Cheddar Twice Baked Potatoes Recipes

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TWICE-BAKED CHEDDAR POTATO CASSEROLE



Twice-Baked Cheddar Potato Casserole image

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. -Kyle Cox, Scottsdale, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 9

8 medium baking potatoes (about 8 ounces each)
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 teaspoon salt
3/4 teaspoon pepper
10 bacon strips, cooked and crumbled, divided
2 cups shredded cheddar cheese, divided
4 green onions, chopped, divided

Steps:

  • Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 350°. , When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper., Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half the green onions into potato mixture (do not overmix)., Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes.

Nutrition Facts : Calories 301 calories, Fat 19g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 517mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

CHEDDAR-BACON TWICE-BAKED POTATOES



Cheddar-Bacon Twice-Baked Potatoes image

Kick up your potato game and make these creamy twice-baked potatoes that will disappear from your table fast.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 6

Number Of Ingredients 11

6 medium baking potatoes
2 tablespoons vegetable oil
1 1/2 teaspoons kosher (coarse) salt
1/2 cup cream cheese spread
1/4 cup butter, softened
1/3 cup milk
1 cup shredded sharp Cheddar cheese (4 oz)
6 slices bacon, crisply cooked, crumbled
2 green onions, chopped
1/2 teaspoon table salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 440, Carbohydrate 39 g, Fat 4, Fiber 4 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1030 mg

CHEDDAR TWICE-BAKED POTATOES



Cheddar Twice-Baked Potatoes image

Our family rarely have her steak without these easy-to-fix potatoes. They're creamy and full of bacon, cheese and onion flavor. -Heather Ahrens Columbus, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

6 large baking potatoes
8 tablespoons butter, divided
1/4 pound sliced bacon, diced
1 medium onion, finely chopped
1/2 cup 2% milk
1 large egg
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.

Nutrition Facts : Calories 563 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 607mg sodium, Carbohydrate 70g carbohydrate (8g sugars, Fiber 6g fiber), Protein 16g protein.

CHEDDAR & SPINACH TWICE-BAKED POTATOES



Cheddar & Spinach Twice-Baked Potatoes image

My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy-approved. My crowd never leaves leftovers. -Jody Augustyn, Loup City, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 12 servings.

Number Of Ingredients 9

6 large baking potatoes (about 12 ounces each)
1/2 cup 2% milk
6 tablespoons butter, softened
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded cheddar cheese, divided
1/4 cup finely chopped red onion
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper., Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 261 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 363mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.

TWICE-BAKED CHEDDAR POTATOES



Twice-baked Cheddar Potatoes image

My husband BEGS me to make these constantly! They are so good, my whole family eats them up. There are NEVER any leftovers! Prep time includes baking potatoes the first time. Not the healthiest recipe, so I only make them 4 or 5 times a year.

Provided by ChipotleChick

Categories     Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

4 large potatoes, rinsed and scrubbed
1 1/2 cups shredded cheddar cheese
1/4 cup milk
1/4 cup butter
salt and pepper
chopped fresh chives (optional)

Steps:

  • Bake potatoes in oven until easily pierced with fork.
  • (I do not recommend microwaving them, it makes the skin very soft and potatoes will fall apart when stuffing) Cut off, lengthwise, top 1/3 of potatoes.
  • Scoop out potato with spoon into a medium mixing bowl, leaving shells intact.
  • Add butter, cheese, salt, and pepper to potatoes.
  • Blend with a hand-held mixer, adding milk a little bit at a time until mixture is creamy but still pretty thick (you may not need all of the milk, or you may need more, depending on the potatoes used, how long they were baked, etc.).
  • Using a spoon, scoop potato mixture back into emptied shells.
  • It is ok if the potatoes are stuffed over the top.
  • Bake in a 375 oven for 20-25 minutes, or until cheese is bubbly and potatoes are brown on top.
  • Sprinkle with chives before serving.

TWICE-BAKED POTATOES WITH CRISPY PORK BELLY AND CHEDDAR CHEESE



Twice-Baked Potatoes with Crispy Pork Belly and Cheddar Cheese image

Provided by Eric Greenspan

Time 3h20m

Yield 8 to 12 servings

Number Of Ingredients 20

About 3 cups kosher salt
6 large russet potatoes
1/2 cup heavy cream
1/2 pound unsalted butter
2 large egg yolks
1 cup shredded aged Irish Cheddar
Neutral cooking oil, for frying
1 onion, thinly sliced
1 head garlic, halved
2 teaspoons juniper berries
1 teaspoon allspice berries
1 teaspoon ground clove
1 teaspoon mustard seeds
1 teaspoon black peppercorns
2 fresh bay leaves
2 pints stout beer, such as Guinness
1/4 cup soy sauce
1/4 cup brown sugar
3 pounds pork belly, sliced into 2-by-1-inch slabs
1/4 cup chopped green onions

Steps:

  • For the potatoes: Preheat the oven to 400 degrees F.
  • Make a bed of salt on a quarter-sheet tray and place the potatoes on top. Bake until tender, about 1 hour. Slice the potatoes in half lengthwise, then hollow out the skins, scooping the flesh into a bowl. Add the cream, butter, egg yolks and cheese to the potato filling and mix thoroughly.
  • For the pork belly: Meanwhile, turn the heat under a large stovetop pressure cooker to medium-high and add 2 tablespoons oil, along with the onions and garlic. Allow to sweat, about 3 minutes. Add the juniper, allspice, clove, mustard seeds, peppercorns and bay leaves and stir to combine. Pour in the beer and stir in the soy sauce and brown sugar. Bring to a simmer, then gently add the pork belly. Carefully secure the pressure cooker lid and bring to high pressure over medium-high heat. Cook at pressure for as long as it takes for the potatoes to cook, 45 minutes to 1 hour. Turn off the heat and carefully run the pressure cooker under cold water until cool enough to open. Open and remove the pork.
  • Preheat a deep-fryer or a large Dutch oven with oil to 350 degrees F.
  • Set aside some of the pork pieces for garnish, glazing with what is left in the pressure cooker. Fry the pieces in batches until crispy, 2 to 3 minutes.
  • Chop the crispy fried pork into chunks, then fold them into the potato mixture. Spoon the potato mixture into the potato skins and bake until crispy and browned, about 15 minutes. Top each with any remaining pork belly pieces and green onions.

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