Amazing Twice Baked Potatoes Recipes

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.

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.

Steps:

• Place peeled potatoes in a large pot of water and bring to a boil. Boil until fork tender, 20 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 3-quart casserole dish with butter spray.
• Mash cooked potatoes using a potato masher in a bowl. Add 1/4 cup milk, salt, and pepper to taste. Depending on consistency, add more butter or milk. Stir in sour cream and 1/2 cup Cheddar cheese; mix well. Transfer mixture to prepared casserole dish.
• Bake in the preheated oven until heated through, about 20 minutes. Top with remaining Cheddar cheese, crumbled bacon, and chives. Bake until cheese has melted, about 5 minutes.

Steps:

• Scrub potatoes. Spray pan and potatoes with cooking spray and lightly sprinkle with salt if desired. Bake at 350 degrees until done (approx 40 minutes).
• Let potatoes cool enough to handle. Slice in half lengthwise. Spoon out the inside of the potatoes into a bowl; leaving a shallow amount in the shells. Place shells back into pan.
• Add cream cheese, butter, sour cream, cheddar cheese, 2 tablespoons of the milk and all spices into the bowl with the potato insides. Stir until blended & fluffy, but not overworked. Adjust with additional tablespoons of milk if needed. The result should be creamy, but still scoop able.
• Spoon into the potato shells. Cover and chill at this point if making for a later meal. They can also be frozen at this point.
• Bake at 350 degrees for 20-25 minutes or until potatoes are hot & lightly browned. If working with chilled potatoes made earlier in the day add 10-15 minutes cooking time. The potatoes can also be baked directly from frozen by adjusting the cooking time.
• Optional garnish: After removing from oven sprinkle lightly with smoked paprika & the green onion tops for color.

Steps:

• 1. Preheat oven to 350 degrees. Wash potatoes and poke holes with a fork. Bake for about 1 - 1 1/2 hours.
• 2. While those are baking, dice up the onion, peppers, ham, and bacon.
• 3. Sautee the onions, peppers, and garlic pepper in the olive oil until tender. Remove from heat.
• 4. Mix the crumbled bacon and diced ham with the onion mixture. Sautee for about 5 minutes. Drain oil from mixture.
• 5. When potatoes are tender when stabbed with a fork, remove from oven. Cut in half, lengthwise, and allow about 10 minutes to cool.
• 6. When potatoes are cooled, scoop out the inside with a spoon being careful not to break the skin. Save the shells on a foil-lined cook sheet.
• 7. Put the scooped out potato into a bowl. Mash with margarine, milk, sour cream, and half the cheddar cheese.
• 8. When done mashing to your desired chunkiness or smoothness, add in the bacon, ham, onion mixture. Mix well.
• 9. Begin scooping mixture back into shells. Fill them as full as you can they can be overflowing.
• 10. Cover the potatoes with the remaining cheese.
• 11. Bake for about 15 minutes at 350. Let cool about 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F.
• Wash potatoes and pierce several times with a fork.
• Place potatoes on a cookie sheet and bake in oven for 1.5 to 2 hours (or until fork-tender).
• When potatoes are baked, remove from oven and cool for about 15 minutes (or until easy to handle).
• Slice each potato in half (length wise) and scoop out contents into a large mixing bowl - be sure to leave 1/4 thick inch shell.
• Mix together - potato content and sour cream and gradually add heated milk.
• Stir in salt, pepper and garlic to mixture.
• Fill a large baggie with mixture and cut off the bottom tip of the bag (making a pipe decorator).
• Use the baggie mixture to fill your potato halves.
• Place potato halves on a cookie sheet and garnish with cheddar cheese, bacon and green onion tops.
• Bake potato halves in a 400 degree F oven for 30 minutes or until golden brown.

Steps:

• Rub potatoes with peanut oil and sprinkle with kosher salt and fresh ground pepper Bake potatoes in 350 degree oven for 1 hour (may be more depending on size of potato) While potatoes are baking cook bacon in large skillet over med high heat until evenly brown.
• Drain, crumble and set aside.
• (May use packaged bacon bits) When potatoes are done allow them to cool for 10-20 minutes.
• Slice potatoes in half lengthwise and scoop the flesh into a large bowl, saving skins.
• Add to the potato flesh the 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. Add additional milk if needed.
• Spoon mixture into the potato skins.
• Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes, uncovered.