I need a recipe for twice baked potatos.?

Question

I'm kinda in a hurry but im having company over later and i want to have twice baked potatos. Any recipe will be great. Thanx!

Answer 1

Bake the potato until done and peel is crispy sort of, cut just the top portion off and scrape out white part. to white part add cream cheese, sour cream, butter, garlic powder, pepper, italian seasoning or basil and oregano, some red pepper (just a little). Mix with mixer. Add back onto potatoe skin and put some cheese on it. Cheddar, montary jack, colby jack or pepper jack. Bake again until cheese is melted. You can also add onions and bacon bits to the mixture.

Answer 2

Ingredients
10 lb Bag brown potatoes
2 bags Shredded cheddar cheese
1 pack Cream cheese(the box one)
2 lbs Bacon
4 cups Diced onions
Salt
Pepper

Preparation
Clean potatoes and bake at 375 for 45 minutes or until soft. While the potatoes are baking, fry the bacon until very crisp. Then saute the onions in the bacon fat until light brown.

Cut cooked potatoes in half lenghtwise. Scoop out insides leaving just the shell. Mash together the potatoe insides with the cream cheese, shredded cheese, add some salt and pepper to taste. Then mix in the bacon and onions until well blended. Add some milk if needed to make it mix well. You do not want them wicked creamy, but you do not want chunks. Taste test, add seasoning if needed.

Fill the potatoe shells with the filling. Stuff them full, don't be shy! Place the stuffed potatoes on baking sheets, cook in the 375 oven for about 30 minutes. Just watch for the cheese to be melted and the tops turning golden brown.

You can freeze these. To defrost, you can thaw them in the fridge then reheat in the over, or microwave them. I have found the micrwaving them tends to make the skins very tough.

Enjoy!

Cook's Notes
Takes a long time to make, but it is worth it!. You can also do a 5lb bag recipe, just cut everything in half.

Answer 3

Original recipe yield:
6 servings

PREP TIME 20 Min
COOK TIME 1 Hr 15 Min
READY IN 1 Hr 35 Min

INGREDIENTS
1/4 cup olive oil
salt and pepper to taste
6 baking potatoes
1/2 cup shredded Cheddar cheese
1 egg, beaten
1/4 cup butter
1 cup sliced green onions, divided
1/2 cup milk
paprika to taste

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
Bake for an additional 15 minutes, or until golden brown.

Answer 4

Twice Baked Potatoes

Ingredients:
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Answer 5

These are to die for!!!

CHEESE-STUFFED BAKED POTATOES

Preheat oven to 400

4 baked potatoes
3T unsalted butter
2/3c milk, heated
3/4c plus 2T shredded Fontina cheese
3T plus 2t freshly grated Parmesan cheese
1/2t salt
pinch of white pepper

Cut out an oval of the skin on the top of each potato. Scoop out the insides. Mash the potato with the butter, milk, and 3/4c Fontina cheese, the 3T Parmesan, salt and pepper. Divide the mixture into the potato. Sprinkle the 2T Fontina and 2t Parmesan over the tops of Potatoes. Place the stuffed potatoes on an ungreased baking sheet, and bake for 10-15 min., until the cheese has melted and is bubbling.

Serves 4

Enjoy!!!!

Answer 6

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 7

bake the potatoes let cool enough so you can handle them. cut in half lengthwise and scoop out insides carefully so you don't break the skins. Mix the insides with a little milk, butter, sourcream, cream cheese, sharp cheddar and salt and pepper to taste. (sorry, i don't measure anything!) Put the mixture back in the skins and top with a little more cheddar. put back in the oven and bake till heated through.

Answer 8

go to allrecipes.com!