Best Twice Baked Stuffed Potatoes Recipes

CLASSIC STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub and pierce potatoes.
• Bake for one hour, or until fully cooked.
• Remove potatoes from oven and let cool slightly.
• Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
• Set skins aside.
• Add butter and salt to potatoes; mash until smooth.
• Add sour cream; mash until combined.
• Add cheese; mash until combined.
• Add one tablespoon of milk; mash.
• If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
• Add additional salt to taste, if needed.
• Fill empty skins with potato mixture.
• Top each potato with a half slice of cheese.
• Return to oven and reheat until hot.
• *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
• If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.

STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
• Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
• Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
• Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
• With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
• Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
• Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
• Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
• Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.

CRAB STUFFED TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
• While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
• Lower the oven to 350 degrees F.
• Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
• Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
• To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
• Sprinkle with parsley.

SHRIMP STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 350°F.
• Wash potatoes, then dry them and gently prick with a fork on the sides.
• Coat each potato with vegetable oil, place on foil-covered pan, and bake for approximately 1- 1 1/2 hours until cooked through.
• Place the butter in a large bowl.
• Remove the potatoes from the oven and slice each potato in half.
• Gently scoop out the potato and place in the bowl.
• Using a mixer on high, mix the potatoes, butter, sour cream, salt and pepper.
• Fold the shrimp and both cheeses into the mixture.
• Gently stuff the mixture back into the potato shells, making sure not to break them.
• Pile the mixture as high as you can on top of the potato shells.
• Sprinkle each potato with cheese and paprika for color.
• Bake for about 20 to 30 minutes until browned on top.

CHEESE-STUFFED TWICE-BAKED POTATOES

Steps:

• Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,

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.

TACO STUFFED TWICE BAKED POTATOES

Steps:

• Bake potatoes at 400º for 1 hour 15 minutes.
• While potatoes are cooling (about 15 minutes), cook ground beef until lightly browned.
• Drain beef and return to pan; add taco seasoning and water.
• Simmer for 10 minutes or until slightly thickened.
• Remove a small slice from top of potatoes, removing potato pulp and making sure to leave at least a 1/4-inch shell all the way around.
• In a medium sized bowl, combine the following ingredients: 3/4 cup of cheese, sour cream, margarine, salt and pepper; mix well.
• Divide pulp evenly between potato shells.
• After putting pulp mixture back into shell, make a "nest" to add ground beef mixture evenly between the two.
• Return to oven to bake for another 25 minutes and then divide remaining cheese (at this point, add more cheese if desired) over each potato.
• Bake for another 10 minutes.

TWICE-BAKED GOUDA-STUFFED POTATOES

Steps:

• Preheat oven to 400 degrees. Scrub and dry potatoes. Rub surface with a little vegetable oil or vegetable shortening. Prick in several places with fork.
• Bake in preheated oven for approximately 1 hour or test for doneness by gently squeezing the middle of the potato, using a pot holder. If it gives in easily to your touch, it is done. Remove potatoes to a work surface.
• Reduce oven temperature to 350 degrees. Cut potatoes in half lengthwise and allow to cool long enough to handle. Scoop out flesh with a spoon, being careful to leave shells intact (about 1/4-inch thick) and place in a bowl. Add 1 cup of the cheese, plus the sour cream, heavy cream, butter, green onion, parsley, salt and pepper to the potato flesh. Mash with potato masher or beat until just smooth with an electric mixer.
• Fill potato shells with potato mixture; sprinkle with bacon and remaining cheese. Bake at 350 degrees for 20 minutes or until golden. Garnish with minced fresh parsley.

BOURSIN TWICE BAKED STUFFED POTATOES

Steps:

• Pre-heat oven to 400 degrees.
• Rub potatoes with olive oil and season with salt and black pepper. Place the potatoes on a baking sheet and bake at 400 for 1 hour. Let the potatoes cool for at least 10 minutes.
• Cut an oval into the top of four of the potatoes, leaving about ½-inch of the skin around the edge of each potato. Scoop out the inside of the potato and place it in a bowl. Peel the skin off the last potato and break it into pieces. Add the pieces to the bowl with the rest of the potatoes. Mash the potatoes with a potato masher or use a potato ricer to mash the potatoes.
• Add the Boursin® cheese, butter, egg, half-and-half and salt. Stir until well combined and season with freshly ground black pepper.
• Spoon the potato mixture into the potato shells, piling them high. Sprinkle the tops with a little paprika.
• Bake at 375°F for 30 minutes. Garnish with some chopped fresh chives and serve immediately.

TWICE-BAKED SHRIMP STUFFED POTATOES

Steps:

• 1. Pre-heat oven to 350 Cover a baking sheet or pan with aluminum foil.
• 2. Begin by washing potatoes drying them and then pricking them with a fork both sides.
• 3. Coat each potatoes with vegetable oil and place on a baking sheet.
• 4. Bake for 1 hour: Remove the potatoes from the oven and slice open down the middle.
• 5. Gently scoop out the potatoe place in a large bowl.
• 6. Place butter in the bowl using a mixer on high mix together and then add sour cream and salt and pepper to taste.
• 7. Chop the shrimp into large slices. Fold in the shrimp and cheese into mixture. Gently stuff the mixture back into the shell. Making sure not to break them.
• 8. Pile the mixture as high as you can on top of the potatoe Sprinkle with more cheese and some paprika for color.
• 9. Bake in oven until brown on top. 20-25min

ROQUEFORT STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 450. Wash and dry potatoes and rub skins with salad oil. Bake for 45 minutes. Holding the potato horizontally in your hand, slice the top off. Scoop out the potato, being careful not to tear through the skins. Mash the potatoes with milk and sour cream. Stir in Roquefort, chives (reserving some to sprinkle on top) and salt and pepper. Stuff the mixture back into the potato skins and sprinkle the remaining chives on top. Bake for 10 minutes.

POT ROAST STUFFED TWICE BAKED POTATOES

Steps:

• Bake potatoes at 350ºF for one hour 15 minutes.
• Cool for 20 minutes or until cool enough to handle.
• When potatoes are cool enough, cut a thin strip off the top.
• Remove potato, leaving a shell about 1/4 inch thick.
• Place potato pulp in a medium sized bowl, mash with fork (some lumps will remain).
• Combine rest of ingredients with potato pulp, (mixture will be thick) except pot roast.
• Divide potato mixture into shells, then make a "well".
• Place equal parts of pot roast w/gravy in each potato "well".
• Place potatoes in a oven-proof dish and return to oven and bake for 20 minutes.
• Enjoy !

TWICE BAKED TUNA STUFFED POTATOES RECIPE

Steps:

• Preheat oven to 400. Prick skins several time with the tines of a fork. Place potatoes in center rack in oven and bake for 1 hour. Remove from oven. While potatoes bake drain tuna and put into a bowl. Add onion, parsley, Cheddar cheese soup, paprika. Toss with a fork till mixed. Split potatoes in half. Scoop out inside and add to tuna mixture in bowl. Toss potato and tuna mixture, breaking up potatoes with edge of spoon. Spoon tuna-potato mixture back into the potato shells. Place cheese half on top of stuffed potato. Place on a shallow baking dish. Bake 15 minutes .

MEATLOAF STUFFED TWICE BAKED POTATOES RECIPE - (4.2/5)

Steps:

• Slice the Potatoes lengthwise and bake at 375 as you normally would. Mine only took 35 minutes in my NuWave oven. As the potatoes are baking, prepare your meatloaf mixture. Once the Potatoes are done, core them for twice baked potatoes and set aside for now. Fill the cored potatoes skins with meatloaf mixture and baked them right in the skins. This only took 20 Minutes in my NuWave. As the Meatloaf is baking, prepare your mashed Potatoes as you normally would, but once mashed, put them in a sandwich size ziplock bag. Seal up the bag and then cut a corner out of the bottom so you can press out the potatoes over the meatloaf easier. After the meatloaf was done, remove from oven and add a little meatloaf sauce on top. (I mix mustard, ketchup, and sugar to taste...sweet). Throw back in for 10 minutes. Then put the mashed potatoes on top the meatloaf, added some broccoli and cheddar cheese. I put it back in the oven long enough to melt the cheese. (maybe 10 minutes or less) Another variation of this would be to smother the Potatoes with Mushroom Gravy and/or any other topping that suits your taste.

TWICE-BAKED STUFFED POTATOES

Steps:

• Bake potatoes at 425 for 1 hour or more, depending on size. A somewhat more crispy skin will be less likely to fall apart. Let cool until easy to handle. Cut in half lengthwise, flatter sides down. Carefully scoop out potatoes into a large mixing bowl. Mash potatoes with all ingredients except paprika and yeast for dusting. check for seasoning, add more tahini and soy sauce as needed. Carefully pack stuffing into skins (hands work best), place in large pyrex pan. Dust with paprika and yeast. Cover, bake at 425 for 40 minutes, uncover and bake 15 minutes or so. Let cool 5 minutes before eating. Any vegetables or COOKED meats you like with potatoes can be substituted. These reheat handily in the microwave, or are just as good cold. Enjoy!