Twice Baked Potatoes Supreme Recipe 445

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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 SUPREME



Twice-Baked Potatoes Supreme image

On Christmas Day, we invite all our nearby relatives to dinner. One way I make the meal memorable is with this side dish that combines mashed and baked potatoes. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 12 servings (1 stuffed potato half each).

Number Of Ingredients 10

8 large baking potatoes
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/8 teaspoon celery salt
1/3 to 1/2 cup whole milk
Grated Parmesan cheese
Paprika, optional

Steps:

  • Pierce potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set 12 shell halves aside (discard remaining shells or save for another use). , In a large bowl, mash pulp; add the butter, salt, garlic powder, oregano, cayenne, celery salt and enough milk to reach desired consistency. Pipe or spoon into shells; place in two greased 13x9-in. baking pans. Sprinkle with Parmesan cheese and, if desired, paprika. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 199 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 131mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

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

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

Dress up the basic baked potato with this simple recipe. It's easy to prepare and the perfect companion to many entrées.

Provided by V & V Supremo Foods, Inc.

Number Of Ingredients 8

4 large Idaho potatoes
1 link from 14oz. pkg. Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO®
2 Tbsp. unsalted butter, melted
1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
½ cup + Tbsp. Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®, divided
1 Cup Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO, divided
1/8 tsp. ground white pepper
1/8 tsp. garlic powder

Steps:

  • Preheat the oven to 350°F.; Place potatoes on a baking sheet and bake for 1 hour or until fork-tender.; While the potatoes are baking, preheat a medium skillet for 1 minute over medium heat. Remove the plastic casing from the chorizo and cook for 6 to 8 minutes, crumbling with a spoon while cooking. Set aside until needed.; Once baked potatoes are cool enough to handle, cut ⅓ of the potatoes lengthwise, scoop out most of the insides of the potatoes. Place in medium bowl. Leave about ¼-inch of potato around the skin. This will keep the shell together, set aside until needed.; Mash the potatoes to desired consistency, add melted butter, 1 cup sour cream ½ cup Cotija cheese, ½ cup Chihuahua® Cheese, white pepper, and garlic powder. Mix until well combined.; In a bowl, combine remaining ½ cup of Chihuahua® Cheese with 2Tbsp. Cotija Cheese. Set aside.; Fill each potato shell with ¾ cup potato mixture, mounding it slightly.; Top each potato with 2 tablespoons cooked Chorizo and 2 heaping tablespoons of the cheese mixture. Place stuffed potatoes back on the baking sheet and bake for 15 to 17 minutes or until cheese is slightly brown.; Top Twice Baked Potatoes with Sour Cream and green onion. Serve and enjoy!

TWICE BAKED POTATOES



Twice Baked Potatoes image

For a special dinner side, load these Twice-Baked Potatoes from Food Network Kitchen with butter, sour cream and cheese.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 7

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
  • Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
  • Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

TWICE BAKED POTATOES SUPREME RECIPE - (4.4/5)



Twice Baked Potatoes Supreme Recipe - (4.4/5) image

Provided by Nicole S

Number Of Ingredients 10

8 large baking potatoes
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/8 teaspoon celery salt
1/3 to 1/2 cup milk
Grated Parmesan cheese
Paprika, optional

Steps:

  • 1. Pierce potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set 12 shell halves aside (discard remaining shells or save for another use). 2. In a large bowl, mash pulp; add the butter, salt, garlic powder, oregano, cayenne, celery salt and enough milk to reach desired consistency. Pipe or spoon into shells; place in two greased 13-in. x 9-in. baking pans. Sprinkle with Parmesan cheese and paprika if desired. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

POTATOES SUPREME



Potatoes Supreme image

Hailing from the state known for its potatoes, I thought I'd send in this recipe. Every time my grandson comes home from college, he asks me to make it. In fact, it's the whole family's favorite potato dish.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 6

8 to 10 medium potatoes, peeled and cubed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups shredded cheddar cheese, divided
1 cup sour cream
3 green onions, chopped
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes., Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 296 calories, Fat 15g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 451mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

CHEF JOHN'S TWICE-BAKED POTATOES



Chef John's Twice-Baked Potatoes image

When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 2h

Yield 4

Number Of Ingredients 11

4 large russet potatoes
2 teaspoons vegetable oil
3 tablespoons butter
1 tablespoon minced green onion
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ cup shredded white Cheddar cheese
½ cup heavy cream
1 egg yolk
1 tablespoon butter, melted
1 teaspoon paprika

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.

Nutrition Facts : Calories 581.1 calories, Carbohydrate 66.1 g, Cholesterol 137.3 mg, Fat 31 g, Fiber 8.4 g, Protein 12.5 g, SaturatedFat 17.9 g, Sodium 205.3 mg, Sugar 3 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

MARMIE'S BAKED POTATO SUPREME



Marmie's Baked Potato Supreme image

It seems silly posting something as simple as a baked potato, but this is so darn good! I created this when I was eighteen and we did a lot of entertaining...usually bring your own meat bbq's lol. I like it because it has everything in it, including it's own bacon bits, travels well, can be prepared ahead of time and gets rave reviews every time and is most always requested. Note: Depending on what meat I am serving I will add an appropriate herb to my potato, eg: if I am cooking lamb I will add rosemary to my potato. You can let your potato cook longer to get that delish crispy peel....nummy.

Provided by Marmies

Categories     Potato

Time 1h15m

Yield 4 potatoes, 4 serving(s)

Number Of Ingredients 11

4 potatoes, white
1 onion, in 8 thin slices
1 garlic clove, in 4 slivers
4 teaspoons butter (optional but yummy)
4 pinches salt
4 pinches pepper
4 teaspoons parsley
4 teaspoons herbs, of your choice to compliment the rest of the meal
4 slices bacon
120 ml sour cream (optional)
4 teaspoons chives (optional)

Steps:

  • Scrub potatoes; do not peel.
  • Tear 4 pieces of foil about 12 inches square depending on the size of your potato.
  • Cut potato lengthwise in half but not quite all the way through.
  • Place 2 slices onion, 1 slice garlic, butter and herbs in centre of potato.
  • Wrap bacon around potato over lengthwise cut, covering onion and other fillings.
  • Place potato on foil and fold ends of foil together to seal tightly so it will not leak when cooking.
  • This can be baked in the oven at 350F for about an hour.
  • This can be barbecued on indirect heat about an hour -- at 400 degrees.
  • This can also be baked at the edge of a fire near the coals.
  • In all cases you must monitor that they do not burn and turn somewhat frequently. They will feel quite soft when squeezed with your fingertips. (protect your hands from heat).
  • Top with garnish and enjoy.

Nutrition Facts : Calories 247.1, Fat 7.6, SaturatedFat 3.7, Cholesterol 15.5, Sodium 269.9, Carbohydrate 40.2, Fiber 5.2, Sugar 2.9, Protein 5.7

POTATOES SUPREME



Potatoes Supreme image

This is delicious and easy to make. We use it for holidays, but could easily be part of dinner rotation. Can use real potatoes, or frozen shredded or obrien potatoes.

Provided by didyb

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 medium potatoes or 16 ounces frozen hash brown potatoes
1/2 cup butter, melted
2 cups cheddar cheese, shredded
1/3 cup green onion, chopped
1/2 pint sour cream
6 slices bacon, crispy and crumbled
salt and pepper

Steps:

  • boil potatoes til slightly tender.
  • coarsely grate (or just use frozen shredded potatoes).
  • toss all ingredients to mix.
  • place in greased, shallow 1 1/2 qt baking dish.
  • bake 350 for 30 minutes or til hot, bubbly, and slightly browned.

TWICE BAKED POTATOES



Twice Baked Potatoes image

These easy twice baked potatoes are creamy, cheesy, and stuffed with sour cream, bacon, cheese, and green onions. Get ready to explode your taste buds- in a good way!

Provided by Janelle

Time 1h30m

Number Of Ingredients 9

4 large russet potatoes
8 slices bacon, crumbled
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded sharp cheddar cheese, divided
8 green onions, sliced, divide

Steps:

  • Preheat oven to 350*F
  • Wash and pierce potatoes multiple times.
  • Bake potatoes in preheated oven for 1 hour.
  • While potatoes are baking, cook bacon and crumble. You could use bacon crumbles.
  • 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, 1/2 bacon crumbs.
  • Spoon the mixture into the potato skins.
  • Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.
  • Serve immediately.

Nutrition Facts : Calories 436 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 16 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 594 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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From myislandbistrokitchen.com


TWICE-BAKED POTATOES SUPREME RECIPE: HOW TO MAKE IT | TASTE OF …
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From stage.tasteofhome.com


TWICE BAKED POTATOES SUPREME RECIPE
2017-03-10 Get one of our Twice baked potatoes supreme recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Cranberry Sauce Crecipe.com Many people are searching for the best ways to make good sauces. Some recipes make the cooking reall... 15 min Min; 8 Yield; Bookmark. 100% Twice-Baked Potatoes Supreme …
From crecipe.com


TWICE BAKED POTATOES RECIPE - HOW TO MAKE TWICE ... - THE …
2021-10-20 Reduce the oven temperature to 375 degrees. Place the butter in a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise. Scrape out the flesh of the potato and add it to the the …
From thepioneerwoman.com


OUR BEST TWICE BAKED POTATO RECIPES | MYRECIPES
2018-02-27 A twice baked potato is the perfect fusion between a baked potato and a mashed potato filling for a singular bite of intensely wonderful potato goodness. Whether you use a sweet, white, or yellow fleshed potato, a twice-baked spud can serve as a decadent side dish or transformed into full-fledged meal with the addition of hearty toppings like …
From myrecipes.com


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From chefclub.tv


TWICE BAKED POTATO - SELF PROCLAIMED FOODIE
2014-08-20 Preheat oven to 400 degrees F. To cook the potatoes, place directly on the oven rack and cook for 30 minutes. Turn, pierce with fork a …
From selfproclaimedfoodie.com


SUPREME TWICE BAKED POTATOES | HARRY & DAVID
Get ready to enjoy our delectable Supreme Twice-Baked Potatoes, the perfect complement to any meal. These one-of-a-kind potatoes include bacon, butter, cheddar cheese, and sour cream for the ideal savory side. Arriving frozen and ready to bake, this favorite gives you satisfying flavors with quality ingredients.
From harryanddavid.com


TWICE BAKED POTATOES RECIPE - ADD A PINCH
2010-12-01 Preheat oven to 400º F. Scrub potatoes under warm water. Place each potato onto a piece of aluminum foil large enough to wrap around the potato and secure at the top and ends. Brush lightly with olive oil and sprinkle with salt. Wrap aluminum foil around the potato and secure.
From addapinch.com


THE ABSOLUTE BEST TWICE BAKED POTATO - THE 2 SPOONS
2019-01-21 Instructions. Heat oven to 400°F and adjust the oven rack to the middle position. Place the washed and scrubbed potatoes on a sheet pan. Lightly rub each potato with oil and sprinkle with salt & freshly ground black pepper. Bake …
From the2spoons.com


TWICE-BAKED POTATOES SUPREME RECIPE: HOW TO MAKE IT
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From preprod.tasteofhome.com


HOW TO MAKE TWICE BAKED POTATOES: TWICE BAKED POTATO RECIPE
2020-07-14 Preheat the oven to 450 degrees. Poke the potatoes a few times with the tip of a paring knife or a fork and place on a baking sheet. Bake for 45 minutes to an hour, until cooked through. Test with ...
From today.com


TWICE BAKED POTATOES - SPICY SOUTHERN KITCHEN
2020-09-17 Add onion and cook over medium-high heat for 5 to 7 minutes. Cut potatoes in half horizontally once cool enough to handle. Scoop out pulp, leaving 1/4-inch thickness. Combine potato pulp, butter, cream cheese, sour cream, and salt and pepper in a large bowl. Mash with a potato masher until smooth. Stir in the onion, half the bacon, and 1 cup of ...
From spicysouthernkitchen.com


THE BEST TWICE BAKED POTATOES - GARNISH & GLAZE
2014-12-23 Instructions. 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.
From garnishandglaze.com


TWICE BAKED POTATOES | - TASTES BETTER FROM SCRATCH
2018-11-28 Instructions. Prick potatoes with a knife or fork. Bake potatoes at 400 for 1 hour. Remove from oven and allow to cool for a few minutes. Cut the tops off of the potato and scoop out the flesh into a mixing bowl. Add butter, salt and pepper, parsley, evaporated milk and other desired seasonings.
From tastesbetterfromscratch.com


TWICE BAKED POTATOES RECIPE - THE GIRL WHO ATE EVERYTHING
2020-07-03 Preheat oven to 350 degrees and bake potatoes for about an hour or until fork tender. Remove potatoes from oven and cool. Meanwhile, cook bacon and drain on a paper towel. Crumble bacon. Slice potatoes lengthwise and spoon out the flesh of the potato inside leaving 1/4 inch around the entire outer shell.
From the-girl-who-ate-everything.com


TWICE BAKED POTATOES - COOKING CLASSY
2019-12-22 Fill potato skins: Scoop mixture into potato peels. Sprinkle with cheddar. Stir seasonings and sprinkle over potatoes: In a small bowl whisk together paprika, onion powder, garlic powder, 1/4 tsp salt and 1/4 tsp pepper. Sprinkle seasoning evenly over potatoes.
From cookingclassy.com


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