Quick Bake Twice Baked Potatoes Food

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.

TWICE BAKED POTATOES/QUICK AND SIMPLE!

Steps:

• Bake or nuke your potatoes as normal till done-then here's what I like to do with them-Scoop out all that you can and mash them with some milk- add whatever you want to them bacon bits etc. (cheese) let your imagination go wild- in the mean time set the oven to 350 spray the potato skins with butter or olive oil and salt and pepper them, put them --skin side up---- on a cookie sheet and bake them till they start to brown a little- take them out -add the hot mixture inside the cavity and bake again till they start to brown on top alittle--I guarantee that you'll never fix a baked potato any other way again!

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 POTATOES

Steps:

• Preheat the oven to 350 degrees F. Prepare a small casserole dish by spraying with canola spray.
• Pierce the potatoes all over with a fork. Place in the microwave and cook on medium, turning once, until the potatoes are soft, about 20 minutes. Set aside to cool, about 5 minutes.
• Cut off the top third of the cooked potatoes. Scoop out the insides and place into a medium bowl. Add the green onions and mash together. Add the garlic, bacon, 1 cups cheese, salt, pepper and sour cream. Mix together well.
• Nestle the hollowed out potatoes in the prepared dish. Evenly divide the potato mixture among the potato shells and top with the remaining 1/4 cup cheese. Place the potatoes into the oven and cook, about 20 minutes. Remove from the oven and serve immediately.

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.
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QUICK BAKE TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Wash potatoes and pierce with a fork several times.
• Bake on a cookie sheet for 1 hour. Baking time may vary depending on the size of your potatoes. You should be able to stick a fork in each potato without any resistance.
• If you are going to bake potatoes right away, decrease oven temp to 350.
• When potatoes are cool enough for you to hold in your hand, take a knife and slice off the top of the potato (along one of the long sides).
• Take a small spoon and scoop out the insides of the potatoes and putting it in a microwave safe bowl. Take care to keep the shell intact.
• Mix potato with butter, sour cream, milk, chives, cheese, salt and pepper.
• Microwave mixture on high for 30 seconds. Stir well and microwave for another 30 seconds. Repeat until the mixture is steaming hot throughout.
• With a spoon, scoop the hot mixture back into the shells and top with cheese or paprika.
• Place potatoes on a cookie sheet lined with foil and place in oven. Bake for 10-15 minutes until cheese is melted or potato is lightly browned.

TWICE BAKED POTATOES

Steps:

• Wash, pierce and then bake potatoes at 400°F for 1 hour.
• Take out of oven and cut lengthwise, in half.
• Spoon out meat of potato and put in bowl along with sour cream, butter and seasonings.
• Mix until all lumps are gone.
• Spoon back into potato skins and top with cheese.
• Place back in oven for another 20 minutes.

QUICK BAKED POTATOES

Steps:

• Heat oven to 450 degrees Rinse potatoes, and pierce several times with tines of a fork.
• Place on a microwave-safe plate; cover with damp paper towels.
• Microwave at HIGH 8 to 10 minutes.
• Place potatoes in a large jelly-roll pan. Drizzle with olive oil, and sprinkle evenly with sea salt, turning to coat.
• Bake at 450° for 20 minutes or until tender, turning after 10 minutes. Serve with butter and pepper and toppings!

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.

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.