Rich And Creamy Twice Baked Potatoes Food

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TWICE BAKED POTATOES



Twice Baked Potatoes image

The ultimate twice-baked potato side dish is a crispy potato skin stuffed with loaded fluffy mashed potatoes and topped with extra bacon and melted cheese!

Provided by Diana

Categories     Side Dish

Time 1h35m

Number Of Ingredients 11

4 russet potatoes (See note 1 for alternatives)
1 tablespoon olive oil or vegetable oil
½ teaspoon salt
1 ¼ cups shredded cheese (Monterey Jack, sharp cheddar, gruyere, or Mexican cheese blend. Divided, see note 7 )
¼ cup sour cream (at room temperature)
¼ cup milk (at room temperature)
4 tablespoons butter (softened to room temperature)
2 green onions (finely sliced)
4 strips of bacon (cooked and crispy, chopped into small pieces, divided)
Salt and pepper (to taste)
Chives (finely chopped, for garnish)

Steps:

  • Preheat oven to 400°F/205°C.
  • Wash, scrub, dry and prick potatoes with a fork (about 6 times per potato). Rub with oil, and season with salt.
  • Place on a rack over a sheet pan, and bake for 50-60 minutes. The internal temperature should be 210°F/100°C (they will be tender when pierced with a fork/knife). Remove from the oven, and let them cool until they're cool enough to safely handle.
  • Cut the potatoes lengthwise, and carefully scoop out the flesh leaving about ¼ inch stuck to the skin of the potatoes (be careful to leave the skin intact).
  • Place the potato flesh in a bowl, and mash it with a potato masher. Add ¾ cup of cheese, sour cream, milk, butter, green onions, half of the bacon, salt, and pepper. Stir to combine.
  • Fill potato skins with the mixture, top with remaining cheese.
  • Bake for 15-20 minutes or until the cheese is melted and golden.
  • Garnish with bacon and chives, and serve.

Nutrition Facts : Calories 273 kcal, Carbohydrate 21 g, Protein 8 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 42 mg, Sodium 402 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

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

4 tablespoons unsalted butter, cubed and softened
4 large russet potatoes
2 tablespoons canola or other neutral oil
Kosher salt
1/2 cup whole milk
1/2 cup sour cream
1/2 cup grated Cheddar cheese (about 2 ounces)
Black pepper
2 tablespoons chopped chives (optional)

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

CREAMY TWICE-BAKED POTATOES



Creamy Twice-Baked Potatoes image

These easy twice baked potatoes get their creamy texture from a rich cream cheese filling. Double the recipe if you're having guests over or want leftovers.

Provided by tplbml

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 2

Number Of Ingredients 7

2 baking potatoes
2 tablespoons butter, softened
1 tablespoon milk
¼ teaspoon salt
1 (3 ounce) package cream cheese, cubed
2 tablespoons sour cream
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place on a baking sheet.
  • Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.
  • Reduce oven to 350 degrees F (175 degrees C).
  • Cut a thin slice off the top of each potato; scoop out pulp and place in a small bowl. Beat potato flesh, butter, milk, and salt with an electric mixer in a large bowl until smooth and fluffy. Fold cream cheese and sour cream into potatoes; spoon mixture into potato shells. Sprinkle with paprika and place on a baking sheet.
  • Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 39.6 g, Cholesterol 84.2 mg, Fat 29.8 g, Fiber 4.9 g, Protein 8.4 g, SaturatedFat 18.7 g, Sodium 522 mg, Sugar 2.2 g

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.

DECADENT TWICE BAKED POTATOES



Decadent Twice Baked Potatoes image

-These creamy stuffed potatoes have a mild smoky flavor and are easy to make. Most of the cooking time is baking the potatoes before stuffing. I prepared everything early in the day and did the final bake at dinnertime. The listed serving size is half a potato per person. Created for RSC #15

Provided by Susie D

Categories     < 4 Hours

Time 1h34m

Yield 6 serving(s)

Number Of Ingredients 14

3 russet potatoes (approx 5 inches in length)
2 ounces cream cheese
1 tablespoon butter
3 tablespoons sour cream
2 -3 tablespoons milk
1/4 cup cheddar cheese, shredded
1 green onion, including tops thinly sliced
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
4 roasted garlic cloves, finely minced
1/4 teaspoon smoked paprika, sweet
1/4 teaspoon smoked paprika, sweet
1 tablespoon green onion top, finely sliced

Steps:

  • Scrub potatoes. Spray pan and potatoes with cooking spray and lightly sprinkle with salt if desired. Bake at 350 degrees until done (approx 40 minutes).
  • Let potatoes cool enough to handle. Slice in half lengthwise. Spoon out the inside of the potatoes into a bowl; leaving a shallow amount in the shells. Place shells back into pan.
  • Add cream cheese, butter, sour cream, cheddar cheese, 2 tablespoons of the milk and all spices into the bowl with the potato insides. Stir until blended & fluffy, but not overworked. Adjust with additional tablespoons of milk if needed. The result should be creamy, but still scoop able.
  • Spoon into the potato shells. Cover and chill at this point if making for a later meal. They can also be frozen at this point.
  • Bake at 350 degrees for 20-25 minutes or until potatoes are hot & lightly browned. If working with chilled potatoes made earlier in the day add 10-15 minutes cooking time. The potatoes can also be baked directly from frozen by adjusting the cooking time.
  • Optional garnish: After removing from oven sprinkle lightly with smoked paprika & the green onion tops for color.

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