Twice Baked Potatoes Kids Love Food

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TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h50m

Yield 12 to 16 servings

Number Of Ingredients 10

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

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



Twice-Baked Potatoes image

Provided by Valerie Bertinelli

Categories     side-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 8

6 russet potatoes (about 4 1/2 pounds)
2 tablespoons canola oil
1 1/2 cups milk
3 cups grated extra-sharp Cheddar cheese (12 ounces)
1 cup sour cream
1/4 cup finely chopped scallions (from 4 to 5 scallions), plus more for garnish
Kosher salt and finely ground black pepper
5 slices cooked bacon, roughly chopped (about 1/2 cup)

Steps:

  • Preheat the oven to 425 degrees F.
  • Poke the potatoes all over with a fork. Place the potatoes on a baking sheet and then drizzle with the oil, turning them over to coat completely. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Let cool completely (leave the oven on).
  • Cut the potatoes in half lengthwise and scoop out the insides, being careful not to break the skins (it's better to leave a little flesh in the skin than to risk breaking it). Rice the potato flesh into a large bowl and set aside.
  • Stir the milk into the potato flesh along with 2 cups of the Cheddar, and the sour cream, scallions, 1 tablespoon salt, and pepper to taste. Place the potato skins on a baking sheet and divide the potato mixture evenly among them. Top the potatoes with the chopped bacon and the remaining 1 cup Cheddar. Bake until the cheese is melted, the potatoes are completely heated through and the tops are just beginning to brown slightly, 20 minutes more. Garnish with scallions and serve immediately.

TWICE-BAKED POTATOES KIDS LOVE



Twice-Baked Potatoes Kids Love image

Cauliflower and potatoes are blended together with bacon bits, cheddar cheese and sour cream for a satisfying spin on twice-baked potatoes.

Categories     Side Dish

Time 1h35m

Yield 4

Number Of Ingredients 10

4 large baking potatoes (8 to 10 oz each)
1 tablespoon extra-virgin olive oil
1 teaspoon coarse Kosher salt
1 small head of cauliflower, cut into bite-sized pieces (about 3 cups)
1 tablespoon butter or margarine, melted
1/3 cup fat-free (skim) milk
1 cup low-fat sour cream
1 cup shredded Cheddar cheese
4 green onions, chopped (about 1/4 cup)
1/4 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips

Steps:

  • Heat oven to 400°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
  • Brush lightly with olive oil, and sprinkle with 1/2 teaspoon of the salt. Bake on ungreased baking sheet for 1 hour or until potatoes are tender when pierced in center with a fork. Let stand until cool enough to handle.
  • Meanwhile, place cauliflower in microwave safe bowl, and microwave, 5 to 8 minutes or until tender.
  • Cut each potato lengthwise in half; scoop out potatoes leaving a thin shell. Place insides from 2 potatoes in bowl of food processor or blender. Place remaining 2 potato insides aside for another use (tomorrow's dinner!) Mix in cauliflower melted butter, milk, sour cream and remaining 1/2 teaspoon of salt. Blend until smooth.
  • Stir in 1/2 cup of the shredded cheese and black pepper to taste. Spoon filling back into the potato skins and sprinkle with remaining 1/2 cup shredded cheese.
  • Place filled potatoes in greased 9x13-inch pan. Bake an additional 20 minutes or until cheese is melted and filling is hot.
  • Sprinkle green onions and bacon bits over the top and serve.

Nutrition Facts : ServingSize 1 Serving

TWICE-BAKED POTATOES RECIPE



Twice-Baked Potatoes Recipe image

Twice Baked Potatoes are a delicious way to use baked potatoes and even leftover baked potatoes. These potatoes are stuffed with creamy potatoes, sour cream, cheese, and chives for the ultimate comfort food. If you're short on time, you can make Air Fryer Baked Potatoes or Instant Pot Baked Potatoes and finish them off in the oven after they are stuffed.

Provided by Natalya Drozhzhin

Categories     Easy

Time 1h30m

Number Of Ingredients 7

4 russet potatoes ((about 2 lb))
1/2 cup sour cream
1/2 cup half and half (or whipping cream)
2 Tbsp green onions (diced)
1/4 cup cooked bacon (chopped)
1 1/2 cup cheddar cheese (grated)
1 tsp garlic salt

Steps:

  • Preheat the oven to 400˚F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed.
  • Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4" in the shell) and transfer into a large bowl. Mash the potatoes with a potato masher or fork.
  • Add sour cream, half and half, and parsley salt to the bowl with the potato insides. Mash the mixture together until creamy.
  • Add green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine.
  • Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.

Nutrition Facts : Calories 392 kcal, Carbohydrate 47 g, Protein 22 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 575 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

TWICE-BAKED POTATOES WITH BACON AND EGGS



Twice-Baked Potatoes with Bacon and Eggs image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 large russet potatoes
6 slices bacon
1/4 cup milk, warmed
1 cup shredded cheddar cheese (about 4 ounces)
2 scallions, thinly sliced, plus more for topping
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper
4 large eggs

Steps:

  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
  • Slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell. Repeat with the remaining potato but discard the flesh. Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Season the inside of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet.
  • One at a time, crack an egg into a ramekin or teacup, then carefully pour into each potato (it's OK if some of the egg white overflows). Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper and top with more scallions and the halved bacon strips.

TWICE BAKED POTATOES



Twice Baked Potatoes image

Provided by Nancy Fuller

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 9

6 russet potatoes, scrubbed clean
Olive oil, for oiling the potatoes
Salt and freshly ground pepper
Salt and freshly ground pepper
1 cup grated Parmesan
1/2 cup whole milk
1/2 cup sour cream
3 tablespoons unsalted butter, melted
1 bunch scallions, sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Rub the potatoes with olive oil and salt; prick them a few times with a fork. Place the potatoes on a baking sheet and bake until tender, 50 minutes to 1 hour. Let cool slightly.
  • Make a slit in the potatoes and scoop out most of the flesh into a large bowl, leaving 1/2 inch behind so the skins hold their shape. To the bowl, add 1/2 cup of the Parmesan as well as the milk, sour cream, melted butter and half of the scallions; fold together to combine. Season with salt and pepper. Divide the mixture among the potato skins, mounding a bit, and sprinkle with the remaining 1/2 cup Parmesan.
  • Bake the stuffed potatoes until golden brown on top, 15 to 20 minutes. Sprinkle with the remaining scallions.

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

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.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

TWICE BAKED POTATOES



Twice Baked Potatoes image

You don't have to wait for dinner at a fancy steakhouse to enjoy cheesy, gooey twice baked potatoes. They're surprisingly easy to make at home. Once assembled, the finished potatoes are super-easy to make ahead and store in the fridge or freezer.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 8

Number Of Ingredients 7

4 large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)
1/4 to 1/2 cup milk
1/4 cup butter, softened
1/4 teaspoon salt
Dash pepper
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives

Steps:

  • Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
  • Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
  • When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
  • Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
  • Increase oven temperature to 400°F. Bake about 20 minutes or until hot.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

EASY TWICE BAKED POTATOES



Easy Twice Baked Potatoes image

These are easy to cook and assemble and can be frozen to be used as needed. I use large potatoes, so 1/2 stuffed potato shell is one serving.

Provided by Junebug

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 large baking potatoes
1/2 cup sour cream
1/4 cup milk
4 tablespoons butter
1/2 teaspoon refrigerated minced garlic
1/4 teaspoon salt
1/8-1/4 teaspoon pepper
3/4 cup grated cheese, divided
2 green onions (to garnish)
paprika (to garnish)

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.

MAKE-AHEAD TWICE-BAKED POTATOES



Make-Ahead Twice-Baked Potatoes image

These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle top of potatoes with real bacon pieces just before serving. To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven.

Provided by BeachGirl

Categories     Potato

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 7

5 lbs large baking potatoes
1/2 cup butter, melted
1 cup milk or 1 cup half-and-half
3 ounces fat free cream cheese or 3 ounces cream cheese
2 teaspoons salt or 2 teaspoons salt substitute
1 teaspoon ground black pepper
4 ounces shredded sharp cheddar cheese (1 cup) or 4 ounces extra-sharp cheddar cheese

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.

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