TWICE BAKED RANCH POTATOES
Make and share this Twice Baked Ranch Potatoes recipe from Food.com.
Provided by Kate in Ontario
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bake potatoes in 400°F oven until tender (45-60 minutes).
- Cook bacon until crisp; pat dry and crumble.
- Drain almost all fat from bacon pan and cook onion until soft.
- Cut baked potatoes in half.
- Scoop out potatoes leaving 1/4" shell.
- Mash potatoes until smooth and mix in dressing, cheese, bacon and onion.
- Spoon mixture back into skins.
- Bake at 350°F until heated through.
- Broil for 2-3 minutes to brown lightly.
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 ITALIAN RANCH POTATOES
These potatoes are very tasty. The ranch dressing makes them unique and creamy. My mom sent me this recipe from her recipe box and my family loves them. It is our favorite side dish!
Provided by Juju Bee
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Microwave pierced potatoes for 12 minutes on high; let cool until manageable.
- Cut skin off of potato tops and scoop out pulp into a medium bowl, being sure to keep skins intact, and keep skins about 1/4-inch thick.
- Heat skillet over medium heat, melt butter, and sauté shallot until slightly caramelized.
- Add the butter/ shallot mixture into potato pulp and mash potatoes very well.
- Add ranch, milk, garlic salt, and 1 1/2 teaspoons of the basil; mix very well, adding more milk or ranch until your desired taste and consistancy.
- Re-Stuff the empty potato skins with the mashed potatoes and top off each potato with the parmesan cheese and the remaining basil.
- Carefully brush outer potato skins with vegetable oil.
- Place on greased, or non-stick baking sheet or pan.
- Bake in oven until heated through and cheese is melted, about 15 minutes.
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 POTATO POPPERS
Small bite-size twice-baked potatoes with a Cinco de Mayo flair!
Provided by souplover Sue
Categories Cheese Appetizers
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes onto a baking sheet and bake in the preheated oven until tender but still firm, about 25 minutes. Remove potatoes and set aside.
- When potatoes are cool enough to handle, cut them in half. With a melon baller, scoop centers out of each potato, leaving a thick shell. Place scooped-out potato centers into a bowl. Arrange hollowed-out potato halves onto a baking sheet.
- Mash scooped-out potato centers in a bowl with green salsa and butter; season with salt and black pepper.
- Spoon the mixture lightly into the hollowed-out potatoes; do not overfill. Top each filled potato half with a pinch of white Cheddar cheese.
- Turn on the oven's broiler.
- Place potatoes under the broiler about 6 inches from the heat source until tops are browned, about 5 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 30.1 g, Cholesterol 8 mg, Fat 3 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 43.5 mg, Sugar 1.5 g
TWICE-BAKED RANCH POTATOES
In Gansevoort, New York, Janice Arnold makes the most of leftover mashed potatoes to create these creamy stuffed potatoes. "You can enjoy two and store the other two in the freezer," she explains. "They warm up nicely in the microwave."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 13-15 minutes or until tender, turning several times. Let stand for 10 minutes., Meanwhile, in a small bowl, combine cream cheese and milk until smooth; beat in salad dressing mix. Add mashed potatoes and mix well. , Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell. Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese., Place two potatoes on a microwave-safe plate. Microwave, uncovered, on high for 3-1/2 to 4-1/2 minutes or until heated through. Place remaining potatoes on a baking sheet. Freeze overnight or until thoroughly frozen; transfer to a freezer bag. May be frozen for up to 3 months. , To use frozen potatoes: Place potatoes on a microwave-safe plate. Microwave, uncovered, at 50% power for 8-9 minutes or until heated through.
Nutrition Facts : Calories 511 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 1753mg sodium, Carbohydrate 92g carbohydrate (6g sugars, Fiber 6g fiber), Protein 13g protein.
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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- Preheat your oven to 400°F. Wash and pat dry the potatoes and place them on a lined baking sheet.
- Bake the potatoes 30–40 minutes, or until soft. Remove the potatoes from the oven and allow to cool to touch.
- Slice each potato in half and scoop out the center of the flesh using a melon baller or small cookie scoop. Add the sour cream and ranch seasoning to the potatoes and mash by hand until smooth. Pipe the mixture back into the potatoes and bake for 10 minutes.
- Remove the potatoes from the oven and quickly top each one with a sprinkle of Parmesan cheese and return to the oven to bake an additional 5 minutes. If desired, finish with finely chopped cilantro or parsley. Serve immediately.
HIDDEN VALLEY® RANCH TWICE BAKED POTATOES
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5/5 Servings 8Cuisine AmericanTotal Time 1 hr 45 mins
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- Slice potatoes in half lengthwise. Using a spoon, carefully scoop out flesh leaving ¼-inch of potato on the skins. Return potato skins to baking sheet and set aside.
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4.3/5 (7)Estimated Reading Time 3 minsServings 8Total Time 55 mins
- Preheat your oven to 400°. Wash and pat dry the potatoes and place them on a lined baking sheet.
- Bake the potatoes at 400° for 30-40 minutes, or until soft. Remove the potatoes from the oven and allow to cool to touch.
- Slice each potato in half and scoop out the center of the flesh using a melon baller or small cookie scoop.
- Add the sour cream and ranch seasoning to the potatoes and mash by hand until smooth. Pipe the mixture back into the potatoes and bake at 400° for 10 min. Remove the potatoes from the oven and quickly top each one with a sprinkle of parmesan cheeese and return to the oven to bake an additional 5 min.
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4.6/5 (169)Category Side DishServings 4Total Time 1 hr 33 mins
- PREHEAT oven to 425°F. Scrub potatoes with a brush; pat dry. Prick potatoes with a fork. rub potatoes with oil and sprinkle with salt. Place potatoes on a baking sheet. Bake until fork tender, 40 to 50 minutes. Let stand 10 minutes.
- MEANWHILE, in a large skillet cook bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, crumble bacon. Set aside.
- CUT a lengthwise slice off the top of each baked potato; discard skin from slices. Scoop out the potato pulp into a medium bowl, leaving ¼-inch shell wall. Place potato shells on the baking sheet. Mash the potato with a potato masher until almost smooth. Add ghee, dressing, parsley, chives, dill, garlic, and black pepper. Mash to combine. Spoon seasoned potato into the shells.
- BAKE potatoes until light brown on top, about 20 minutes. Sprinkle with bacon and additional chives.
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