At what temperature & for how long do you bake a potato in the oven?

Question

I want to make twice-baked potatoes, I have cheeses, heavy cream, bacon. What spices do you suggest? Chives?

Answer 1

Heat oven to 425° degrees and bake the potatoes for about 50 minutes, or until they are tender. Put all of the ingredients you've listed into the potato, then add chive. Now put the potatoes back in the oven at 375° for about 10 to 15 minutes, or until the potatoes are lightly browned.

Always make sure to scrub the potatoes and pierce the top of them with a fork before baking.

Hope this helped.
You made me hungry for twice baked potatoes, now!

Answer 2

I do 350 for one hour. Another good recipe is twice baked ranch potatoes. Leme run it down for you. First, take the potatos, scrub the skins under hot water. Then lightly coat potato in canola oil, and sprinkle entire potato in salt. Doesn't need to be heavily coated. Place in oven and bake on 350 for one hour. Russet potatoes are the best for this. For the rest of this, you will need bacon bits, one pint of sour cream, and a normal size container of ranch dressing. I use Kraft, I don;t find any differences with others. You will also need shredded Cheddar cheese. I use a whole bag, it depends on you. One the hour is up, cut the tops off the potato (the long way) and scoop out the potato, leaving the skin as a sort of container. Mix all of the potato that you scooped in a separate bowl, along with all the ingredients that I mentioned. I don't have the specifics, because I do it to taste. Then once you have mixed everything together real well, pack the potato mixing back into the skins, and back again at 350 for 20 more minutes. At first I thought this was way too much work, but its great! I mean, the best. Just remember, if you're trying to impress friends ( I did this last week) make sure you buy russet potatos. NOTHING ELSE. Hope you like it!

Answer 3

You should bake the potato initially for about an hour or so on 350-400 degrees (when the potato "mushes" a little when you squeeze it, it's done) depending also on how large the potato is...once you've baked it and taken the potato out of the skin and added your ingredients, the final baking should take about 20 minutes or so (depending on how hot the oven is)...remember at initial baking to wrap the potato in foil and make a few holes through the foil to the skin with a knife or fork...
Adding cheese, bacon, a little heavy cream, chives, salt, pepper, butter and maybe spring onions (finely shopped) would give the potato enough of a kick...

Answer 4

1

Answer 5

serves 2

1 large baking potato
1/4 cup sour cream
1 tablespoon butter, softened
2 tablespoons heavy cream
1/4 cup cheddar cheese, finely grated
Salt and pepper, to taste

Scrub potato well, prick with a sharp knife, brush with oil. Bake at 425° for 1 hour or until tender. Cut a thin slice from both ends of potato to sit square. Cut the potato in half crosswise and scoop out potato into a bowl leaving a 1/4-inch shell. Brush the potato skins again with oil.

Mash potato with sour cream, butter, heavy cream, cheese, salt and pepper until no lumps. Fill shells with a spoon or pastry bag fitted with a star tip. Set upright on a baking sheet and bake for 15 minutes. Garnish with thyme or parsley and serve.

Answer 6

Potatoes are baked in foil by restaurants so they will keep
longer. And potatoes baked after rubbing in oil and sprinkled with salt
taste better.
The usual procedure was poke several holes in the tatter with a fork,
rub with cooking oil , sprinkle with salt and bake in a preheated oven
(375F-425F) for 45 minutes to and hour. The done test was to carefully
squeeze the tater and if the skin was crisp feeling and the inside felt
mushy the tater was done. If you like a softer skin don't bake so long.

Just use your imagination with the twice baked potatoes...the basic principal is to bake it, scoop out the potato, dress it, and then put it back in and warm it. Use any combination of ingredients that you like...cheese, sour cream, veggies,
meat (cooked) or anything you like. Season it to your liking (salt, pepper, garlic, chives)... If you pipe it into the shell with a tube and a stare tip, you will get an attractive presentation for the second time around.

http://bigspud.com/#baked

Answer 7

You will normally bake it for about 1 hour at 400 degrees.
You can use paprika, black pepper, sour cream.
Here is a recipe.

Twice Baked Potatoes
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 8

Vegtables diced small go great on them! As far as how long to cook them in the oven, I normally cook them around an hour at 350 degrees. But it all depends on the size of potatoe. You can use a fork and gently go through the top and it should be crisp on the outside and tender done on the inside. If the fork stick inside of it, it's not done.
You can also make them faster in the microwave wrapped in saran wrap.
If you are wondering about how ong to cook them after you have made them the second time (i.e. twice baked) the cook them at 350 degrees until the top of the ingredients start to brown.

Answer 9

I find the longer you bake a spud for, the softer and fluffier the inside becomes but keep an eye cos you don't want him shrivelling up. I'd say 1hr-1 1/2 hrs at 200 should do it. i'd then cut the spuds in half - scoop out some of the centre (to nibble on) then sprinikle on fried bacon pieces and lumps of cheddar and melt the halves under the grill. Serve with a good dollop of sour cream and chopped chives. mmmmm i've made myself hungry.

Answer 10

I do mine at 450F for about and hour. Cool it slightly, then scoop. You've got pretty much everything. But definitely add garlic to the mix. Maybe a bit of cayenne for some extra zip.