Best Cheddar Twice Baked Potatoes Recipes

CHEDDAR TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.

TWICE-BAKED POTATOES WITH ROASTED GARLIC AND CHEDDAR

Steps:

• Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown.

CHEDDAR & SPINACH TWICE-BAKED POTATOES

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper., Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.

CHEDDAR-BACON TWICE-BAKED POTATOES

Steps:

• Heat oven to 425°F. Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes. Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
• Reduce oven temperature to 350°F. Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed. Stir in cheese, bacon, onions, table salt and pepper. Spoon into potato shells. Return to cookie sheet.
• Bake 30 minutes or until thoroughly heated.

BROCCOLI CHEDDAR TWICE-BAKED POTATOES

Steps:

• Bake the potatoes in a 400 degree oven for about 1 hour. *Okay, I s'pose you could use microwaved "baked" potatoes instead to save time and they'd come out fine. But, please, if you do have the time, take the time to bake them. They'll taste much better and the skins will hold up much nicer.*.
• After the potatoes are cool enough to handle, slice each one in half lengthwise and scoop the guts out into a large mixing bowl, being careful to leave the skins intact. Place skins on ungreased cookie sheet and set aside.
• Add margarine to potato guts and mash using a potato masher until fairly smooth.
• Add sour cream, milk, 1/2 cup of the cheese, ranch dressing mix, chopped broccoli, and seasonings, and mix well.
• Spoon the potato mixture back into the skins, top with the remaining cheese, and bake at 400 degrees for 15 minutes.

TWICE BAKED POTATOES WITH BACON, BROCCOLI & CHEDDAR

Steps:

• Preheat your oven to 400. Take butter out of the fridge and let rise to room temp. Scrub the potatoes and stick them straight on the bottom oven rack for 30m. Bacon & Broccoli Prep: You'll need a pan for bacon and a small pot for the broccoli. While the potatoes are warming up, set two burners to med-high (7-8 on the dial). Fry the bacon until crispy, and crunch into bits. Drop 2/3 of the bacon In a medium mixing bowl. Reserve 1/3 for garnish. Also reserve the bacon fat! In the small pot, add enough salted water to cover the broccoli (you don't need much) and bring to a boil. Add the broccoli and cook until al dente. Shock and strain in cold water. Chop up 2/3 very finely and throw in same bowl as bacon. The remaining 1/3, cut into small florets and reserve for garnish. Grate the Cheese into the bowl, reserving a bit for garnish. Back to the Spuds: When the 30 minutes are up, puncture the potatoes 4-6 times with a fork and turn over. Puncture deep. Cook another 30m and remove from the oven. Let stand 10m so you don't burn your hands when handling. While the potatoes are cooling, add sour cream, garlic, butter, S&P, (paprika/chili flakes) grated cheddar and scallions to the pot with the broccoli and bacon bits. Cut the top 1/4 length off of the potato. Carefully scoop out the potato innards and add to your bowl of goodies. Scrape as much as you can while keeping the potato skins in tact! Add the reserved bacon fat to the bowl and stir to combine all ingredients - Basically, you are making really rich mashed potatoes here. Now, scoop the mixture back into the skins and place the stuffed spuds on a baking tray (a cookie sheet will do). Stick back in the oven and bake for 20m or until the potato stuffing starts to brown. Add the reserved broccoli, bacon and grated cheese garnish and continue to bake until melted. Remove from oven, let cool slightly and shove in mouth.

BACON, CHEDDAR, SOUR CREAM AND CHIVE, TWICE BAKED POTATOES

Steps:

• Wrap potatoes in foil and bake in a 400* oven for 45-60 minutes. When potatoes are done, unwrap and let them cool.
• When potatoes have completely cooled, slice them in half, and with a small spoon; gently remove the center and you should have a potato boat.
• Place scooped out potatoes in a bowl and add the rest of the ingredients, mixing well.
• Reserve a handful of shredded cheese for the topping.
• Using a spoon fill the boats with the mashed mixture and top with the reserved cheese.
• Bake on 375* for 10-15 minute then on broil, watching closely so they do not burn until the cheese is slightly browned.
• Top Potato Boats with sour cream and more chives (optional of course), and Enjoy!

TWICE-BAKED CHEDDAR POTATOES

Steps:

• Bake potatoes in oven until easily pierced with fork.
• (I do not recommend microwaving them, it makes the skin very soft and potatoes will fall apart when stuffing) Cut off, lengthwise, top 1/3 of potatoes.
• Scoop out potato with spoon into a medium mixing bowl, leaving shells intact.
• Add butter, cheese, salt, and pepper to potatoes.
• Blend with a hand-held mixer, adding milk a little bit at a time until mixture is creamy but still pretty thick (you may not need all of the milk, or you may need more, depending on the potatoes used, how long they were baked, etc.).
• Using a spoon, scoop potato mixture back into emptied shells.
• It is ok if the potatoes are stuffed over the top.
• Bake in a 375 oven for 20-25 minutes, or until cheese is bubbly and potatoes are brown on top.
• Sprinkle with chives before serving.

TWICE-BAKED POTATOES WITH CRISPY PORK BELLY AND CHEDDAR CHEESE

Steps:

• For the potatoes: Preheat the oven to 400 degrees F.
• Make a bed of salt on a quarter-sheet tray and place the potatoes on top. Bake until tender, about 1 hour. Slice the potatoes in half lengthwise, then hollow out the skins, scooping the flesh into a bowl. Add the cream, butter, egg yolks and cheese to the potato filling and mix thoroughly.
• For the pork belly: Meanwhile, turn the heat under a large stovetop pressure cooker to medium-high and add 2 tablespoons oil, along with the onions and garlic. Allow to sweat, about 3 minutes. Add the juniper, allspice, clove, mustard seeds, peppercorns and bay leaves and stir to combine. Pour in the beer and stir in the soy sauce and brown sugar. Bring to a simmer, then gently add the pork belly. Carefully secure the pressure cooker lid and bring to high pressure over medium-high heat. Cook at pressure for as long as it takes for the potatoes to cook, 45 minutes to 1 hour. Turn off the heat and carefully run the pressure cooker under cold water until cool enough to open. Open and remove the pork.
• Preheat a deep-fryer or a large Dutch oven with oil to 350 degrees F.
• Set aside some of the pork pieces for garnish, glazing with what is left in the pressure cooker. Fry the pieces in batches until crispy, 2 to 3 minutes.
• Chop the crispy fried pork into chunks, then fold them into the potato mixture. Spoon the potato mixture into the potato skins and bake until crispy and browned, about 15 minutes. Top each with any remaining pork belly pieces and green onions.

POBLANO-CHEDDAR TWICE-BAKED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Scrub the sweet potatoes and dry well; transfer to a baking sheet. Bake until easily pierced with a knife, about 40 minutes. Remove from the oven and let cool 5 minutes.
• Roast the poblanos over the flame of a gas burner (or under the broiler), turning, until charred all over, 4 to 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel off the charred skins and remove the stems and seeds. Finely chop the peppers and set aside.
• One at a time, hold each sweet potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, 3 tablespoons crema, the lime zest and adobo sauce until smooth. Stir in the poblanos and scallions; season with salt and pepper. Brush the potato skins with melted butter and season the insides with salt and pepper. Return to the baking sheet.
• Mound the filling into the sweet potato skins and sprinkle the tops with the cheese. Return to the oven and bake until the filling starts browning and the skins are crisp, 16 to 18 minutes. Season with salt.
• Stir the remaining 3 tablespoons crema in a small bowl with enough lime juice until thin enough to drizzle. Season with salt. Drizzle the lime crema over the sweet potatoes and top with cilantro.

HORSERADISH-CHEDDAR TWICE-BAKED POTATOES

Steps:

• Preheat oven to 450 degrees.
• Microwave fork-pierced potatoes for 10-12 minutes, or until tender, turning once.
• In a bowl mix sour cream, horseradish & green onion.
• Cut potatoes lengthwise in half and scoop out flesh into the bowl with the sour cream, leaving a 1/4 inch thick shell.
• Mash potato mixture and spoon back into shells.
• Sprinkle with cheddar cheese and bacon; bake for 12-15 minutes.

WW 3 POINTS - TWICE BAKED BACON-CHEDDAR POTATOES

Steps:

• Preheat broiler, cover broiler rack with foil.
• Prick potatoes a few times with a fork, place in microwave.
• Cook on high until soft, about 8 min, turning over after 4 minute.
• Let cool 5 minute.
• Halve the potatoes lengthwise and scoop potato flesh into med bowl.
• Stir broth into potato flesh.
• Divide between the potato shells, top with bacon and cheese.
• Place on broiler rack and broil until cheese melts, about 5 minute.
• 3 Points for 1 potato shell.