Double Stuffed Potatoes Food

ULTIMATE TWICE BAKED POTATOES

Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

Ingredients

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

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.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

DOUBLE-STUFFED POTATOES

Double-Stuffed Potatoes image

These are a wonderful addition to a roast, or grilled steak. I got it from Easy Everyday Cooking, and changed it slightly to suit my love for cheese.

Provided by Kayne

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 large baking potatoes
2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup shredded sharp cheddar cheese, divided
1/4 cup sour cream or 1/4 cup reduced-fat sour cream
salt and pepper

Steps:

Microwave scrubbed and pierced potatoes on high for about 10 minutes. Longer if necessary, especially if you do not have a rotating plate.
Melt butter , add onion, cook for about 5 minutes, or until just starting to turn tender.
Slice off potato tops.
Scoop out potatoes, making sure not to break or pierce the skin. Place pulp in bowl.
Mash pulp, add onion, 1/2 cup of the cheddar cheese, sour cream, chives, salt and pepper.
Mix together.
Spoon mixture evenly into potato skin bowls.
Sprinkle with remaining cheese.
Place in casserole and bake at 350 degrees, for about 10 minutes. Should be thoroughly heated through.

Nutrition Facts : Calories 334.1, Fat 18.3, SaturatedFat 11.5, Cholesterol 51.2, Sodium 230.5, Carbohydrate 33.1, Fiber 3, Sugar 2.3, Protein 10.5

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