Made these tonight for dinner. Sometimes deciding what to make for dinner starts with the inspiration of just one ingredient. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. I made twice baked potatoes recently, but after reading another site, I tried slow baking them at first. Hi J, I think you can easily assemble the potato with the filling ahead of time. Frozen twice baked potatoes can be cooked without thawing. Preheat oven to 350°F. Spoon the mixture into the potato skins. Delicious! The other combination uses our blue cheese with some chopped chives. Place directly on the middle or top rack of the oven. Twice Delicious, Twice Baked Potatoes. Bake refrigerated potatoes 30 minutes, frozen potatoes about 40 minutes. We settled on two — one a classic twice-baked potato mashed with some combination of sour cream, milk, and butter, and mixed in with crumbled bacon, green onions, and grated cheddar cheese. Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. This recipe makes 4 servings, but if you only have a family of 2 or 3, you might be wondering the best way to reheat any leftover Twice-Baked Potatoes the next day. Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. All can be made in 45 minutes or less. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. The other two (unfrozen) were really fantastic. For whatever reason I have never added bacon to my baked potatoes and the idea of blue cheese sounds divine. The Best Twice Baked Potatoes Cream Cheese Recipes on Yummly | Twice Baked Irish Style Potatoes, Garlic Gruyere Potatoes, Rosemary Baked Potato Chips Fill baked potatoes with potato mixture and place back in basket of air fryer. This particular incarnation of the potato is remarkable for three main reasons which I shall outline below: 1. I froze 2 potatoes before the second baking and will post the results when we have tried them. 5 Stuff potato shells with filling: Mix in the extras with the potato filling. The potato flesh is then whipped with butter, milk, and sour cream to create a fluffy mashed potato which is then piped back into the potato skin. Place baking tray with potatoes directly in the freezer and freeze for one hour. Easy Roasted Red Potatoes Reserve some of the extras to sprinkle on the tops of the potatoes. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. Preheat oven to 400°. Here are two variations on a classic recipe: one with a cheddar cheese and bacon, the other with a blue cheese and chives. Baked potatoes, ranch dressing mix, cheddar cheese, bacon, butter, half-and-half, and sour cream. Ever since I found this recipe this has been my go-to recipe. 2. Bake at 350°F 1 hour or until tender. The olive oil on the inside of the skins also gave them a richer flavor. Scoop out the pulp, leaving thin shells. Thanks for waiting. I do this all the time,but like a course not smooth mix. In a large bowl blend the following ingredients until well blended and creamy: Cooled potato flesh, 1 tablespoon Hidden Valley® Buttermilk Recipe Salad Dressing & Seasoning Mix, ½ cup sour cream. Twice baked potatoes are a classic side dish for a juicy steak dinner or meatloaf. Dry them off completely. Not sure if I’ve commented here before or not, but I sure have been here a lot. So I know I may be mixing genres here, but I have always found contrast of flavor and texture to be more interesting than uniformity. For the little 1/3 tops, I just put a little mound of filling on them, and have saved them to reheat as potato skin appetizers. my lemon grilled salmon or my mushroom chuck roast recipe! We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Did you know you can save this recipe and order the ingredients for. Yummy! They weren’t quite hot enough from my oven after the second bake though, I might try 30 minutes next time, or heat the oven to 375F. Chicken and Cheese Twice Baked Potato: Add 1/4 cup of shredded cooked chicken, a dash or two of hot sauce, and swap shredded monterey jack cheese for the cheddar. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. The great thing about twice baked potatoes is, precise measurements really aren’t necessary. 1. Sprinkle with extra toppings. However I was curious about how other people made their versions, so I did a quick search and found some really amazing recipes :), These all sound so yummy. I like to add grilled shrimp to mine. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Place in a baking dish, and cover tightly. Scalloped Potatoes with Caramelized Onions and Gruyere, Pressure Cooker BBQ Chicken Stuffed Sweet Potatoes, Read more about our affiliate linking policy, 4 large russet potatoes, about a pound each. Add the butter, and stir until smooth (try not to overwork). Typically I don’t follow a recipe but check out a few for ideas and technique. The salt on the skin gave some nice extra crunch and seasoning. Twice Baked Potato Recipe. So I tried your recipe for the bacon and cheddar version using my dip as a substitute for the sour cream. Twice Baked Potatoes are as easy to make as they are yummy! I didn’t care for tuna so I never thought to make them for myself. How do I make Vegan Twice Baked Potatoes? Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't … Slice the top third lengthwise off the potato. Love the recipe and baking tips! And then followed the suggestions for fillings and toppings and put them back in to bake for another 20 minutes. Start by preheating the oven to 400 degrees. Get your russet potatoes out and scrub them thoroughly under warm running water. We follow the standard twice baked recipe, only we sautee green and red bell peppers with about a half a yellow onion, add poblanos (if you like) and garlic, a dash of cayenne pepper, and habenero jack cheese. Hi Elise! With some wilted greens or a side salad on the plate, you have a complete meal. Serve as is for your vegetarian friends, or if you are me, add a generous smattering of choriso before the second bake (careful not to overdo it on the choriso, it can get a little greasy. 4 Mash potato insides with sour cream, milk, butter: Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. 2 Cook the bacon if using: If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Cool the potatoes fully. Remove potatoes from oven, and let cool 15 minutes. Check your email to confirm your subscription. Reduce oven temperature to 300°. 5. Twice Baked Potatoes is a great side dish that can be served as an appetizer at a party or even a side dish to accompany a meal. I made these last night. That is why, among my friends, the Mexican twice baked reigns supreme. Lower the heat to 350 degrees F. All photos and content are copyright protected. We call it shrimp potato boats. Have a recipe of your own to share?Submit your recipe here. But generally, frozen potatoes would be thawed first. 6. The amounts shown are a guideline, but really it’s up to your own imagination and taste. These are the perfect side dish. To break up the work, you can roast, mash, and stuff your potatoes up to three days ahead and refrigerate them in an air-tight container for up to three days. Spoon fillings into the potato shells. 4 tablespoons butter softened, ½ teaspoon garlic minced, ½ cup grated cheese, ¾ cup buttermilk, Pinch of black pepper.Taste and adjust seasonings, if needed. As somebody else said, I couldn’t decide which to make, so I split the mixture and made 2 of each. The best thing about this recipe is that it’s wonderfully flexible. For as long as I can remember twice baked potatoes (aka Doubled Baked Potatoes) have been a go-to side dish in my family. Twice baked potatoes The best twice baked potatoes. It’s a baked potato that has been split in half and scooped of its flesh. If you want a creamy texture, beat with an electric beater until desired consistency. Bake on a baking sheet 45 to 50 minutes or until potatoes are tender and skins are crisp. Estimated values based on one serving size. Please do not use our photos without prior written permission. To make Twice Baked Potatoes, you need to start out with perfectly baked potatoes. If you want to use a conventional oven to reheat them, place any leftover potatoes on a baking sheet and over with foil. Your comment may need to be approved before it will appear on the site. We like a creamy and fluffy potato stuffing, so we add cream and beat the potatoes with a hand mixer. Twice Baked Crack Potatoes – the BEST potatoes EVER!! Individually wrap the potatoes in foil. They turn perfectly baked, with a crunchy exterior and this recipe adds an Indian touch by flavouring them with the spices used to make samosas. The only thing I changed was to rub salt on the skins of the raw potatoes after oiling them. Then just warm the stuffed potatoes in the oven when you’re ready to serve. Remove the potatoes from the oven and cut them in half lengthwise. Our family made the cheddar bacon option and everyone loved it. For us, anyway. Please review the Comment Policy. Using a fork, poke about 10 holes all over each potato. Carefully fill the skins with the potato mixture and sprinkle with additional cheese, green onions or chives, and paprika, if desired. Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Bake as directed in Step 4. You can either cool the cooked potatoes (but not twice baked) or cool the fully twice baked potatoes. Microwave (or bake in oven at 400 for 1hr) the potatoes until done. Elise Bauer is the founder of Simply Recipes. Reduce the temperature of the oven to 350 degrees F. Easy recipes and cooking hacks right to your inbox. Then you fill the scraped-out potato shells with the new potato mixture, top with cheese, and bake again, just to warm it up. I love Baked Potatoes topped with all the toppings, sour cream, bacon and cheese… so naturally I love these stuffed baked potatoes too! I loved the flavor of both fillings. Loaded with cheddar, bacon, and ranch. Neither one of us has made stuffed potatoes in a while, so we ended up experimenting over several days with various combinations. Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted. Just made these last night. Thanks for being here and sharing!). I used turkey bacon and it was the best ever! Elise is a graduate of Stanford University, and lives in Sacramento, California. We have also been known to top them off with a little homemade cold guacamole. My husband doesn’t usually like the skins, but he wolfed these down! I know it sounds to spicy to eat, but the creaminess of sour cream/potato moderates the heat very nicely. Transfer potatoes to a cutting board, and cut in half. Those “don’t’s” are critical. Twice Baked Potatoes as the name suggests are cooked twice to get different textures on the inside and outer layer. Enjoy! It’s deceptively easy to make. Make-Ahead Twice-Baked Potatoes: Make potatoes through Step 3. Bake at 375° for 1 hour or until tender. Wash the potatoes and pierce them with a fork. Allow to cool a bit. Charlie demonstrates on how to make his Twice baked Potatoes. (Do not bake them the second time.) of baked beans and then a *big* handful of sharp cheddar cheese. As it was, mine turned out pretty well, considering I made it up as I went along, basing mine on this recipe, more or less. Cook at 400° until cheese is melty and outside is crispy, 5 minutes. Bake in the oven until the filling is hot and lightly browned, around 20 to 25 minutes. We don’t usually do the ‘twice baked’ bit but our favorite toppings (prior to trying these!) Three hours in the oven and then take them out, the skins are crispier and the insides are nuttier. It’s very kind of you to add common blunders to avoid. Place the potatoes on a rimmed baking sheet and bake for 1 hour. I just scoop out the flesh plop in in my Kitchen Aid add a cube (yes a cube) of softened butter, 8oz. That is the perfect temperature for fluffy potatoes. Mash with a potato masher. Choose russet potatoes because their flesh is starchy and will whip up to be nice and fluffy. Drain on paper towels. Line a large baking sheet with aluminum foil. Making ahead for Xmas dinner – can I assemble the potato with the filling – or should I keep them seperate and fill day of? Lay the hollowed out potato shells on a baking sheet. Their shape and size works well for this purpose and one half of a stuffed Russet is a perfect single serving size (or eat two halves if you’re really hungry!). Let cool. Delicious! These are such a good side dish to a holiday meal or Sunday supper. Scrub and pierce potatoes. You could even stir in leftover meat like ground beef or chicken to make a more filling meal. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.) Use a spoon to transfer the potato mixture back into the scooped out potato skins. Directions. 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. Rub each potato with 1 teaspoon of oil, and prick the top with a fork. Bake the potatoes for 45 minutes to an hour, or until done. Try ham instead of bacon-works fine-second baking can be done next day if needed-holds well in plastic or foil–can do no wrong recipe. Potato Recipes. … Was thinking garlic and avocado would go well with this, so I’ll have to experiment with that the next time. They can turn glue-y if you do. When is the last time you had Twice Baked Potatoes?! After reading a bunch of Twice Baked recipes, I noticed your’s is the Only one to warn about not beating the potatoes into gluey ick. Perfect! There were several twice baked potato recipes out there, but this one got my attention because of the presentation from the pictures. In a large bowl, mash the pulp with butter. sour cream and tons of shredded cheddar cheese. are to cut the potato in half, add a couple dollops of sour cream or plain yogurt, a sprinkle of chopped onions and some steamed broccoli, a big spoonful (or 2!) Going to make it 2 days in advance. Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes. They should give a little when pressed. My husband absolutely LOVES it. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Step 1, Bake the potatoes: Preheat the oven to 400°F. Preparation. I just keep adding more milk, butter, or sour cream until it just tastes perfect. Bake covered for about 40 minutes at 425 °, then uncover and bake another 15-20 minutes until hot. I was craving stuffed potatoes with my marinated steak the other day, when it was plus 30 Celcius. The name says it all, but just so we’re clear, here’s what you do: Although most of the work to make these twice baked potatoes is hands off, it does end up being rather time-consuming for a weeknight. 3. Arrange the potatoes on a single layer on a baking sheet and place it in the center of the oven. How to Make the Perfect Baked Potato Base. Baked potatoes come in so many sizes and cooking time varies so I select potatoes of similar sizes and bake at a high temperature until they reach an internal temperature of 210°F. Pull up a chair! Think about doing this on a Sunday afternoon and then reheating your twice baked potatoes for a quick meal during the week. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats. When potatoes are done allow them to cool for 10 minutes. Serve hot and enjoy! Spoon into potato shells. I used this recipe as a base to my own varition: substitute French onion dip for sour cream, add 2 strips of bacon (I like mine bacony and this way so I can have more in the mixture and won’t have to skimp on toppings), and added 1/3 cup of spinach to the mix (gotta get my greens in somehow), some garlic and finally a heaping tablespoon of ranch to seal the deal, very good! Sorry, our subscription service is unavailable. Not low cal or low fat but DELICIOUS! Russet potatoes are the best choice for making twice baked potatoes. The baked beans idea came from my time in England and the many pub-food “jacket potatoes” I ate! THANKS !!! Choose either the cheddar and bacon stuffing or the blue cheese and chives stuffing; quantities are for a full batch of baked potatoes. Stuffing Option 2: Blue Cheese and Chives: 1 Bake the potatoes: Preheat the oven to 400°F. Smash the potatoes into the butter, bacon and sour cream. Mix well place back in the potato skins, bake at 350 for about 30-35 minutes and devour. Add the milk, sour cream and cheese and stir to combine. This recipe calls for 4 baked potatoes which we take the insides and make a delicious filling! 3 Make potato "boats": Allow the potatoes to cool to touch. The twice baked potato is the best of both worlds. Scrub the potatoes clean under running water. When cool enough to handle, cut a thin slice off the top of each potato and discard. I just made up my own and basically used all the ingredients here, except I used Blue Cheese dressing and also added some ground mustard and Wasabi to mine. Top with sour cream, bacon, and the remaining scallions. Thanks! Fill the potato shells with the filling. Bake for 10 minutes. Thanks for sharing the recipe and the pics! I just tried this recipe earlier today. I don’t ever have cream in my fridge so I always leave it out but it still comes out faboluous every time. It’s undeniably delicious. Agree that it is straightforward but too time consuming for a week night. Use a spoon to transfer the potato mixture back into the scooped out potato skins. Rub the potatoes all over with a little olive oil. Slice about a 1" strip of the skin off the top of each potato. Thank you for providing me with the basis for some excellent potatoes! Reserve the skins. (by the way, ***LOVE*** your website, Elise! Wrap tightly and refrigerate up to 24 hours or freeze up to 1 month. ), My mom used to make twice baked potatoes and she put canned tuna in the mix and served it as a main dish. Mash the potato flesh with a fork or potato masher. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. They’ll always be a staple recipe for me and once you try them, I’m guessing you’ll say the same. Any combination of topping ingredients will do. Thanks for the guidance. They were divine. Can make in advance and freeze for later. This is the sort of recipe you’ll want to keep for impressing people. A friend of mine sent us some wonderful blue cheese this week and my father decided that he wanted to make twice baked potatoes with it. Basically, what you do is you bake some potatoes, scrape out the insides, then add a bunch of yummy stuff and mix it together. I had made some sour cream and chive dip for the Super Bowl but left it at home! Elise is dedicated to helping home cooks be successful in the kitchen. It’s entirely vegan. I’m looking forward to trying these after my “turkey bacon” search. First time commenting? Outstanding Recipe, but I did start to take the tater skins route first about the third time I made them, by baking the skins a little inside and out and adding a little salt to give them a crispier texture, before refilling with the mashed potatoes and then baking them a third time. . Mix with a hand mixer until well blended and creamy. Cool the stuffed potatoes completely: Let the potatoes cool completely on a baking sheet. Hello! Top with remaining ½ cup of cheddar. If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. Set aside. Fantastic – loved the cheddar & bacon recipe! The skins of Russet potatoes are also a little more sturdy than red potatoes or Yukon golds, which makes them easier to hollow out and stuff. Cut warm potatoes in … Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. We spiffed up this post to make it sparkle! Excellent used extra bacon ( because the package was open ), Used half and half instead of milk ( extra from the holidays). These are called smoked twice baked potatoes because you bake them in the smoker (or any heat source for that matter), cut them in half, scoop out the insides and mix it with my original rub (Purchase formula here | Purchase bottled rub), bacon, cream cheese, jalapeños, etc., and grated cheese on top, then put it back into the potato skins and bake them even more until the cheese melts on top. No changes to the recipe itself. The whole package here is terrific, you, your pictures and your impeccable instructions. Preheat oven to 400°. Do not over-beat the potatoes! Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact. Alternatively, you can slice the potatoes in half, lengthwise. Potatoes are the ultimate comfort food whether they’re baked, fried or made into delicious mashed potato cakes. Try it, you’ll love it! Read more about our affiliate linking policy. Thrice baked potatoes? Please try again later. Consider making any of these twice baked potato recipes: Blue Cheese Twice Baked Potato: Stir in 2 tablespoons of crumbled blue cheese (or more to taste) into the mashed potato mixture. 6 Bake: Reduce the oven temperature to 350°F. Step 2 Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode. Remove the potatoes from the oven. I’m guessing since the time I could eat solid food, twice baked potatoes have been there. Crumble. All leftovers eaten! Seasoned ground beef, melted shredded cheese, sour cream, barbecue sauce, crumbled bacon, and green onions on a steaming twice-baked Idaho® Russet makes this a … This indulgent fully loaded Bacon Cheese Burger Twice-Baked Idaho® Potatoes recipe is an entire meal unto itself. Put the empty potato skins on a baking sheet. Remove from the freezer and unwrap. Top with sour cream, bacon, and the remaining scallions. Rub potatoes with oil. Preheat the oven to 400 F. 2. Clean and scrub baking potatoes. If you haven’t already twice baked them, save the extra cheese on top until you’re ready to bake. Doing the make-ahead version next time. Thanks Yuana, I do try to leave helpful tips, I’m glad you find them useful! Have these ingredients delivered or schedule pickup SAME DAY! Place potatoes on a roasting pan or baking sheet and bake 15 to 20 minutes until heated through. Here’s everything you need for a more delicious 2021. Scrub the potatoes clean under running water. Pierce skin with a fork once or twice. Thank you! Stir in the milk, bacon, onion, chives, salt, pepper and 1 cup cheese. Yours are Always go to’s for solid information. Prepare the twice-baked potatoes according to your recipe: Prepare the twice-baked potatoes through the step of stuffing the potatoes with the filling. 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