Twice Baked Potato Boats Food

AWESOME CHEESY TWICE BAKED POTATO BOATS

Steps:

• Get out and measure your ingredients.
• Preheat oven to 400 degrees. Wash potatoes and pat dry. Using a knife, carefully stab each potato 2-3 times on face up and face down.
• If desired whisk an egg white until frothy or use olive oil and brush the potatoes. Then roll the potato in a combination of kosher salt, ground black pepper, rosemary and thyme. I usually sprinkle the spices on a cutting board and roll the potato around on it.
• Bake potatoes on the upper middle rack for about 60 minutes, or until tender.
• Remove from oven and let sit until cool enough to handle. I find an oven mitt works great to hold the potato if it is too hot to handle. After removing the potatoes from the oven the first time, you should be able to easily stab them with a fork and knife. If they are too firm, return them to the oven and bake for an additional 5-10 minutes until desired.
• While potatoes cool sauté onions until translucent and make sure bacon is cooked. I love to cook the onions in a little bacon grease.
• Adjust oven temperature to 350 degrees.
• Using a knife, carefully slice the potatoes in half long ways, creating 8 individual boats.
• Use a small spoon to scrape out the inside of each potato into a mixing bowl, leaving a thin edge for support (less than 1/2 inch). When scoping the potatoes out into a mixing bowl, take your time! You don't want to be too rough and damage the potato skin boat. It will need to stay sturdy to hold a ton of yummy goodness!
• In the large bowl, combine the bacon bits, cream cheese or sour cream and milk, butter, onions, garlic, salt, pepper, parmesan and 1/2 to 1 cup of shredded cheddar cheese. Use a handheld mixer if possible. Mix thoroughly until the ingredients are well combined. Add extra ingredients to taste if desired.
• Mix thoroughly until the ingredients are well combined. Add extra ingredients to taste, if desired.
• Arrange hollowed potatoes in a large baking dish. Carefully spoon potato mixture into potatoes or place mashed potatoes into a resealable bag and push them to the bottom. Cut one corner off and squeeze out mashed potato into the potato. Use all of the potato mixture. Press down with spoon if necessary to get potato into every corner.
• Sprinkle with remaining shredded cheese. Approximately 1/4 cup per potato or as much or as little as desired.
• Bake for about 15 minutes or heated through. Next, turn oven up to broil until cheese is nicely browned. About 5 minutes, if desired.
• Place on wire rack to cool somewhat.
• Serve immediately.
• Enjoy every bite.

POTATO BOATS

Steps:

• Preheat oven to 400 degrees F.
• Scrub potatoes.
• rub with a little vegetable oil to make skins softer.
• Pierce skin with fork to allow steam to escape.
• Bake at 400 degrees until tender for about 50 to 60 minutes.
• Cool potatoes for 10 minutes.
• Cut potato in half and carefully scoop out pulp, leaving shells intact.
• In a large bowl, mash potatoes using a potato masher to remove lumps.
• Heat margarine and milk until margarine melts and beat into potatoes.
• Beat in sour cream, salt and pepper.
• Spoon into potato shells and brush with melted butter.
• Top each potato with cheddar cheese and chives.
• Place in oven until cheese melts on top.

VEGGIE STUFFED TWICE BAKED POTATO BOATS

Steps:

• Preheat oven to 350°.
• Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create the "boats.".
• In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheeses and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.
• Place back into the oven and cook for about 10 minutes, or until cheese is fully melted.
• Top with crumbled veggie bacon(along with salsa if desired), or enjoy straight from oven, serving 2 potato boats per person.

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.

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.

BEEF AND POTATO BOATS

Steps:

• Bake potatoes at 400° for 1 hour or until tender.
• Sauté bacon until crisp, drain on paper towel, then crumble. Drain pan.
• Mix beef lightly with onions. Shape into large patty in same pan, brown 5 minutes on each side, then break up into small chunks.
• Stir in 1/2 teaspoon salt, sour cream and crumbled bacon. Remove from heat.
• Split baked potatoes in half; scoop out centers into a small pan, being careful not to break shells.
• Place shells in a shallow baking dish or pan.
• Mash potato centers; beat in remaining salt, butter or margarine and just enough milk to make them creamy, stiff.
• Spoon beef mixture into shells, dividing evenly.
• Top with mashed potatoes, sprinkle with cheese.
• Bake in 400° oven for 20 minutes or until cheese is bubbly hot.

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.