Allrecipes is part of the Meredith Food Group. of cream cheese to this recipe and used packaged Hormel REAL Crumbled Bacon to save time. I can’t believe I wrote the above post in 2004. These Twice Baked Potatoes are so easy and delicious. ******************************* Meanwhile, place bacon in a large, deep skillet. After they have cooled for about 10 minutes you can scoop out the flesh with a mellon baller. Spoon the mixture into the potato skins. Step 2 Remove the potatoes from the oven and cut them in half lengthwise. Your daily values may be higher or lower depending on your calorie needs. You can make this dish a day or two ahead of time. To make these Quick Twice Baked Potatoes, pre-heat oven to 425 degrees and line a baking pan with foil or parchment paper. Wash and pat the potatoes dry. 6. Get the recipe @ http://allrecipes.com/recipe/ultimate-twice-baked-potatoes/detail.aspxWatch how to make the ultimate twice-baked potatoes. Bake potatoes in preheated oven for 1 hour. Poke them with a fork and either bake in a 350 degree F oven until they're easy to pierce with a knife (about 45 minutes, depending on size of potatoes), or cook in a microwave for 10-15 minutes. of potato on the skin. Great for a barbeque when none of the other food requires a fork! You can make this dish a day or two ahead of time. Basically, what you do is you bake some potatoes, scrape out the insides, then add a bunch of yummy stuff and mix it together. Hope someone finds this helpful. I also wrap mine in foil with a teeny bit of butter and salted. Use an electric hand mixer or p… I got the “do-ahead” instructions down and thought I should update this post. Then, slice the flesh of the potato almost to the bottom in quarters. How to get perfect potato "shells" - bake potatoes in oven (if you wrap in foil when you bake, don't do so), allow to cool about 10 minutes, and slice in half longwise as recipe suggests. I can’t believe I wrote the above post in 2004. It doesn't matter if you cook them at 350,400 whatever. Perfect. Reduce the temperature of the oven to 350 degrees F. 6) These freeze really well wrapped in plastic wrap and then aluminum foil. Wrap tightly and refrigerate up to 24 hours or freeze up to 1 month. Congrats! It usually takes me an hour and a half. This should leave you with a firm shell to stuff. The point is to cook them until a knife will go easily through them. Everyone enjoyed at Christmas dinner. Bake the potatoes for 45 minutes to an hour, or until done. If not creamy enough add a bit more milk. of cream cheese to this recipe and used packaged Hormel REAL Crumbled Bacon to save time. By tplbml. Even the pickiest of eaters loved these twice baked potatoes, sour cream and all! I made and stuffed these potatoes in the morning and refrigerated them, then cooked then at 350 for about 35-40 mins. Use the knife from the center to loosen the quarters from the shell. Twice baked potatoes are a tasty alternative to mashed or plain baked potatoes. 2) I also mash mine with about 1/2 pkg of cream cheese. Bake refrigerated potatoes 30 minutes, frozen potatoes about 40 minutes. I have used another twice baked potato recipe for a few years now...and this one is really just as good. However, to help take it of the refrigerator and let it sit out at room temperature for about one hour or a little longer. Certainly not a low-fat recipe - especially after I added the cream cheese, but wonderful. This will cut down on baking time. Scoop out the insides and place into a medium bowl. Bake the potatoes and prepare the filling as instructed. Top with remaining 1/4 cup of cheese and green onions. 1) I use the largest potatoes I can find. 3) I mix the bacon in the potato mixture. They are always a big hit. Tip: flash freeze them so they’re in individual servings. Very good recipe. Then, slice the flesh of the potato almost to the bottom in quarters. Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. The point is to cook them until a knife will go easily through them. Sooooo I guess these can be done ahead of time which makes them even better!! Once they're cooked and easy to pierce, let them cool slightly so that you can handle them. Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time. I used very very large russet baking potatoes for this recipe. Place potatoes into a large pot and cover with salted water; bring to a boil. Add comma separated list of ingredients to include in recipe. Certainly not a low-fat recipe - especially after I added the cream cheese, but wonderful. I made and stuffed these potatoes in the morning and refrigerated them, then cooked then at 350 for about 35-40 mins. Cook over medium high heat until evenly brown. 2) I also mash mine with about 1/2 pkg of cream cheese. Then, use knife to gentle slice around the edge of the potato as you would when cutting a grapefruit (leave about 1/8 inch of flesh and skin to give the shell some weight). You can not go wrong with this recipe. Once potatoes are cooled enough to handle, slice in half lengthwise keeping skin in tact. Info. #entertainingwithbeth #CookingChannel #TwiceBakedPotatoRecipeTwice Baked Potatoes are a holiday classic! My family and friends loved it. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. It usually takes me an hour and a half. https://www.delish.com/.../a28437793/twice-baked-potatoes-recipe I've made these twice and they are always a hit! Then, use knife to gentle slice around the edge of the potato as you would when cutting a grapefruit (leave about 1/8 inch of flesh and skin to give the shell some weight). You may find it hard for them to stay together when you scoop out the filling, but the potato filling will mix in and absorb the butter and sour cream much better than a waxier potato like red potatoes. In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. Double the recipe if you're having guests over or want leftovers. Perfect. Have made these more times over the years than I can count. Wash the potatoes and pierce them with a fork. Bake as directed in Step 4. When ready to bake, preheat the oven to 350°F. You’ll start by simply baking your potatoes (or even making Baked Sweet Potatoes) and allowing them to … 6) These freeze really well wrapped in plastic wrap and then aluminum foil. 4) The easiest way to get the mixture into the shells is to spoon it all into a large Ziploc bag, snip a corner off the bag, and squeeze it into the shells. 6 %. Microwave on medium heat for 2 to 3 minutes. It may be easier to boil the potato flesh for easier mashing. Bake about 1.25 hours but watch them – you want them heated through and the cheese lightly browned. While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Top each with remaining cheese, green onions and bacon. Pair them with a bright, acidic salad for a full dinner. After reading the reviews I couldn't wait to make these potatoes and once I did, I was more than pleased! Wash potatoes well. No mess! I grew up eating Twice Baked Potatoes but have been shocked to learn that many friends and family members have never had the pleasure of experiencing this delicious, cheesy potato dish. Drain, crumble … It doesn't matter if you cook them at 350,400 whatever. Cook over medium high heat until evenly brown. I just happen to really like cream cheese. I made these up years ago and have been making them ever since. I make them with mini red skinned potatoes. this link is to an external site that may or may not meet accessibility guidelines. https://www.allrecipes.com/recipe/24332/ultimate-twice-baked-potatoes Information is not currently available for this nutrient. Remember the directions do not consider the refrigerator factor so it will increase baking time. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potatoes, add the sour cream, half-and-half and butter. This recipe uses relatively few ingredients, but the blue cheese and bacon deliver as much flavor as a much busier list of contributors, saving you time on shopping and prep. You can prepare these a day in advance. Thanks for the post. How to get perfect potato "shells" - bake potatoes in oven (if you wrap in foil when you bake, don't do so), allow to cool about 10 minutes, and slice in half longwise as recipe suggests. Save the skins. My daughter practically lived on these while she was in college! When potatoes are done allow them to cool for 10 minutes. I don't mess with topping it usually. I use what I need, then freeze the rest in zip-lock freezer bags to have on hand as I need them. Twice-baked potatoes can be as simple or as complex as you like. Update: So here it is 2013! https://www.food.com/recipe/easy-twice-baked-potatoes-152174 Drain and transfer to a large bowl. After spending hours prepping, stuffing and baking twice-baked potatoes, the last thing you want to do is to just throw them out. You CAN Cook! Place bacon in a large, deep skillet. This will cut down on baking time. Twice-Baked Potatoes Recipe: How to Make It | Taste of Home My family and friends loved it. 5) If you're in a hurry, you can also broil the potatoes until the tops start to brown. Unwrap, stir … Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done. I use large potatoes, so 1/2 stuffed potato shell is one serving. Using the mini potatoes is faster than larger ones (use as many mini potatoes as you think it would take to equal four large potatoes, usually about 12 for the size I buy)because they bake so fast and they make perfect sized finger foods. These have thicker, less delicate skin than some other varieties. The cheesy top mixed with creamy mashed potatoes is a winning combination for any side dish!. The answer is very simple. Place skins on cookie sheet, face up, … After topping with bacon and cheese, just cover with plastic wrap and put in the refrigerator. When potatoes are done let them cool 10-15 minutes. Drain, crumble and set aside. :-) Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Use the knife from the center to loosen the quarters from the shell. Only one suggestion: ease up on the milk. Return to oven until hot and cheese is melted, about 15-20 minutes. These twice-baked potatoes could certainly stand on their own as a main course. 1) I use the largest potatoes I can find. Everyone enjoyed at Christmas dinner. Total Carbohydrate No matter how many of these I make I never have leftovers! However, to help take it of the refrigerator and let it sit out at room temperature for about one hour or a little longer. Feel free to add some bacon, diced ham, cheddar or Parmesan cheese, or … For a heartier dinner, top the twice-baked potato with some hot bean or meat chili. This should leave you with a firm shell to stuff. Here's how: cut the mini potatoes in half length-wise, toss in a bowl with a few tablespoons of olive oil to coat and bake them at 425 degrees, cut side down for about 25 minutes. I love the idea that they can be done ahead of time. While this may taste like a fancy dish, how to make twice baked potatoes is actually really easy. Preheat oven to 350 degrees F (175 degrees C). To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Do not bake it. Tip: flash freeze them so they’re in individual servings. 4) The easiest way to get the mixture into the shells is to spoon it all into a large Ziploc bag, snip a corner off the bag, and squeeze it into the shells. These easy twice baked potatoes get their creamy texture from a rich cream cheese filling. Fill the potato shells with the filling. I've made these twice and they are always a hit! Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Cover with an aluminum foil and refrigerate for up to 3 days. I used very very large russet baking potatoes for this recipe. Scoop … Squeeze out any excess water and wrap each potato … After initially baking the potatoes I took other's advice and put them in the freezer to cool-and scooping was so easy. Add comma separated list of ingredients to exclude from recipe. I can't wait for another cookout so I can make these wonderful potatoes again! I read the other reviews and here's what I suggest: I made them the day before and threw them in the oven for 35 minutes straight from the fridge (topped with extra cheese of course) and they were perfect! I read the other reviews and here's what I suggest: I also wrap mine in foil with a teeny bit of butter and salted. I also added 4 oz. A tad too...creamy/runny. I have been making this same recipe for years with one exception. 19.5 g No mess! Smash the potatoes into the butter, bacon and sour cream. First, be sure to use baking potatoes, as the recipe states. SO convenient to have them ready and waiting! Percent Daily Values are based on a 2,000 calorie diet. Second, don't attempt to scoop out all the flesh, down to the skin. The only direction that I have is to follow the recipe exactly...you won't be disappointed. You saved Ultimate Twice Baked Potatoes to your. Take paper towels and gently run them under running water. Set aside. Simple, Easy Recipe for Twice-Baked Potatoes (Taking "Loaded" Baked Potatoes to a Whole New Level!) Some recipes call for just a bit of sour cream and butter while others pack an entire meal into a crispy skin. The great thing about twice baked potatoes is, precise measurements really aren’t necessary. very good very tasty but will use half sour cream next time. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Hope someone finds this helpful. Quicker than baking. Sooooo I guess these can be done ahead of time which makes them even better!! To reheat twice baked potatoes, brush the tops with butter, wrap them with a damp paper towel and put them on a microwave-safe plate or dish. Add the green onions and mash together. Use a spoon to scoop out the flesh, leaving 1/4-inch … Several reviewers have mentioned having a problem with the skin staying intact after scooping out the flesh. This is the BEST TWICE BAKED POTATOES RECIPE and I’m going to tell you exactly how to make it. Excellent, excellent, excellent! Place the stuffed potato halves on a baking sheet and top with shredded cheddar. Tips: Next time, I'd reduce green onions in the stuffing mix and would add a little finely chopped bacon. Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour. Make-Ahead Twice-Baked Potatoes: Make potatoes through Step 3. Even if you’ve discovered a way to make easy twice-baked potatoes, knowing how to store and reheat them so they taste just as they did when they came out … 5. Then follow the rest of the steps of this recipe. Would definitely recommend adding the sour cream a little bit at a time to get the desired texture that you want. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. ******************************* Do not bake it. I also added 4 oz. Bake about 1.25 hours but watch them – you want them heated through and the cheese lightly browned. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.) Mix with a hand mixer until well blended and creamy. Easy! These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch. Taste and adjust seasonings if necessary. This is the way restaurants do it and generally makes for much better results. Leave a good 1/4 in. Nutrient information is not available for all ingredients. Tips: Next time, I'd reduce green onions in the stuffing mix and would add a little finely chopped bacon. Cut off the top third of the cooked potatoes. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Brush entire surface of each skin, inside and out, with butter. Amount is based on available nutrient data. Too mushy otherwise. I just happen to really like cream cheese. I got the “do-ahead” instructions down and thought I should update this post. :-) https://cookingwithkarli.com/twice-baked-potatoes-fast-easy If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I love the idea that they can be done ahead of time. 5) If you're in a hurry, you can also broil the potatoes until the tops start to brown. Quicker than baking. Slice the top third lengthwise off the potatoes. Add some more cheese, sour cream, scallions, and diced red onions for a warm and cozy meal. 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