Lucky Irish Twice Baked Potato Recipes

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:

• Bake whole potatoes in preheated 450*F. oven for about one hour; take potatoes out and reduce oven temperature to 350*F.
• Let potatoes rest for 5 minutes, then cut in half lengthwise and scoop out potato flesh into a large bowl. Reserve potato jackets.
• Add butter, sour cream, milk, salt, pepper, and cheese to potato in bowl, and whip until creamy with an electric hand mixer.
• Taste and adjust seasoning with additional salt and pepper.
• Gently stir in scallions and avocado pieces. Spoon mixture into halved potato jackets, and bake in 350*F. oven for 20 minutes.
• Top each potato half with a heaping spoonful of guacamole to serve. Enjoy!

Steps:

• Heat oven to 350.
• Bake potato.
• Cut in half lengthwise and dig out insides, leaving a sturdy shell.
• Put insides into a bowl and mash with potato masher or fork.
• Mix in remaining ingredients.
• Spoon mixture back in shell.
• Heat in oven for 20 minute.
• Sprinkle with paprika.

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.

Steps:

• Wrap potatoes in aluminum foil and bake at 400 for 45 minutes to an hour (until cooked through).
• Reduce heat to 375.
• Meanwhile cut potatoes in half lengthwise.
• Scoop inside of potatoes into a large bowl, making sure to leave about 1/4 an inch of potato on the skins.
• In bowl combine remaining ingredients and mash potato mixture to desired smoothness (i prefer mine a little lumpy). If mixture is too dry, add more yogurt or a little milk until you achieve desired creaminess. Also, feel free to vary the herbs and spices to your own personal taste.
• Scoop potato mixture back into skin shells. Place potato halves on baking sheet and bake for 12-15 minutes or until top starts to turn golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins.
• Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.
• Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.