Twice Baked Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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 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

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 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.

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

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 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

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

More about "twice baked potatoes recipes"

TWICE BAKED POTATOES RECIPE {VIDEO} - THE COOKIE ROOKIE
twice-baked-potatoes-recipe-video-the-cookie-rookie image
2018-05-25  · This is the best Twice Baked Potatoes recipe – follow this recipe for creamy, cheesy, crispy twice baked potatoes. Made with all of the best ingredients …
From thecookierookie.com
Ratings 130
Calories 511 per serving
Category Side Dish
  • Heat oven to 400°F and adjust the oven rack to the middle position. Place a cooking rack over a foil-lined baking sheet.
  • Lightly rub each potato with oil and sprinkle with salt & freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.
See details


TWICE BAKED POTATOES {CREAMY & FLUFFY} - SIMPLY RECIPES
twice-baked-potatoes-creamy-fluffy-simply image
2021-07-09  · Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.
From simplyrecipes.com
See details


TWICE BAKED POTATOES - HOW TO MAKE TWICE BAKED POTATOES

From delish.com
Total Time 2 hrs
  • 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.
  • Cutting lengthwise, cut a thin layer off the top of each potato. Scoop inside out of each potato leaving a 1.5cm border. Place insides in large bowl. Keep the potato tops and the roast them on the tray as a snack!
  • To bowl with potatoes, add butter, milk, and sour cream and smash until butter is melted in and potatoes are mostly smooth, but with some chunks. Add 100g cheese and spring onions and stir until incorporated.
  • Fill baked potatoes with potato mixture and place on a large baking tray. Top with remaining cheddar. Bake until cheese is melty and outside is crispy, 15 minutes.
See details


THE BEST TWICE BAKED POTATOES RECIPE - THE GIRL WHO ATE ...
2020-07-03  · Remove potatoes from oven and cool. Meanwhile, cook and crumble bacon. Slice potatoes lengthwise and spoon out inside leaving 1/4 inch around the entire shell. Mix together potato …
From the-girl-who-ate-everything.com
4.1/5 (15)
Category Side Dish
Cuisine American
Total Time 1 hr
  • Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. So if you are cooking 4 potatoes in the microwave you will need to cook them for at least 12 minutes. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.
  • 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 leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese and bacon. If making ahead of time, refrigerate here.
See details


TWICE BAKED POTATOES {SO GOOD!} - SPEND WITH PENNIES
2021-09-08  · Twice Baked Potatoes are a favorite side dish and great to make ahead ... Russet or baking potatoes are best in this recipe. Mash the potatoes while warm for the best consistency. …
From spendwithpennies.com
5/5 (60)
Total Time 45 mins
Category Side Dish
Calories 222 per serving
  • Preheat oven to 375°F. Wash potatoes and poke with a fork. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slightly.
  • In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth. Add butter milk as needed to create a creamy texture. Stir in chives, bacon and 3/4 cup cheddar cheese.
See details


OVERSTUFFED TWICE-BAKED POTATOES RECIPE - EMERIL LAGASSE ...
2013-12-07  · Step 2. Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 ...
From foodandwine.com
5/5
Category Comfort Food Recipes
  • Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
  • Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
  • Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
See details


TWICE BAKED POTATOES RECIPE | DISHIN' WITH DI - COOKING ...
2014-11-07  · Learn How To Make Twice Baked Potatoes! Recipe by: Diane Kometa *SUBSCRIBE HERE* Subscribe to my YouTube Channel! Get updated when I release New Recipes! It’s Free, so do it! Don’t Miss An Episode! Twice Baked Potatoes With Bacon And Cheese. Prep time: 20 min; Cook time: 1 h 30 min; Total time: 1 h 50 min; Yield: 4; Difficulty: easy; Recipe type: Side dish, Side, Ingredients: …
From dishinwithdi.com
Servings 4
Total Time 1 hr 50 mins
Estimated Reading Time 5 mins
See details


EASY TWICE BAKED POTATOES RECIPE - DON'T SWEAT THE RECIPE
2021-07-12  · This twice baked potatoes recipe is very easy to put together but does take a bit of time as we’re baking potatoes. But other than that, it’s just a matter of adding all your ingredients together and putting them back into the oven. Ingredients Needed. Chances are you already have these ingredients which makes this a great go-to recipe. You will need the following . Two large Russet ...
From dontsweattherecipe.com
Cuisine American
Category Side Dish
Servings 4
Calories 425 per serving
See details


TWICE BAKED POTATOES RECIPE - HOW TO MAKE TWICE BAKED POTATOES
2007-07-16  · Preheat oven to 425 degrees. Prick each potato with a fork, 3-4 times. Place on a baking sheet and roast for 1 hour 15 minutes, or until tender when pressed.
From thepioneerwoman.com
Cuisine American
Category Comfort Food, Dinner, Side Dish
Servings 8-12
Total Time 1 hr 45 mins
See details


EASY TWICE BAKED SWEET POTATOES - HOUSE OF NASH EATS
2021-11-11  · Twice baked sweet potatoes are fantastic served with Brown Sugar Glazed Ham and Italian Peas, or with other festive main dishes like a Juicy Roast Turkey with a Butter Herb Rub, Garlic Herb Butter Beef Tenderloin Roast, or Pan Seared Lamb Loin Chops. Why this Recipe Works. It’s easy to scale up or down depending on how many you are serving.
From houseofnasheats.com
See details


AIR FRYER TWICE-BAKED POTATOES - THE RECIPE POT
2021-11-11  · This recipe for Air Fryer Twice-Baked Potatoes is a quicker take on the original recipe, without any sacrifice to the flavor. It’s the perfect weeknight dish and the potatoes turn out super tasty. They’re great as a side dish, as a game-day snack, or as a quick lunch! Air Fryer Twice-Baked Potatoes . Hands down, my favorite game-day snack is twice-baked potatoes! Every time I see them on ...
From therecipepot.com
See details


TWICE BAKED POTATOES RECIPE : GET COOKING INGREDIENTS ...
2021-11-11  · Twice Baked Potatoes Recipe / How to Make The PERFECT Baked Potato - I Heart Naptime - Alex guarnaschelli turns baked potatoes into a delicious casserole perfect for a festive brunch. For many microwave oven owners, the most adventurous cooking from scratch they'll ever do is microwave egg poaching. Country living editors select each product featured. We may earn …
From braisedshortribs.blogspot.com
See details


TWICE BAKED POTATOES - RECIPE GIRL®
2021-09-13  · Twice Baked Potatoes are baked potatoes with the flesh scooped out, mixed with fabulous ingredients, ... Subscribe to receive all new recipes for dinners, desserts, breakfast, and more delivered right to your inbox! Dietary Guide. DF Dairy-Free. EF Egg-Free. GF Gluten-Free. LC Low-Carb. LF Low-Fat. NF Nut-Free. P Paleo. V Vegan. VEG Vegetarian. WW SmartPoints. Search for As Seen …
From recipegirl.com
See details


TOAD IN HOLE TWICE BAKED POTATOES RECIPES
Steps: prick potatoes and microwave for about 15 minutes. Let cool a bit. Cook bacon and remove to paper towel and reserve the bacon grease. Cut tops off potatoes and scoop out …
From tfrecipes.com
See details


TWICE BAKED POTATO RECIPE (STUFFED JACKET POTATOES ...
2021-11-12  · HOW TO MAKE TWICE BAKED POTATOES-We use our classic Baked Potato recipe as a base for this recipe.. BAKE– Bake the potatoes in the oven until cooked.; ASSEMBLE– Slice the baked potatoes in half lengthwise and scoop out the potato flesh into a large bowl with a fork.Repeat with all potatoes and add to a baking sheet. FILLING– With a mixer or potato masher, mash the …
From valentinascorner.com
See details


TWICE BAKED POTATOES - PRINCESS PINKY GIRL
2021-11-08  · Easy to Make Twice Baked Potatoes. These twice-baked potatoes are just right. They are creamy, savory, and oh so delicious. They make the best side dish for so many dinners. A couple of my favorites to pair these with are steak, made with my secret steak marinade recipe, or air fryer fried chicken! It makes for the most hearty, comforting meal.
From princesspinkygirl.com
See details


EASY TWICE BAKED POTATOES - DELICIOUS AND SIMPLE TO PREPARE
2021-10-18  · Potatoes are everyone’s comfort food, so we doctored them up to bring a zing of flavor to the dinner table. Potatoes are super versatile, and this recipe was inspired by our famous cheesy potatoes.Serve these twice-baked potatoes alongside these crispy chicken thighs, air fryer brussels sprouts or stuffed peppers.We promise the whole family will be begging for seconds.
From allthingsmamma.com
See details


TWICE BAKED POTATO RECIPE (STUFFED JACKET POTATOES) - FOOD ...
2021-10-15  · These EASY Twice Baked Potatoes are going to become your go-to side dish! Baked potatoes that are crispy on the outside and loaded with cheese, bacon, and green onion and baked again. There are so …
From foodrecipenews.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #side-dishes     #eggs-dairy     #potatoes     #vegetables     #american     #oven     #easy     #vegetarian     #cheese     #dietary     #inexpensive     #equipment     #number-of-servings     #4-hours-or-less

Top Asked Questions

How to make twice baked potatoes?
How to Make Twice Baked Potatoes. The name says it all, but just so we’re clear, here’s what you do: Roast the potatoes whole until they’re easily pierced with a fork, just as if you were making regular baked potatoes. Cut them in half and scoop out the insides, leaving behind a thin shell of potato skin.
What is the best way to cook a baked potato?
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.
How do you make baked potatoes with sour cream and cheese?
Directions. 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.
How to cook mashed potatoes in the oven?
Instructions Preheat oven to 375 degrees. Slice each potato in 1/2 lengthwise. In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth. Fill each skin with the mashed potato filling and top with remaining cheese. Bake 15-20 minutes or until heated through and cheese is melted.

Related Search