Southwestern Style Twice Baked Potatoes Recipes

TWICE BAKED POTATOES

Steps:

• Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
• Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Increase oven temperature to 400°F. Bake about 20 minutes or until hot.

SOUTHWESTERN STYLE TWICE BAKED POTATOES

Steps:

• Cook each potato in the microwave until tender enough to pierce with a fork, about 8 minutes. Allow potatoes to cool, then slice in half lengthwise.
• Preheat the oven to 350 degrees F (175 degrees C).
• Scoop out the centers of the potato halves, leaving about 1/2 inch of potato in the skin to keep its shape. Place skins on a greased baking sheet and place the scoopings into a bowl. Mash the potato in the bowl with milk, salt, pepper and butter until smooth, or as smooth as you prefer. Stir in the green and red peppers, jalapeno and garlic until evenly distributed. Mound the mixture into the potato skins. Sprinkle cheese and bacon bits over the top.
• Bake for 15 minutes in the preheated oven, or until the cheese is starting to toast.

SOUTHWESTERN STYLE TWICE BAKED POTATOES

Steps:

• Cook each potato in the microwave until tender enough to pierce with a fork, about 8 minutes. Allow potatoes to cool, then slice in half lengthwise.
• Preheat the oven to 350 degrees F (175 degrees C).
• Scoop out the centers of the potato halves, leaving about 1/2 inch of potato in the skin to keep its shape. Place skins on a greased baking sheet and place the scoopings into a bowl. Mash the potato in the bowl with milk, salt, pepper and butter until smooth, or as smooth as you prefer. Stir in the green and red peppers, jalapeno and garlic until evenly distributed. Mound the mixture into the potato skins. Sprinkle cheese and bacon bits over the top.
• Bake for 15 minutes in the preheated oven, or until the cheese is starting to toast.