Hearty Twice Baked Potatoes Food

HEARTY TWICE-BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender. Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain., When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter. Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper., Spoon into potato shells. Place on two ungreased baking sheets. Bake at 400° for 30 minutes or until golden brown.

LIGHT TWICE-BAKED POTATOES

Steps:

• Heat oven to 400°F.
• Prick potatoes with fork to allow steam to escape. Bake 60-75 minutes or until fork tender. Reduce oven temperature to 375°F.
• Cut potatoes in half lengthwise; cool 15 minutes. Using spoon, scoop out inside of potatoes; place potato pulp into large bowl. Set potato shells aside.
• Add sour cream, Light Butter with Canola Oil, 2 tablespoons chives, 2 tablespoons bacon bits, salt and pepper to bowl with potato pulp. Beat at medium speed until smooth.
• Evenly pipe or fill shells with potato mixture; place onto ungreased baking sheet. Bake 15-20 minutes or until heated through. Top with additional bacon bits and chives, if desired.

TWICE-BAKED POTATOES

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 POTATO CASSEROLE

Steps:

• To bake potatoes, preheat oven to 400 degrees. Scrub potatoes and prick with fork. Place on baking sheet and bake 45 - 60 Minutes, until done.
• Cool completely and cut baked potatoes into 1-in. cubes.
• In a large bowl, combine sour cream, cheeses, bacon, green onion, salt and pepper. Add potatoes.
• Spoon in to a greased 13-in. x 9-in. x 2-in. baking dish.
• When ready to cook, preheat oven to 375 degrees. Bake, uncovered for 40 minutes or until cheese is melted.