TWICE BAKED POTATOES
Twice Baked Potatoes are the ultimate side dish and the perfect addition to any meal! You're going to love the creamy filling that is loaded with bacon, sour cream and two types of cheese! And don't forget about that crispy potato skin - so good!
Provided by Trish-Mom on Timeout
Categories Side
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Rub potatoes with olive oil and salt and place on a large baking sheet.
- Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through.
- Let cool for at least 15 minutes.
- Preheat oven to 350 degrees.
- Cut potatoes in half lengthwise and scoop out the insides leaving a 1/4-inch shell.
- Combine potato flesh with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl.
- Use a potato masher to mash together until desired consistency is reached.
- Fold in crumbled bacon and green onions. Season with salt and pepper.
- Scoop the filling into the potato shells. You want the filling to be pretty generous.
- Top each potato half with the remaining shredded cheese.
- Bake for 25 to 30 minutes or until cheese is melted and potatoes are heated through.
- Serve immediately.
Nutrition Facts : Calories 309 kcal, Carbohydrate 20 g, Protein 9 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1142 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEST TWICE-BAKED POTATOES
Make and share this Best Twice-Baked Potatoes recipe from Food.com.
Provided by LorenLou
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
- Allow to cool a bit.
- Slice about a 1" strip of the skin off the top of each potato.
- Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
- Mash the potato pulp along with the margarine.
- Add milk, sour cream, cheese, salt and pepper; combining well.
- Spoon the mixture back into the potato shells, piling high.
- Top with the crumbled bacon or bacon bits.
- Bake at 400 for 15 minutes.
BEST FLUFFY TWICE-BAKED POTATOES!
These potatos really live up to there name, they ARE fluffy and what I think to be, one of the best recipes for twice baked potatoes. I'm certain you will agree once you try them! Prep time does not include baking the potatoes (which is about 1 hour baking time).
Provided by Kittencalrecipezazz
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut a thin slice from the top of the potato and discard.
- Scoop out the potato pulp carefully with a spoon, and place the pulp in a medium bowl (be careful not to break the potato skin).
- With an electric mixer mix the pulp with soft butter, hot milk, salt, pepper, baking powder, nutmeg and ONE egg yolk and onion (if using); whip/beat until smooth and fluffy.
- Add in the shredded cheese; mix well to combine.
- In another bowl, whip the egg whites until stiff; fold into potato mixture.
- Pile the potato mixture back into the skins.
- In a small bowl or cup beat the remaining egg yolk with water.
- Set oven to 400 degrees.
- Brush the egg yolk/water mixture over the top of each potato.
- Set the stuffed potatoes into a greased baking pan.
- Bake for 15 minutes.
Nutrition Facts : Calories 387.9, Fat 8.8, SaturatedFat 5.1, Cholesterol 84.2, Sodium 157.9, Carbohydrate 66.3, Fiber 8.1, Sugar 3.1, Protein 12.6
FLUFFY BAKED SWEET POTATOES
The easiest way to enjoy a sweet potato: Bake it. Butter, coarse salt, and cracked pepper flavor this potato, but the flesh takes well to many toppings, including sage butter and goat cheese or pecans, cinnamon, and brown sugar.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Place potatoes directly on middle rack, lining lower rack with foil. Bake until tender, 45 to 50 minutes. Slit potatoes lengthwise, and open. Fluff with a fork, and add topping.
- Classic Topping: Divide 1/2 cup sour cream or creme fraiche among potatoes. Crumble 4 slices cooked bacon and sprinkle 2 tablespoons chopped chives over tops. Season with coarse salt and freshly ground pepper.
- Savory Topping: Melt 1/4 cup unsalted butter over medium heat, swirling pan, until just beginning to brown. Swirl in 1 tablespoon chopped fresh sage. Divide sage butter and 2 ounces crumbled goat cheese among potatoes. Season with coarse salt and cayenne pepper.
- Sweet Topping: Combine 1/2 cup toasted, chopped pecans, 1/4 cup unsalted butter, 1/4 cup packed brown sugar, and 1 teaspoon cinnamon. Divide among potatoes. Season with coarse salt.
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TWICE BAKED POTATOES - THE DIARY OF A REAL HOUSEWIFE
From thediaryofarealhousewife.com
Reviews 2Category Side, Side DishCuisine AmericanTotal Time 1 hr 45 mins
- Rub each potato with oil then place on a baking sheet. Bake for 1 hour or unil potatoes are cooked through and tender. Once cooked remove from oven and set aside to cool. Reset oven to 350 degrees F.
- Once potatoes are cool to the touch slice in half and scoop out middle and place into the mixing bowl. Tip: leave a some about 1/4
TWICE BAKED POTATOES - TASTES BETTER FROM SCRATCH
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5/5 (6)Calories 241 per servingCategory Side Dish
- Prick potatoes with a knife or fork. Bake potatoes at 400 for 1 hour. Remove from oven and allow to cool for a few minutes.
- Mash with a potato masher and then mix with beaters until smooth (but don’t over-mix them or they will be gluey instead of light and fluffy.)
7 STEPS TO THE BEST BAKED POTATO YOU’LL EVER HAVE « FOOD ...
From food-hacks.wonderhowto.com
Estimated Reading Time 6 mins
- Start with the Right Spud. Russet potatoes are, hands down, the best potatoes for baking. There are numerous types of Russets, but they all have a high ratio of solids (starch) to moisture to produce a drier, fluffier interior.
- Use the Right Temperature & Cooking Time. There is a lot of debate over the best temperature for baking a potato. Sam Sifton of the New York Times recommends a very hot oven (450°F) for 45 minutes, while Bon Appétit advocates a 350°F oven for one hour.
- Properly Prep Your Potato. Thankfully, there is no disagreement about how best to ready your tater for baking. Scrub the exterior (a stiff brush works well) using cold water; hot water may begin the cooking process prematurely.
- Dress That Jacket. Brits and Aussies refer to baked potatoes as jacket potatoes. If you want the "jacket" or skin of your potato to be extra crispy and delicious, brush it with olive oil or melted butter and sprinkle with salt before baking.
- Don't Be Foiled by Foil. The potatoes pictured above look absolutely delicious, but they're actually not being baked in the optimal fashion. Here's a news flash: foil and baked potatoes should never go together!
- Test for Doneness & Give Your Spuds Some Extra Lovin' When your timer rings to signal that it's almost tater time, make sure your potato is actually as ready to eat as you are to eat it.
- The Big Finish. Finally: the time has come to enjoy the fruits (or vegetable) of your labor. Slice into the potato, being careful not to cut all the way through.
TWICE BAKED POTATOES (THE BEST) - DOMESTIC SUPERHERO
From domesticsuperhero.com
5/5 (12)Calories 249 per servingCategory Side Dish, Snack
- Taking slightly cooled cooked potatoes, cut in half lengthwise. Scoop potato out from each side, leaving a little bit left at the edges to make some structure for the pocket. Place the potato shells on a baking sheet. Set aside.
- In a medium bowl, add scooped out potatoes, softened butter, and sour cream, mash together until combined. Add cheddar cheese, milk, salt, pepper, and green onions; stir to combine.
- Add the potato filling to the potato shells. Shells should be overfilled. Sprinkle the 1/3 cup of cheese over the tops of the potatoes. Place in the oven and cook for 15 minutes.
THE BEST BAKED POTATO - I AM A FOOD BLOG
From iamafoodblog.com
5/5 (1)Total Time 1 hrServings 4Calories 208 per serving
- Heat the oven to 425°F. Scrub and dry your potatoes. Use a fork and lightly poke the potato in a couple of spots.
- Rub the potato with oil and season generously with salt. Place on a wire rack on a baking sheet.
- Bake for 30 minutes, then flip and bake for another 20-30 minutes. Squeeze or use a fork to check the doneness. The potato should be tender and soft.
- Use clean oven mitts or a clean kitchen towel to gently squish your potato to mash the insides a bit. Place the potato on a place and slice lengthwise then use a fork to fluff the insides. Enjoy hot with plenty of butter, sour cream and chives.
OVERSTUFFED TWICE-BAKED POTATOES RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Comfort Food
- Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
- Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
- Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
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- Pierce the potatoes in a few places a fork. This allows steam to escape from the baking potato. If you are using potatoes nails, skewer them here.
- Roll potatoes in oil and then salt. They don't need to be fully coated, but do the best you can. This step is also optional if you are looking for a healthier or less salty version.
TWICE BAKED POTATOES - THE GUNNY SACK
From thegunnysack.com
Category SideCalories 255 per serving
- Preheat the oven to 450˚F. Pierce the potatoes with a fork on all sides. Rinse them with water and sprinkle them with kosher salt.
- Remove from the oven and cut each potato in half using tongs or an oven mitt to hold the hot potatoes.
- Allow the potatoes to cool slightly and then scoop out the insides into a mixing bowl, leaving the skins intact. Brush the skins with bacon grease (or use olive oil) and return them to the wire rack.
TWICE BAKED POTATOES {EASY & FLUFFY} - PINKWHEN
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5/5 (1)Total Time 45 minsCategory Main Course, Side DishCalories 669 per serving
- Clean and dry the potatoes. Poke holes with a fork and then cover the potatoes with olive oil and a little kosher salt.
- Microwave the potatoes until they are about half done. Then bake them in the oven on 400 degrees for 15 minutes so will achieve a dry and crispy skin.
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5/5 (7)Total Time 1 hr 30 minsCategory Side DishCalories 328 per serving
- Preheat the oven to 350 degrees F (175 degrees C). Rub potatoes with olive oil. Set on a baking tray and bake for 1 hour.
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