Best Awesome Twice Baked Potatoes Recipes

TWICE BAKED POTATOES

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.

AWESOME TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Wash potatoes and pierce several times with a fork.
• Place potatoes on a cookie sheet and bake in oven for 1.5 to 2 hours (or until fork-tender).
• When potatoes are baked, remove from oven and cool for about 15 minutes (or until easy to handle).
• Slice each potato in half (length wise) and scoop out contents into a large mixing bowl - be sure to leave 1/4 thick inch shell.
• Mix together - potato content and sour cream and gradually add heated milk.
• Stir in salt, pepper and garlic to mixture.
• Fill a large baggie with mixture and cut off the bottom tip of the bag (making a pipe decorator).
• Use the baggie mixture to fill your potato halves.
• Place potato halves on a cookie sheet and garnish with cheddar cheese, bacon and green onion tops.
• Bake potato halves in a 400 degree F oven for 30 minutes or until golden brown.

TWICE BAKED POTATOES

Steps:

• Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
• Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Increase oven temperature to 400°F. Bake about 20 minutes or until hot.