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
CLASSIC STUFFED TWICE BAKED POTATOES
This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.
Provided by IHeartDogs
Categories Potato
Time 1h27m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Scrub and pierce potatoes.
- Bake for one hour, or until fully cooked.
- Remove potatoes from oven and let cool slightly.
- Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
- Set skins aside.
- Add butter and salt to potatoes; mash until smooth.
- Add sour cream; mash until combined.
- Add cheese; mash until combined.
- Add one tablespoon of milk; mash.
- If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
- Add additional salt to taste, if needed.
- Fill empty skins with potato mixture.
- Top each potato with a half slice of cheese.
- Return to oven and reheat until hot.
- *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
- If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.
TWICE BAKED POTATOES WITH THE WORKS
Make and share this Twice Baked Potatoes With the Works recipe from Food.com.
Provided by startnover
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the potatoes in half lengthwise.
- Scoop out filling being careful not to break the skins.
- In a bowl mix all ingredients except the 1/2 c cheese with a potato masher. Mixture should be very dense.
- Place potato halves onto a baking sheet.
- Spoon mixture evenly on each potato half.
- Sprinkle cheese over the tops. (I always sprinkle a bit more bacon and green onion over the tops just before baking too).
- Bake in 350 oven till bubbling, approximately 30 minutes.
Nutrition Facts : Calories 318.7, Fat 16.9, SaturatedFat 10.2, Cholesterol 47.2, Sodium 235.5, Carbohydrate 33.6, Fiber 4.2, Sugar 2.5, Protein 9.5
CHEESE-STUFFED TWICE-BAKED POTATOES
This is the first recipe I made when I initially became interested in cooking. No one can resist the creamy filling inside the crispy potato skins.-Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,
Nutrition Facts : Calories 385 calories, Fat 24g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
DOUBLE-STUFFED POTATOES
This creamy dish comes alive with the addition of sweet potatoes, brown sugar and cinnamon. Fresh pears lend an unexpected, yet fitting, special touch. Taste of Home Test Kitchen - Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- Scrub and pierce the baking and sweet potatoes. Bake at 400° for 50-55 minutes or until tender. Meanwhile, place pears in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and set aside., Cool potatoes slightly; cut each in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash pulp with butter. Stir in the milk, egg, salt, pepper, cinnamon and reserved pears., Spoon mixture into potato shells. Sprinkle with brown sugar. Place on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 218mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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