TWICE BAKED POTATOES
Twice Baked Potatoes are the ultimate side dish and the perfect addition to any meal! You're going to love the creamy filling that is loaded with bacon, sour cream and two types of cheese! And don't forget about that crispy potato skin - so good!
Provided by Trish-Mom on Timeout
Categories Side
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- 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.
- Combine potato flesh with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl.
- Use a potato masher to mash together until desired consistency is reached.
- Fold in crumbled bacon and green onions. Season with salt and pepper.
- Scoop the filling into the potato shells. You want the filling to be pretty generous.
- Top each potato half with the remaining shredded cheese.
- Bake for 25 to 30 minutes or until cheese is melted and potatoes are heated through.
- Serve immediately.
Nutrition Facts : Calories 309 kcal, Carbohydrate 20 g, Protein 9 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1142 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ULTIMATE TWICE BAKED POTATOES
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
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
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
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
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
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
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
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.
ULTIMATE TWICE BAKED POTATOES
I originally found this on Allrecipes. I modified them a bit and lightened them up using lower fat ingredients. The taste was not compromised at all. They are fantastic! Perfect for company or a special meal.
Provided by Little Bee
Categories Pork
Time 17m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Wrap potatoes in foil& bake in preheated oven for 1 and 1/2 hours.
- 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, margarine, salt, pepper,garlic powder, 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.
TWICE BAKED POTATOES
Twice Baked Potatoes are always the first side dish to go at BBQs and potlucks. Who doesn't love a twice baked potato? And you can make them ahead of time. These have creamy sour cream and butter mashed potatoes topped with cheesy, bacon, and green onions.
Provided by Christy Denney
Categories Side Dish
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- 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 and place on a baking sheet. Top each with remaining cheese and bacon. If making ahead of time, refrigerate here.
- Bake for another 15-20 minutes at 350 degrees. Add 10 minutes if you refrigerated ahead of time. Sprinkle with green onions and serve.
ULTIMATE TWICE-BAKED POTATOES
The buttery, creamy indulgence of mashed potatoes meets the joy of digging into a baked potato in this iconic side dish: crispy potato skins are filled with soft whipped potato mixed with cheddar cheese, bacon, sour cream, butter, Tabasco, and herbs, topped with more cheese, and baked until golden brown and bubbly.
Provided by Jessi Leigh
Categories Potato
Time 1h25m
Yield 8 potato skins, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 450°. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour. Transfer to a rack and let cool slightly.
- Halve potatoes lengthwise and scoop out insides with a spoon into a medium bowl, leaving ¼" of the outer layer of flesh and skin behind; transfer empty potato halves to a baking sheet.
- Combine scooped potato insides, ½ cup each cheddar and Gruyère, and sour cream, butter, chives, parsley, Tabasco, Worcestershire, and bacon and season with salt and pepper. Spoon mixture into potato halves and sprinkle with remaining cheese and paprika.
- Bake until cheese is browned and bubbly, about 10 minutes.
Nutrition Facts : Calories 634.7, Fat 42.2, SaturatedFat 23.9, Cholesterol 122.4, Sodium 679.1, Carbohydrate 39, Fiber 4.8, Sugar 3, Protein 26.1
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- Gently scoop out the potato from the shell and set aside in a medium bowl, leaving about 1/4 inch edge on the potato shell.
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- First, cook your russet potatoes in any method you wish until they are tender on the inside, but still firm enough to hold shape when you cut them in half. We suggest using our foil-pack baked potato method or crockpot baked potato method.
- Next, heat a large skillet over medium/high heat and add olive oil. When olive oil is fragrant, add onion and garlic and sauté for 2-3 minutes. Remove from skillet and set aside.
- Next, prep 1/2 lb. thick-cut bacon by slicing into 1-inch pieces. Then, add it to the same hot skillet that the onions were in. Saute bacon pieces for 7-10 minutes, or until they are fully cooked but not crispy. Remove excess grease from bacon by using 2 pieces of paper towel. Set aside.
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- Preheat oven to 450 F. Bake potatoes for 45 minutes until fork tender. Meanwhile, fry bacon in a pan on the stove.
- When potatoes are done, let them cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, being careful to leave about a 1/2 inch of flesh around the skins.
- Add butter, onion powder, garlic powder, salt &pepper, 1/2 the cheddar cheese and 1/2 the scallions to the potato mixture. Blend with a hand mixer or immersion blender until creamy.
- Spoon the mixture back into the potato skins. Top each with remaining cheddar cheese and bake for 15 minutes until cheese is melted.
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- Preheat the oven to 350 F (175 C). Pierce the potatoes a few times with a fork, rub with a little olive oil and salt and bake until tender, about 1 hour.
- While the potatoes are baking, heat the butter in a medium skillet over medium low heat and cook the pepper and onion together until soft, about 5 minutes. Generously salt and pepper and set aside.
- When the potatoes are soft, cut them in half and scoop out most of the cooked insides into a bowl. Add the peppers and onions to the bowl and stir together well, then stir in the sour cream, milk, and about 2/3 cup of the cheddar until well combined.
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- 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.
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