EASY TWICE BAKED POTATOES RECIPE RECIPES

Name: Twice-Baked Potatoes
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 12 to 16 servings
Ingredients: 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 RECIPE | REE DRUMMOND | FOOD NETWORK

Twice-Baked Potatoes Recipe | Ree Drummond | Food Network image

Ree Drummond stuffs her classic Twice-Baked Potatoes with bacon, sour cream and lots of cheese. This easy recipe can't be beat.

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 12 to 16 servings

Number Of Ingredients 10

Ingredients

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

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.

TWICE-BAKED SWEET POTATOES RECIPE | REE DRUMMOND | FOO…

Twice-Baked Sweet Potatoes Recipe | Ree Drummond | Foo… image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 1 hours 45 minutes

Cook Time 20 minutes

Yield 16 servings

Number Of Ingredients 9

Ingredients

8 sweet potatoes
3 tablespoons canola oil
1 stick (8 tablespoons) butter
1 cup chopped crisp-cooked bacon
1 cup sour cream
2 cups grated jack cheese
2 teaspoons chili powder
3 green onions, sliced
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Put the potatoes on a baking sheet and rub them with the oil. Bake until soft, about 1 hour. Let cool enough so you can handle them.
Slice the butter into pats and add to a large bowl. Add the bacon and sour cream.
Cut each potato in half lengthwise and scrape out the insides into the bowl, being careful not to tear the skins. Leave a small rim of potato intact for support. Lay the hollowed-out skins on a baking sheet.
Smash the potatoes into the butter, bacon and sour cream. Add the cheese, chili powder, green onions and some salt and pepper and mash until smooth. Spoon the filling into the potato skins.
If baking right away, lower the oven temperature to 350 degrees F. Bake until the cheese is melted and the tops are brown, about 15 minutes.
If cooking later, cover the stuffed potato skins with plastic wrap and refrigerate. Bake at 350 degrees F until the cheese is melted and the tops are brown, 15 to 20 minutes.

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