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
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
SPEEDY TWICE BAKED POTATOES
"Baking" the potatoes in the microwave will save you at least 45 minutes in prep time. This is a very basic recipe that can be embellished to suit your taste and the ingredients you have on hand. Some suggested additions are bacon bits, sour cream or plain yogurt, chives and roasted garlic.
Provided by adiadv1
Categories Potato
Time 35m
Yield 8 potato halves, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Wash potatoes and prick holes in them with a fork. Microwave for 5 minutes. Flip potatoes over and microwave for an additional 5 minutes. Test for doneness with a fork and cook longer if necessary.
- Cut each potato in half longways. With a spoon, carefully scoop out as much pulp as possible into a large bowl.
- Add butter, black pepper and garlic salt. Pour in half of the milk and beat mixture with an electric mixer. Gradually add the remaining milk - you may not need it all, or you may need to add a little more! They should be the consistency of fluffy mashed potatoes.
- Fill potato shells with mixture and top with the shredded or sliced cheese. Sprinkle with paprika if desired.
- Place on baking sheet covered with foil for easy clean up. Bake at 425 degrees F until cheese melts (approx. 15-20 minutes).
Nutrition Facts : Calories 213.6, Fat 13.2, SaturatedFat 5.9, Cholesterol 20.3, Sodium 351, Carbohydrate 16.8, Fiber 1.2, Sugar 0.6, Protein 7.4
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
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
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.
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
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