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.
TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
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
CLASSIC STUFFED TWICE BAKED POTATOES
This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.
Provided by IHeartDogs
Categories Potato
Time 1h27m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Scrub and pierce potatoes.
- Bake for one hour, or until fully cooked.
- Remove potatoes from oven and let cool slightly.
- Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
- Set skins aside.
- Add butter and salt to potatoes; mash until smooth.
- Add sour cream; mash until combined.
- Add cheese; mash until combined.
- Add one tablespoon of milk; mash.
- If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
- Add additional salt to taste, if needed.
- Fill empty skins with potato mixture.
- Top each potato with a half slice of cheese.
- Return to oven and reheat until hot.
- *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
- If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.
OVERSTUFFED TWICE-BAKED POTATOES
Make and share this Overstuffed Twice-Baked Potatoes recipe from Food.com.
Provided by KathyP53
Categories Potato
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
- Rub potatoes with oilve oil to coat skins. Place on prepared baking sheet. Bake for approximately 55-65 minutes, or until potatoes are fork tender. Cool until easy to handle.
- In a large skillet, cook bacon over medium heat for 15 minutes or until crispy and brown. Remove bacon and crumble; set aside. Reserve 3 tablespoons bacon drippings in skillet. Add onion; cook, covered, over medium-high heat for 20 minutes; stirring occasionally.
- Cut a thin slice off top of each potato lengthwise; being careful not to damage skins. Using a melon baller or spoon, scoop out pulp, leaving 1/4" thick shells.
- In a medium bowl, combine potato pulp, butter, and cream cheese. Using a potato masher, mash potato mixture until butter and cream cheese are melted. Add reserved bacon, onion, 1 cup of cheese, sour cream, green onion, salt, and pepper; stir to combine well. Spoon potato mixture into potato shells.
- Return filled shells to prepared baking sheet. Return potatoes to oven, and bake for 20-25 minutes, or until lightly browned and bubbly. Remove from oven and top with remaining 1/2 cup cheese. Serve immediately. Garnish with additional crumbled bacon and green onion if desired.
Nutrition Facts : Calories 751, Fat 59.8, SaturatedFat 34.9, Cholesterol 162.2, Sodium 1033.3, Carbohydrate 36.4, Fiber 3.4, Sugar 4.9, Protein 19.6
OVERSTUFFED TWICE-BAKED POTATOES RECIPE
Provided by á-3145
Number Of Ingredients 9
Steps:
- Step 1 Preheat the oven to 400°. Line a large baking sheet with aluminum foil. Step 2 Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle. Step 3 Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels. Step 4 Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet. Step 5 Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot. Make Ahead This recipe can be prepared through Step 2 and refrigerated for up to 1 day. Serve With These twice-baked potatoes the perfect complement to a steak, but you can make a meal out of them served with just a salad on the side.
MAKEOVER TWICE-BAKED POTATOES
A slimmed-downed version of this classic by using substituting 1% milk, turkey bacon and reduced-fat cheddar cheese. Try this version and see if you family can tell difference.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Bake the potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells., Place on an ungreased baking sheet. Bake at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 298 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 717mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 15g protein.
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- Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
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