TWICE BAKED POTATOES
Twice Baked Potatoes are the ultimate side dish and the perfect addition to any meal! You're going to love the creamy filling that is loaded with bacon, sour cream and two types of cheese! And don't forget about that crispy potato skin - so good!
Provided by Trish-Mom on Timeout
Categories Side
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Rub potatoes with olive oil and salt and place on a large baking sheet.
- Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through.
- Let cool for at least 15 minutes.
- Preheat oven to 350 degrees.
- Cut potatoes in half lengthwise and scoop out the insides leaving a 1/4-inch shell.
- Combine potato flesh with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl.
- Use a potato masher to mash together until desired consistency is reached.
- Fold in crumbled bacon and green onions. Season with salt and pepper.
- Scoop the filling into the potato shells. You want the filling to be pretty generous.
- Top each potato half with the remaining shredded cheese.
- Bake for 25 to 30 minutes or until cheese is melted and potatoes are heated through.
- Serve immediately.
Nutrition Facts : Calories 309 kcal, Carbohydrate 20 g, Protein 9 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1142 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TWICE BAKED POTATOES RECIPE (BEST EVER)
Twice Baked Potatoes are a classic, must make side dish any time of year. This is the best Twice Baked Potatoes recipe - follow this recipe for creamy, cheesy, crispy twice baked potatoes. Made with all of the best ingredients and toppings of your choice, they're absolutely loaded with flavor!
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F and adjust the oven rack to the middle position. Place a cooking rack over a foil-lined baking sheet.
- Lightly rub each potato with oil and sprinkle with salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.
- Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).
- Remove the potatoes from the oven, and leave the oven on.
- Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half crosswise. Leave a 1/8 inch-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
- Transfer the potato shells back to the prepared baking sheet and cook at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).
- While the shells cook, mash together half the cheese, sour cream, buttermilk, half the butter, half the scallions, and half the bacon lardons with the baked potato flesh until smooth. Season with salt and pepper and mix together.
- Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons, and butter.
- Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
- Allow the potatoes to cool 10 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 511 kcal, Carbohydrate 40 g, Protein 15 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 83 mg, Sodium 360 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
TWICE-BAKED POTATOES
Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 10
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.
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
TWICE-BAKED POTATOES
At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
- Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
- Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
- Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram
TWICE BAKED POTATOES
You don't have to wait for dinner at a fancy steakhouse to enjoy cheesy, gooey twice baked potatoes. They're surprisingly easy to make at home. Once assembled, the finished potatoes are super-easy to make ahead and store in the fridge or freezer.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g
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