Grandmas Twice Baked Potatoes Food

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TWICE-BAKED POTATOES



Twice-Baked Potatoes image

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

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

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.

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

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

GRANDMA'S CHEESY POTATOES



Grandma's Cheesy Potatoes image

My grandma cheesy potatoes accompanied every holiday meal be it beef tenderloin, lobster tail, or lamb. The best!

Provided by Jill Patrice

Categories     Potato

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 9

1 cup thinly sliced green onion
1 cup shredded reduced-fat sharp cheddar cheese
2 tablespoons butter, melted
1/4 teaspoon pepper
1 (32 ounce) package frozen southern style hash brown potatoes, thawed (cubes)
1 (16 ounce) container nonfat sour cream
1 (10 1/2 ounce) can condensed cream of mushroom soup or 1 (10 1/2 ounce) can chicken soup
cooking spray
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350 degrees.
  • Combine first seven ingredients in a large bowl.
  • Spoon into a 13 x 9 inch baking dish coated with cooking spray.
  • Sprinkle with paprika.
  • Bake for 1 hour or til bubbly.

CREAMY TWICE-BAKED POTATOES



Creamy Twice-Baked Potatoes image

With a yummy cream cheese filling, these rich potatoes tucked into their own skins are sure winners. They look fancy but are not tricky to make. -Linda Wheeler, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 2 servings.

Number Of Ingredients 8

2 medium baking potatoes
2 tablespoons butter, softened
1 tablespoon 2% milk
1/4 teaspoon salt
3 ounces cream cheese, cubed
2 tablespoons sour cream
Paprika
Optional: Minced fresh parsley and green onions

Steps:

  • Preheat oven to 350°. Pierce potatoes and bake on a baking sheet until tender, about 1 hour. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell., In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika., Place on a baking sheet. Bake, uncovered, until heated through and tops are golden brown, 20-25 minutes. If desired, sprinkle with parsley and green onions.

Nutrition Facts : Calories 452 calories, Fat 29g fat (18g saturated fat), Cholesterol 88mg cholesterol, Sodium 561mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

SUNNY'S GREEN GODDESS TWICE BAKED POTATOES



Sunny's Green Goddess Twice Baked Potatoes image

Provided by Sunny Anderson

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 15

2 large russet potatoes, skin washed and patted dry
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
3/4 cup whole-fat plain Greek yogurt
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2 scallions, finely chopped (white and green parts)
Kosher salt and freshly ground black pepper
3 tablespoons salted butter, melted
1/2 cup heavy cream or milk
1 1/2 cups shredded Italian cheese blend
1/2 cup of the yogurt mixture, from above
Kosher salt and freshly ground black pepper

Steps:

  • For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on.
  • For the yogurt mixture: While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside.
  • For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed.
  • Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture.

LINDA'S TWICE-BAKED POTATOES



Linda's Twice-Baked Potatoes image

These are just plain GOOOOOOOOD! These YUMMY babies go GREAT with just about any meat, fish, or poultry dish!

Provided by Lindas Busy Kitchen

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 9

6 large russet potatoes, 10-11 oz. each
1/2 cup heavy cream
1/2 cup sour cream
4 tablespoons crumbled cooked bacon (4-5 slices)
4 tablespoons butter, softened
3 tablespoons green onions, thinly sliced
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups monterey jack cheese or 1 1/2 cups Mexican blend cheese, shredded

Steps:

  • Heat oven to 350.
  • Wash potatoes.
  • Pierce tops of potatoes with fork several times. Do not wrap in aluminum foil.
  • Bake potatoes on oven rack 70-85 minutes or until tender when pierced. Remove from oven, and cool 10-15 minutes.
  • Meanwhile, in lg. bowl, combine all remaining ingredients.
  • Cut a thin slice off top of each potato.
  • Using a teaspoon, scoop out center of each, leaving a thin shell.
  • Add potato centers to cheese mixture. Using fork, break up potatoes, and mix until well blended. Spoon mixture into potato shells.
  • Transfer to baking sheet.
  • Position potatoes under broiler so that tops are 5" from heat source.
  • Broil 4-6 mins., or until tops are golden brown.
  • Turn off heat, close oven door, and leave potatoes in oven for an additional 7-10 mins., or until heated through.

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