Twice Baked Potatoes With Cream Cheese Recipes

CREAMY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350°. Pierce potatoes and bake on a baking sheet until tender, about 1 hour. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell., In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika., Place on a baking sheet. Bake, uncovered, until heated through and tops are golden brown, 20-25 minutes. If desired, sprinkle with parsley and green onions.

CREAMY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place on a baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.
• Reduce oven to 350 degrees F (175 degrees C).
• Cut a thin slice off the top of each potato; scoop out pulp and place in a small bowl. Beat potato flesh, butter, milk, and salt with an electric mixer in a large bowl until smooth and fluffy. Fold cream cheese and sour cream into potatoes; spoon mixture into potato shells. Sprinkle with paprika and place on a baking sheet.
• Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.

TWICE BAKED POTATOES WITH CREAM CHEESE

Steps:

• Preheat oven to 350°F.
• Put cream cheese out to soften.
• Scrub potatoes; dry them off and grease them with butter and salt the skins. Bake at 350°F for 1 hour. Remove from oven and cool to handle.
• Cut potatoes in half, lengthwise, remove cooked potato and put in large bowl. Be carefully to leave the skin intact.
• Mash with cream cheese, hot milk, onion salt, butter, and pepper.
• Pile mixture back into skins.
• Sprinkle with paprika and parsley and bake 20 more minutes.

TWICE BAKED POTATO

Steps:

• Heat oven to 400°F.
• Bake potato 1 hour. Reduce oven temperature to 350°F.
• Cut potato in half lengthwise; scoop out potato, leaving thin shell. Mash potato with sour cream, cream cheese spread and 2 Tbsp. cheddar. Spoon mixture into shells; sprinkle with remaining cheddar. Place in shallow baking dish.
• Bake 15 to 20 min. or until cheese is melted.

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
• Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
• Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
• Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
• Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
• Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

CHEESE-STUFFED TWICE-BAKED POTATOES

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.,

TWICE-BAKED POTATOES RECIPE

Steps:

• Heat oven to 400°F.
• Pierce each potato in several places with fork or sharp knife; bake 1 hour. Cool slightly.
• Reduce oven temperature to 350ºF. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potatoes with mixer 1 min. Add cream cheese and sour cream; beat until fluffy. Stir in bacon and onions.
• Spoon into potato shells; top with broccoli and cheddar. Place in shallow baking dish.
• Bake 15 min.

TWICE-BAKED CHEESE POTATOES

Steps:

• Heat oven to 375°. Pierce potatoes with fork. Bake 1 to 1 1/4 hours until tender. Cool just until easy to handle. Cut potatoes lengthwise in half; scoop out inside, leaving a thin shell.
• Mash potato and beans in medium bowl. Stir in 2 tablespoons of the sour cream, 2 tablespoons of the chives and remaining ingredients. Fill shells with potato mixture. Place in ungreased rectangular pan, 13x9x2 inches.
• Bake uncovered 15 to 20 minutes or until hot and light brown. Top with remaining 2 tablespoons sour cream, chives and bacon bits.

TWICE-BAKED POTATOES

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.

TWICE-BAKED POTATOES

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.

CHEESY, CREAMY, TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Rub potatoes with salt.
• 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 set skins aside for filling.
• To the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
• 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.

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

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!