Bacon Cheddar Sour Cream And Chive Twice Baked Potatoes Recipes

TWICE-BAKED POTATOES WITH BACON AND CHEDDAR

Steps:

• Preheat your oven to 400°F (200°C). Adjust the oven rack to the middle position.
• Bake the potatoes directly on the oven rack until they're tender, 45 minutes to an hour, depending on the size. Gently squeeze them [Editor's Note: Careful! They're hot!] to judge doneness. They should feel tender but not terribly squishy when done.
• Meanwhile, toss the bacon and a big splash of water in a skillet over medium-high heat. Cook until the bacon is fully browned and evenly crisp, 10 to 15 minutes or so, depending on the thickness of the bacon slices. Remove from the heat.☞TESTER TIP: Adding a little water to bacon while it's cooking keeps the grease splatter down a little and the bacon won't curl up as much as usual.
• When the baked potatoes are cool enough to handle, slice them all the way through, end to end, to create 2 equal-size halves. Scoop out most of the flesh into a large bowl, leaving behind a wall of peel and potato about 1/4 inch (5 millimeters) thick.
• Add 2/3 of the Cheddar, the sour cream, scallions, salt, pepper, and bacon. Mash the works together until evenly mixed. Spoon the mixture back into the potato skins. (You can cover the potatoes and refrigerate them for up to 3 days or you can freeze them for up to 1 month. Either thaw the frozen potatoes in the fridge for a day or two prior to baking or bake them straight from the freezer, adding a few minutes time in the oven. The skins of frozen potatoes will be a little more pleasingly tough and chewy, sorta like the skins on baked potato skins.)
• Just before baking the stuffed potatoes, sprinkle with the remaining Cheddar. Bake the potatoes until the cheese melts and the potatoes are heated through, about 20 minutes. (If baking the potatoes from the refrigerator, allow about 30 minutes in the oven. If baking the potatoes straight from the freezer, allow about 40 minutes in the oven.)

BACON CHEDDAR BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
• Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

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.

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
• Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

BASIC BAKED POTATO WITH BACON, SOUR CREAM & CHIVE TOPPING

Steps:

• If baking in the oven preheat to 400°F.
• Scrub the potatoes well with a vegetable brush and water, then dry.
• Poke potatoes with a fork several times so they won't explode, and, if desired, dust with salt while still wet.
• Bake directly on oven rack until tender (for one hour) or wrap in tin foil and bake in campfire or on the grill (over high heat) for 45 minutes, turning once.
• In a small bowl, combine chives, bacon bits and sour cream; mix well.
• Let potatoes cool for several minutes, open, spread with butter and sprinkle with salt and pepper and serve with sour cream topping.