Cheese Stuffed Double Bakers Recipes

TWICE BAKED POTATOES (STUFFED JACKET POTATOES)

Steps:

• Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
• Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
• Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
• Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
• Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
• Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
• Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
• Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
• Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
• Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
• Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
• Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
• Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

CLASSIC STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub and pierce potatoes.
• Bake for one hour, or until fully cooked.
• Remove potatoes from oven and let cool slightly.
• Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
• Set skins aside.
• Add butter and salt to potatoes; mash until smooth.
• Add sour cream; mash until combined.
• Add cheese; mash until combined.
• Add one tablespoon of milk; mash.
• If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
• Add additional salt to taste, if needed.
• Fill empty skins with potato mixture.
• Top each potato with a half slice of cheese.
• Return to oven and reheat until hot.
• *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
• If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.

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.

CHEESY STUFFED BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.

LOADED TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.

CREAMY STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

DOUBLE-BAKED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.