Anyone have a good recipe for twice baked potatoes?

Answer 1

Twice Baked Potatoes

This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling

INGREDIENTS
4 large baking potatoes
1/2 pound bacon
4 tablespoons butter
1 large onion, chopped
1/2 cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.

Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.

Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.

Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.

Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.



Garlic Twice-Baked Potatoes

Garlic and rosemary add herbal goodness to the mashed potato filling. A sprinkling of paprika serves as a colorful garnish

INGREDIENTS
6 medium baking potatoes
1 whole head whole garlic bulb
1 teaspoon olive or canola oil
2 tablespoons butter or stick margarine, softened
1/2 cup fat-free milk
1/2 cup 1% buttermilk
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/8 teaspoon pepper
Paprika

DIRECTIONS
Bake the potatoes at 400 degrees F for 45-55 minutes or until tender. Meanwhile remove papery outer skin from garlic (do not peel or separate cloves). Place garlic in a double thickness of heavy-duty foil. Frizzle with oil. Wrap foil around garlic. Bake at 400 degrees F for 30-35 minutes or until softened. Cool for 10 minutes. Cut top off garlic head, leaving root end intact. Squeeze softened garlic into a small bowl; set aside.

Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic. Pipe or spoon into potato shells. Place on an ungreased baking sheet. Bake at 425 degrees F for 20-25 minutes or until heated through. Sprinkle with paprika.



Twice Baked Cheesy Potatoes

INGREDIENTS
5 potatoes
4 ounces American cheese, sliced into strips
1 tablespoon butter
3/4 cup sour cream

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes for 1 hour or until soft.

In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.

Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.

Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

Answer 2

INGREDIENTS:
4 large baking potatoes, such as russets
1 package (3oz) cream cheese, softened
1 teaspoon minced fresh or frozen chives
3 tablespoons butter
1/2 cup grated Parmesan cheese
2 tablespoons sour cream
1 egg
1/2 teaspoon salt
dash pepper
paprika, optional
additional grated Parmesan cheese, for garnish

PREPARATION:
Scrub potatoes well; grease lightly with shortening and pierce with a fork two or three times. Bake in 400° oven for 1 hour or until fork tender. When cool enough to handle, split potatoes lengthwise and scoop out potato into electric mixer bowl. Add remaining ingredients, except egg, and beat well. Add egg and beat until smooth. Fill potato shells; sprinkle with additional cheese and paprika, if desired. Bake at 375° until puffed and lightly browned.
Serves 4.

Answer 3

BROCCOLI - CHEESE TWICE - BAKED POTATOES 6 med. baking potatoes 1/2 c. cream cheese(optional) 3 tbsp. butter 1/2 tsp. salt 1/4 tsp. pepper 2 green onions 1 1/2 c. cooked, chopped broccoli 1 c. Cheddar cheese, shredded Paprika Bake potatoes at 425 degrees for 45 to 60 minutes. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes, add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells, top with remaining cheese and sprinkle with paprika. Bake at 425 degrees for 20 to 25 minutes or until heated through. TWICE BAKED POTATOES 3 lg. baking potatoes 2 chopped green onions 1 sm. can Underwood deviled roast beef 2 tbsp. mayonnaise 1 tsp. mustard 1 c. grated Cheddar cheese Scrub potatoes, dry and prick with fork. Bake at 400 degrees for 1 hour. When potatoes are cool enough to handle, cut in half and spoon out center into medium bowl. Mash potatoes with the mayonnaise, mustard and roast beef. Add onion and cheese; mix well; spoon back into shells and put a pat of butter on top. Bake in 400 degree oven for about 30 minutes.

Answer 4

twice baked potatoes!!!!



4 large baking potatoes
6 slices bacon
1/4 cup butter or margarine
2 green onions, chopped
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
paprika


Pierce well-scrubbed potatoes twice. Place 1 inch apart on paper
towel in oven.
Microwave at HIGH 10 1/2 to 12 1/2 minutes, or until just softened, rearranging and turning over after half the cooking time. Let stand, covered with a bowl, 5 minutes.
Place bacon on paper towel lined plate. Cover with paper towel.
Microwave at HIGH 5 to 6 minutes, or until crisp.
Drain on paper towel; crumble. Place butter and onion in 2 quart. casserole; cover.
Microwave at HIGH 1 1/2 to 2 minutes, or until butter is melted and onion tender.
Cut potatoes in half lengthwise. Scoop out center; place in casserole with onion-butter and bacon.
Add milk, salt and pepper; mash until fluffy.
Spoon into potato shells.
Arrange on paper towel-lined microwaveable baking sheet. Sprinkle with paprika.
Microwave at HIGH 3 to 7 minutes, or until heated, rotating 1/2 turn.
Garnish with additional chopped green onion, if desired.
ENJOY!!!!

Answer 5

Twice Baked Potatoes With Variations
Yield: 4 Servings

Ingredients

4 md baking potatoes
2 tb margarine, softened
1/2 ts salt
1/2 c warm milk

Instructions

Bake potatoes. Slice off the top 1/4" of each potato. Discard top.
Carefully spoon out center pulp, leaving about 1/2" shell. Place pulp in a
medium bowl and mash until smooth. Stir in 2 T. margarine, salt and pepper
and enough milk to moisten. Beat until light and fluffy. Mound into shells.
Place on an ungreased baking sheet. Sprinkle with paprika or dot with
additional margarine if desired. Bake in a preheated 375 Degree oven for 15
to 20 minutes.

BARBECUE STUFFED POTATOES: Stir in 1 T. chopped parsley, a few drops of hot
pepper sauce and liquid. smoke. Fill shells and bake. Meanwhile, saute
until soft, a thinly sliced small onion and 1/2 of a red or green pepper,
cut into strips. Top each serving with 1 T. of your favorite barbecue sauce
and some of the sauteed vegetables. Sprinkle with shredded Colby Cheese if
desired.

CHEESE BACON STUFFED POTATOES: Stir in 1/2 c. shredded cheddar or swiss
cheese, 3 T. crumbled, cooked bacon, and 1 T. each minced onion and
parsley. Top each potato with a pat of butter before baking.

RANCH STYLE STUFFED POTATOES: Beat in 3/4 c. cottage cheese or 3 oz.
softened cream cheese, 1 T. minced green onion, and 1/2 t. lemon juice.
Fill shells and bake. Top with chopped tomatoes and additional green onion.

SEAFOOD STUFFED POTATOES; Stir in 1 c. grated Swiss cheese, 1 T. grated
onion, 1/2 t. lemon juice and a dash of dried dill weed and cayenne pepper.
Drain 1 can tiny cocktail shrimp. Gently stir into potato mixture. Fill
shells and bake.

Answer 6

Twice Baked Potatoes with Mushrooms

Potatoes are baked, stuffed, then baked again to brown.
INGREDIENTS:
4 large baking potatoes
1/4 cup milk
salt and pepper
2 tablespoons butter
4 ounces chopped mushrooms
1 tablespoon butter for brushing
chopped chives for topping
PREPARATION:
Scrub potatoes; arrange in a pie pan or on baking sheet or on oven rack. Prick with a fork in a few places and bake at 450° for 45 to 50 minutes, or until tender. Cut a thin slice from the top of each potato; scoop out potato into a bowl, leaving shell intact.


Twice Baked Potato Recipe

Add milk and beat until fluffy. season with salt and pepper. In a skillet, melt butter over medium heat. Sauté mushrooms until tender; stir mushrooms and butter into the potatoes. Pile potato mixture into the shells; brush potatoes with additional butter and sprinkle with chives. Brown twice baked potatoes lightly in the oven at 450°. Twice baked potato recipe serves 4.



BAKED STUFFED POTATOES
Potatoes are baked then mashed and stuffed back in potato skins.
INGREDIENTS:
7 large baking potatoes
half-and-half
butter
salt and pepper
paprika
PREPARATION:
Scrub potatoes; prick in a few places with a fork. Bake at 450° for about 45 minutes, or until tender. Cut a slice from the top of each potato; scoop out pulp. Reserve 6 of the potato shells; set aside.



Mash potato pulp, beating in enough half and half to make fluffy. Season with butter and salt and pepper to taste. Stuff reserved potato shells with mixture, rounding the tops. Brush with melted butter; sprinkle with paprika. Bake potatoes for about 15 minutes, or until nicely browned. Recipe for twice baked potatoes serves 6.

Answer 7

bake it twice in the oven