Best Fluffy Twice Baked Potatoes Recipes

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

PERFECT BAKED POTATO

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
• Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

THE ABSOLUTE BEST EVER TWICE BAKED POTATOES

Steps:

• Pierce each potato with the tines of a fork. Bake your potatoes on a baking sheet, bare with no tin foil, in a 400 degree oven until soft - anywhere from 40-50 minutes depending on the size!
• Start your bacon cooking, chop it into little slices and cook in a pan.
• Slice the potatoes in half when they are cool enough to handle.
• Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.
• Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
• Add milk until they are the perfect texture for your palate.
• Mix in the seasoning salt and pepper.
• Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
• Add in green onion to taste, start with a 1/4 cup.
• Stuff the potatoes with the filling and add the rest of the cheese on top.
• Bake at 350 degrees for 15 minutes.
• Serve these with sour cream sprinkled with a little seasoning salt.

BEST FLUFFY TWICE-BAKED POTATOES!

Steps:

• Cut a thin slice from the top of the potato and discard.
• Scoop out the potato pulp carefully with a spoon, and place the pulp in a medium bowl (be careful not to break the potato skin).
• With an electric mixer mix the pulp with soft butter, hot milk, salt, pepper, baking powder, nutmeg and ONE egg yolk and onion (if using); whip/beat until smooth and fluffy.
• Add in the shredded cheese; mix well to combine.
• In another bowl, whip the egg whites until stiff; fold into potato mixture.
• Pile the potato mixture back into the skins.
• In a small bowl or cup beat the remaining egg yolk with water.
• Set oven to 400 degrees.
• Brush the egg yolk/water mixture over the top of each potato.
• Set the stuffed potatoes into a greased baking pan.
• Bake for 15 minutes.

TWICE BAKED POTATOES

Steps:

• Clean and dry the potatoes. Poke holes with a fork and then cover the potatoes with olive oil and a little kosher salt.
• Microwave the potatoes until they are about half done. Then bake them in the oven on 400 degrees for 15 minutes so will achieve a dry and crispy skin.
• Cool the potatoes until they can be easily handled.
• Slice potatoes at 1/2″ of the top lengthwise.
• Grab a large bowl and gently scoop out the potato flesh with a spoon, leaving a small amount of potato and leave the potato skins intact.
• In a large mixing bowl, mash the potatoes with a potato masher. The potatoes will need to be warm so put them in the microwave for a minute or two if they have cooled too much. Microwave just until warm, not super hot.
• Add room temperature butter, milk, and egg and mash until just blended. Add the remaining ingredients except for the cheese, reserving some of the toppings for decoration.
• Stuff the potato shells with the mashed potato mixture, mounting it high above the top of the potato. Place the potatoes on a baking sheet and add cheese, bacon bits, and remaining toppings to the top of each potato.
• Bake potatoes for a second time at 350 degrees until heated through (about 20 minutes).

BAKED POTATOES

Steps:

• Preheat oven to 450 degrees F. Place a wire rack over a rimmed 18 by 13-inch baking sheet.
• Pierce each potato 6 times (3 times on two sides) with a fork.
• In a large bowl, whisk together water and salt until salt has dissolved.
• Roll each potato in salt water to coat entirely, transfer to a wire rack while spacing evenly apart.
• Bake in preheated oven until center registers 205 degrees F on an instant read thermometer (potatoes should almost be soft inside when pressed).
• Brush potatoes with vegetable oil, return to oven and bake 10 minutes longer.
• Remove from oven and immediately cut a slit or "X" across to release steam. Using a kitchen towel squeeze ends to open then top as desired.

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400°F/205°C.
• Wash, scrub, dry and prick potatoes with a fork (about 6 times per potato). Rub with oil, and season with salt.
• Place on a rack over a sheet pan, and bake for 50-60 minutes. The internal temperature should be 210°F/100°C (they will be tender when pierced with a fork/knife). Remove from the oven, and let them cool until they're cool enough to safely handle.
• Cut the potatoes lengthwise, and carefully scoop out the flesh leaving about ¼ inch stuck to the skin of the potatoes (be careful to leave the skin intact).
• Place the potato flesh in a bowl, and mash it with a potato masher. Add ¾ cup of cheese, sour cream, milk, butter, green onions, half of the bacon, salt, and pepper. Stir to combine.
• Fill potato skins with the mixture, top with remaining cheese.
• Bake for 15-20 minutes or until the cheese is melted and golden.
• Garnish with bacon and chives, and serve.