TWICE-BAKED POTATOES
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
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.
BOUNTIFUL TWICE-BAKED POTATOES
A potato dish to satisfy those who love both traditional mashed potatoes and mashed yams.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Pierce baking potatoes and yams several times with fork to allow steam to escape. Bake 1 1/4 to 1 1/2 hours or until tender.
- Cut baking potatoes lengthwise in half; scoop out insides, leaving a thin shell. Mash potatoes in medium bowl until no lumps remain. Add small amounts of milk, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes.) Add 1/3 cup butter, the salt and pepper; beat vigorously until potatoes are light and fluffy. Fill half of potato shells with mashed potatoes.
- Peel yams; mash in medium bowl. Stir in maple syrup and 1/3 cup butter. Fill remaining potato shells with mashed yams.
- Increase oven temperature to 400°F if serving immediately. Bake on ungreased cookie sheet about 20 minutes or until hot. (If making recipe ahead of time, see To Refrigerate or To Freeze below.)
- To Refrigerate: Tightly cover and refrigerate filled potatoes no longer than 48 hours. About 40 minutes before serving, heat oven to 400°F. Uncover and bake on ungreased cookie sheet about 30 minutes or until hot.
- To Freeze: Place filled potatoes in airtight freezer container; label container. Freeze no longer than 2 months. About 50 minutes before serving, heat oven to 400°F. Bake uncovered on ungreased cookie sheet about 40 minutes or until hot.
Nutrition Facts : Calories 285, Carbohydrate 44 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg
ULTIMATE TWICE BAKED POTATOES
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
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
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
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
TWICE BAKED POTATOES
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
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
More about "bountiful twice baked potatoes recipes"
TWICE BAKED POTATOES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE BEST TWICE BAKED POTATO RECIPE - BROWN EYED BAKER
From browneyedbaker.com
TWICE BAKED POTATO BUTTER BALLS - THE TIPSY HOUSEWIFE
From thetipsyhousewife.org
ULTIMATE TWICE-BAKED POTATOES RECIPE - TASTING TABLE
From tastingtable.com
TWICE BAKED POTATOES RECIPE - HOW TO MAKE TWICE BAKED POTATOES
From thepioneerwoman.com
40 TWICE-BAKED POTATO IDEAS - TWICE BAKED POTATO RECIPES - COUNTRY LIVING
From countryliving.com
TWICE-BAKED POTATOES RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
TWICE BAKED POTATOES (STUFFED JACKET POTATOES) - RECIPETIN EATS
From recipetineats.com
TWICE BAKED POTATOES - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST TWICE BAKED POTATOES | THE RECIPE CRITIC
From therecipecritic.com
STACKED TWICE BAKED POTATO CASSEROLE | A BOUNTIFUL KITCHEN
From abountifulkitchen.com
30-MINUTE TWICE BAKED POTATOES RECIPE - MASHED
From mashed.com
THE BEST TWICE BAKED POTATOES - MOM ON TIMEOUT
From momontimeout.com
TWICE BAKED POTATOES RECIPE {BEST LOADED BAKED POTATOES …
From tastesoflizzyt.com
TWICE-BAKED POTATOES RECIPE | BON APPéTIT
From bonappetit.com
TWICE BAKED POTATO RECIPE - BACK TO MY SOUTHERN ROOTS
From backtomysouthernroots.com
BEST TWICE-BAKED POTATOES (RECIPE REVIEWS) | THE KITCHN
From thekitchn.com
TWICE BAKED POTATOES (MY GRANDFATHER’S FAMOUS RECIPE) - BOWL …
From bowlofdelicious.com
25 EASY CHRISTMAS LUNCH RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
LOADED TWICE BAKED POTATOES | A BOUNTIFUL KITCHEN
From abountifulkitchen.com
You'll also love