BEST TWICE-BAKED POTATOES
Make and share this Best Twice-Baked Potatoes recipe from Food.com.
Provided by LorenLou
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
- Allow to cool a bit.
- Slice about a 1" strip of the skin off the top of each potato.
- Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
- Mash the potato pulp along with the margarine.
- Add milk, sour cream, cheese, salt and pepper; combining well.
- Spoon the mixture back into the potato shells, piling high.
- Top with the crumbled bacon or bacon bits.
- Bake at 400 for 15 minutes.
TWICE BAKED POTATOES
Make and share this Twice Baked Potatoes recipe from Food.com.
Provided by Miss Diggy
Categories Weeknight
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash, pierce and then bake potatoes at 400°F for 1 hour.
- Take out of oven and cut lengthwise, in half.
- Spoon out meat of potato and put in bowl along with sour cream, butter and seasonings.
- Mix until all lumps are gone.
- Spoon back into potato skins and top with cheese.
- Place back in oven for another 20 minutes.
Nutrition Facts : Calories 566.2, Fat 27.5, SaturatedFat 17.3, Cholesterol 73.9, Sodium 298.3, Carbohydrate 66.4, Fiber 8.1, Sugar 3.1, Protein 15.8
TWICE-BAKED POTATOES WITH BACON AND EGGS
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
- Slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell. Repeat with the remaining potato but discard the flesh. Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Season the inside of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet.
- One at a time, crack an egg into a ramekin or teacup, then carefully pour into each potato (it's OK if some of the egg white overflows). Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper and top with more scallions and the halved bacon strips.
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 POTATOES
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.
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
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
TWICE BAKED POTATOES WITH CHEESE AND BACON
Provided by Kara Sigle, Food Network Star Season 8 Finalist
Categories side-dish
Time 55m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are very tender, 20 to 25 minutes.
- In a small saucepan, combine the cream and garlic and bring to a simmer over low heat. Turn off the heat and let steep.
- When the potatoes are done, press them through a potato ricer into a large bowl. Add the butter and slowly fold in the garlic-infused cream. Taste and add salt and pepper.
- Preheat the oven to 350 degrees F.
- Transfer the potatoes into 2 ovenproof ramekins or small bowls. Top each with the cheeses and paprika. Bake until the cheese is melted and bubbly, 10 to 15 minutes. Top each serving with the bacon and chives and serve hot.
TWICE-BAKED POTATOES WITH GOAT'S CHEESE
A brilliant combination of creamy mash stuffed into crisp baked potato shells
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 190C/170C fan/gas 5. Prick each potato a few times with a fork. Place in the oven and cook for 1 hr. Remove from the oven and, using a tea towel to protect your hands, cut them in half lengthwise. Use a spoon and scoop out the flesh, leaving behind enough skin and flesh to form a shell.
- Heat the grill. Place the potato halves, cut side up, onto a baking tray. Brush with a little melted butter then grill for 3-5 mins until starting to crisp. Meanwhile mash the potato flesh with 100g of goat's cheese, any leftover butter and cream, then season well. Spoon a little mash back into each potato shell, then top with a slice of goat's cheese. Place under the grill and cook for 5 mins until golden.
Nutrition Facts : Calories 369 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.75 milligram of sodium
CHEF JOHN'S TWICE-BAKED POTATOES
When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 2h
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 66.1 g, Cholesterol 137.3 mg, Fat 31 g, Fiber 8.4 g, Protein 12.5 g, SaturatedFat 17.9 g, Sodium 205.3 mg, Sugar 3 g
MAKE-AHEAD TWICE-BAKED POTATOES
These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle top of potatoes with real bacon pieces just before serving. To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven.
Provided by BeachGirl
Categories Potato
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Wash potatoes and pat dry.
- Place potatoes, not touching, on a large baking sheet.
- You may need two baking sheets.
- Spray potatoes generously with non-stick cooking spray.
- Sprinkle outside of potatoes with a little salt.
- Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
- In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
- With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
- With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
- Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
- Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
- You may need a little more or less milk to get the final desired consistency.
- Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
- Return filled shell to baking sheet.
- Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
- TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
- TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
- Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
- Place wrapped potatoes into one or more gallon resealable freezer bags.
- Store in freezer for up to 3 months.
- TO COOK FROZEN POTATOES: Preheat oven to 350°F.
- Place potatoes on baking sheet and loosely cover with aluminum foil.
- Bake about 45 minutes.
- Uncover and bake an additional 15 minutes or more until potatoes are hot.
- Do not over bake.
- This method keeps the potato skins firm and crisp.
- If time is short, place potatoes in microwave and cook on high about 10 minutes.
- Remove and then place in 350°F oven to finish cooking.
- IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
- Potato skins will be softer than if cooked in the oven.
- OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.
TWICE BAKED POTATOES IN A MUFFIN PAN
I love twice baked potatoes, but I wanted to be able to serve them more easily so I decided to put them in muffin pans.
Provided by Morrison
Categories Pork
Time 1h45m
Yield 12 "muffins"
Number Of Ingredients 9
Steps:
- Heat oven to 375 F.
- Poke holes in rinsed potatoes, rub with olive oil and salt, place on baking sheet and cook 60-70 minutes.
- While potatoes are cooking prepare the bacon as you normally would
- Dice onions.
- When potatoes are done cooking, remove from oven and allow to cool 15-20 minutes or until you can handle them comfortably.
- Once potatoes have cooled cut them in half and scoop out the flesh into a large mixing bowl. (You can save half the skins to mix as well if you wish; be sure to coarsely chop the skins before placing them in the mixing bowl).
- Turn oven back on to 350F.
- Mix cheese, sour cream, bacon, and onions into the potatoes with a spoon or electric mixer.
- Line muffin pan with cupcake/muffin liners and scoop mixture into liners.
- Sprinkle with thyme and ground corriander.
- Place muffin pan into 350F oven for 20-25 minutes or until tops of "muffins" are browned.
Nutrition Facts : Calories 252.3, Fat 19.3, SaturatedFat 9.6, Cholesterol 40.3, Sodium 262.8, Carbohydrate 12.5, Fiber 1, Sugar 0.9, Protein 7.6
DECADENT TWICE BAKED POTATOES
-These creamy stuffed potatoes have a mild smoky flavor and are easy to make. Most of the cooking time is baking the potatoes before stuffing. I prepared everything early in the day and did the final bake at dinnertime. The listed serving size is half a potato per person. Created for RSC #15
Provided by Susie D
Categories < 4 Hours
Time 1h34m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Scrub potatoes. Spray pan and potatoes with cooking spray and lightly sprinkle with salt if desired. Bake at 350 degrees until done (approx 40 minutes).
- Let potatoes cool enough to handle. Slice in half lengthwise. Spoon out the inside of the potatoes into a bowl; leaving a shallow amount in the shells. Place shells back into pan.
- Add cream cheese, butter, sour cream, cheddar cheese, 2 tablespoons of the milk and all spices into the bowl with the potato insides. Stir until blended & fluffy, but not overworked. Adjust with additional tablespoons of milk if needed. The result should be creamy, but still scoop able.
- Spoon into the potato shells. Cover and chill at this point if making for a later meal. They can also be frozen at this point.
- Bake at 350 degrees for 20-25 minutes or until potatoes are hot & lightly browned. If working with chilled potatoes made earlier in the day add 10-15 minutes cooking time. The potatoes can also be baked directly from frozen by adjusting the cooking time.
- Optional garnish: After removing from oven sprinkle lightly with smoked paprika & the green onion tops for color.
TWICE-BAKED POTATOES
Double down on great flavor with tasty Twice-Baked Potatoes. These Twice-Baked Potatoes are served with classic ranch dressing, sour cream and cheese.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Prick potatoes in several places with fork. Bake 1 hour or until tender. Reduce oven temperature to 350°F.
- Cut thin slice off top of each potato. Discard tops; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes. Add dressing, sour cream and onions; mix well. Spoon into shells; top with VELVEETA. Place in shallow baking dish.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 50 mg, Sodium 750 mg, Carbohydrate 43 g, Fiber 4 g, Sugar 8 g, Protein 10 g
TWICE BAKED POTATOES
Easy and good. Feel free to add any ingredients or spice that you like. I like to make extras, freeze wrapped in foil and add the cheeses later when potatoes are thawed and reheated.
Provided by Aroostook
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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 shells with mashed potato.
- Sprinkle tops with cheeses (and bacon if used).
- Place on a baking sheet and bake at 350° for 15 minutes or until cheese is melted.
- Serve with sour cream.
Nutrition Facts : Calories 349.5, Fat 18.7, SaturatedFat 11.8, Cholesterol 58.1, Sodium 369.2, Carbohydrate 32.4, Fiber 3, Sugar 1.8, Protein 14
More about "twice baked potatoes i recipes"
EASY ROASTED TWICE BAKED POTATOES - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
TWICE BAKED POTATOES – FOOD HACKERY
From foodhackery.net
TWICE BAKED POTATOES RECIPE VIDEO BY HILAHCOOKING | IFOOD.TV
From ifood.tv
TWICE BAKED POTATOES RECIPE VIDEO BY COPYKAT | IFOOD.TV
From ifood.tv
TWICE-BAKED COLCANNON POTATOES RECIPE | KITCHN
From thekitchn.com
FOOD WISHES VIDEO RECIPES: TWICE BAKED POTATOES - THEY ...
From foodwishes.blogspot.com
TWICE BAKED POTATOES AND FOOD WASTE | THE ENGLISH KITCHEN
From theenglishkitchen.co
OVERSTUFFED TWICE-BAKED POTATOES RECIPE - FOOD & WINE
From foodandwine.com
TWICE-BAKED POTATOES RECIPE
From farmanddairy.com
PENOBSCOT - TWICE BAKED POTATOES - CHEDDER BLEND ...
From androidconfig.myfitnesspal.com
HOW TO REHEAT TWICE-BAKED POTATOES - LEAFTV
From leaf.tv
TWICE-BAKED POTATOES RECIPE
From finedininglovers.com
TWICE BAKED POTATOES IN AIR FRYER | FOODTALK
From foodtalkdaily.com
TWICE BAKED POTATOES - COOK2EATWELL
From cook2eatwell.com
TWICE BAKED – GOURMET LOADED POTATOES
From eattwicebaked.com
TWICE BAKED POTATOES FROM THE FREEZER - FOOD52
From food52.com
STUPID-EASY RECIPE FOR TWICE BAKED POTATOES (#1 TOP-RATED ...
From food.amerikanki.com
AIR FRYER TWICE BAKED POTATOES - REAL FOOD REAL DEALS
From realfoodreaideals.com
TWICE BAKED POTATOES NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
TWICE BAKED POTATOES - LOST IN FOOD
From lostinfood.co.uk
TWICE BAKED SAMOSA POTATOES | THE WHOLE FOOD PLANT BASED ...
From plantbasedcookingshow.com
TWICE BAKED SWEET POTATOES DAY 2 - YOUTUBE
From youtube.com
BEST TWICE BAKED POTATO CASSEROLE RECIPES | FOOD NETWORK ...
From foodnetwork.ca
TWICE BAKED POTATOES - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
TWICE BAKED POTATOES RECIPE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
MINI TWICE BAKED POTATOES RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
TWICE BAKED POTATOES - PALEOMG
From paleomg.com
WEIGHT WATCHERS - GREEK STYLE TWICE BAKED POTATOES ...
From androidconfig.myfitnesspal.com
MAKE-AHEAD TWICE BAKED POTATOES - THE ANTHONY KITCHEN
From theanthonykitchen.com
WEIGHT WATCHERS - TWICE-BAKED GARLIC POTATOES CALORIES ...
From androidconfig.myfitnesspal.com
TWICE BAKED POTATOES I RECIPE - FOOD NEWS
From foodnewsnews.com
TWICE BAKED POTATOES - A GOOD LIFE FARM
From cosmopolitancornbread.com
TWICE BAKED POTATOES I RECIPE - FOOD NEWS
From foodnewsnews.com
TWICE BAKED POTATO RECIPE • FOOD FOLKS AND FUN
From foodfolksandfun.net
You'll also love