Recipes for "twice baked potatoes"

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.

Wash the potatoes and pat them dry. Use a fork to poke holes on all sides. Rub each potato all over with olive oil and sprinkle with salt.

Set the potatoes on a baking sheet and bake for 45 to 60 minutes, turning once or twice during cooking. They’re done when easily pierced with a fork all the way through the middle. Set aside to cool slightly and leave the oven on.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

While the potatoes are baking, warm a teaspoon of oil in a large skillet over medium-high heat. Add the diced onions and sprinkle with 1/4 teaspoon salt. Cook, stirring every minute or so, until the onions are deeply browned and even a bit charred in spots.

Push the onions to the edges of the pan to create space in the center. Add the ground beef and sprinkle with another 1/4 teaspoon salt. Use a stiff spatula to break up the ground beef into small crumbles. Cook until browned, gradually mixing in with the onions. Remove the pan from the heat.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

When the potatoes are cooked through, slice them in half and scoop out the middles with a soup spoon, leaving behind about 1/4 inch in the potato shell. Transfer the middles to a mixing bowl and mash with 1 cup of the cheese (reserve the rest), the sour cream, and the remaining 1/2 teaspoon salt. Stir in the cooked onions and ground beef. Taste and add more sour cream if you’d like a creamier filling or salt if needed.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Arrange the empty potato halves on the baking sheet like boats. Divide the filling between all the halves. The filling will be mounded quite high, almost to the original size of the potato.

Return the potatoes to the oven and warm for 10 minutes. Sprinkle the tops with the remaining cheese and bake for another 3 to 5 minutes, until the cheese has melted.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

While the potatoes are warming, stir together the mayonnaise, ketchup, and relish to make the burger sauce. Taste and add more ketchup or relish if desired.

Serve 1 to 2 halves per person, depending on your appetite. Top with shredded lettuce, tomatoes, and a drizzle of burger sauce.

Store leftover twice baked potatoes (without toppings) in an airtight container in the fridge for up to 5 days. Store the sauce separately for up to a week in the fridge.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

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

Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.

Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.

Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.

Bake for 5 minutes, or until heated through.

Line a baking sheet with foil, then top with a wire baking rack (cookie cooling rack). Lay the bacon strips on the wire rack perpendicular to the wires, making sure the bacon pieces don’t overlap.

Place the bacon in a cold oven and set the temperature to 375°F. Bake for 15 to 20 minutes. Check the bacon around the 18-minute mark. Some types of bacon cook faster than others. (See How to Make Bacon in the Oven for full details.)

While the bacon bakes, scrub potatoes well and then stab each potato about 10 times with a fork to prevent the possibility of a potato exploding in the oven. (It can happen!)

Remove the bacon from the oven; transfer to a paper towel-lined plate.

Increase the heat to 400°F. Place potatoes on a baking sheet, drizzle well with olive oil, and sprinkle with coarse salt. Bake potatoes for about an hour until the skins are shriveled slightly and the potatoes are very tender. (See How to Bake a Potato for more details.)

While the potatoes bake, cook your broccoli. Bring a large pot of water to a boil. Add a big pinch of salt to the water to season it. Add broccoli to the water and boil for 3 minutes until the broccoli is just tender, but not mushy at all.

Drain broccoli once it is tender and set aside for assembly. We will warm everything up once the potatoes are assembled at the end.

Once your potatoes are baked, let them cool slightly so you can handle them. Cut each potato down the center, being careful not to cut all the way through. Then cut two perpendicular cuts near the end of each potato; this will allow you to open each potato up easier. I like to use a small paring knife to slice up the interior of the potato, making it easier to unfold and stuff.

Sprinkle some cheese over the potato. I like a lot of cheese but feel free to use as much or as little as you’d like. Top with about 1/2 cup of cooked broccoli and 1 piece of crumbled bacon. Sprinkle the broccoli with more cheese and more broccoli or bacon depending on the size of the potato and the size of your appetite!

Place the stuffed potato back in the oven for 5 to 10 minutes to really melt the cheese and warm the fillings.

Top the warm potatoes with sour cream and chives and serve.

Leftovers: Store any extra potatoes before filling them. Leftover potatoes can be used within a week for baked potatoes, loaded potatoes, or quick Dad Add home fries!

Cut a leftover potato into about 1/4-inch cubes. Into a medium skillet set over medium heat, add the olive oil. When the oil starts to shimmer, add the potato cubes and seasoned salt. Cook for 10-12 minutes, stirring occasionally, until the potatoes are crispy and browned on the edges. Remove from skillet and serve with eggs.

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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.

Preheat oven to 375 degrees F (190 degrees C).

Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.

Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.

Bake until sweet potatoes are heated through, 15 to 20 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place on a baking sheet.

Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.

Reduce oven to 350 degrees F (175 degrees C).

Cut a thin slice off the top of each potato; scoop out pulp and place in a small bowl. Beat potato flesh, butter, milk, and salt with an electric mixer in a large bowl until smooth and fluffy. Fold cream cheese and sour cream into potatoes; spoon mixture into potato shells. Sprinkle with paprika and place on a baking sheet.

Bake in the preheated oven until heated through and tops are golden brown, 20 to 25 minutes.

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

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer potatoes to a large bowl.

Mash potatoes with 1/4 cup butter until well combined. Beat in sour cream and cream cheese until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter, and bacon bits.

Bake in the preheated oven until bubbling, cheese is melted, and the edges are crisp, 20 to 25 minutes.

Prick each potato a few times with a fork and wrap them in a large foil packet. Bake until they are fork tender, 40 to 60 minutes depending on the size. Unwrap the potatoes and let them rest until cool enough to handle.

Meanwhile, line a large, rimmed sheet pan with foil and top with a baking rack (if you have one). Arrange the bacon strips on the rack in a single layer, making sure not to overlap.

Bake the bacon until it shrivels slightly and darkens in color (remember it will crisp once it’s cooled), about 15 to 20 minutes depending on thickness.

Use tongs to transfer the cooked bacon to a paper towel-lined plate to cool. Chop the bacon into small bits. Set aside.

Alison Bickel / Simply Recipes

Once the potatoes are cool enough to handle (but still warm), slice them half. Peel the skin and discard. Cut the potato flesh into chunks and place in a large mixing bowl.

Add the sour cream, cream cheese, milk, and melted butter. Using a potato masher, mix and mash until well combined, but not completely smooth (you want a few potato lumps still).

Add about half of the chopped bacon, 1 1/2 cups of the cheddar cheese, 1 cup of the green onions, plus the garlic powder, salt, and pepper. Use a rubber spatula to fold the mix-ins into the potato mixture. Taste and season with more salt and pepper, if needed.

Grease a 9x13-inch baking dish with butter.

Add the potato mixture to the prepared casserole dish and smooth in an even layer. Scatter the remaining cheddar cheese over the potatoes. Cover the dish with foil, making sure not to press it tight against the cheese, and bake for 40 minutes.

Remove the foil and bake the casserole uncovered for another 20 minutes, until the cheese is browned and bubbling slightly at the sides.

Top the casserole with the remaining bacon bits and green onions. Serve.

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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Rub potatoes with vegetable oil; place on the prepared baking sheet.

Bake in the preheated oven until a paring knife easily inserts into center of a potato, about 1 hour. Cool until easy to handle, about 10 minutes.

Cut 1/3 off each potato lengthwise; reserve. Scoop flesh to about 1/8-inch of potato skins; transfer flesh to a bowl.

Combine potato flesh, 3 tablespoons butter, and green onion until butter melted; season with salt, black pepper, and cayenne pepper. Stir in Cheddar cheese until melted. Stir in cream and egg yolk until combined; season with salt.

Place 1 reserved small piece potato skin inside bottom of each larger potato shell. Divide and fill each potato with cheese mixture. Gently press surface of filling with a fork to create texture. Brush tops with 1 tablespoon melted butter; sprinkle with paprika.

Bake in the preheated oven until golden brown on top, 20 to 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.

Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.

Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.

Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.

Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.

Bake in the preheated oven until potatoes are easily pierced with a fork, 1 1/2 to 2 hours. Check for doneness after 1 hour and then every 15 minutes until reached desired doneness.

While potatoes bake, heat oil in a large skillet over medium heat. Add chicken; cook and stir until chicken is no longer pink in the center and juices run clear, about 5 minutes.

Cut potatoes in half horizontally; scoop out potato flesh into a large bowl and set skins aside. Stir in butter until melted and combined; season with salt and black pepper. Stir in chicken, 2 cups Cheddar cheese and Buffalo sauce until combined. Spoon potato filling back into empty skins. Sprinkle remaining 1 cup Cheddar cheese on top.

Bake in the preheated oven until filling is hot and cheese melted, about 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Wash potatoes. Place on the center rack and bake until soft in the center, about 1 hour. Let cool, about 15 minutes.

Cut potatoes in half lengthwise; remove flesh, leaving skin intact. Place flesh in a large bowl and beat until fluffy with an electric mixer. Add milk, butter, salt, and pepper; beat until smooth.

Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into potato skins. Sprinkle with fresh chives. Freeze potatoes on a baking sheet until firm; transfer to freezer bags and freeze until ready to use.

If you have time, bake the sweet potatoes in the oven. Poke some holes in them with a fork and bake them at 375°F for 45 to 60 minutes until they are very tender and give easily to a fork poke. Also, the skin should get dry and crackly.

Option two, if you are in a hurry, is to microwave the sweet potatoes. Poke holes in them with a fork and microwave them for two 5-minute intervals on high. They will be very hot after they come out, and the skin won’t be quite as good as the baked version, but it works well for this recipe.

In a medium skillet over medium heat, add olive oil, followed by onions, bell pepper, black beans, and sweet corn. Season with salt and pepper and cook for 4 to 5 minutes until the vegetables soften, but aren’t browned at all. Remove from heat.

When sweet potatoes are cool enough to handle, split them open with a knife and use a fork to mash up the sweet potato flesh. I recommend opening up the sweet potatoes by slicing horizontal slits near each end of the sweet potato, which will make it easier to spread open.

Once the sweet potato flesh is mashed, add some queso fresco to each potato and divide the sautéed filling among the potatoes. Stuff them full! Top with any extra cheese you might have.

Bake the sweet potatoes for 20 minutes at 350°F.

Serve sweet potatoes with Dad Add ingredients or just a sprinkle of chopped fresh cilantro.

Leftover stuffed sweet potatoes will store well in the fridge for 4 to 5 days and reheat best in the oven.

Place potatoes in a medium to large (3 quart) pot and cover with a couple inches of cold water. Add a couple teaspoons of salt to the water. Bring to a simmer and cook until the potatoes are fork tender, about 20 to 25 minutes.

While the potatoes are boiling, melt 2 tablespoons of butter and set aside. You will use this butter to coat the potatoes right before they go in the oven.

Preheat the oven to 425°.

When the potatoes are cooked, drain in a colander. Put the potatoes back in the pot and set over low heat. Allow them to release steam for a minute or so.

Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add the nutmeg, black pepper, and heavy cream and continue mashing the potatoes.

Once everything is incorporated, add salt to taste. Then, add the egg yolks.

Continue to mash until the mixture is smooth. Do not over mash or your potatoes will end up with a gluey consistency.

Using a piping bag with a large star point, pipe the potatoes onto a cookie sheet. Alternatively, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface.

The swirled edges from the star-point piping bag forms (or the peaks of mashed potatoes in a casserole dish) will brown nicely in the oven. The browned parts taste great, so you want to maximize them.

Whether you make piped portions or a casserole, brush the potatoes with the melted butter.

No time for piping? Just put the potatoes in a casserole dish.

Bake in the 425°F oven until nicely browned, about 20 minutes. Serve hot, fresh from the oven.

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Preheat the oven to 400°F.

Scrub the potatoes really well with cold water. Dry, then poke with a fork all over. Rub the skins with the vegetable oil and 1/2 teaspoon of the salt. Bake for 1 hour directly on the oven rack or on a parchment paper-lined baking sheet.

Simply Recipes / Ciara Kehoe

While the potatoes are baking, add the bacon to a small frying pan over medium-high heat. Cook, stirring occasionally, until brown and crisp all over, about 8 minutes. Remove from the pan with a slotted spoon or tongs and drain on a paper towel-lined plate.

Simply Recipes / Ciara Kehoe

Keep the oven on.

Use a knife to halve the baked potatoes lengthwise, then let the halves cool for 10 minutes.

In the meantime, add the sour cream, whole milk, butter, black pepper, remaining teaspoon of salt, half the grated cheddar, half the green onions, and the cooked bacon to a large bowl.

Once the potatoes are cooled slightly, use a spoon to scoop out the insides and add them to the same bowl. You can keep the potatoes on a cutting board or baking sheet to do this, or you can use a kitchen towel to hold the potato halves in your hand for easier scooping. Try to get as much of the flesh out as possible without poking holes in the potato skins; a little potato left in the skin is OK.

Put 8 of the skins back onto a baking sheet (discard or save the remaining two for another use or snack on them), then use a fork to mash and mix the potato mixture—it should resemble mashed potatoes in texture. If it’s too thick, add a splash of milk and mix again. Taste and season with more salt and pepper as desired.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Divide the filling evenly between the potato skins. Top each with the remaining cheese and green onions, then transfer to the oven and bake for 10 minutes, or until the cheese is melted and the potatoes are hot all the way through.

Refrigerate leftovers for up to 5 days, or freeze them, well wrapped, for up to 3 months.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe