Time 1h50m Yield 8 Number Of Ingredients 7 Steps:
Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork. When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet. Increase oven temperature to 400°F. Bake about 20 minutes or until hot.
Time 1h30m Yield 4 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins. Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft. Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended. Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon. Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
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.
Time 1h35m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F. Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper. Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately. Copyright 2001 Television Food Network, G.P. All rights reserved
Time 2h15m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Preheat the oven to 425 degrees F. Poke the potatoes all over with a fork. Place the potatoes on a baking sheet and then drizzle with the oil, turning them over to coat completely. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Let cool completely (leave the oven on). Cut the potatoes in half lengthwise and scoop out the insides, being careful not to break the skins (it’s better to leave a little flesh in the skin than to risk breaking it). Rice the potato flesh into a large bowl and set aside. Stir the milk into the potato flesh along with 2 cups of the Cheddar, and the sour cream, scallions, 1 tablespoon salt, and pepper to taste. Place the potato skins on a baking sheet and divide the potato mixture evenly among them. Top the potatoes with the chopped bacon and the remaining 1 cup Cheddar. Bake until the cheese is melted, the potatoes are completely heated through and the tops are just beginning to brown slightly, 20 minutes more. Garnish with scallions and serve immediately.
Time 1h40m Yield 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour. While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potatoes, add the sour cream, half-and-half and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos and scallions. Mound into the potato shells. Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.
Time 1h10m Yield 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F. Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F. When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.
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.
Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 400˚F (200˚C). Rub each potato with 1 teaspoon of oil, and prick the top with a fork. Place the potatoes on a rimmed baking sheet and bake for 1 hour. Transfer potatoes to a cutting board, and cut in half. Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins. Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth. Use a spoon to transfer the potato mixture back into the scooped out potato skins. Bake for 10 minutes. Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted. Top with sour cream, bacon, and the remaining scallions. Enjoy!
Time 2h Yield 4 Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Rub potatoes with vegetable oil and place on the prepared baking sheet. Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes. Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl. Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste. Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika. Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.
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.
Time 55m Yield 10 Number Of Ingredients 7 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl. Preheat oven to 350 degrees F (175 degrees C). Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits. Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.
Time 2h15m Yield 12 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Wash potatoes and pat dry. Place potatoes, not touching, on a large baking sheet. You may need two baking sheets. Spray potatoes generously with non-stick cooking spray. Sprinkle outside of potatoes with a little salt. Bake 1 to 1-1/2 hours or until potatoes “give” when gently squeezed, indicating they are done. In large mixing bowl, add butter, cream cheese, salt and pepper and mix well. With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken. With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin. Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes. Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes. You may need a little more or less milk to get the final desired consistency. Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell. Return filled shell to baking sheet. Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes. TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted. TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen. Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag. Place wrapped potatoes into one or more gallon resealable freezer bags. Store in freezer for up to 3 months. TO COOK FROZEN POTATOES: Preheat oven to 350°F. Place potatoes on baking sheet and loosely cover with aluminum foil. Bake about 45 minutes. Uncover and bake an additional 15 minutes or more until potatoes are hot. Do not over bake. This method keeps the potato skins firm and crisp. If time is short, place potatoes in microwave and cook on high about 10 minutes. Remove and then place in 350°F oven to finish cooking. IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot. Potato skins will be softer than if cooked in the oven. OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.
Time 1h20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done. When potatoes are done let them cool 10-15 minutes. Then slice them in half lengthwise. Using a spoon carefully scoop out the potato, leaving a little on skin so they don’t break. Save the skins. In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. If not creamy enough add a bit more milk. Taste and adjust seasonings if necessary. Spoon potato mixture evenly into shells. Top with remaining 1/4 cup of cheese and green onions. Sprinkle lightly with paprika. Return to oven until hot and cheese is melted, about 15-20 minutes. Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time.
Time 1h40m Yield 6 servings. Number Of Ingredients 10 Steps:
Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells., In a large bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese. , Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Time 35m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Microwave (or bake in oven at 400 for 1hr) the potatoes until done. Allow to cool a bit. Slice about a 1" strip of the skin off the top of each potato. Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact. Mash the potato pulp along with the margarine. Add milk, sour cream, cheese, salt and pepper; combining well. Spoon the mixture back into the potato shells, piling high. Top with the crumbled bacon or bacon bits. Bake at 400 for 15 minutes.
More about “twice baked potatoes recipes”
Time 1h20m Yield about 2 dozen. Number Of Ingredients 11 Steps:
Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400° for 50 minutes or until tender. Cool. , In a large bowl, combine the Monterey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving thin shells. Add pulp to the cheese mixture and mash; stir in bacon. Spoon or pipe into potato shells. , Place on a baking sheet. Broil 4-6 in. from the heat for 7-8 minutes or until heated through.
