Twice Baked Potatoes With Cheese And Bacon Food

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
• Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

CHEDDAR-BACON TWICE-BAKED POTATOES

Steps:

• Heat oven to 425°F. Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes. Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
• Reduce oven temperature to 350°F. Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed. Stir in cheese, bacon, onions, table salt and pepper. Spoon into potato shells. Return to cookie sheet.
• Bake 30 minutes or until thoroughly heated.

TWICE-BAKED POTATOES WITH BACON AND 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.

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.

CHEESY, CREAMY, TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Rub potatoes with salt.
• 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 set skins aside for filling.
• To the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
• 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 MAKEOVER

Steps:

• Heat oven to 400ºF.
• Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Cool 10 min. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells.
• Add broth, 1/2 cup cheese, onions, sour cream and mustard to potato pulp; beat with mixer until blended. Spoon into potato shells; top with remaining cheese and paprika.
• Bake 20 min. or until heated through.

MICROWAVE VERSION OF TWICE BAKED POTATOES WITH CHEESE AND BACON

Steps:

• poke holes in the potatoes
• put in microwave for 10 minutes, turn over half way.
• let cool for 10 minutes.
• take the inside of potatoes out of the potatoes.
• put the inside of potatoes in a bowl.
• then add the butter, and milk.
• then put the stuff in the bowl in the potatoes outsides.
• add the cheese and bacon bits (cook for 5 or so minutes) on top.
• put the potatoes in the microwave for about 5 minutes.

WORLD FAMOUS TWICE BAKED POTATOES WITH BACON

Steps:

• Preheat oven to 400 degrees. While warming up rinse the potatoes and vent them with a fork 6-8 times.
• Lightly brush potatoes with olive oil and sprinkle with sea salt. Bake in the oven for 45-60 minutes, until outside is getting crispy and inside feels soft.
• Towards the end of the potatoes baking, cook up bacon on medium heat until lightly crispy. I usually cook the bacon first and chop it after it is crispy, then returning it to the pan. Add wine and garlic. Feel free to add pepper to taste. I use the garlic from a jar but fresh works just as well. Leave on very low heat.
• After removing potatoes from the oven, use a knife to cut an oval in the top of the potato, leaving about 1/4 inch on all sides. Scoop out potato and put into large bowl. When you are done you should have 8 potato shells.
• Combine potato and butter. Blend with a mixer on low speed until butter melts.
• Add milk, seasoning, 3/4 cup of the cheese and the bacon mixture. Beat on high speed until smooth. Add more seasoning if necessary to taste.
• Spoon mixture into shells. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
• Place potatoes on a baking sheet or dish and bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.
• Enjoy!

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
• Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
• Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
• Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
• Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
• Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400. Grease a 9x13 inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato and carefully scoop out the flesh and transfer to a bowl. Discard skins.
• Mix 3/4 cup cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish and top with 3/4 cup cheddar cheese and crumbled bacon.
• Bake in a preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.