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
CHEESE-STUFFED TWICE-BAKED POTATOES
This is the first recipe I made when I initially became interested in cooking. No one can resist the creamy filling inside the crispy potato skins.-Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,
Nutrition Facts : Calories 385 calories, Fat 24g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
CLASSIC STUFFED TWICE BAKED POTATOES
This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.
Provided by IHeartDogs
Categories Potato
Time 1h27m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Scrub and pierce potatoes.
- Bake for one hour, or until fully cooked.
- Remove potatoes from oven and let cool slightly.
- Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
- Set skins aside.
- Add butter and salt to potatoes; mash until smooth.
- Add sour cream; mash until combined.
- Add cheese; mash until combined.
- Add one tablespoon of milk; mash.
- If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
- Add additional salt to taste, if needed.
- Fill empty skins with potato mixture.
- Top each potato with a half slice of cheese.
- Return to oven and reheat until hot.
- *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
- If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.
TWICE-BAKED POTATOES RECIPE
Twice Baked Potatoes are a delicious way to use baked potatoes and even leftover baked potatoes. These potatoes are stuffed with creamy potatoes, sour cream, cheese, and chives for the ultimate comfort food. If you're short on time, you can make Air Fryer Baked Potatoes or Instant Pot Baked Potatoes and finish them off in the oven after they are stuffed.
Provided by Natalya Drozhzhin
Categories Easy
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400˚F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed.
- Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4" in the shell) and transfer into a large bowl. Mash the potatoes with a potato masher or fork.
- Add sour cream, half and half, and parsley salt to the bowl with the potato insides. Mash the mixture together until creamy.
- Add green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine.
- Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.
Nutrition Facts : Calories 392 kcal, Carbohydrate 47 g, Protein 22 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 575 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
STUFFED JACKET POTATOES
A simple baked potato recipe to get kids in the kitchen - this is easy to follow and great for teaching
Provided by Good Food team
Categories Side dish, Snack
Time 1h35m
Number Of Ingredients 5
Steps:
- Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
- Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
- To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
- Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
- Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.
Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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