Lindastwicebakedpotatoes Recipes

Steps:

• Heat oven to 350.
• Wash potatoes.
• Pierce tops of potatoes with fork several times. Do not wrap in aluminum foil.
• Bake potatoes on oven rack 70-85 minutes or until tender when pierced. Remove from oven, and cool 10-15 minutes.
• Meanwhile, in lg. bowl, combine all remaining ingredients.
• Cut a thin slice off top of each potato.
• Using a teaspoon, scoop out center of each, leaving a thin shell.
• Add potato centers to cheese mixture. Using fork, break up potatoes, and mix until well blended. Spoon mixture into potato shells.
• Transfer to baking sheet.
• Position potatoes under broiler so that tops are 5" from heat source.
• Broil 4-6 mins., or until tops are golden brown.
• Turn off heat, close oven door, and leave potatoes in oven for an additional 7-10 mins., or until heated through.

Steps:

• Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour.
• While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potatoes, add the sour cream, half-and-half and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos and scallions. Mound into the potato shells. Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.

Steps:

• Preheat the oven to 350 degrees.
• Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
• When the potatoes are done, cut them down the middle and squeeze both ends. Place a slice of butter in the middle of the potato, sprinkle with salt and pepper and serve hot.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Rub potatoes with vegetable oil and place on the prepared baking sheet.
• Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
• Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
• Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
• Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
• Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.

Steps:

• Peel, and cube potatoes.
• Cook in oil, in covered skillet, turning about every 5 minutes.
• Add onions, garlic, salt and pepper to taste, and continue to cook over low heat, until potatoes are almost cooked, turning often.
• Remove cover, and continue cooking, until well browned, and slightly crisped.
• Add Velveeta cheese slices, put cover back on, and let simmer for about 5 minutes, or until cheese is melted.
• Mix in cheese, and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
• Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
• Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
• Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

Steps:

• Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
• Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.
• Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.