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Question

twiced baked potatoes?

Answer 1

No recipe needed!

Bake your baking potatoes as normal. Cut in half lengthwise, let cool a bit. Hold potato half w/ a hot pad, use a spoon, and scoop out much of the potato into a bowl, leaving the skin and a half-inch of potato next to the skin. Take the fillings, mash w/ butter, salt, pepper, cheddar cheese, bacon bits, chives, or even cream cheese or buttermilk. Taste for seasoings, then stuff fillings back into shells. Top w/ some more cheese, and run in oven to heat up again, maybe about 325ºF for 20-25 min or in the nuker for 5 min.

Answer 2

Ingredients
5 Idaho Baking potato's
12 oz shredded sharp Cheddar cheese divided 8oz/4oz
4 Tablespoons melted butter
1 Cup Sour Cream
6 Strips Bacon cooked crisp and diced and 2 Tablespoons of the bacon Grease.
1/2 cup chopped chives or you can use finely diced scallion's
1 Teaspoon salt
1 teaspoon Black Pepper

Bake the potato's in a 400 degree oven for about an hour or until they are soft. Cut in half lengthwise and scoop out all the potato being careful not to tear skin, do this while they are hot using a towel to hold potato's. Put potato into a large bowl. Add all ingredients at the same time except for the 4 oz of cheese. Just mix until incorporated, do not over mix or they will be gluey. Scoop mixture back into skins so it comes up over the skins in the middle and forms a potato shape again, you may not have enough filling for all the skins you have, discard the extra. Place in a baking pan close together and top with the rest of the cheese. Bake at 350 for 20 minutes. Serve with extra sour cream.

Answer 3

Twice baked potatoes with cheese
4 large baked potatoes, (baked at 350 for 45 min covered with a bit of oil and wrapped in foil then poked to let steam out)
1/4 cup butter
1/3 cup cream
1/2 teaspoon black pepper, ground
1/2 teaspoon kosher salt
1/8 teaspoon chili powder
8 ounces sharp cheddar cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 cup feta, crumbled
3 tablespoons bacon, cooked and crumbled
3 tablespoons green onions, sliced
Slice a thin layer off the top of each potato. Scoop out the filling into a large bowl being careful not to tear the skin of the potato.
Add all the remaining ingredients to the potato pulp reserving about 1/4 cup of the cheddar in a small bowl. Mix until well combined.
Fill the potato skins. Sprinkle with the reserved cheddar. If desired sprinkle potatoes with a dash of salt and pepper.
Bake at 350 degrees for 20 minutes or until cheddar is melted and potatoes are heated through.
Serve with sour cream or salsa if desired.

Answer 4

Twiced Baked Potatoes with Bacon

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.

Answer 5

Here's a cheesy one

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

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.

Answer 6

I love those!

bake how ever many potatoes you want...(one potato makes two servings)

and cut them in half...Carefully scoop out the "meat" of the potato and put it in a large mixing bowl. Set the skins aside on a baking sheet. In the mixing bowl add milk, sour cream...bacon bits, chopped green onion, shredded cheddar cheese, salt and pepper and a few table spoons of butter. Mix together until it is very creamy and smooth. Scoop enough filling to fill the skins, and top with cheese...Bake until the cheese is melted and bubbly...Delicious!

Answer 7

I hate people who take recipes off a webstie that they've never even tried before, that's kind of retarded. For the recipe, just bake it twice.

Answer 8

Try one of these:

http://allrecipes.com/Search/Recipes.aspx?q1=twice+baked+potato