Ww 3 Points Twice Baked Bacon Cheddar Potatoes Recipes

TWICE-BAKED POTATOES WITH BACON AND CHEDDAR

Steps:

• Preheat your oven to 400°F (200°C). Adjust the oven rack to the middle position.
• Bake the potatoes directly on the oven rack until they're tender, 45 minutes to an hour, depending on the size. Gently squeeze them [Editor's Note: Careful! They're hot!] to judge doneness. They should feel tender but not terribly squishy when done.
• Meanwhile, toss the bacon and a big splash of water in a skillet over medium-high heat. Cook until the bacon is fully browned and evenly crisp, 10 to 15 minutes or so, depending on the thickness of the bacon slices. Remove from the heat.☞TESTER TIP: Adding a little water to bacon while it's cooking keeps the grease splatter down a little and the bacon won't curl up as much as usual.
• When the baked potatoes are cool enough to handle, slice them all the way through, end to end, to create 2 equal-size halves. Scoop out most of the flesh into a large bowl, leaving behind a wall of peel and potato about 1/4 inch (5 millimeters) thick.
• Add 2/3 of the Cheddar, the sour cream, scallions, salt, pepper, and bacon. Mash the works together until evenly mixed. Spoon the mixture back into the potato skins. (You can cover the potatoes and refrigerate them for up to 3 days or you can freeze them for up to 1 month. Either thaw the frozen potatoes in the fridge for a day or two prior to baking or bake them straight from the freezer, adding a few minutes time in the oven. The skins of frozen potatoes will be a little more pleasingly tough and chewy, sorta like the skins on baked potato skins.)
• Just before baking the stuffed potatoes, sprinkle with the remaining Cheddar. Bake the potatoes until the cheese melts and the potatoes are heated through, about 20 minutes. (If baking the potatoes from the refrigerator, allow about 30 minutes in the oven. If baking the potatoes straight from the freezer, allow about 40 minutes in the oven.)

BACON CHEDDAR BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
• Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

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.

CHEDDAR-BACON TWICE-BAKED POTATOES

Steps:

• Heat oven to 425°F. Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes. Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
• Reduce oven temperature to 350°F. Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed. Stir in cheese, bacon, onions, table salt and pepper. Spoon into potato shells. Return to cookie sheet.
• Bake 30 minutes or until thoroughly heated.

WW 3 POINTS - TWICE BAKED BACON-CHEDDAR POTATOES

Steps:

• Preheat broiler, cover broiler rack with foil.
• Prick potatoes a few times with a fork, place in microwave.
• Cook on high until soft, about 8 min, turning over after 4 minute.
• Let cool 5 minute.
• Halve the potatoes lengthwise and scoop potato flesh into med bowl.
• Stir broth into potato flesh.
• Divide between the potato shells, top with bacon and cheese.
• Place on broiler rack and broil until cheese melts, about 5 minute.
• 3 Points for 1 potato shell.

TWICE BAKED POTATOES - WEIGHT WATCHERS RECIPE - (4.1/5)

Steps:

• Heat oven to 400° F. 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 minutes or until heated through.

CHEDDAR TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.