Twice Baked Chili Bacon Potatoes Recipes

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 CHILI-BACON POTATOES

Steps:

• Heat oven to 400ºF.
• Cut potatoes in half lengthwise; scoop out centers into medium bowl, leaving 1/8-inch-thick shells.
• Beat potatoes and cream cheese with mixer until blended. Add milk and chili powder; beat until fluffy. Stir in onions; spoon into shells. Place on baking sheet. Sprinkle with bacon.
• Bake 20 to 25 min. or until heated through.

TWICE BAKED POTATOES WITH BACON AND RANCH

Steps:

• Preheat oven to 425º.
• Cut cooked potatoes in half and scoop out the insides, leaving the shell intact.
• Combine the potato with remaining ingredients, except extra cheese. Mash and mix well.
• Season to taste with salt and pepper.
• Fill potato skins with mixture and top with the extra cheese.
• Bake at 425º until cheese melts and is golden brown.

WORLD FAMOUS TWICE BAKED POTATOES WITH BACON

Steps:

• Preheat oven to 400 degrees. While warming up rinse the potatoes and vent them with a fork 6-8 times.
• Lightly brush potatoes with olive oil and sprinkle with sea salt. Bake in the oven for 45-60 minutes, until outside is getting crispy and inside feels soft.
• Towards the end of the potatoes baking, cook up bacon on medium heat until lightly crispy. I usually cook the bacon first and chop it after it is crispy, then returning it to the pan. Add wine and garlic. Feel free to add pepper to taste. I use the garlic from a jar but fresh works just as well. Leave on very low heat.
• After removing potatoes from the oven, use a knife to cut an oval in the top of the potato, leaving about 1/4 inch on all sides. Scoop out potato and put into large bowl. When you are done you should have 8 potato shells.
• Combine potato and butter. Blend with a mixer on low speed until butter melts.
• Add milk, seasoning, 3/4 cup of the cheese and the bacon mixture. Beat on high speed until smooth. Add more seasoning if necessary to taste.
• Spoon mixture into shells. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
• Place potatoes on a baking sheet or dish and bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.
• Enjoy!