ULTIMATE TWICE BAKED POTATOES
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
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
TWICE BAKED POTATOES
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
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
TWICE-BAKED POTATOES
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
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
EASY TWICE BAKED POTATOES
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
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.
TWICE-BAKED POTATOES
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
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
Provided by Aaron McCargo Jr.
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Prepare a small casserole dish by spraying with canola spray.
- Pierce the potatoes all over with a fork. Place in the microwave and cook on medium, turning once, until the potatoes are soft, about 20 minutes. Set aside to cool, about 5 minutes.
- Cut off the top third of the cooked potatoes. Scoop out the insides and place into a medium bowl. Add the green onions and mash together. Add the garlic, bacon, 1 cups cheese, salt, pepper and sour cream. Mix together well.
- Nestle the hollowed out potatoes in the prepared dish. Evenly divide the potato mixture among the potato shells and top with the remaining 1/4 cup cheese. Place the potatoes into the oven and cook, about 20 minutes. Remove from the oven and serve immediately.
TWICE-BAKED POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
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.
SIMPLE TWICE BAKED POTATOES
A very simple recipe without cheeses or bacon, but still quite tasty, and potentially quite lowfat. Sorry about the lack of amounts but it is a pretty loosey goosey affair. This recipe freezes well if you freeze it before the second baking and then just pop it in the oven straight from the freezer.
Provided by helowy
Categories Potato
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 181.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 487.1, Carbohydrate 40.8, Fiber 5.1, Sugar 2.8, Protein 4.7
MOCK TWICE BAKED POTATOES (CAULIFLOWER)
I made this for Thanksgiving once and one of my daughter's friends wanted to know what was in the "potatoes"! People who claim to dislike cauliflower love this dish.
Provided by Sooz Cooks
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 400 degrees.
- Place the frozen cauliflower in a 1 1/2-quart casserole. Add 1/2 cup water. Cover and microwave on high for 7 minutes. Stir and cook another 4 minutes. Let stand 2 minutes. Place in a colander to drain and blot with paper towels to absorb as much moisture as possible.
- Place the cauliflower in a food processor. Add the sour cream, cream cheese, butter, half the cheese, half the bacon, salt and pepper to processor. Process until contents have the smooth consistency of mashed potatoes.
- Grease the same casserole used for cooking the cauliflower and pour in the cauliflower mixture.
- Top with the remaining cheese and crumbled bacon.
- Bake uncovered 20 minutes at 400º or until lightly browned.
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- 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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5/5 (95)Total Time 1 hr 30 minsCategory Side DishCalories 222 per serving
- Preheat oven to 375°F. Wash potatoes and poke with a fork. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slightly.
- In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth. Add butter milk as needed to create a creamy texture. Stir in chives, bacon and 3/4 cup cheddar cheese.
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