TASTE OF HOME TWICE BAKED POTATOES RECIPES

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TWICE-BAKED POTATO CASSEROLE RECIPE: HOW TO MAKE IT



Twice-Baked Potato Casserole Recipe: How to Make It image

My daughter gave me this twice-baked potatoes recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. —Betty Miars, Anna, Ohio

Provided by Taste of Home

Categories     Side Dishes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 8

1-1/2 pounds red potatoes (about 6 medium), baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, sliced

Steps:

  • Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. , Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.

Nutrition Facts : Calories 594 calories, FatContent 38g fat (23g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 702mg sodium, CarbohydrateContent 34g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 24g protein.

CREAMY TWICE-BAKED POTATOES RECIPE: HOW TO MAKE IT



Creamy Twice-Baked Potatoes Recipe: How to Make It image

With a yummy cream cheese filling, these rich potatoes tucked into their own skins are sure winners. They look fancy but are not tricky to make. —Linda Wheeler, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 35 minutes

Prep Time 01 hours 15 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 8

2 medium baking potatoes
2 tablespoons butter, softened
1 tablespoon 2% milk
1/4 teaspoon salt
3 ounces cream cheese, cubed
2 tablespoons sour cream
Paprika
Optional: Minced fresh parsley and green onions

Steps:

  • Preheat oven to 350°. Pierce potatoes and bake on a baking sheet until tender, about 1 hour. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell., In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika., Place on a baking sheet. Bake, uncovered, until heated through and tops are golden brown, 20-25 minutes. If desired, sprinkle with parsley and green onions.

Nutrition Facts : Calories 452 calories, FatContent 29g fat (18g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 561mg sodium, CarbohydrateContent 40g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 8g protein.

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