Bacon Cheese Burger Twice Baked Idaho Potatoes Recipes

BACON CHEESE BURGER TWICE-BAKED IDAHO® POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Scrub Idaho® Russet Potatoes until clean and dry them. Place on a baking sheet and bake for 1 hour, or until potatoes are cooked through. Remove from oven and place on a wire rack to cool slightly. Lower oven temperature to 375 degrees F.
• Cut potatoes lengthwise about 3/4 of the way through, leaving them attached on the bottom. Scrape the insides of potatoes with a spoon into a large mixing bowl. Add butter, sour cream, 1 cup of cheese, garlic, salt and pepper. Mash together or whip with an electric mixer, depending on your desired texture.
• Spoon filling into potato shells and place on a baking sheet. Toss cooked ground beef with barbecue sauce and spoon equally over potatoes. Sprinkle each potato with remaining cheese, bacon, and green onions.
• Bake for 20 to 25 minutes, or until potatoes are heated through and cheese is melted. Serve immediately.

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.

CHEDDAR-BACON TWICE-BAKED POTATOES

Steps:

• Heat oven to 425°F. Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes. Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
• Reduce oven temperature to 350°F. Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed. Stir in cheese, bacon, onions, table salt and pepper. Spoon into potato shells. Return to cookie sheet.
• Bake 30 minutes or until thoroughly heated.

TWICE BAKED BACON CHEESEBURGER POTATOES

Steps:

• 1. Pierce potatoes and bake at 350 preheated oven for 11/2 hrs or until soft when stuck with a fork.
• 2. Chop onions and peppers in small pieces. Grate cheddar cheese
• 3. Cut bacon in small pieces and fry. Once bacon starts frying add ground sirloin (or hamburger) and half of the onions and peppers. Season with garlic salt and pepper Cook until meat is done. Drain and cover to keep warm.
• 4. When potatoes are done cut them in half long ways. Scoop the insides into a large bowl saving the skin. You will be spooning the potatoes back into the skins so be careful.
• 5. Put softened butter and cream cheese in the potatoes as soon as possible to help melt into it. Add milk and sour cream and mash with potato masher or electric mixer (I use a masher so there is more texture) Add half the shredded cheese and the other half of the onions and peppers and stir it all together. I add a little more garlic salt and pepper to the potatoes (it helps to keep the vampires away)
• 6. Scoop large portions into the potato skins and make indentations in the middle. Top that with the hamburger mixture. Top the whole thing with the remaining shredded cheese.
• 7. Place it back in the oven for 15 to 20 minutes. The faster you can mash and mix the less time you need to rebake. I'm slow as ... well you know so I had to heat it for a long time.