Cupcake Princess Twice Baked Potatoes Food

TWICE BAKED POTATOES (STUFFED JACKET POTATOES)

Steps:

• Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
• Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
• Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
• Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
• Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
• Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
• Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
• Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
• Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
• Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
• Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
• Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
• Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

ULTIMATE TWICE BAKED POTATOES

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.

TWICE-BAKED POTATOES

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

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.

CUPCAKE PRINCESS' TWICE BAKED POTATOES

Steps:

• In a small skillet saute white onion and oil until tender, set aside. Preheat oven to 350 degrees and grease a baking sheet. When the potatoes are cool enough to handle, cut in half lenthwise, and scoop out the insides with a grapefruit spoon over a large mixing bowl. Place potato insides into bowl and place the potato shells onto baking sheet.
• Mix together potato insides, cooked onion, sour cream, milk, butter, salt, pepper, garlic, mustard, nutmeg, and hot sauce until smooth.
• Stir in green onions and cheese. Spoon filling into potato shells and sprinkle tops with the additional cheese. Bake for 20 to 25 minutes, then broil on low until tops are golden brown. Serve immediatly sprinkled with the additional chopped green onions.

TWICE-BAKED MASHED POTATOES

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

Steps:

• Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
• Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Increase oven temperature to 400°F. Bake about 20 minutes or until hot.

BRIE TWICE BAKED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Slice 5 of the baked potatoes lengthwise in half. Carefully scoop out the potato flesh into a medium bowl, leaving a 1/2-inch thick shell. Rice the potatoes back into the bowl. Rice the garlic the peel the other potato and rice into the bowl.
• Add butter, creams, onion mix, pepper, parsley and brie to the bowl of potatoes and stir til combined.
• Mound the potatoes into the potato shells and place on cookie sheet pan. (Potatoes may be covered and refrigerated up to 24 hours at this point. Let come to room temperature before finishing in the oven.)
• Bake 12 to 15 minutes, until cheese has melted and stuffing is heated through. Brown under the broiler until golden, if desired.

MEXICAN TWICE BAKED POTATOES

Steps:

• Bake potatoes at 400 for 50-60 minutes, or until soft.
• Take out of oven and let cool a little. Once cool, cut them in half legnth wise and scoop out meat from potato skin.
• Place potato meat in bowl along with butter, salsa, sour cream, and salt and pepper. Mix thoroughly.
• Add in the cheddar cheese, and place potato mixture back into potato skins.
• Sprinkle with cheese on top and bake in oven for another 20 minutes, or until warmed through.
• Sprinkle with onion salt and chili powder, to taste (we put alot on).

TWICE BAKED POTATOES

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Scrub potatoes; prick several times with a fork.
• Place in oven; bake 50 to 60 minutes until potatoes feel soft when squeezed.
• Remove and cool 15 minutes; half potatoes length wise (carefully).
• Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
• Save the best 8 shells.
• Freeze the remaining shells for French fries or stuffed potato skins.
• Simmer milk and butter until butter melts.
• Pour over potato pulp and mash or beat until almost smooth.
• Add egg, half of cheese,salt, pepper and nutmeg.
• Mash until almost smooth.
• Fill shells using about 1/3 cup mixture per shell.
• Sprinkle with chives or green onion, remaining cheese and a little paprika.
• Reduce oven heat to 350 degrees Fahrenheit.
• Place shells on cookie sheet.
• Bake for 30 minutes until puffed and brown.

BEST FLUFFY TWICE-BAKED POTATOES!

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.

SIMPLE TWICE BAKED POTATOES

Steps:

• Scrub and grease potatoes with vegetable oil.
• Bake in oven until well done and crisp (about an hour at 400 F).
• While potatoes are still hot, slice them in half lengthwise, and scoop the insides out into a bowl. Reserve the potato shells.
• Add butter or margarine to taste, and the onion soup mix. Mash together well.
• Slowly add milk to the potato mixture until the consistency is that of fluffy mashed potatoes.
• Place mixture back in potato shells. Recipe may be frozen at this point.
• Rebake potatoes at 400 F until crispy and browned on top.

TWICE BAKED POTATOES

Steps:

• Cook potatoes until tender. About an hour on 350. Let cool until cool enough to handle. Meanwhile, in a small bowl, 3/4 C cheese, dip, bacon, onions, and pepper. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. Add pulp to the mayo mixture and mash. Spoon into the potato shells. I put them in the oven at 350 for 20 minutes, the tops were crispy and so was the shell! Yummy!
• Or microwave uncovered on high for 5 mins or until heated through.
• Yummy!