Put the empty potato skins on a baking sheet. 6 Bake: Reduce the oven temperature to 350°F. 6. Scrub and pierce potatoes. Ever since I found this recipe this has been my go-to recipe. The twice baked potato is the best of both worlds. But generally, frozen potatoes would be thawed first. Sorry, our subscription service is unavailable. Potato Recipes. It’s undeniably delicious. 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. 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. Sometimes deciding what to make for dinner starts with the inspiration of just one ingredient. 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. 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. Serve hot and enjoy! Preheat oven to 400°. Preheat oven to 350°F. . Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. When potatoes are done allow them to cool for 10 minutes. I don’t ever have cream in my fridge so I always leave it out but it still comes out faboluous every time. Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. sour cream and tons of shredded cheddar cheese. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. Frozen twice baked potatoes can be cooked without thawing. Cool the stuffed potatoes completely: Let the potatoes cool completely on a baking sheet. When cool enough to handle, cut a thin slice off the top of each potato and discard. 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. Hi Elise! Add the butter, and stir until smooth (try not to overwork). You could even stir in leftover meat like ground beef or chicken to make a more filling meal. (Do not bake them the second time.) 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. 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. Elise is dedicated to helping home cooks be successful in the kitchen. I just tried this recipe earlier today. Twice Baked Potato Recipe. 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. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. 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. Thanks for waiting. Drain on paper towels. Think about doing this on a Sunday afternoon and then reheating your twice baked potatoes for a quick meal during the week. 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. This recipe calls for 4 baked potatoes which we take the insides and make a delicious filling! 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. 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. 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!) Preheat oven to 400°. Dry them off completely. Was thinking garlic and avocado would go well with this, so I’ll have to experiment with that the next time. Bake in the oven until the filling is hot and lightly browned, around 20 to 25 minutes. 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. Remove the potatoes from the oven and cut them in half lengthwise. If you haven’t already twice baked them, save the extra cheese on top until you’re ready to bake. Thanks Yuana, I do try to leave helpful tips, I’m glad you find them useful! Typically I don’t follow a recipe but check out a few for ideas and technique. 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. Start by preheating the oven to 400 degrees. 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. The only thing I changed was to rub salt on the skins of the raw potatoes after oiling them. They can turn glue-y if you do. 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. Add the milk, sour cream and cheese and stir to combine. 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 loved the flavor of both fillings. Lower the heat to 350 degrees F. 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. Place in a large mixing bowl and add the bacon bits and sour cream. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't … Hi J, I think you can easily assemble the potato with the filling ahead of time. Rub each potato with 1 teaspoon of oil, and prick the top with a fork. Let cool. And then followed the suggestions for fillings and toppings and put them back in to bake for another 20 minutes. Bake on a baking sheet 45 to 50 minutes or until potatoes are tender and skins are crisp. Bake at 375° for 1 hour or until tender. 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. Delicious! Mix well place back in the potato skins, bake at 350 for about 30-35 minutes and devour. 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. (by the way, ***LOVE*** your website, Elise! I made these last night. 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. Yummy! Please review the Comment Policy. Sprinkle with extra toppings. Use a spoon to transfer the potato mixture back into the scooped out potato skins. The best thing about this recipe is that it’s wonderfully flexible. Use a spoon to transfer the potato mixture back into the scooped out potato skins. Bake the potatoes for 45 minutes to an hour, or until done. Easy recipes and cooking hacks right to your inbox. of baked beans and then a *big* handful of sharp cheddar cheese. Stuffing Option 2: Blue Cheese and Chives: 1 Bake the potatoes: Preheat the oven to 400°F. Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact. The salt on the skin gave some nice extra crunch and seasoning. 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’ll always be a staple recipe for me and once you try them, I’m guessing you’ll say the same. Lay the hollowed out potato shells on a baking sheet. The Best Twice Baked Potatoes Cream Cheese Recipes on Yummly | Twice Baked Irish Style Potatoes, Garlic Gruyere Potatoes, Rosemary Baked Potato Chips Slice about a 1" strip of the skin off the top of each potato. Choose either the cheddar and bacon stuffing or the blue cheese and chives stuffing; quantities are for a full batch of baked potatoes. Remove the potatoes from the oven. Bake covered for about 40 minutes at 425 °, then uncover and bake another 15-20 minutes until hot. Not low cal or low fat but DELICIOUS! Twice Baked Potatoes as the name suggests are cooked twice to get different textures on the inside and outer layer. We have also been known to top them off with a little homemade cold guacamole. Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted. That is why, among my friends, the Mexican twice baked reigns supreme. Alternatively, you can slice the potatoes in half, lengthwise. Thank you for providing me with the basis for some excellent potatoes! 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. The olive oil on the inside of the skins also gave them a richer flavor. Bake as directed in Step 4. All can be made in 45 minutes or less. … Pull up a chair! Step 1, Bake the potatoes: Preheat the oven to 400°F. It’s entirely vegan. Make-Ahead Twice-Baked Potatoes: Make potatoes through Step 3. Thank you! Place directly on the middle or top rack of the oven. Scrub the potatoes clean under running water. That is the perfect temperature for fluffy potatoes. ), My mom used to make twice baked potatoes and she put canned tuna in the mix and served it as a main dish. Elise Bauer is the founder of Simply Recipes. This indulgent fully loaded Bacon Cheese Burger Twice-Baked Idaho® Potatoes recipe is an entire meal unto itself. Bake refrigerated potatoes 30 minutes, frozen potatoes about 40 minutes. Please try again later. It’s very kind of you to add common blunders to avoid. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.) Fill baked potatoes with potato mixture and place back in basket of air fryer. When is the last time you had Twice Baked Potatoes?! 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. No changes to the recipe itself. Thanks! Baked potatoes, ranch dressing mix, cheddar cheese, bacon, butter, half-and-half, and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. Twice baked potatoes are a classic side dish for a juicy steak dinner or meatloaf. Using a fork, poke about 10 holes all over each potato. 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. Thanks for the guidance. Individually wrap the potatoes in foil. 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. Wrap tightly and refrigerate up to 24 hours or freeze up to 1 month. 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. Your comment may need to be approved before it will appear on the site. They were divine. If you want to use a conventional oven to reheat them, place any leftover potatoes on a baking sheet and over with foil. Thrice baked potatoes? Mash with a potato masher. In a large bowl, mash the pulp with butter. Scoop out the pulp, leaving thin shells. Prepare the twice-baked potatoes according to your recipe: Prepare the twice-baked potatoes through the step of stuffing the potatoes with the filling. We spiffed up this post to make it sparkle! The great thing about twice baked potatoes is, precise measurements really aren’t necessary. Have a recipe of your own to share?Submit your recipe here. How to Make the Perfect Baked Potato Base. Remove from the freezer and unwrap. 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. First time commenting? My husband doesn’t usually like the skins, but he wolfed these down! So I tried your recipe for the bacon and cheddar version using my dip as a substitute for the sour cream. Cook at 400° until cheese is melty and outside is crispy, 5 minutes. Spoon the mixture into the potato skins. Then just warm the stuffed potatoes in the oven when you’re ready to serve. 5 Stuff potato shells with filling: Mix in the extras with the potato filling. 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. Please do not use our photos without prior written permission. My husband absolutely LOVES it. Three hours in the oven and then take them out, the skins are crispier and the insides are nuttier. 2. Enjoy! Spoon into potato shells. 3. The other two (unfrozen) were really fantastic. Mix with a hand mixer until well blended and creamy. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. I know it sounds to spicy to eat, but the creaminess of sour cream/potato moderates the heat very nicely. This is the sort of recipe you’ll want to keep for impressing people. Estimated values based on one serving size. We like a creamy and fluffy potato stuffing, so we add cream and beat the potatoes with a hand mixer. Bake for 10 minutes. The amounts shown are a guideline, but really it’s up to your own imagination and taste. Top with sour cream, bacon, and the remaining scallions. To make Twice Baked Potatoes, you need to start out with perfectly baked potatoes. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin. Loaded with cheddar, bacon, and ranch. Bake at 350°F 1 hour or until tender. Agree that it is straightforward but too time consuming for a week night. Twice Baked Potatoes are as easy to make as they are yummy! Reserve some of the extras to sprinkle on the tops of the potatoes. 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. Thanks for sharing the recipe and the pics! I just keep adding more milk, butter, or sour cream until it just tastes perfect. Set aside. How do I make Vegan Twice Baked Potatoes? Rub potatoes with oil. Doing the make-ahead version next time. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Place in a baking dish, and cover tightly. Reduce the temperature of the oven to 350 degrees F. I froze 2 potatoes before the second baking and will post the results when we have tried them. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. 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. THANKS !!! Slice the top third lengthwise off the potato. Arrange the potatoes on a single layer on a baking sheet and place it in the center of the oven. For us, anyway. 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