Twice Baked Potatoes Recipes

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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

This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.

Provided by Jamie

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 4

Number Of Ingredients 13

4 large baking potatoes
½ pound bacon
4 tablespoons butter
1 large onion, chopped
½ cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs

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.

Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g

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



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



Twice-Baked Potatoes image

Provided by Valerie Bertinelli

Categories     side-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 8

6 russet potatoes (about 4 1/2 pounds)
2 tablespoons canola oil
1 1/2 cups milk
3 cups grated extra-sharp Cheddar cheese (12 ounces)
1 cup sour cream
1/4 cup finely chopped scallions (from 4 to 5 scallions), plus more for garnish
Kosher salt and finely ground black pepper
5 slices cooked bacon, roughly chopped (about 1/2 cup)

Steps:

  • Preheat the oven to 425 degrees F.
  • Poke the potatoes all over with a fork. Place the potatoes on a baking sheet and then drizzle with the oil, turning them over to coat completely. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Let cool completely (leave the oven on).
  • Cut the potatoes in half lengthwise and scoop out the insides, being careful not to break the skins (it's better to leave a little flesh in the skin than to risk breaking it). Rice the potato flesh into a large bowl and set aside.
  • Stir the milk into the potato flesh along with 2 cups of the Cheddar, and the sour cream, scallions, 1 tablespoon salt, and pepper to taste. Place the potato skins on a baking sheet and divide the potato mixture evenly among them. Top the potatoes with the chopped bacon and the remaining 1 cup Cheddar. Bake until the cheese is melted, the potatoes are completely heated through and the tops are just beginning to brown slightly, 20 minutes more. Garnish with scallions and serve immediately.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Provided by Molly Yeh

Categories     side-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

3 large russet potatoes (about 10 to 12 ounces each)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/4 cup half-and-half or milk
4 tablespoons unsalted butter, at room temperature
1 1/2 cups shredded Gruyere cheese
3 tablespoons pickled jalapenos, chopped
2 scallions, chopped
Paprika, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour.
  • While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potatoes, add the sour cream, half-and-half and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos and scallions. Mound into the potato shells. Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

3 large baking potatoes
1 tablespoon olive oil
1 1/2 tablespoons milk
1 1/2 tablespoons butter
1 cup sour cream
5 ounces sharp Cheddar cheese, grated (about 1 1/4 cups)
1/2 tablespoon garlic salt
Salt and pepper
3 slices bacon, cooked and crumbled
1/4 cup finely chopped green onion

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F.
  • When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Number Of Ingredients 8

2 large russet potatoes, scrubbed
3 to 4 tablespoons milk
2 tablespoons unsalted butter, room temperature
2 tablespoons sour cream
1/2 cup grated sharp cheddar cheese
Coarse salt and freshly ground pepper
1 large egg, lightly beat
1 tablespoon chopped fresh chives, plus more for garnish

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.

Nutrition Facts : Calories 301 g, Fat 11 g, Protein 8 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

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 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

TWICE BAKED MASHED POTATOES



Twice Baked Mashed Potatoes image

A baked version of the favorite twice baked taters everyone loves. I also add in chopped onion and a bit of diced garlic sometimes, too. Great with ribs, chicken, or beef dishes.

Provided by Kimber E

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 55m

Yield 10

Number Of Ingredients 7

6 Yukon Gold potatoes, peeled
¼ cup butter, softened
½ cup sour cream
½ (8 ounce) package cream cheese, softened
3 cups shredded Cheddar-Monterey Jack cheese blend, divided
2 tablespoons butter, cut into small pieces
1 tablespoon bacon bits, or more to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
  • Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 15.2 g, Cholesterol 66.2 mg, Fat 23 g, Fiber 1.2 g, Protein 10.3 g, SaturatedFat 15.6 g, Sodium 318.7 mg

MAKE-AHEAD TWICE-BAKED POTATOES



Make-Ahead Twice-Baked Potatoes image

These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle top of potatoes with real bacon pieces just before serving. To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven.

Provided by BeachGirl

Categories     Potato

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 7

5 lbs large baking potatoes
1/2 cup butter, melted
1 cup milk or 1 cup half-and-half
3 ounces fat free cream cheese or 3 ounces cream cheese
2 teaspoons salt or 2 teaspoons salt substitute
1 teaspoon ground black pepper
4 ounces shredded sharp cheddar cheese (1 cup) or 4 ounces extra-sharp cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • Wash potatoes and pat dry.
  • Place potatoes, not touching, on a large baking sheet.
  • You may need two baking sheets.
  • Spray potatoes generously with non-stick cooking spray.
  • Sprinkle outside of potatoes with a little salt.
  • Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
  • In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
  • With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
  • With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
  • Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
  • Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
  • You may need a little more or less milk to get the final desired consistency.
  • Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
  • Return filled shell to baking sheet.
  • Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
  • TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
  • TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
  • Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
  • Place wrapped potatoes into one or more gallon resealable freezer bags.
  • Store in freezer for up to 3 months.
  • TO COOK FROZEN POTATOES: Preheat oven to 350°F.
  • Place potatoes on baking sheet and loosely cover with aluminum foil.
  • Bake about 45 minutes.
  • Uncover and bake an additional 15 minutes or more until potatoes are hot.
  • Do not over bake.
  • This method keeps the potato skins firm and crisp.
  • If time is short, place potatoes in microwave and cook on high about 10 minutes.
  • Remove and then place in 350°F oven to finish cooking.
  • IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
  • Potato skins will be softer than if cooked in the oven.
  • OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.

EASY TWICE BAKED POTATOES



Easy Twice Baked Potatoes image

These are easy to cook and assemble and can be frozen to be used as needed. I use large potatoes, so 1/2 stuffed potato shell is one serving.

Provided by Junebug

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 large baking potatoes
1/2 cup sour cream
1/4 cup milk
4 tablespoons butter
1/2 teaspoon refrigerated minced garlic
1/4 teaspoon salt
1/8-1/4 teaspoon pepper
3/4 cup grated cheese, divided
2 green onions (to garnish)
paprika (to garnish)

Steps:

  • Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done.
  • When potatoes are done let them cool 10-15 minutes.
  • Then slice them in half lengthwise.
  • Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Save the skins.
  • In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. If not creamy enough add a bit more milk.
  • Taste and adjust seasonings if necessary.
  • Spoon potato mixture evenly into shells.
  • Top with remaining 1/4 cup of cheese and green onions.
  • Sprinkle lightly with paprika.
  • Return to oven until hot and cheese is melted, about 15-20 minutes.
  • Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

One of the things I like about twice-baked potatoes is that they are very versatile. They can be served as a complement to an entree, or they can be the main course with a salad. Either way, they are tasty.

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 6 servings.

Number Of Ingredients 10

6 large baking potatoes
1/2 cup butter, softened
3/4 to 1 cup whole milk or heavy whipping cream
3 tablespoons crumbled cooked bacon
3 tablespoons finely chopped onion
1 tablespoon minced chives
1/2 teaspoon salt
Dash pepper
1-1/2 cups shredded cheddar cheese, divided
Paprika

Steps:

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese. , Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 558 calories, Fat 25g fat (16g saturated fat), Cholesterol 78mg cholesterol, Sodium 670mg sodium, Carbohydrate 69g carbohydrate (7g sugars, Fiber 6g fiber), Protein 16g protein.

BEST TWICE-BAKED POTATOES



Best Twice-Baked Potatoes image

Make and share this Best Twice-Baked Potatoes recipe from Food.com.

Provided by LorenLou

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium potatoes
1/2 cup sour cream (I use fat-free and no one knows the difference!)
1/4 cup milk
1/4 cup margarine
1/2 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, crisp and crumbled (or 1 c. real bacon bits)

Steps:

  • Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
  • Allow to cool a bit.
  • Slice about a 1" strip of the skin off the top of each potato.
  • Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
  • Mash the potato pulp along with the margarine.
  • Add milk, sour cream, cheese, salt and pepper; combining well.
  • Spoon the mixture back into the potato shells, piling high.
  • Top with the crumbled bacon or bacon bits.
  • Bake at 400 for 15 minutes.

TWICE-BAKED NEW POTATOES



Twice-Baked New Potatoes image

I've used these rich potatoes as both an appetizer and a side dish. Guests seem to enjoy the distinctive taste of Monterey Jack cheese and basil. These satisfying mouthfuls are perfect for a late-afternoon or evening get-together when something a little heartier is needed. - Susan Herbert, Aurora, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield about 2 dozen.

Number Of Ingredients 11

1-1/2 pound small red potatoes
2 to 3 tablespoons canola oil
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
3 ounces cream cheese, softened
1/3 cup finely chopped green onions
1 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled

Steps:

  • Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400° for 50 minutes or until tender. Cool. , In a large bowl, combine the Monterey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving thin shells. Add pulp to the cheese mixture and mash; stir in bacon. Spoon or pipe into potato shells. , Place on a baking sheet. Broil 4-6 in. from the heat for 7-8 minutes or until heated through.

Nutrition Facts : Calories 178 calories, Fat 12g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 278mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

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From jocooks.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 - MOM ON TIMEOUT
2019-10-30 Rub potatoes with olive oil and salt and place on a large baking sheet. Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for at least 15 minutes. Preheat oven to 350 degrees. Cut potatoes in half lengthwise and scoop out the insides leaving a 1/4-inch shell.
From momontimeout.com


HOW TO MAKE TWICE BAKED POTATOES - THE SEASONED MOM
2022-03-29 Use a spoon to scoop the flesh from the tops into the bowl and discard the skins. Scoop the flesh from the potato bottoms, leaving a shell that's about ¼-inch thick. Arrange the 5 potato shells on a baking sheet. Mash the pulp in the bowl until smooth. Add sour cream, butter, bacon, chives, and cheese.
From theseasonedmom.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


TWICE BAKED POTATOES {CREAMY & FLUFFY} - SIMPLY RECIPES
2021-07-09 Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode. Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven.
From simplyrecipes.com


TWICE BAKED POTATOES RECIPE - BAKE ME SOME SUGAR
2021-09-27 Step 1: Wash your potatoes really good, and preheat the oven. Place oil all over the potato, and bake as directed in the recipe card below. Step 2: When the potatoes are done and fully cooled to handle, you will slice potatoes in half and scoop out the filling and place in a bowl.
From bakemesomesugar.com


MARTHA STEWART TWICE BAKED POTATOES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Martha Stewart Twice Baked Potatoes : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


40 TWICE-BAKED POTATO IDEAS - TWICE BAKED POTATO RECIPES
2019-07-22 Southern Stuffed Twice-Baked Sweet Potatoes. Load these potatoes with black beans, toasted pecans, and lots of hot sauce and these babies will be ready for your Thanksgiving spread. Get the recipe at Primavera Kitchen. Courtesy of Cooking and Beer. 17 of 40. Brown Butter Twice-Baked Sweet Potatoes with Goat Cheese.
From countryliving.com


HOW TO MAKE TWICE BAKED POTATOES | FAVORITE FAMILY RECIPES
2021-11-15 Brush entire surface of each skin, inside and out, with butter. Place skins on cookie sheet, face up, and broil for 6-8 min. Use a potato masher to mix remaining potato, sour cream, cheese, bacon bits, and salt and pepper. Spoon the filling into the skins. Sprinkle shredded cheese and extra bacon bits over the tops.
From favfamilyrecipes.com


RECIPE: THE BEST TWICE-BAKED POTATO | KITCHN
2017-02-09 Recipe Notes. Make ahead: The potatoes can be baked and filled up to 1 day in advance and stored in a covered container in the refrigerator until ready to bake the second time. Add an additional 5 to 10 minutes to bake time when made ahead. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
From thekitchn.com


TWICE BAKED POTATOES {SO GOOD!} - SPEND WITH PENNIES
2021-09-08 Wash potatoes and poke with a fork. Bake potatoes in oven 1 hour until soft. Allow to cool slightly. (Potatoes can also be baked in the air fryer or microwave). Slice each potato in ½ lengthwise. Scoop out the pulp of the potato leaving a ⅛" shell. In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth.
From spendwithpennies.com


AIR FRYER TWICE BAKED POTATOES - BEST CRAFTS AND RECIPES
Sharing is caring! Air Fryer TWICE-BAKED POTATOES. These are game-changers! A crispy potato skin packed full of a beautifully tasty mix of mashed potato, sour cream, shredded cheese, and bacon; it’s like having a loaded potato skin and a baked potato at once!
From bestcraftsandrecipes.com


TWICE BAKED POTATOES RECIPE - HOW TO MAKE TWICE BAKED POTATOES
2021-10-20 Add 1 cup of cheese, milk, seasoned salt, ¾’s of the green onions and black pepper. Mix well to combine. Fill the potato shells evenly with the mashed potato mixture. Divide the remaining 1 cup of cheese evenly over top of each potato piece. Bake the potatoes once again until golden brown on top and heated through, about 20 minutes.
From thepioneerwoman.com


TWICE BAKED POTATOES RECIPE | MEL'S KITCHEN CAFE
2021-07-03 Instructions. Preheat the oven to 400 degrees. Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato. Remove the potatoes from the oven. Let them cool for about 5-10 minutes.
From melskitchencafe.com


HOW TO MAKE TWICE BAKED POTATOES - DELISH
Preheat oven to 200°C (180ºC fan). Pat potatoes completely dry with paper towels. Poke potatoes all over with a fork, then rub with oil and sprinkle with salt. Place potatoes directly on …
From delish.com


HOW TO MAKE TWICE BAKED POTATOES - DELISH
2022-04-12 Place on a large baking sheet and let cool until cool enough to handle. Cut a thin layer off the top of each potato. Scoop inside out of each potato, leaving a …
From delish.com


TWICE BAKED POTATOES (STUFFED JACKET POTATOES) - RECIPETIN EATS
2021-05-28 Bake potatoes: 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 …
From recipetineats.com


BEST BAKED CUBED POTATOES - THERESCIPES.INFO
https://www.wikihow.com › Bake-Cubed-Potatoes. All information about healthy recipes and cooking tips
From therecipes.info


THE ABSOLUTE BEST EVER TWICE BAKED POTATOES
2020-06-27 Mix in the seasoning salt and pepper. Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely. Add in green onion to taste, start with a ¼ cup. Stuff the potatoes with the filling and add the rest of …
From thekitchenmagpie.com


EASY TWICE BAKED POTATOES - THE SALTY MARSHMALLOW
2019-10-17 Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Rub potatoes lightly with olive oil and sprinkle with kosher salt and pepper to taste. Place on prepared baking sheet. Bake potatoes in preheated oven for 50 minutes. While potatoes are baking, fry diced bacon in a large skillet until evenly brown.
From thesaltymarshmallow.com


30-MINUTE TWICE BAKED POTATOES RECIPE - MASHED
2022-01-19 Combine the scooped-out potato innards with the butter, milk, cheese, sour cream, 2 tablespoons chives, ½ teaspoon salt, and ¼ teaspoon pepper. Blend the ingredients together until smooth. Place the potato skins in a casserole dish and spoon the filling into each one. Bake the filled potatoes for 10 minutes.
From mashed.com


TWICE BAKED POTATO RECIPES | ALLRECIPES
13. Twice Baked Potato Casserole With Bacon. Twice Baked Potato Casserole With Bacon. Rating: 4.5 stars. 321. A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly. Loaded Baked Potato.
From allrecipes.com


TWICE BAKED POTATOES {SO CREAMY & DELICIOUS!} | BAKE IT WITH LOVE
2016-02-22 This family favorite twice baked potatoes recipe makes the ultimate loaded baked potatoes that are full of flavor and overflowing with sour cream, ham, bacon, cheese, and more! They're easy to make, and a great side dish to make in advance or have in the oven while you are busy with other cooking! Delicious twice baked potatoes have a creamy, flavorful, cheesy …
From bakeitwithiove.com


TWICE BAKED POTATOES - 101 COOKING FOR TWO
2014-01-06 Preheat oven to 400° degrees convection or 425° conventional. Scrub russet potato (es). Coat with some oil lightly. Bake until well done. About 1 hour or more. While potatoes are cooking, slice up butter and combine with sour cream, milk, shredded cheddar cheese, seasoning salt (Lowry's or similar), and pepper.
From 101cookingfortwo.com


TWICE BAKED POTATOES RECIPE - CHEF BILLY PARISI
2021-02-10 Bake the salted potatoes on a cookie sheet tray until fully baked. Sliced the baked potatoes in half or ¾. Remove the insides of the potatoes and place in a large mixing bowl. Mix together the potatoes, bacon, cheese, chives or green onions, sour cream, butter, salt, and pepper until smooth and combined. Stuff up each potato with the mashed ...
From billyparisi.com


MY AWESOME TWICE-BAKED POTATOES RECIPE - HOME STRATOSPHERE
2022-03-22 Preheat the oven to 400 degrees and put the potatoes in the center of the oven. Bake the potatoes for 60 to 75 minutes or until they are slightly soft when squeezed, and you can easily poke them with a fork. About 20 minutes before the baking time is over, heat a large frying pan over medium heat on the stovetop.
From homestratosphere.com


TWICE-BAKED POTATOES RECIPE | SOUTHERN LIVING
As a matter of fact, pair them with a hearty green salad, and they're a meal all by themselves. They're also crowd pleasers because the ingredients fit the who-doesn't-love-them category: butter, cheese, milk, bacon, sour cream, and green onions, plus a little salt and pepper. Potato skins will be crisp, the pulp fluffy and soft.
From southernliving.com


OVERSTUFFED TWICE-BAKED POTATOES RECIPE - FOOD & WINE
Directions. Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of …
From foodandwine.com


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