Loaded Twice Baked Potatoes Recipe 455 Recipes

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 425º F.
• Wash and dry the potatoes.
• Pierce the potato 2-3 times with a fork.
• Rub oil all over the potatoes.
• Rub salt and pepper all over the potatoes.
• Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
• Remove the potatoes from the oven and allow them to cool for 10 minutes.
• Reduce the oven temperature to 350º F.
• Slice potatoes in half lengthwise and use a spoon to scoop the flesh into a large bowl. Be sure to leave about ¼" of the flesh on the skins so the skins can hold the filling.
• To the potato flesh add sour cream, cream cheese, milk, butter, bacon, chopped onions and 1 cup of cheese.
• Use a potato masher to mash the mixture together until it is well mixed and as smooth as you'd like it. It's ok to leave the potatoes a little chunky if you'd like...more make them completely smooth!
• Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
• Bake for an additional 10-15 minutes or until the cheese is melted.

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.

HEALTHIER ULTIMATE TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven.
• Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
• Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon.
• Bake in oven until filling is hot and cheese is melted, about 15 minutes.