Twice Baked Potatoes Recipes

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TWICE BAKED POTATOES

You don't have to wait for dinner at a fancy steakhouse to enjoy cheesy, gooey twice baked potatoes. They're surprisingly easy to make at home. Once assembled, the finished potatoes are super-easy to make ahead and store in the fridge or freezer.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 8

Number Of Ingredients 7



Twice Baked Potatoes image

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.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

4 large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)
1/4 to 1/2 cup milk
1/4 cup butter, softened
1/4 teaspoon salt
Dash pepper
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives

TWICE BAKED POTATOES

This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.

Provided by Jamie

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 4

Number Of Ingredients 13



Twice Baked Potatoes image

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.

Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g

4 large baking potatoes
½ pound bacon
4 tablespoons butter
1 large onion, chopped
½ cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs

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



Ultimate Twice Baked Potatoes image

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

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

TWICE BAKED POTATOES

For a special dinner side, load these Twice-Baked Potatoes from Food Network Kitchen with butter, sour cream and cheese.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 7



Twice Baked Potatoes image

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

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper

TWICE-BAKED POTATOES

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10



Twice-Baked Potatoes image

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.

3 large baking potatoes
1 tablespoon olive oil
1 1/2 tablespoons milk
1 1/2 tablespoons butter
1 cup sour cream
5 ounces sharp Cheddar cheese, grated (about 1 1/4 cups)
1/2 tablespoon garlic salt
Salt and pepper
3 slices bacon, cooked and crumbled
1/4 cup finely chopped green onion

TWICE-BAKED POTATOES

Provided by Molly Yeh

Categories     side-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10



Twice-Baked Potatoes image

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.

3 large russet potatoes (about 10 to 12 ounces each)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/4 cup half-and-half or milk
4 tablespoons unsalted butter, at room temperature
1 1/2 cups shredded Gruyere cheese
3 tablespoons pickled jalapenos, chopped
2 scallions, chopped
Paprika, for sprinkling

TWICE BAKED POTATOES I

Twice baked potatoes, every kids favorite dish. Originally submitted to ThanksgivingRecipe.com.

Provided by Sally Oh

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Yield 8

Number Of Ingredients 5



Twice Baked Potatoes I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until the potatoes are soft and firm.
  • Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees F (175 degrees C) for 15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 32.6 g, Cholesterol 12 mg, Fat 4.4 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 56.6 mg, Sugar 1.8 g

4 large baking potatoes
4 tablespoons milk
salt to taste
2 tablespoons butter
¼ cup shredded mild Cheddar cheese

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon

Provided by Jody Tixier

Categories     Sides

Yield 4 servings

Number Of Ingredients 9



Twice-Baked Loaded Potatoes Recipe by Tasty image

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!

Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams

2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled

TWICE-BAKED POTATOES

Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h50m

Yield 12 to 16 servings

Number Of Ingredients 10



Twice-Baked Potatoes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
  • Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
  • With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
  • Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
  • Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

TWICE-BAKED POTATOES

Provided by Valerie Bertinelli

Categories     side-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 8



Twice-Baked Potatoes image

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.

6 russet potatoes (about 4 1/2 pounds)
2 tablespoons canola oil
1 1/2 cups milk
3 cups grated extra-sharp Cheddar cheese (12 ounces)
1 cup sour cream
1/4 cup finely chopped scallions (from 4 to 5 scallions), plus more for garnish
Kosher salt and finely ground black pepper
5 slices cooked bacon, roughly chopped (about 1/2 cup)

BEST TWICE-BAKED POTATOES

Make and share this Best Twice-Baked Potatoes recipe from Food.com.

Provided by LorenLou

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



Best Twice-Baked Potatoes image

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.

4 medium potatoes
1/2 cup sour cream (I use fat-free and no one knows the difference!)
1/4 cup milk
1/4 cup margarine
1/2 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, crisp and crumbled (or 1 c. real bacon bits)

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