Madeover Twice Baked Potatoes Recipes

MAKEOVER TWICE-BAKED POTATOES

Steps:

• Bake the potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells., Place on an ungreased baking sheet. Bake at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

TWICE-BAKED POTATOES FOR THE FREEZER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Wash and scrub potatoes. Place potatoes on the center rack and bake until they are soft in the center, about 1 hour. Remove from the oven and cool to the touch, about 15 minutes.
• Cut potatoes in half and remove potato flesh from the skin, leaving the skin intact. Place potato flesh in a large bowl and beat until fluffy using an electric mixer. Add butter, milk, salt, and pepper and beat until smooth.
• Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into the potato skins. Sprinkle with fresh chives. Transfer to freezer bags and freeze until ready to use.

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 POTATOES

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.

EASY TWICE BAKED POTATOES

Steps:

• Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done.
• When potatoes are done let them cool 10-15 minutes.
• Then slice them in half lengthwise.
• Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Save the skins.
• In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. If not creamy enough add a bit more milk.
• Taste and adjust seasonings if necessary.
• Spoon potato mixture evenly into shells.
• Top with remaining 1/4 cup of cheese and green onions.
• Sprinkle lightly with paprika.
• Return to oven until hot and cheese is melted, about 15-20 minutes.
• Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time.

TWICE BAKED POTATOES (MAKEOVER) RECIPE

Steps:

• HEAT oven to 400ºF. PIERCE potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. BEAT potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika. BAKE 20 min. or until heated through.

TWICE-BAKED POTATOES MAKEOVER

Steps:

• Heat oven to 400ºF.
• Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Cool 10 min. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells.
• Add broth, 1/2 cup cheese, onions, sour cream and mustard to potato pulp; beat with mixer until blended. Spoon into potato shells; top with remaining cheese and paprika.
• Bake 20 min. or until heated through.

MADEOVER TWICE-BAKED POTATOES

Steps:

• Bake the potatoes at 375 degrees for 1 hour or until tender. Cool.
• Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
• In a bowl, mash the pulp with butter. Stir in milk, bacon, 1 cup of cheese, chives, salt, and pepper. I have found that using the full cup of milk makes the mixture too runny. I usually start with a scant 1/2 cup and then add more if necessary.
• Place on an ungreased baking sheet. Bake at 375 degrees for 25-30 minutes or until heated through.
• Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.