Bountiful Twice Baked Potatoes Food

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TWICE-BAKED POTATOES



Twice-Baked Potatoes image

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

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

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.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Provided by Molly Yeh

Categories     side-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

3 large russet potatoes (about 10 to 12 ounces each)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/4 cup half-and-half or milk
4 tablespoons unsalted butter, at room temperature
1 1/2 cups shredded Gruyere cheese
3 tablespoons pickled jalapenos, chopped
2 scallions, chopped
Paprika, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour.
  • While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potatoes, add the sour cream, half-and-half and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos and scallions. Mound into the potato shells. Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.

Provided by Ali Slagle

Categories     dinner, weekday, vegetables, main course, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 9

4 tablespoons unsalted butter, cubed and softened
4 large russet potatoes
2 tablespoons canola or other neutral oil
Kosher salt
1/2 cup whole milk
1/2 cup sour cream
1/2 cup grated Cheddar cheese (about 2 ounces)
Black pepper
2 tablespoons chopped chives (optional)

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.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram

TWICE BAKED POTATOES



Twice Baked Potatoes image

For a special dinner side, load these Twice-Baked Potatoes from Food Network Kitchen with butter, sour cream and cheese.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 7

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
  • Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
  • Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

MAKE-AHEAD TWICE-BAKED POTATOES



Make-Ahead Twice-Baked Potatoes image

These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle top of potatoes with real bacon pieces just before serving. To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven.

Provided by BeachGirl

Categories     Potato

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 7

5 lbs large baking potatoes
1/2 cup butter, melted
1 cup milk or 1 cup half-and-half
3 ounces fat free cream cheese or 3 ounces cream cheese
2 teaspoons salt or 2 teaspoons salt substitute
1 teaspoon ground black pepper
4 ounces shredded sharp cheddar cheese (1 cup) or 4 ounces extra-sharp cheddar cheese

Steps:

  • Preheat oven to 350°F.
  • Wash potatoes and pat dry.
  • Place potatoes, not touching, on a large baking sheet.
  • You may need two baking sheets.
  • Spray potatoes generously with non-stick cooking spray.
  • Sprinkle outside of potatoes with a little salt.
  • Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
  • In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
  • With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
  • With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
  • Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
  • Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
  • You may need a little more or less milk to get the final desired consistency.
  • Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
  • Return filled shell to baking sheet.
  • Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
  • TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
  • TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
  • Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
  • Place wrapped potatoes into one or more gallon resealable freezer bags.
  • Store in freezer for up to 3 months.
  • TO COOK FROZEN POTATOES: Preheat oven to 350°F.
  • Place potatoes on baking sheet and loosely cover with aluminum foil.
  • Bake about 45 minutes.
  • Uncover and bake an additional 15 minutes or more until potatoes are hot.
  • Do not over bake.
  • This method keeps the potato skins firm and crisp.
  • If time is short, place potatoes in microwave and cook on high about 10 minutes.
  • Remove and then place in 350°F oven to finish cooking.
  • IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
  • Potato skins will be softer than if cooked in the oven.
  • OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.

BOUNTIFUL TWICE-BAKED POTATOES



Bountiful Twice-Baked Potatoes image

A potato dish to satisfy those who love both traditional mashed potatoes and mashed yams.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 12

Number Of Ingredients 8

6 large baking potatoes
6 large yams
1/3 to 1/2 cup milk
1/3 cup butter or margarine, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup maple-flavored syrup
1/3 cup butter or margarine, softened

Steps:

  • Heat oven to 350°F. Pierce baking potatoes and yams several times with fork to allow steam to escape. Bake 1 1/4 to 1 1/2 hours or until tender.
  • Cut baking potatoes lengthwise in half; scoop out insides, leaving a thin shell. Mash potatoes in medium bowl until no lumps remain. Add small amounts of milk, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes.) Add 1/3 cup butter, the salt and pepper; beat vigorously until potatoes are light and fluffy. Fill half of potato shells with mashed potatoes.
  • Peel yams; mash in medium bowl. Stir in maple syrup and 1/3 cup butter. Fill remaining potato shells with mashed yams.
  • Increase oven temperature to 400°F if serving immediately. Bake on ungreased cookie sheet about 20 minutes or until hot. (If making recipe ahead of time, see To Refrigerate or To Freeze below.)
  • To Refrigerate: Tightly cover and refrigerate filled potatoes no longer than 48 hours. About 40 minutes before serving, heat oven to 400°F. Uncover and bake on ungreased cookie sheet about 30 minutes or until hot.
  • To Freeze: Place filled potatoes in airtight freezer container; label container. Freeze no longer than 2 months. About 50 minutes before serving, heat oven to 400°F. Bake uncovered on ungreased cookie sheet about 40 minutes or until hot.

Nutrition Facts : Calories 285, Carbohydrate 44 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg

TWICE BAKED POTATOES



Twice Baked Potatoes image

Provided by Nancy Fuller

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 9

6 russet potatoes, scrubbed clean
Olive oil, for oiling the potatoes
Salt and freshly ground pepper
Salt and freshly ground pepper
1 cup grated Parmesan
1/2 cup whole milk
1/2 cup sour cream
3 tablespoons unsalted butter, melted
1 bunch scallions, sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Rub the potatoes with olive oil and salt; prick them a few times with a fork. Place the potatoes on a baking sheet and bake until tender, 50 minutes to 1 hour. Let cool slightly.
  • Make a slit in the potatoes and scoop out most of the flesh into a large bowl, leaving 1/2 inch behind so the skins hold their shape. To the bowl, add 1/2 cup of the Parmesan as well as the milk, sour cream, melted butter and half of the scallions; fold together to combine. Season with salt and pepper. Divide the mixture among the potato skins, mounding a bit, and sprinkle with the remaining 1/2 cup Parmesan.
  • Bake the stuffed potatoes until golden brown on top, 15 to 20 minutes. Sprinkle with the remaining scallions.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

3 large baking potatoes
1 tablespoon olive oil
1 1/2 tablespoons milk
1 1/2 tablespoons butter
1 cup sour cream
5 ounces sharp Cheddar cheese, grated (about 1 1/4 cups)
1/2 tablespoon garlic salt
Salt and pepper
3 slices bacon, cooked and crumbled
1/4 cup finely chopped green onion

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F.
  • When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.

THE BEST TWICE BAKED POTATOES



The Best Twice Baked Potatoes image

My husband did not like twice baked potatoes until I made these. They are great. I'm adjusting the milk quantity in this recipe because of some of feedback I've got from people that have made them. Hope it helps with some of the consistency problems.

Provided by Nimz_

Categories     Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

4 large baking potatoes
8 slices bacon
3/4 cup sour cream
1/4-1/3 cup milk (or just enough milk to get the consistency you like)
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese, divided
8 green onions, sliced, divided
kosher salt
fresh ground pepper

Steps:

  • Rub potatoes with peanut oil and sprinkle with kosher salt and fresh ground pepper Bake potatoes in 350 degree oven for 1 hour (may be more depending on size of potato) While potatoes are baking cook bacon in large skillet over med high heat until evenly brown.
  • Drain, crumble and set aside.
  • (May use packaged bacon bits) When potatoes are done allow them to cool for 10-20 minutes.
  • Slice potatoes in half lengthwise and scoop the flesh into a large bowl, saving skins.
  • Add to the potato flesh the 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. Add additional milk if needed.
  • Spoon mixture into the potato skins.
  • Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes, uncovered.

Nutrition Facts : Calories 261.2, Fat 18.7, SaturatedFat 10.5, Cholesterol 47.8, Sodium 376.8, Carbohydrate 17.5, Fiber 1.8, Sugar 1.8, Protein 6.9

BEST TWICE-BAKED POTATOES



Best Twice-Baked Potatoes image

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

4 medium potatoes
1/2 cup sour cream (I use fat-free and no one knows the difference!)
1/4 cup milk
1/4 cup margarine
1/2 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, crisp and crumbled (or 1 c. real bacon bits)

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!



Best Fluffy Twice-Baked Potatoes! image

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

6 large potatoes, baked (russets are best)
2 -3 tablespoons soft butter
1/2 cup hot milk
salt and pepper
1 teaspoon baking powder
1 pinch nutmeg
2 egg yolks (place one in a seperate bowl)
2 egg whites
1/2-3/4 cup swiss cheese, finely shredded
2 tablespoons onions, grated (optional)
1 tablespoon water

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

EASY TWICE BAKED POTATOES



Easy Twice Baked Potatoes image

These are easy to cook and assemble and can be frozen to be used as needed. I use large potatoes, so 1/2 stuffed potato shell is one serving.

Provided by Junebug

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 large baking potatoes
1/2 cup sour cream
1/4 cup milk
4 tablespoons butter
1/2 teaspoon refrigerated minced garlic
1/4 teaspoon salt
1/8-1/4 teaspoon pepper
3/4 cup grated cheese, divided
2 green onions (to garnish)
paprika (to garnish)

Steps:

  • Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done.
  • When potatoes are done let them cool 10-15 minutes.
  • Then slice them in half lengthwise.
  • Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Save the skins.
  • In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. If not creamy enough add a bit more milk.
  • Taste and adjust seasonings if necessary.
  • Spoon potato mixture evenly into shells.
  • Top with remaining 1/4 cup of cheese and green onions.
  • Sprinkle lightly with paprika.
  • Return to oven until hot and cheese is melted, about 15-20 minutes.
  • Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time.

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