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.
Nutrition Facts : Calories 190 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 290 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Sugar grams, Protein 5 grams
TWICE-BAKED POTATO CASSEROLE
Easy and delicious! Always a favorite with everyone!
Provided by JillNicole
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
- Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
- Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.
Nutrition Facts : Calories 475.6 calories, Carbohydrate 53.1 g, Cholesterol 65.4 mg, Fat 22.5 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 13.6 g, Sodium 515.3 mg, Sugar 2 g
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
HEALTHIER ULTIMATE TWICE-BAKED POTATOES
I love these in a restaurant so when I make them at home I try to make them a little healthier.
Provided by MakeItHealthy
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven.
- Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
- Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon.
- Bake in oven until filling is hot and cheese is melted, about 15 minutes.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 35.8 g, Cholesterol 37 mg, Fat 12.3 g, Fiber 4.5 g, Protein 12.3 g, SaturatedFat 6.6 g, Sodium 476.2 mg, Sugar 2.7 g
TWICE-BAKED POTATO CASSEROLE
There's something about a piping hot casserole that resonates warmth and comfort. Try a creative design when you sprinkle on the toppings. Cooking time does not include baking potatoes.
Provided by Alan in SW Florida
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Peel potatoes, and coarsely mash pulp with a potato masher. Stir in 1 cup Cheddar cheese and next 8 ingredients. Spoon into a lightly greased 13-x9-inch baking dish.
- Bake a 350 degrees Fahrenheit for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon, green onions, and chives.
Nutrition Facts : Calories 588.1, Fat 45.8, SaturatedFat 26.9, Cholesterol 128.7, Sodium 916.1, Carbohydrate 32.4, Fiber 2.7, Sugar 4.6, Protein 14.1
TWICE BAKED POTATO CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cook the bacon in a saute pan until crispy; let cool and then crumble.
- Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
- Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
- Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
EASY TWICE-BAKED POTATO CASSEROLE
This hearty side dish tastes just like a twice-baked potato, without all of the work.
Provided by SAVVYHOSTESS
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
- Prick potatoes with a fork. Place on a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour.
- Reduce oven temperature to 375 degrees F (190 degrees C). Remove potatoes from the oven and let cool completely, at least 30 minutes.
- Cut potatoes into 1-inch cubes. Combine sour cream, Monterey Jack cheese, Cheddar cheese, bacon, green onions, salt, and pepper in a large bowl. Add potatoes. Spoon mixture into the prepared pan.
- Bake in the preheated oven until cheese is melted, about 40 minutes.
Nutrition Facts : Calories 562.9 calories, Carbohydrate 15.1 g, Cholesterol 113.5 mg, Fat 45.1 g, Fiber 1.5 g, Protein 25 g, SaturatedFat 25.4 g, Sodium 886.7 mg, Sugar 1.1 g
TWICE BAKED POTATO CASSEROLE
Provided by Food Network
Time 2h20m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
- When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
- Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
- Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
LIGHT TWICE BAKED POTATO CASSEROLE
Make and share this Light Twice Baked Potato Casserole recipe from Food.com.
Provided by Delish du Jour
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 and bake potatoes for 40-60 minutes or till tender, let cool.
- Peel potatoes and cut into 1 inch cubes.
- Mix potatoes, salt, pepper, garlic powder, onion powder and sour cream.
- Place half of potato mixture in a greased 13x9 baking dish.
- Sprinkle with half of the cheese, bacon and green onions.
- Repeat with second half of the potato mixture.
- Top with second half of cheese and bacon.
- Bake, uncovered at 350 for 25 minutes.
- Sprinkle with remaining green onions.
Nutrition Facts : Calories 242.2, Fat 9.9, SaturatedFat 5, Cholesterol 25.6, Sodium 263.7, Carbohydrate 32.8, Fiber 3.8, Sugar 1.6, Protein 6.3
LOADED BAKED POTATO CASSEROLE
Twice Baked Loaded Potato Casserole is a super creamy casserole made with tender potatoes, and loaded with cheddar cheese, and delicious crispy bacon - ultimate comfort food and perfect side dish to serve up for holiday meals.
Provided by Trisha Haas - Salty Side Dish
Categories Casseroles
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 and spray a casserole dish with nonstick cooking spray and set aside.
- Before getting started on your casserole assembly, you need to soften your potatoes. You can use the microwave (info listed in article), pressure cooker or oven bake. Your potatoes need to be soft enough to scoop out insides.
- Scoop the insides out of the potato and place into a mixing bowl.
- Discard potato skins.
- Add butter, sour cream, whole whipping cream, 2 cups of cheese and spices.
- Mix all casserole well.
- Spoon twice baked potato mixture into prepared dish.
- Sprinkle top of casserole with remaining cheese and top with lots of bacon.
- Bake casserole for 10-15 minutes or until heated through and bubbly around the edges.
Nutrition Facts : ServingSize 1 g, Calories 435 kcal, Carbohydrate 45 g, Protein 19 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 787 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 9 g
TWICE-BAKED POTATO CASSEROLE
Make and share this Twice-Baked Potato Casserole recipe from Food.com.
Provided by Dancer
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Prepare potatoes according to package directions and place in a large bowl.
- Melt the butter in a medium skillet over medium-high heat.
- Add the green onions and saute until wilted.
- Pour over the potatoes.
- Add the garlic salt, paprika, cayenne, sour cream and 1/2 cup of the shredded cheese.
- Stir well to blend ingredients.
- Taste for seasonings and add more garlic salt or cayenne accordingly.
- Pour into a baking dish that has been sprayed with nonstick cooking spray.
- Sprinkle with the remaining cheese.
- Bake for 25 minutes, until cheese is melted and potatoes are heated through.
Nutrition Facts : Calories 240.4, Fat 10.8, SaturatedFat 6.6, Cholesterol 32.7, Sodium 583.3, Carbohydrate 27.3, Fiber 2.4, Sugar 2.5, Protein 8.7
TWICE BAKED POTATO CASSEROLE
I used all light products and skimped on the amounts on the cheese and sour cream. It was delicious. The recipe says it serves 6-8 but I think 8-10 for sure based on our family.
Provided by MizzNezz
Categories Lunch/Snacks
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Scoop out and mash potatoes lightly until consistent size.
- Place half in greased 13x9 baking dish.
- Sprinkle with half the salt, pepper, garlic and bacon.
- Mix together sour cream and cream cheese.
- Top with half the sour cream and cream cheese mix, and cheeses.
- Repeat layers.
- Bake, uncovered at 350* for 25 minutes.
- Sprinkle with onions.
Nutrition Facts : Calories 623.5, Fat 46.1, SaturatedFat 22.2, Cholesterol 107.2, Sodium 828.1, Carbohydrate 33, Fiber 3.9, Sugar 3.9, Protein 20.3
TWICE BAKED POTATO CASSEROLE
If you're familiar with the twice baked potato recipes, then you'll love our take on it as a casserole dish. It's got bacon, sour cream and a lot of flavor.
Provided by Recipes.net Team
Categories Casserole
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Cut baked potatoes into 1-inch cubes.
- Place half in a greased 13 x 9 x 2-inch baking dish.
- Sprinkle with half of the salt, pepper, and bacon.
- Top with half of the sour cream and cheeses.
- Repeat layers.
- Bake, uncovered, at 350 degrees for 20 minutes, or until cheese is melted.
- Sprinkle with onions.
Nutrition Facts : Calories 921.00kcal, Carbohydrate 42.00g, Cholesterol 237.00mg, Fat 60.00g, Fiber 5.00g, Protein 57.00g, SaturatedFat 37.00g, ServingSize 6.00, Sodium 2,921.00mg, Sugar 6.00g
TWICE BAKED POTATO CASSEROLE
Twice baked potato casserole is the delicious side dish you never knew you needed. The loaded baked potato casserole is great for the holidays, potlucks, and more.
Categories Christmas feed a crowd Thanksgiving comfort food side dish
Time 2h
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Prick each potato with a fork 3-4 times all over, then place on a sheet tray. Roast for 55 - 70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375 degrees.
- Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes. Let the cooked bacon drain on a paper towel lined plate. Once cool, crumble or chop into small pieces.
- Place the melted butter, cream cheese, warm milk, and sour cream in a large bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Tear or chop up three of the potato skins and add them to the bowl. Mash everything together with a potato masher. Fold in ½ of the bacon, ½ of the cheddar cheese, parmesan, and ½ of the chives.
- Grease a 3-quart casserole dish with butter. Transfer the potato mixture to the baking dish. Cover and bake for 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake for 15-20 more minutes until warmed through and lightly golden on top. Let rest 10 minutes, then top with the remaining chives and serve.
TWICE BAKED POTATO CASSEROLE
This casserole is pure greatness. It is not light on calories, but when you are ready to pull out all the stops, serve this. Definitely a potluck pleaser!
Provided by LizP5885
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel potatoes and boil until soft.
- Coarsely mash pulp with potato masher.
- Stir in 1 cup cheddar Cheese, the sour cream, cream cheese, milk, butter, garlic tablespoon of chives, salt and pepper.
- Spoon into a lightly greases 13 - x- 9 inch baking dish.
- Bake @ 350 for 30 minutes or until thouroughly heated.
- Sprinkle with remaining 1 cup cheese, bacon, and 1/2 cup chives.
Nutrition Facts : Calories 605.5, Fat 46.5, SaturatedFat 28.5, Cholesterol 126.4, Sodium 960.6, Carbohydrate 32.3, Fiber 2.6, Sugar 1.6, Protein 16.6
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- Scrub potatoes and poke each one several times with a sharp knife. Place potatoes on a baking sheet and bake for 45 minutes or until they are soft in the center when pierced with a knife. Remove from oven and allow to cool until they can be easily handled and then chop potatoes in bite-size pieces and transfer to a large mixing bowl.
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- Scrub potatoes and pat dry. Prick a couple of times with a fork and place on a foil lined baking sheet. Bake the potatoes for about 1 hour 20 minutes, until soft when pierced with a fork. Set aside until cool enough to handle. Maintain oven temperature.
- Remove potato flesh from skins and place flesh in a mixer bowl. (Either discard skins or use them to make potato skins!)
- Add the butter and mash potatoes with an electric mixer. Add the milk, half-n-half, Greek yogurt, salt, pepper, onion, and 1 cup of the cheddar cheese and continue beating with the mixer until well mixed and creamy. Transfer potatoes to a lightly greased baking dish. Sprinkle on the remaining cheddar cheese.
TWICE BAKED POTATO CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 1 hr 55 mins
- Preheat oven to 400°F. Lightly grease a 2-quart baking dish with cooking spray, and set aside. Rub potatoes with oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pierce all over with a fork, and place on an aluminum foil-lined baking sheet. Bake in preheated oven until tender, about 1 hour. Cool slightly, about 10 minutes.
- Cut potatoes in half lengthwise, and scoop out flesh into a large bowl. Chop enough of the potato skins into 1-inch pieces to equal 1 cup. Discard remaining skins or reserve for another use. Gradually add butter to potatoes, mashing with a potato masher until incorporated. Fold in half-and-half and sour cream until mostly smooth. Fold in 1/2 cup of the chopped potato skins, 1/2 cup of the bacon, 2 tablespoons of the chives, and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer potato mixture to prepared baking dish. Sprinkle top evenly with cheese and remaining 1/2 cup chopped potato skins.
- Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle top with remaining 1/2 cup bacon and 1 tablespoon chives, and serve hot.
THE PIONEER WOMAN'S TWICE BAKED POTATO CASSEROLE - THE ...
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Ratings 53Calories 317 per servingCategory Side Dish
- Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes.
- Scrub the potatoes clean. Wipe them dry and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.
- While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.
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- Combine all ingredients and mix until smooth and creamy. Chill in the refrigerator while the potatoes cook.
- Preheat the oven to 400° F. Wash each potato and pierce a couple of holes on each side with a sharp knife or fork.
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