EASY TWICE BAKED POTATOES RECIPES

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EASY TWICE BAKED POTATOES RECIPE - FOOD.COM



Easy Twice Baked Potatoes Recipe - Food.com image

These are easy to cook and assemble and can be frozen to be used as needed. I use large potatoes, so 1/2 stuffed potato shell is one serving.

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 4 serving(s)

Number Of Ingredients 10

2 large baking potatoes
1/2 cup sour cream
1/4 cup milk
4 tablespoons butter
1/2 teaspoon refrigerated minced garlic
1/4 teaspoon salt
1/8-1/4 teaspoon pepper
3/4 cup grated cheese, divided
2 green onions (to garnish)
paprika (to garnish)

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.

Nutrition Facts : Calories 311.4, FatContent 23.4, SaturatedFatContent 14.7, CholesterolContent 58.9, SodiumContent 458.8, CarbohydrateContent 19.5, FiberContent 1.6, SugarContent 0.9, ProteinContent 7.3

HOW TO MAKE TWICE BAKED POTATOES - THE PIONEER WOMAN



How to Make Twice Baked Potatoes - The Pioneer Woman image

Twice baked potatoes make an easy dinner or side dish.

Provided by Ree Drummond

Categories     comfort food    dinner    side dish    snack

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 8-12 servings

Number Of Ingredients 9

8

baking potatoes, washed

2

sticks of butter, cubed

8

slices cooked bacon, crumbled or finely chopped

1 c.

sour cream

2 c.

cheddar jack cheese, divided

1 c.

whole milk

2 tsp.

seasoned salt

1/2 tsp.

ground black pepper, plus more for serving

4

green onions, thinly sliced

Steps:

  • Preheat oven to 425 degrees. Prick each potato with a fork, 3-4 times. Place on a baking sheet and roast for 1 hour 15 minutes, or until tender when pressed. Let rest until cool enough to handle. Reduce the oven temperature to 375 degrees. Place the butter in a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise. Scrape out the flesh of the potato and add it to the the mixing bowl, being careful not to tear the skin. (Leave a thin layer of potato intact all over the skin so that the filling has some support). Place the potato skins on a baking sheet. Using a potato masher, mash the potatoes into the butter, bacon and sour cream. Add 1 cup of cheese, milk, seasoned salt, ¾’s of the green onions and black pepper. Mix well to combine.  Fill the potato shells evenly with the mashed potato mixture. Divide the remaining 1 cup of cheese evenly over top of each potato piece. Bake the potatoes once again until golden brown on top and heated through, about 20 minutes. Top evenly with the remaining scallions and a little more black pepper before serving.

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