GRANDMA'S TWICE BAKED POTATOES
My grandma always made these anytime we were together. Everyone loves these potatoes and I like to serve them with a tossed green salad. I always bake extra so that I can have one for lunch.
Provided by Roda Laser
Categories Potatoes
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Mix sour cream and chives together and set aside.
- 2. Bake potatoes in 400 oven for 1 hour, or until done. Remove from oven and cut open potatoes (do not cut potato shells completely in two) and scoop out insides into large bowl. Place 4 empty shells on baking sheet; discard the 5th shell.
- 3. Add sour cream/chive mixture, butter, onion, salt, and pepper. Mix well. Add 1 cup of the cheese; mix.
- 4. Refill 4 of the potato shells - heaping the potato mixture inside shells. Sprinkle remaining cheese over top of filling.
- 5. Place in oven for 5 to 10 minutes to reheat filling and melt cheese on top.
- 6. NOTE: You can prepare as many twice baked potatoes as you desire - just adjust the other ingredient amounts to suit your taste. Always bake an extra potato so that you have enough filling to fill the shells to heaping. You can also bake several regular sized potatoes in place of an extra baking potato. Choose large, well rounded potatoes. ENJOY!
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 MASHED POTATOES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Bake the potatoes until tender, 1 hour. Let cool enough to handle, and then scoop out the flesh into a medium bowl. Warm the butter and milk together in the microwave until the butter is just melted and the milk is warm. Add half the butter and milk to the potatoes and mash well with a potato masher or fork. Add the green onions and 1/2 cup Cheddar, and blend well with the potato masher, adding more of the remaining milk and butter if too dry. Season with salt and pepper.
- Reduce the oven to 350 degrees F. Spoon the potatoes into a greased 1 1/2-quart baking dish and bake 15 minutes. Add the remaining 1/4 cup Cheddar on top and bake an additional 15 minutes. Serve.
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.
BONNIE'S GRANDMA'S BAKED POTATOES
Grandma's used to make these potatoes when there was a shortage of butter and cream. They were clever cooks, making use of what they had on hand to feed their families tasty and appetizing meals. This recipe is very old and comes from a time when life was just a little more simple. This is as close as a potato can get to being...
Provided by BonniE !
Categories Potatoes
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. This recipe is for one baked potato. You can add more if you need to.
- 2. Here is how I bake potatoes to get skin you can eat, and a fluffy white center: Scrub the potatoes, dry with a paper towel, rub with olive oil. Prick with a fork. Place the potatoes on a baking sheet and sprinkle with kosher salt. Bake at 400 degrees for 45 minutes to one hour until they are soft with the fork test. How long it takes will depend on how big the potato is.
- 3. Make a criss cross cut in the center of the potato as shown. The wider the cut, the easier it is to add the ingredients to it. Carefully peel back the 4 corners.
- 4. Stick a dinner fork in the potato and loosen the flesh, dig around to the sides, the length and width of the potato.
- 5. Add the one tablespoon of butter, and stir and mash it around with the fork as it melts, make a little hole and add one tablespoon of evaporated milk, salt and pepper. It may seem like a lot of milk, but the potato will soak it up. Stir gently with the fork.
- 6. Now add the paprika and serve.
- 7. Here is how it looks. Enjoy!
TWICE BAKED POTATOES I
Twice baked potatoes, every kids favorite dish. Originally submitted to ThanksgivingRecipe.com.
Provided by Sally Oh
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until the potatoes are soft and firm.
- Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees F (175 degrees C) for 15 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 32.6 g, Cholesterol 12 mg, Fat 4.4 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 56.6 mg, Sugar 1.8 g
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