Loaded Twice Baked Potatoes Recipe 455 Food

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
• Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
• Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
• Copyright 2001 Television Food Network, G.P. All rights reserved

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.

LOADED TWICE-BAKED POTATOES

Steps:

• Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the "potato setting" on your microwave and cook according to the manufacturer's directions.).
• Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
• Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
• Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.
• Tips:.
• Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.
• MAKE AHEAD TIP: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.

EASY LOADED BAKED POTATOES (4 WAYS)

Steps:

• Preheat oven to 375°F.
• Clean potatoes and wrap with foil.
• Bake for 1 hour or until tender.
• Cut a large X on top of potato and make an opening.
• Load with topping.
• Variation #1 Ham and Alfredo:.
• Pour Alfredo sauce in a sauce pan and stir in ham.
• Cook over medium heat until mixture is hot.
• Spoon mixture over potatoes.
• Variation #2 Broccoli and Cheese:.
• Heat Brocoli and cheese mixture in a sauce pan over medium heat until hot.
• Spoon mixture over potato.
• Variation #3 Tex Mex:.
• Spoon 2 Tablespoons of salsa on each potato.
• Top with sour cream and guacamole.
• Variation #4 Chili and Cheese:.
• Stir chili and cheese together in a medium sauce pan and heat on medium heat.
• Cook until cheese is melted and spoon mixture over potatoes.

ULTIMATE TWICE BAKED POTATOES

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.

FULLY LOADED TWICE BAKED POTATOES

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.

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.

MAKE-AHEAD TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350°F.
• Wash potatoes and pat dry.
• Place potatoes, not touching, on a large baking sheet.
• You may need two baking sheets.
• Spray potatoes generously with non-stick cooking spray.
• Sprinkle outside of potatoes with a little salt.
• Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
• In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
• With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
• With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
• Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
• Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
• You may need a little more or less milk to get the final desired consistency.
• Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
• Return filled shell to baking sheet.
• Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
• TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
• TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
• Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
• Place wrapped potatoes into one or more gallon resealable freezer bags.
• Store in freezer for up to 3 months.
• TO COOK FROZEN POTATOES: Preheat oven to 350°F.
• Place potatoes on baking sheet and loosely cover with aluminum foil.
• Bake about 45 minutes.
• Uncover and bake an additional 15 minutes or more until potatoes are hot.
• Do not over bake.
• This method keeps the potato skins firm and crisp.
• If time is short, place potatoes in microwave and cook on high about 10 minutes.
• Remove and then place in 350°F oven to finish cooking.
• IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
• Potato skins will be softer than if cooked in the oven.
• OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.

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 LOADED POTATOES RECIPE BY TASTY

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!