Twice Baked Bacon Cheeseburger 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.

BACON CHEESE BURGER TWICE BAKED IDAHO POTATOES

Steps:

• Preheat oven to 400° F.
• Scrub potatoes until clean and dry them.
• Place on a baking sheet and bake one hour or until potatoes are cooked through.
• Remove from oven and place on a wire rack to cool slightly.
• Lower oven temperature to 375° F.
• Cut potatoes lengthwise about 3/4 of the way through, leaving them attached on the bottom. Scrape 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 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.

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.

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 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.

TWICE BAKED POTATOES WITH CHEESE AND BACON

Steps:

• Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are very tender, 20 to 25 minutes.
• In a small saucepan, combine the cream and garlic and bring to a simmer over low heat. Turn off the heat and let steep.
• When the potatoes are done, press them through a potato ricer into a large bowl. Add the butter and slowly fold in the garlic-infused cream. Taste and add salt and pepper.
• Preheat the oven to 350 degrees F.
• Transfer the potatoes into 2 ovenproof ramekins or small bowls. Top each with the cheeses and paprika. Bake until the cheese is melted and bubbly, 10 to 15 minutes. Top each serving with the bacon and chives and serve hot.

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
• Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
• Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
• Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

CHEESEBURGER BAKED POTATOES

Steps:

• Heat garlic and olive oil in skillet, add ground beef. Cook over medium heat until browned. Drain fat, add salt and pepper to taste. Scrub and prick potatoes. Bake at 400' for 1 hour or until done.
• When cool enough to handle, cut a thin slice from the top of each potato, scoop out the pulp, leaving a 1/4" shell. Place the pulp in a medium bowl and set aside.
• Place the potato shells on a baking pan.
• Add milk and butter to pulp and beat until smooth. Add 1/2 cup of cheddar cheese. Place into a storage bag, express air form bag and zip close. Cut a tip from the corner of the storage bag. Fill potatoes with cooked ground beef. Pipe potato mixture atop hamburger. Sprinkle with remaining 1/2 cup cheddar cheese.
• Return to oven and bake at 400' for 10 minutes, or until heated through and cheese is melted.