TWICE BAKED POTATOES
Twice Baked Potatoes are the ultimate side dish and the perfect addition to any meal! You're going to love the creamy filling that is loaded with bacon, sour cream and two types of cheese! And don't forget about that crispy potato skin - so good!
Provided by Trish-Mom on Timeout
Categories Side
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Rub potatoes with olive oil and salt and place on a large baking sheet.
- Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through.
- Let cool for at least 15 minutes.
- Preheat oven to 350 degrees.
- Cut potatoes in half lengthwise and scoop out the insides leaving a 1/4-inch shell.
- Combine potato flesh with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl.
- Use a potato masher to mash together until desired consistency is reached.
- Fold in crumbled bacon and green onions. Season with salt and pepper.
- Scoop the filling into the potato shells. You want the filling to be pretty generous.
- Top each potato half with the remaining shredded cheese.
- Bake for 25 to 30 minutes or until cheese is melted and potatoes are heated through.
- Serve immediately.
Nutrition Facts : Calories 309 kcal, Carbohydrate 20 g, Protein 9 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1142 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TWICE-BAKED POTATOES
Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
- Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.
- Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.
Nutrition Facts : Calories 301 g, Fat 11 g, Protein 8 g
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
TWICE-BAKED POTATOES
At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
- Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
- Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
- Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram
TWICE-BAKED POTATOES RECIPE
Twice Baked Potatoes are a delicious way to use baked potatoes and even leftover baked potatoes. These potatoes are stuffed with creamy potatoes, sour cream, cheese, and chives for the ultimate comfort food. If you're short on time, you can make Air Fryer Baked Potatoes or Instant Pot Baked Potatoes and finish them off in the oven after they are stuffed.
Provided by Natalya Drozhzhin
Categories Easy
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400˚F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed.
- Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4" in the shell) and transfer into a large bowl. Mash the potatoes with a potato masher or fork.
- Add sour cream, half and half, and parsley salt to the bowl with the potato insides. Mash the mixture together until creamy.
- Add green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine.
- Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.
Nutrition Facts : Calories 392 kcal, Carbohydrate 47 g, Protein 22 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 575 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
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.
AIR FRYER BAKED SWEET POTATO
Sometimes I get cravings for baked sweet potatoes with all the fixings, making this recipe ideal for 1 serving. Quick and easy and you don't have to turn on the oven.
Provided by Yoly
Categories Sweet Potato Side Dishes
Time 35m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Wash sweet potato and pierce holes throughout. Rub olive oil all over sweet potato using your hands and place in the air fryer basket.
- Cook in the preheated air fryer for 15 minutes. Turn sweet potato and continue to cook until potato is soft and tender, 15 to 20 minutes more.
- Cut a slit on top of the sweet potato and top with butter, brown sugar, and cinnamon.
Nutrition Facts : Calories 371 calories, Carbohydrate 59.5 g, Cholesterol 30.5 mg, Fat 14 g, Fiber 7.1 g, Protein 3.7 g, SaturatedFat 7.7 g, Sodium 210.5 mg, Sugar 22.7 g
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