TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 1 hour.
- Transfer potatoes to a cutting board, and cut in half.
- Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
- Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
- Use a spoon to transfer the potato mixture back into the scooped out potato skins.
- Bake for 10 minutes.
- Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
- Top with sour cream, bacon, and the remaining scallions.
- Enjoy!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
FULLY LOADED BAKED POTATO SOUP
Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.
Provided by Guy Fieri
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
- Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
- Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
- Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
- Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
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.
LOADED BAKED POTATO
A fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.
Provided by 14 Hands Winery
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
- Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
- Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
- When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
- Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
- Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 23.9 g, Cholesterol 58.2 mg, Fat 20.7 g, Fiber 3.8 g, Protein 16.9 g, SaturatedFat 11.8 g, Sodium 674.6 mg, Sugar 2.3 g
LOADED TWICE-BAKED POTATO CASSEROLE
My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.
Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
FULLY LOADED TWICE BAKED POTATO CASSEROLE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes and pat dry. Drizzle olive oil over each potato and then season with Montreal Steak Seasoning (or salt & pepper). *Montreal Steak Seasoning is very easy to find at most any grocery store. We use it for just about everything and anything and it's ideal to season potato skins. Place the potatoes on either a cast-iron skillet (my preference) or on a baking sheet. Do NOT wrap the potatoes in foil, or you won't get the crispy potatoes skins that we love so much. Poke each potato, a few times, with the tines of a fork. Bake for about 45 minutes to an hour (until knife slides easily in and out). Set the baked potatoes aside to cool enough to handle. Make the casserole: Cut each potato in half, then quarters, then into bite-sized chunks. Don't worry about perfectionism. (Leave the skins on, as they are delicious!) Whisk the sour cream and mayonnaise in a bowl, then add to the cut-up potatoes. Be sure to reserve some of the cheese, and 1/4 cup of the green onion and about 1/2 cup of the bacon. Add the remaining ingredients and gently fold to combine. Spray a casserole dish with non-stick spray and evenly distribute the baked potato mixture. Sprinkle the reserved bacon and cheddar cheese and cover with foil. Bake at 350°F for about 30 minutes, until the cheese is melted. Remove the foil and bake for 10 additional minutes until the cheese is completely melted and the casserole is nice and bubbly. Watch your guests go back for seconds!
FULLY LOADED TWICE BAKED POTATOES
Another one from my head. They freeze well, and are just as good reheated. What more can I say? Oh, they taste good too!
Provided by Jenni Loves Ryry
Categories Mashed Potatoes
Time 2h
Yield 6 Potato halves, 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and cut potatoes in half length ways.
- "Bake" in microwave for about 20 minutes or until they are soft enough to smash.
- CAREFULLY scoop out the meat of the taters so you have a shell of skin, and save the meat in a bowl.
- Smash potatoes in bowl with the butter, sour cream, garlic, and milk. Making mashed taters!
- Add in bacon, cheese, and chives, saving enough of each for topping.
- Fill each skin with smashed potatoes.
- Top with the stuff you saved.
- From this point you can wrap them and freeze them if you want OR you can cook these bad boys now at 350 for about an hour.
Nutrition Facts : Calories 729.6, Fat 58.2, SaturatedFat 26.4, Cholesterol 115.2, Sodium 977, Carbohydrate 35.5, Fiber 4.1, Sugar 2.1, Protein 17.1
FULLY LOADED TWICE-BAKED 'TATOES
You can use canned, frozen, or homemade artichoke hearts in this dish. From the June 2007 issue of Chile Pepper magazine.
Provided by Chef Sean 2
Categories Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- With a sharp paring knife, make an X-shaped incision on the top of each potato.
- Place potatoes in the oven and bake 1 hour or until tender.
- Remove potatoes from the oven, and allow to cool.
- Meanwhile, in a saute pan oven medium-low heat, melt the butter, add the onion, mild pepper and Jalapenos and cook gently for approximately 4 minutes or until onions are translucent.
- Stir in ham and cook an additional minute.
- Remove pan from heat and set aside.
- In a large bowl, beat together the cream cheese and sour cream. Set aside.
- Cut an oval in the top of each cooled potato; remove this portion of skin, and reserve.
- Scoop flesh out of potatoes, leaving a layer of flesh on the bottom and sides to make sure potato holds its shape; set aside.
- Chop the reserved potato skin, and mix with scooped-out potato flesh.
- Stir potato mixture into the cream cheese mixture.
- Add the sauted onion mixture, spinach leaves, artichoke hearts, bleu and parmesan cheeses, salt and pepper to the bowl, and stir until blended, using your hands if necessary.
- Pack potato filling into the reserved skins, mounding filling on top.
- At this point, the potatoes can be covered and refrigerated overnight, if desired.
- Reduce oven temperature to 300 degrees Fahrenheit.
- Return potatoes to the oven, and bake for about 25 minutes, or slightly longer if using chilled potatoes, until golden bown.
Nutrition Facts : Calories 494.9, Fat 19, SaturatedFat 11.1, Cholesterol 56.6, Sodium 791.5, Carbohydrate 69.9, Fiber 10.2, Sugar 4.9, Protein 14.1
More about "fully loaded twice baked tatoes food"
LOADED TWICE BAKED POTATOES - MY FARMHOUSE TABLE
From myfarmhousetable.com
- Scrub the potatoes and pierce with a fork. Lightly coat with olive oil and salt. Bake at 400°F for about 45 minutes or until cooked and tender.
- Once the potatoes are cool enough to handle, cut a thin slice off the top of each potato. Scoop out the inside of the potato, leaving a thin shell.
- Put the scooped out potato into a bowl and add in the French Onion Dip, cheddar cheese, chopped bacon, mayonnaise, green onions, and pepper. Mash and stir to combine.
- Spoon mashed potato mix back into the baked shells. Sprinkle with remaining cheese. Bake potatoes at 300°F for 10-15 minutes until cheese in melted and potatoes are warmed.
FULLY LOADED TWICE-BAKED TATOES RECIPE - FOOD.COM | CHICKEN …
From pinterest.ca
LOADED TWICE BAKED POTATOES - DELISH D'LITES
From delishdlites.com
GRILLED, LOADED TWICE-BAKED POTATOES RECIPE - SERIOUS EATS
From seriouseats.com
REAL HOUSEMOMS - FULLY LOADED TWICE BAKED POTATOES
From facebook.com
OVERSTUFFED TWICE-BAKED POTATOES RECIPE - FOOD & WINE
From foodandwine.com
FULLY LOADED TWICE-BAKED 'TATOES RECIPE - FOOD.COM
From pinterest.com
LOADED TWICE-BAKED POTATOES RECIPE - EATINGWELL
From eatingwell.com
TWICE BAKED LOADED POTATOES - LARENA'S CORNER
From larenascorner.com
FULLY LOADED TWICE-BAKED 'TATOES RECIPE - FOOD.COM
From pinterest.com
~ FULLY-LOADED TWICE-BAKED POTATOES -- THREE WAYS ~ - KITCHEN …
From bitchinfrommelanieskitchen.com
FULLY LOADED TWICE BAKED POTATOES RECIPE - REAL HOUSEMOMS
From realhousemoms.com
FULLY LOADED TWICE BAKED TATOES RECIPE - WEBETUTORIAL
From webetutorial.com
FULLY LOADED TWICE BAKED VEGGIE POTATOES - VEGETARIAN ...
From ellinikikouzina.com
BEST FULLY LOADED POTATOES | ALLRECIPES
From allrecipes.com
LOADED TWICE-BAKED POTATOES - THEMAMASGIRLS
From themamasgirls.com
TWICE-BAKED LOADED POTATOES @ TOTALLYCHEFS
From totallychefs.com
LOADED TWICE BAKED POTATOES - FAR FROM NORMAL
From werefarfromnormal.com
FULLY-LOADED NACHOS V FULLY-LOADED BAKED POTATOES - FOOD …
From gamefaqs.gamespot.com
LOADED TWICE BAKED POTATOES {GREAT SIDE DISH} - LIFE MADE SIMPLE
From lifemadesimplebakes.com
30 LOADED BAKED POTATO TOPPING IDEAS TO ADD TO YOUR …
From yummyaddiction.com
THE BEST FULLY-LOADED TWICE BAKED POTATO CASSEROLE
From afeastfortheeyes.net
LOADED TWICE BAKED POTATOES — ELIZABETH RAYBOULD
From elizabethraybould.com
FULLY LOADED TWICE BAKED POTATO BITES - VALERIE'S KITCHEN
From fromvalerieskitchen.com
TWICE-BAKED FULLY-LOADED TEXICAN SWEET POTATOES
From bitchinfrommelanieskitchen.com
FULLY LOADED TWICE BAKED POTATO - JOSHS COOKHOUSE
From joshscookhouse.com
FULLY LOADED TWICE BAKED POTATOES (LOW FODMAP) - IBS GAME …
From ibsgamechanger.com
FULLY-LOADED BAKED POTATOES (THE BEST) | RICARDO
From ricardocuisine.com
LOADED TWICE BAKED POTATOES - KATIE'S CUCINA
From katiescucina.com
FULLY LOADED TWICE BAKED POTATOES | SIDES | THE OVEN LIGHT
From theovenlight.net
FULLY LOADED TWICE BAKED POTATOES - FOODSERVICEUPDATES.COM
From foodserviceupdates.com
EASY TWICE BAKED POTATOES LOADED W/ BACON - SWEETLY SPLENDID
From sweetlysplendid.com
TWICE BAKED POTATOES (STUFFED JACKET POTATOES) - RECIPETIN EATS
From recipetineats.com
LOADED TWICE-BAKED POTATOES - ONION RINGS & THINGS
From onionringsandthings.com
LOADED TWICE BAKED POTATOES - ALL SHE COOKS
From allshecooks.com
LOADED TWICE BAKED POTATO CASSEROLE - MAMA NEEDS CAKE®
From mamaneedscake.com
TWICE BAKED POTATOES - DADSPANTRY
From dadspantry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love