Best Special Twice Baked Potatoes Recipes

SPECIAL TWICE-BAKED POTATOES

Special Twice-Baked Potatoes image

Twice-baked potaotes may take some time to prepare, but we know the residents really appreciate our efforts. This side dish pairs well with a variety of meaty entrees and is always a welcome sight on the holiday table.

Provided by Taste of Home

Categories Side Dishes

Time 1h40m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

12 large baking potatoes
1 cup butter, melted, divided
1 to 1-1/4 cups whole milk, warmed
8 bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon seasoned salt

Steps:

Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off top of each potato and discard; scoop out pulp, leaving a thin shell., In a large bowl, mash the pulp with 3/4 cup butter. Stir in the milk, bacon, cheese, parsley and seasoned salt. Spoon or pipe in to potato shells. , Place on a baking sheet. Drizzle with remaining butter. Bake at 425° for 25 minutes or until heated through.

Nutrition Facts : Calories 503 calories, Fat 21g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 468mg sodium, Carbohydrate 68g carbohydrate (7g sugars, Fiber 6g fiber), Protein 12g protein.

SPECIAL TWICE BAKED POTATOES

Special Twice Baked Potatoes image

I love twice baked potatoes, and these are the best I've ever had. It came out of my great grandmother's cookbook called "Cotton Country Collection." Enjoy!

Provided by My Kitchen

Categories Potato

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 white idaho potatoes (i.e., baking potatoes)
1 chopped onion
1/2 cup butter
1/8 teaspoon red pepper
2 teaspoons salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese
milk

Steps:

Scrub potatoes, dry and pierce.
Bake at 450 degrees for about 1 hour on rack w/o foil (or cook in the microwave).
Melt butter and saute onion until clear and tender.
Halve potatoes lengthwise.
Scoop out the pulp leaving shells intact.
Mash potatoes; add red pepper, salt, black pepper, butter, onion and cheese.
Beat in enough milk for fluffy consistency.
Fill 6 to 8 of the shells. Pile high and score tops with a fork.
Bake in hot oven until tops are lightly brown.

Nutrition Facts : Calories 328.5, Fat 21.7, SaturatedFat 13.7, Cholesterol 60.5, Sodium 1036.5, Carbohydrate 26.8, Fiber 3.5, Sugar 2, Protein 7.9

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