Best Twice Baked Cheesy Potatoes Recipes

TWICE BAKED CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes for 1 hour or until soft.
• In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
• Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
• Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

CHEESY TWICE-BAKED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with cottage cheese, mayonnaise, mustard, dill, salt and pepper. Stir in 1/2 cup cheddar cheese and egg., Spoon into potato shells. Top with the remaining cheese. Place on a baking sheet. Bake at 375° for 25-30 minutes or until heated through. Garnish with tomato.

ROASTED GARLIC TWICE-BAKED CHEESY POTATOES

Steps:

• Preheat oven to 400°F.
• Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
• Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves.
• Drizzle each potato and the heads of garlic with olive oil.
• Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
• Remove the potatoes and garlic from the oven and reduce heat to 350°F.
• Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin.
• Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
• Stuff mixture into the cups - it will be quite full, so mound on top as needed.
• Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
• Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
• Garnish the potatoes with bacon and green onions before serving.

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
• Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside.
• Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells.
• In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste.
• Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm.

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
• Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
• Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
• Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
• Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

CHEESY, CREAMY, TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Rub potatoes with salt.
• 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 set skins aside for filling.
• To the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
• 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.

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
• Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
• Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
• Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
• Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
• Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pierce each potato several times with a fork and bake until tender, about 1 hour. Remove the potatoes from the oven and reduce the temperature to 375 degrees F.
• Let the potatoes rest until cooled slightly. Slicing lengthwise, cut the top quarter off of each of the potatoes. Reserve the tops. Carefully scoop most of the insides of the potatoes into a bowl, leaving the shell intact. Add the sour cream, 3 tablespoons of butter and chives. Season with salt and pepper. Stir in 1/2 cup cheese.
• Refill the shells with the potato mixture and transfer to a rimmed baking sheet and sprinkle with the remaining cheese. Brush the reserved potato tops with the remaining 1 tablespoon butter and put on the baking sheet. Bake until the potatoes are heated through and the tops are crisp, about 20 minutes.

CHEESY TWICE BAKED POTATOES

Steps:

• 1. Preheat oven to 450°F. Prepare potatoes by scrubbing clean and piercing with fork in several places. Rub olive oil over potato skins and place in oven, directly on rack.
• 2. Bake for 60-75 minutes, until potatoes are crispy on the outside and soft on the inside. When lightly pressed, potatoes should give under the pressure.
• 3. Let potatoes cool completely. When cooled, cut each potato in half, lengthwise.
• 4. Make potato boats by carefully scooping out the interior flesh, leaving the skin plus approximately ¼ inch of potato flesh intact. Set aside 6 boats and discard the remaining 6.
• 5. In a large bowl, combine potato flesh with sour cream, 1 cup of cheese, butter, milk, and bacon. Mash with a potato masher until combined. Spoon mixture evenly among the 6 potato boats.
• 6. Place in a large, oven-safe casserole dish, sprinkle tops with remaining cheese, and bake in a 350°F oven for approximately 20 minutes.
• 7. *To make ahead: complete all steps prior to the final baking. Place loaded potatoes in an airtight container and refrigerate until 1½ hours prior to serving. To serve, remove potatoes from refrigerator, place in a large, oven-safe casserole dish and let potatoes come to room temperature. Bake in 350°F oven for approximately 20-30 minutes.

TWICE-BAKED CHEESY POTATOES

Steps:

• Heat oven to 375ºF.
• Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells. Place shells on baking sheet.
• Combine coating mix, bacon and paprika in separate medium bowl; stir in cheese. Add 3/4 cup cheese mixture to potato flesh along with the sour cream and onions; mix well. Spoon into potato shells; top with remaining cheese mixture.
• Bake 25 min. or until heated through.

MEXICAN TWICE BAKED CHEESY POTATOES

Steps:

• Pierce potatoes with sharp knife. Microwave on HIGH 15 to 20 min. or until tender.
• Cut 'X' in top of each potato. Using hot pads, gently press ends of each potato together to open potato in center. Place on microwaveable plate. Loosen potato centers with fork. Top with remaining ingredients.
• Microwave on HIGH 6 to 8 min. or until cheese is melted.