to 400°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
• Brush lightly with olive oil, and sprinkle with 1/2 teaspoon of the salt. Bake on ungreased baking sheet for 1 hour or until potatoes are tender when pierced in center with a fork. Let stand until cool enough to handle.
• Meanwhile, place cauliflower in microwave safe bowl, and microwave, 5 to 8 minutes or until tender.
• Cut each potato lengthwise in half; scoop out potatoes leaving a thin shell. Place insides from 2 potatoes in bowl of food processor or blender. Place remaining 2 potato insides aside for another use (tomorrow's dinner!) Mix in cauliflower melted butter, milk, sour cream and remaining 1/2 teaspoon of salt. Blend until smooth.
• Stir in 1/2 cup of the shredded cheese and black pepper to taste. Spoon filling back into the potato skins and sprinkle with remaining 1/2 cup shredded cheese.
• Place filled potatoes in greased 9x13-inch pan. Bake an additional 20 minutes or until cheese is melted and filling is hot.
• Sprinkle green onions and bacon bits over the top and serve.

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.

TWICE BAKED POTATOES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until the potatoes are soft and firm.
• Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees F (175 degrees C) for 15 minutes or until cheese is melted and bubbly.

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 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.

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.

KELL'S TWICE BAKED POTATOES OAMC

Steps:

• Scrub the best sized 12 potatoes in the bag. Poke each with a fork and bake in oven at 375 degrees for 35-40 minutes.
• While those bake, peel the rest of the potatoes and boil until soft. Drain.
• Cut baked potatoes lengthwise and scoop insides into a bowl. You should end up with 24 shells. Place these on cookie sheets.
• In mixer with wire whisk, combine one package cream cheese, one stick butter, and 1/2 cup sour cream until blended.
• Add scooped insides of baked potatoes and a little less than half of the boiled potatoes and mix on low speed.
• Add some milk and mix until it is the consistency you like.
• Add garlic powder, parsley or chives, and salt. I just add it until it tastes good. I think about 1 1/2 teaspoons of each.
• Fold in half of the shredded cheddar. You can use more or less, whatever you like.
• Fill shells heaping and bake at 375 degrees for 20 minutes or until tops start to brown.
• While those bake, repeat the recipe with the rest of the boiled potatoes. Place mixture in two baking dishes (foil bread pans work well) and freeze for later. ***To bake, thaw completely and bake in oven at 375 degrees for 30 minutes or until top starts to brown.
• I freeze 8 of the baked filled shells individually for lunches, 8 more get frozen in a foil pan for later, and 8 end up being a side dish to dinner!

TWICE BAKED POTATOES

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Scrub potatoes; prick several times with a fork.
• Place in oven; bake 50 to 60 minutes until potatoes feel soft when squeezed.
• Remove and cool 15 minutes; half potatoes length wise (carefully).
• Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
• Save the best 8 shells.
• Freeze the remaining shells for French fries or stuffed potato skins.
• Simmer milk and butter until butter melts.
• Pour over potato pulp and mash or beat until almost smooth.
• Add egg, half of cheese,salt, pepper and nutmeg.
• Mash until almost smooth.
• Fill shells using about 1/3 cup mixture per shell.
• Sprinkle with chives or green onion, remaining cheese and a little paprika.
• Reduce oven heat to 350 degrees Fahrenheit.
• Place shells on cookie sheet.
• Bake for 30 minutes until puffed and brown.