Easy Twice Baked Potatoes Recipes

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TWICE BAKED POTATOES

For a special dinner side, load these Twice-Baked Potatoes from Food Network Kitchen with butter, sour cream and cheese.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 7



Twice Baked Potatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
  • Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
  • Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper

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



Ultimate Twice Baked Potatoes image

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

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

EASY TWICE BAKED POTATOES

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



Easy Twice Baked Potatoes image

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.

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)

TWICE-BAKED POTATOES

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10



Twice-Baked Potatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F.
  • When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.

3 large baking potatoes
1 tablespoon olive oil
1 1/2 tablespoons milk
1 1/2 tablespoons butter
1 cup sour cream
5 ounces sharp Cheddar cheese, grated (about 1 1/4 cups)
1/2 tablespoon garlic salt
Salt and pepper
3 slices bacon, cooked and crumbled
1/4 cup finely chopped green onion

TWICE BAKED POTATOES

Provided by Aaron McCargo Jr.

Time 1h5m

Yield 4 servings

Number Of Ingredients 8



Twice Baked Potatoes image

Steps:

  • Preheat the oven to 350 degrees F. Prepare a small casserole dish by spraying with canola spray.
  • Pierce the potatoes all over with a fork. Place in the microwave and cook on medium, turning once, until the potatoes are soft, about 20 minutes. Set aside to cool, about 5 minutes.
  • Cut off the top third of the cooked potatoes. Scoop out the insides and place into a medium bowl. Add the green onions and mash together. Add the garlic, bacon, 1 cups cheese, salt, pepper and sour cream. Mix together well.
  • Nestle the hollowed out potatoes in the prepared dish. Evenly divide the potato mixture among the potato shells and top with the remaining 1/4 cup cheese. Place the potatoes into the oven and cook, about 20 minutes. Remove from the oven and serve immediately.

Canola spray
4 medium russet potatoes, scrubbed well
1/2 cup green onions, white and green parts, chopped
1 clove garlic, chopped
4 slices good quality bacon, cooked and crumbled
2 1/4 cups Cheddar, divided
Salt and freshly ground black pepper
2 cups sour cream

CREAMY TWICE-BAKED POTATOES

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



Creamy Twice-Baked Potatoes image

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.

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

CHEESY TWICE-BAKED POTATOES

Cheesy, flavorful potatoes sure to please the most-finicky eater!

Provided by Kitkat

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h50m

Yield 8

Number Of Ingredients 11



Cheesy Twice-Baked Potatoes image

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.

Nutrition Facts : Calories 279 calories, Carbohydrate 33.9 g, Cholesterol 29 mg, Fat 12.3 g, Fiber 4.3 g, Protein 9.6 g, SaturatedFat 7 g, Sodium 724.7 mg, Sugar 1.7 g

4 large baking potatoes
2 teaspoons olive oil
2 teaspoons salt
1 tablespoon butter
4 cloves minced garlic
1 ½ cups shredded Monterey Jack cheese
½ cup sour cream
¼ cup chopped green onion, divided
ground black pepper to taste
4 slices cooked bacon, crumbled
1 pinch paprika, or to taste

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



Twice Baked Potatoes image

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

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

GREAT TWICE BAKED POTATOES

These went over smashingly at a party. Easy to make (if you don't mind the cooking wait) and impressive looking and tasting!

Provided by ROSIE139

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9



Great Twice Baked Potatoes image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
  • Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
  • Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
  • Bake for an additional 15 minutes, or until golden brown.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 38.5 g, Cholesterol 62.8 mg, Fat 21.3 g, Fiber 4.2 g, Protein 8.7 g, SaturatedFat 8.7 g, Sodium 551.7 mg, Sugar 3.5 g

¼ cup olive oil
salt and pepper to taste
6 baking potatoes
½ cup shredded Cheddar cheese
1 egg, beaten
¼ cup butter
1 cup sliced green onions, divided
½ cup milk
paprika to taste

EASY TWICE-BAKED POTATO CASSEROLE

This hearty side dish tastes just like a twice-baked potato, without all of the work.

Provided by SAVVYHOSTESS

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9



Easy Twice-Baked Potato Casserole image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Prick potatoes with a fork. Place on a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour.
  • Reduce oven temperature to 375 degrees F (190 degrees C). Remove potatoes from the oven and let cool completely, at least 30 minutes.
  • Cut potatoes into 1-inch cubes. Combine sour cream, Monterey Jack cheese, Cheddar cheese, bacon, green onions, salt, and pepper in a large bowl. Add potatoes. Spoon mixture into the prepared pan.
  • Bake in the preheated oven until cheese is melted, about 40 minutes.

Nutrition Facts : Calories 562.9 calories, Carbohydrate 15.1 g, Cholesterol 113.5 mg, Fat 45.1 g, Fiber 1.5 g, Protein 25 g, SaturatedFat 25.4 g, Sodium 886.7 mg, Sugar 1.1 g

2 teaspoons vegetable oil, or as needed
1 pound unpeeled russet potatoes, scrubbed
3 cups sour cream
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 pound cooked bacon, crumbled
5 green onions, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper

TWICE BAKED POTATOES

These potatoes still taste buttery and rich but are much lighter than the full fat version by using a small amount of butter to saute sweet leeks and some chive flavored reduced fat cream cheese. This is a great side dish for any time of year and for special gatherings, like Thanksgiving. Simply double the recipe, or halve the potatoes after the first bake and the dish serves more.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 11



Twice Baked Potatoes image

Steps:

  • Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt. Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes. Let stand 5 minutes.
  • Meanwhile, heat the butter in a large nonstick skillet set over medium heat. Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Cool slightly.
  • Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end. Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.
  • Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in the chopped parsley. Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet. Bake until heated through and the tops are lightly browned, 20 to 25 minutes. Garnish with extra parsley.

4 medium russet potatoes, about 6 ounces each
1 teaspoon vegetable oil
Kosher salt
1 tablespoon unsalted butter
2 leeks, (white and light green parts), halved lengthwise and thinly sliced
Freshly ground black pepper
2 cloves garlic, minced
2 teaspoons freshly chopped thyme
4 ounces 1/3-less fat chive-and-onion flavored cream cheese
1/2 cup skim milk
1 tablespoon chopped fresh parsley, plus extra for garnish

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



Twice-Baked Potatoes image

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.

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

DELICIOUS TWICE-BAKED POTATOES

I make these often, they are very good, and the ingredients can easily be doubled for more potatoes, when I make these I always double the recipe, what I don't use I just freeze them on a tray, I just defrost in the fridge overnight and pop them in the oven when I am ready to use them, they freeze well. I have also added in some finely chopped cooked bacon to the potato mixture.

Provided by Kittencalrecipezazz

Categories     Low Protein

Time 45m

Yield 6 potatoes

Number Of Ingredients 10



Delicious Twice-Baked Potatoes image

Steps:

  • Set oven to 350 degrees.
  • Grease a baking sheet.
  • Bake the potatoes for about 1 hour, or until soft; cool slightly.
  • Cut off the tops of the potatoes, spoon out the pulp, discard the tops.
  • Scoop out the pulp from the potatoes, leaving about 1/4-inch of potato around the skin.
  • Place the pulp in a mixing bowl.
  • In a saucepan (or the microwave) combine milk and butter, heat just until the butter has melted and the milk is warm.
  • Pour the milk/butter mixture over the potato pulp; beat until very smooth (I use a stand mixer for this).
  • Add in egg and 1/4 cup grated Parmesan cheese, chopped green onions and a pinch of nutmeg; mix well to combine, season with salt and pepper.
  • Stuff the potato shells with the mixture.
  • Sprinkle about 3 tablespoons grated Parmesan cheese on top.
  • Place the potatoes on a well greased baking sheet.
  • Bake for 15 minutes, then remove from oven, sprinkle with cheddar cheese and place back in the oven for 5-7 minutes, or until the cheese has melted.
  • *NOTE* use only 1 egg for a doubled recipe, do not use 2 eggs.
  • Delicious!

Nutrition Facts : Calories 387.2, Fat 10.2, SaturatedFat 6.1, Cholesterol 51.5, Sodium 154.8, Carbohydrate 65.5, Fiber 8.2, Sugar 3.1, Protein 10.3

6 large russet potatoes, baked (purchase the largest potatoes you can find!)
1/4 cup milk
1/4 cup butter
1 small egg, slightly beaten
1/4-1/3 cup parmesan cheese
2 green onions, finely chopped
salt and pepper
1 pinch nutmeg
parmesan cheese, for topping
grated cheddar cheese, for topping

TWICE BAKED POTATOES/QUICK AND SIMPLE!

Pretty much self explanitory!-great for left over baked potatoes-or from scratch-this is my own recipe that i have been using for years- but I'm sure that i didn't invent it---LOL!

Provided by Chef bigbill

Categories     Potato

Time 1h

Yield 4-6 potatoes, 4-6 serving(s)

Number Of Ingredients 5



Twice Baked Potatoes/Quick and Simple! image

Steps:

  • Bake or nuke your potatoes as normal till done-then here's what I like to do with them-Scoop out all that you can and mash them with some milk- add whatever you want to them bacon bits etc. (cheese) let your imagination go wild- in the mean time set the oven to 350 spray the potato skins with butter or olive oil and salt and pepper them, put them --skin side up---- on a cookie sheet and bake them till they start to brown a little- take them out -add the hot mixture inside the cavity and bake again till they start to brown on top alittle--I guarantee that you'll never fix a baked potato any other way again!

Nutrition Facts : Calories 149.7, Fat 1.3, SaturatedFat 0.7, Cholesterol 4.3, Sodium 20.9, Carbohydrate 31.5, Fiber 2.7, Sugar 1.3, Protein 3.8

4 -6 large baking potatoes, cut in half long ways or slit down the middle and scooped out of the whole potato-your preferance
1/2 cup milk
olive oil or butter
salt and pepper, to taste
bacon bits or condensed broccoli cheese soup, straight from the can, ADD these or anything else you like

SIMPLE TWICE BAKED POTATOES

A very simple recipe without cheeses or bacon, but still quite tasty, and potentially quite lowfat. Sorry about the lack of amounts but it is a pretty loosey goosey affair. This recipe freezes well if you freeze it before the second baking and then just pop it in the oven straight from the freezer.

Provided by helowy

Categories     Potato

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 5



Simple Twice Baked Potatoes image

Steps:

  • Scrub and grease potatoes with vegetable oil.
  • Bake in oven until well done and crisp (about an hour at 400 F).
  • While potatoes are still hot, slice them in half lengthwise, and scoop the insides out into a bowl. Reserve the potato shells.
  • Add butter or margarine to taste, and the onion soup mix. Mash together well.
  • Slowly add milk to the potato mixture until the consistency is that of fluffy mashed potatoes.
  • Place mixture back in potato shells. Recipe may be frozen at this point.
  • Rebake potatoes at 400 F until crispy and browned on top.

Nutrition Facts : Calories 181.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 487.1, Carbohydrate 40.8, Fiber 5.1, Sugar 2.8, Protein 4.7

6 potatoes
vegetable oil
butter or margarine, to taste
1 1/4 ounces dry onion soup mix
milk

QUICK BAKE TWICE BAKED POTATOES

I discovered that I could cut down on the time to make twice baked potatos by microwaving the potato filling before returning it back into the potato shell. I can also make the filling earlier in the day and store it in the refridgerator until dinner time. I put the potato shells carefully in a zipper bag and put in the fridge as well.

Provided by Jenny Frenny

Categories     Potato

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8



Quick Bake Twice Baked Potatoes image

Steps:

  • Preheat oven to 400 degrees.
  • Wash potatoes and pierce with a fork several times.
  • Bake on a cookie sheet for 1 hour. Baking time may vary depending on the size of your potatoes. You should be able to stick a fork in each potato without any resistance.
  • If you are going to bake potatoes right away, decrease oven temp to 350.
  • When potatoes are cool enough for you to hold in your hand, take a knife and slice off the top of the potato (along one of the long sides).
  • Take a small spoon and scoop out the insides of the potatoes and putting it in a microwave safe bowl. Take care to keep the shell intact.
  • Mix potato with butter, sour cream, milk, chives, cheese, salt and pepper.
  • Microwave mixture on high for 30 seconds. Stir well and microwave for another 30 seconds. Repeat until the mixture is steaming hot throughout.
  • With a spoon, scoop the hot mixture back into the shells and top with cheese or paprika.
  • Place potatoes on a cookie sheet lined with foil and place in oven. Bake for 10-15 minutes until cheese is melted or potato is lightly browned.

Nutrition Facts : Calories 397, Fat 25.6, SaturatedFat 16.1, Cholesterol 70.8, Sodium 280.9, Carbohydrate 32.1, Fiber 2.7, Sugar 1.5, Protein 11.1

4 large baking potatoes
4 tablespoons butter
1/3 cup sour cream
1/4 cup milk
2 -4 tablespoons chopped chives
1 cup shredded cheddar cheese
salt and pepper
shredded cheddar cheese, to top potato or paprika, to sprinkle on top

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From cookingclassy.com


HOW TO MAKE TWICE BAKED POTATOES (+VIDEO) | LIL' LUNA
To make these potatoes, start by piercing the potatoes (we recommend using Russet Potatoes) with a fork several times, and baking them for an hour at 400°. Once they come out of the oven, let them cool for 10-15 minutes. In a small bowl, combine oil, parmesan cheese, salt, garlic powder, paprika, and pepper. Mix well. FILLING.
From lilluna.com


EASY TWICE BAKED POTATOES RECIPE WITH CREAM CHEESE - HOSTESS AT …
Remove from oven, reduce temp to 350, and slice potatoes in half (longways). Remove the inside of the potatoes and add them to a large bowl. Add in sour cream, cream cheese, melted butter, bacon, 1 1/2 cup shredded cheese, paprika, and salt & pepper to taste. Combine this mixture and spoon it into the potato shells.
From hostessatheart.com


RECIPE FOR TWICE BAKED POTATOES EASY BEST RECIPES
How to bake baked potatoes for mashed potatoes? DIRECTIONS Preheat oven to 350°F. Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350°F 1 hour or until tender. Let potatoes cool slightly. Cut baked potatoes in half and scoop out within 1/4 inch of edge. Mash with milk, green onions, s&p, and butter. Stuff ...
From findrecipes.info


TWICE BAKED POTATOES (STUFFED JACKET POTATOES) - RECIPETIN EATS
Stuff potatoes: Lower oven: Turn oven down to 200°C / 390°F (180°C fan). Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of …
From recipetineats.com


QUICK TWICE BAKED POTATOES | A WICKED WHISK
Easy! To make these Quick Twice Baked Potatoes, pre-heat oven to 425 degrees and line a baking pan with foil or parchment paper. Wash and pat the potatoes dry. Take paper towels and gently run them under running water. Squeeze out any excess water and wrap each potato in a damp paper towel.
From awickedwhisk.com


TWICE BAKED POTATOES WITH SOUR CREAM AND CHIVES - THE SPRUCE EATS
If baking the same day, reduce the oven temperature to 375 F before preparing the potato mixture. In a bowl, combine the potato with the sour cream, 3 tablespoons milk, and the butter and beat until well blended. Add more milk or half-and-half if needed. Beat in salt and pepper, then spoon the mixture into the potato skins.
From thespruceeats.com


40 TWICE-BAKED POTATO IDEAS - TWICE BAKED POTATO RECIPES
40 Twice-Baked Potato Ideas - Twice Baked Potato Recipes. 1. Essential Watermelon Recipes for Summer. 2. 24 Low-Maintenance Plants for the Lazy Gardener. 3. The Best Michigan Beach Town for a Summer Getaway. 4.
From countryliving.com


EASY TWICE-BAKED POTATOES - TEXASREALFOOD
The brilliance of twice-baked potatoes, as its name suggests, lies in double baking them. Double baking provides great versatility of tastes and textures. Double baking provides great versatility of tastes and textures.
From discover.texasrealfood.com


THE BEST TWICE-BAKED POTATOES | A MIND "FULL" MOM
Preheat the oven to 400 degrees F. Scrub the potatoes well, dray, and pierce each potato several times with a fork. Place the each potato on a sheet of aluminum foil. Drizzle each potato with olive oil and sprinkle with ½ teaspoon salt. Roll the potatoes to coat the skin with the salt and oil and then wrap in the foil.
From amindfullmom.com


TWICE BAKED POTATOES - 101 COOKING FOR TWO
Preheat oven to 400° degrees convection or 425° conventional. Scrub russet potato (es). Coat with some oil lightly. Bake until well done. About 1 hour or more. While potatoes are cooking, slice up butter and combine with sour cream, milk, shredded cheddar cheese, seasoning salt (Lowry's or similar), and pepper.
From 101cookingfortwo.com


TWICE BAKED POTATOES RECIPE - BAKE ME SOME SUGAR
Step 1: Wash your potatoes really good, and preheat the oven. Place oil all over the potato, and bake as directed in the recipe card below. Step 2: When the potatoes are done and fully cooled to handle, you will slice potatoes in half and scoop out the filling and place in a bowl.
From bakemesomesugar.com


HOW TO MAKE TWICE BAKED POTATOES - THE SEASONED MOM
Scoop the flesh from the potato bottoms, leaving a shell that's about ¼-inch thick. Arrange the 5 potato shells on a baking sheet. Mash the pulp in the bowl until smooth. Add sour cream, butter, bacon, chives, and cheese. Stir until completely combined, then taste and season with salt and pepper.
From theseasonedmom.com


TWICE-BAKED POTATOES - GLUTEN FREE RECIPES
Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
From fooddiez.com


TWICE BAKED POTATOES RECIPE - PETER'S FOOD ADVENTURES
Mix the potato flesh with bacon, sour cream, ½ of the grated cheese, ½ bacon, ½ green onions, cajun spice, salt and pepper. Spoon the potato mixture back inside the potato skins. Top with remaining cheese and bacon. Bake for another 15 minutes in oven at 350°F/180°C until heated through.
From petersfoodadventures.com


EASY OVEN BAKED TWICE BAKED POTATOES - COPYKAT RECIPES
Instructions. Preheat oven to 350°F. Wash potatoes and dry them. Rub a little vegetable oil on the potatoes and place them on a baking sheet. Bake the potatoes for 45 to 60 minutes or until the potatoes are done. Cooking time varies on the size of potato. Potatoes are done with a fork goes in easily.
From copykat.com


TWICE BAKED POTATOES (FAST & EASY!) - COOKING WITH KARLI
Set the potato skins aside. Add the butter, milk/cream, and sour cream to the bowl with the potatoes. Mash. Fold the chives, bacon and shredded cheese into the mashed potatoes. Spoon the mashed potato filling into each potato skin and line in an oven safe dish. Broil until the tops of the potatoes are golden brown.
From cookingwithkarli.com


EASY TWICE BAKED POTATOES - THE SALTY MARSHMALLOW
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Rub potatoes lightly with olive oil and sprinkle with kosher salt and pepper to taste. Place on prepared baking sheet. Bake potatoes in preheated oven for 50 minutes. While potatoes are baking, fry diced bacon in a large skillet until evenly brown.
From thesaltymarshmallow.com


TWICE BAKED POTATOES RECIPE - HOW TO MAKE TWICE BAKED POTATOES
Prick each potato with a fork, 3-4 times. Place on a baking sheet and roast for 1 hour 15 minutes, or until tender when pressed. Let rest until cool enough to handle. Reduce the oven temperature to 375 degrees. Place the butter in a large mixing bowl.
From thepioneer-woman.com


TWICE BAKED POTATOES | - TASTES BETTER FROM SCRATCH
Instructions. Prick potatoes with a knife or fork. Bake potatoes at 400 for 1 hour. Remove from oven and allow to cool for a few minutes. Cut the tops off of the potato and scoop out the flesh into a mixing bowl. Add butter, salt and pepper, parsley, evaporated milk and other desired seasonings.
From tastesbetterfromscratch.com


TWICE BAKED POTATOES - DINNER, THEN DESSERT
Instructions. Preheat the oven to 400 degrees and rub the canola oil over the potatoes, place them on a baking sheet and bake for 60 minutes. Cut the potatoes in half horizontally and scoop out all but ½ inch of the wall of the potatoes and place into a large bowl with the butter, bacon, sour cream, 1 cup of cheddar cheese, milk, salt, pepper ...
From dinnerthendessert.com


TWICE BAKED POTATOES {EASY & FLUFFY} - PINKWHEN
Stuff the potato shells with the mashed potato mixture, mounting it high above the top of the potato. Place the potatoes on a baking sheet and add cheese, bacon bits, and remaining toppings to the top of each potato. Bake potatoes for a second time at 350 degrees until heated through (about 20 minutes).
From pinkwhen.com


HOW TO MAKE EASY TWICE-BAKED POTATOES - SOUTHERN CRAVINGS
Remove the potatoes from the oven. Lower the heat to 350 degrees F. With a sharp knife, cut each potato down the middle leaving the potato whole (just like a baked potato). Scoop out the insides into a medium-sized mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support.
From southerncravings.com


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