Easy Twice Baked Mashed Potatoes Food

DOUBLE-BAKED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.

EASY TWICE BAKED POTATOES

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

Steps:

• Preheat oven to 350°F.
• Clean and scrub baking potatoes.
• Pierce skin with a fork once or twice.
• Bake at 350°F 1 hour or until tender.
• Let potatoes cool slightly.
• Cut baked potatoes in half and scoop out within 1/4 inch of edge.
• Mash with milk, green onions, s&p, and butter.
• Stuff shells with mashed potato.
• Sprinkle tops with cheeses (and bacon if used).
• Place on a baking sheet and bake at 350° for 15 minutes or until cheese is melted.
• Serve with sour cream.

MASHED POTATOES TWICE-BAKED

Steps:

• In a small skillet, saute onion and red pepper in oil until tender.
• In a large bowl, combine the onion mixture, mashed potatoes, 1/2 c cheese, bacon, salt and pepper.
• Spoon into a lightly sprayed/greased 2 quart baking dish.
• Sprinkle with remaining cheese (and if desired, add some extra chopped green onion and extra crumbled cooked bacon to the top).
• Bake uncovered at 350F for 20-25 minutes or until cheese is melted.

EASY TWICE BAKED MASHED POTATOES

Steps:

• Wash, peel, and quarter potatoes
• Place potatoes in a pot and cover with 2″ of salted water - bring to a boil and cook until tender (about 10-15 minutes). Alternatively, you can keep the potatoes whole and bake them in the oven.
• Once the potatoes are cooked, transfer to a large bowl
• Add butter and sour cream and mash with a potato masher or hand mixer.
• Add in bacon bits, green onions, cheese, salt, and pepper.
• Enjoy!

TWICE BAKED MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
• Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

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 MASHED POTATOES

Steps:

• Put potatoes in a large sauce pan and add water to cover.
• Salt the water, bring to a boil over medium heat and cover partially.
• Cook potatoes, stirring once or twice, until very tender, about 40 minutes.
• Drain.
• Return the potatoes to the pan and place over medium heat (it cooks off extra moisture in the potatoes and makes them absorb the milk and butter better).
• With a potato masher or hand mixer, mash potatoes thoroughly.
• With a wooden spoon, fold the butter into the potatoes 1 tablespoon at a time, stirring briskly after each addition.
• Gradually stir in the hot milk.
• Stir in the season salt to taste.
• Refridgerate the potatoes in an airtight container until about an hour and a half before serving.
• Preheat oven to 350 (if oven is on a different temperature due to another dish it's fine, just check on the potatoes frequently to prevent drying out).
• Place potatoes in a covered casserole dish and place in the preheated oven until heated thoroughly, about an hour.

TWICE-BAKED CHEESY MASHED POTATOES

Steps:

• Preheat oven to 200 degrees Celsius.
• Microwave potatoes on high for approximately 10 minutes.
• Meanwhile, heat butter and olive oil in a small saucepan on medium heat.
• Add milk, nutmeg, and pepper, continuously stirring.
• Bring to gentle boil.
• Reduce heat and add Parmesan, cheddar, and parsley.
• Simmer for 5 minutes on low heat, stirring occasionally.
• Remove cooked potatoes from microwave and place in large mixing bowl.
• Break apart the potatoes with a fork.
• Add milk mixture and corn starch, mix until smooth.
• Spoon potatoes into a small casserole dish and bake for 20 minutes.
• Plate and sprinkle with fresh parsley.

TWICE-BAKED MASHED POTATOES

Steps:

• Prepare potatoes according to package directions.
• Stir in cream cheese and next 5 ingredients; place in a 2-quart, lightly greased, baking dish.
• The recipe states to divide the mixture evenly between 6, 6-oz.
• lightly greased ramekins or custard cups- I preferred to make it in one big dish but you all can do as you like.
• Sprinkle evenly with cheddar cheese.
• Bake at 350° for 20 minutes or till thoroughly heated.