Best Best Twice Baked Potatoes Recipes

Best Twice-Baked Potatoes image

Provided by LorenLou

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium potatoes
1/2 cup sour cream (I use fat-free and no one knows the difference!)
1/4 cup milk
1/4 cup margarine
1/2 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, crisp and crumbled (or 1 c. real bacon bits)

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.

Best Fluffy Twice-Baked Potatoes! image

Provided by Kittencalrecipezazz

Categories Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

6 large potatoes, baked (russets are best)
2 -3 tablespoons soft butter
1/2 cup hot milk
salt and pepper
1 teaspoon baking powder
1 pinch nutmeg
2 egg yolks (place one in a seperate bowl)
2 egg whites
1/2-3/4 cup swiss cheese, finely shredded
2 tablespoons onions, grated (optional)
1 tablespoon water

Steps:

Cut a thin slice from the top of the potato and discard.
Scoop out the potato pulp carefully with a spoon, and place the pulp in a medium bowl (be careful not to break the potato skin).
With an electric mixer mix the pulp with soft butter, hot milk, salt, pepper, baking powder, nutmeg and ONE egg yolk and onion (if using); whip/beat until smooth and fluffy.
Add in the shredded cheese; mix well to combine.
In another bowl, whip the egg whites until stiff; fold into potato mixture.
Pile the potato mixture back into the skins.
In a small bowl or cup beat the remaining egg yolk with water.
Set oven to 400 degrees.
Brush the egg yolk/water mixture over the top of each potato.
Set the stuffed potatoes into a greased baking pan.
Bake for 15 minutes.

Nutrition Facts : Calories 387.9, Fat 8.8, SaturatedFat 5.1, Cholesterol 84.2, Sodium 157.9, Carbohydrate 66.3, Fiber 8.1, Sugar 3.1, Protein 12.6

The Best Twice Baked Potatoes image

Provided by Nimz_

Categories Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

4 large baking potatoes
8 slices bacon
3/4 cup sour cream
1/4-1/3 cup milk (or just enough milk to get the consistency you like)
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese, divided
8 green onions, sliced, divided
kosher salt
fresh ground pepper

Steps:

Rub potatoes with peanut oil and sprinkle with kosher salt and fresh ground pepper Bake potatoes in 350 degree oven for 1 hour (may be more depending on size of potato) While potatoes are baking cook bacon in large skillet over med high heat until evenly brown.
Drain, crumble and set aside.
(May use packaged bacon bits) When potatoes are done allow them to cool for 10-20 minutes.
Slice potatoes in half lengthwise and scoop the flesh into a large bowl, saving skins.
Add to the potato flesh the 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. Add additional milk if needed.
Spoon mixture into the potato skins.
Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes, uncovered.

Nutrition Facts : Calories 261.2, Fat 18.7, SaturatedFat 10.5, Cholesterol 47.8, Sodium 376.8, Carbohydrate 17.5, Fiber 1.8, Sugar 1.8, Protein 6.9