SLOW BAKED POTATOES RECIPES

Name: Twice Baked Potatoes
Prep time: 15 min
Total time: 1 h 50 min
Yield: 8
Ingredients: 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 RECIPE - BETTYCROCKER.COM

Twice Baked Potatoes Recipe - BettyCrocker.com image

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

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

Ingredients

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

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 , CarbohydrateContent 20 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 2 g, TransFatContent 0 g

TWICE BAKED POTATOES RECIPE - BETTYCROCKER.COM

Twice Baked Potatoes Recipe - BettyCrocker.com image

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

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 7

Ingredients

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

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.

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