Twice Baked Potatoes With The Works Recipes

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!

TWICE BAKED POTATOES (STUFFED JACKET POTATOES)

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.

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.

"THE WORKS" TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400F
• Place potatoes on a baking sheet and roast until tender, about 25-30 minutes
• Remove and set aside until cool enough to touch
• While the potatoes are roasting, in a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, cook bacon until crispy
• Remove and reserve on a paper towel
• When the potatoes are cool to touch, cut in half and scoop out the insides into a medium-size mixing bowl
• Place the skins cut sides up back onto the baking sheet
• Once all the potatoes are scooped out, add the bacon into the bowl with the potato flesh along with the sour cream, 3/4 cup of the cheese, salt and ground black pepper, and mix
• With a small spoon, scoop the potato-bacon-cheese mixture into the little potato skins, top with the remaining cheese and place back in the oven until the cheese is melted, about 10 minutes

CHEF JOHN'S TWICE-BAKED POTATOES

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.

DOUBLE STUFFED POTATOES WITH THE WORKS

Steps:

• Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

TWICE BAKED POTATOES WITH THE WORKS

Steps:

• Cut the potatoes in half lengthwise.
• Scoop out filling being careful not to break the skins.
• In a bowl mix all ingredients except the 1/2 c cheese with a potato masher. Mixture should be very dense.
• Place potato halves onto a baking sheet.
• Spoon mixture evenly on each potato half.
• Sprinkle cheese over the tops. (I always sprinkle a bit more bacon and green onion over the tops just before baking too).
• Bake in 350 oven till bubbling, approximately 30 minutes.

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.