Bacon Cheddar Sour Cream And Chive Twice Baked Potatoes Food

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, SOUR CREAM AND CHIVE, TWICE BAKED POTATOES

Steps:

• Wrap potatoes in foil and bake in a 400* oven for 45-60 minutes. When potatoes are done, unwrap and let them cool.
• When potatoes have completely cooled, slice them in half, and with a small spoon; gently remove the center and you should have a potato boat.
• Place scooped out potatoes in a bowl and add the rest of the ingredients, mixing well.
• Reserve a handful of shredded cheese for the topping.
• Using a spoon fill the boats with the mashed mixture and top with the reserved cheese.
• Bake on 375* for 10-15 minute then on broil, watching closely so they do not burn until the cheese is slightly browned.
• Top Potato Boats with sour cream and more chives (optional of course), and Enjoy!

SOUR CREAM MASHED POTATOES WITH BACON AND CHIVES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the sour cream and butter using a fork or potato masher. Stir in the bacon, chives, 2 teaspoons salt and freshly ground pepper to taste.
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BASIC BAKED POTATO WITH BACON, SOUR CREAM & CHIVE TOPPING

Steps:

• If baking in the oven preheat to 400°F.
• Scrub the potatoes well with a vegetable brush and water, then dry.
• Poke potatoes with a fork several times so they won't explode, and, if desired, dust with salt while still wet.
• Bake directly on oven rack until tender (for one hour) or wrap in tin foil and bake in campfire or on the grill (over high heat) for 45 minutes, turning once.
• In a small bowl, combine chives, bacon bits and sour cream; mix well.
• Let potatoes cool for several minutes, open, spread with butter and sprinkle with salt and pepper and serve with sour cream topping.

GREEK YOGURT AND CHIVE TWICE-BAKED POTATOES WITH OPTIONAL BACON

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub potatoes, dry, and rub with olive oil and kosher salt. Prick them three or four times with a fork. Place directly on oven rack and bake 40 - 50 minutes until tender all the way through.
• Remove from oven and reduce heat to 350 degrees. Allow potatoes to cool for about five minutes, until relatively easy to handle. Slice in half with a sharp knife and allow to cool, cut side up, for a few more minutes.
• Using a spoon, carefully carve out the middle of the potato, leaving about 1/4 inch of potato along the sides and bottoms. This helps the potato to stay rigid.
• Carefully set potato halves hollowed side up on a roomy baking sheet.
• Place potato innards in a large bowl along with the Greek yogurt, 1 cup cheddar cheese, and Parmesan cheese.
• In a microwave-safe bowl, heat the milk and butter on medium heat just until the butter has melted. Add to the potato mixture. Using a potato masher or a fork, stir and mash until only small lumps remain. Stir in the chives, salt, and pepper. If adding bacon to the entire recipe, go ahead and stir that in now as well. If you're adding it to half of the recipe only, don't add it yet!
• Taste and add additional salt and pepper if you'd like.
• Carefully spoon potato and Greek yogurt mixture into six of the potato halves, mounding as much as you can without the filling spilling over the sides. If adding bacon to half the mixture, stir the bacon into the remaining mixture then continue filling the rest of the potatoes.
• Sprinkle the remaining 1/3 cup cheddar cheese over each potato half.
• Bake for about 20 minutes until the filling is heated through and the potatoes begin to turn golden brown.
• Garnish with additional fresh snipped chives, if desired. Serve.

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.

ULTIMATE TWICE-BAKED POTATOES

Steps:

• Heat oven to 450°. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour. Transfer to a rack and let cool slightly.
• Halve potatoes lengthwise and scoop out insides with a spoon into a medium bowl, leaving ¼" of the outer layer of flesh and skin behind; transfer empty potato halves to a baking sheet.
• Combine scooped potato insides, ½ cup each cheddar and Gruyère, and sour cream, butter, chives, parsley, Tabasco, Worcestershire, and bacon and season with salt and pepper. Spoon mixture into potato halves and sprinkle with remaining cheese and paprika.
• Bake until cheese is browned and bubbly, about 10 minutes.