Double Stuffed Potatoes With The Works Recipes

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ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

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.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

STUFFED POTATOES



Stuffed Potatoes image

My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!

Provided by SHARRON MITCHELL

Categories     Side Dish     Potato Side Dish Recipes

Time 1h45m

Yield 4

Number Of Ingredients 3

4 large baking potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream and onion dip

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes in preheated oven for 45 minutes, or until cooked through.
  • Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
  • To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
  • Bake for another 30 minutes, or until heated through.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g

CLASSIC STUFFED TWICE BAKED POTATOES



Classic Stuffed Twice Baked Potatoes image

This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.

Provided by IHeartDogs

Categories     Potato

Time 1h27m

Yield 4-8 serving(s)

Number Of Ingredients 7

4 medium baking potatoes
2 tablespoons butter
1/2 teaspoon salt
1/3 cup sour cream
1/3 cup sharp cheddar cheese, shredded
1 tablespoon milk, maybe more
4 slices American cheese or 4 slices other good melting cheese

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.

DOUBLE STUFFED POTATOES WITH THE WORKS



Double Stuffed Potatoes with The Works image

Prep Time: 10 min Inactive Prep Time: 1 hr Cook Time: 25 min Level: Easy

Provided by danas

Categories     Side Dish

Time 1h35m

Yield 4

Number Of Ingredients 7

2 large Russet potatoes cleaned and pricked with a fork several times each
olive oil or vegetable oil for drizzle
2 slices center cut bacon chopped into 1/2-inch pieces
2 scallions chopped
1/4 cup Sour cream
1 cup Cheddar cheese shredded
salt and coarse black pepper

Steps:

  • Preheat oven to 400. Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a baking sheet and bake for 1 hour. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Top each potato with extra cheese if desired. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

Nutrition Facts : Calories 347 calories, Fat 17.956640625 g, Carbohydrate 34.65415 g, Cholesterol 44.78875 mg, Fiber 2.59349990487099 g, Protein 12.966971875 g, SaturatedFat 9.3374084375 g, ServingSize 1 1 Serving (245g), Sodium 349.8605 mg, Sugar 32.060650095129 g, TransFat 1.4760234375 g

DOUBLE STUFFED POTATOES WITH THE WORKS



Double Stuffed Potatoes with The Works image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle olive oil or vegetable oil
2 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/4 cup sour cream
1 cup shredded Cheddar cheese
Salt and coarse black pepper

Steps:

  • Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

THE ABSOLUTE BEST EVER TWICE BAKED POTATOES



The Absolute Best Ever Twice Baked Potatoes image

The best ever twice baked potatoes recipe! The seasoning salt is what makes these scrumptious!

Provided by Karlynn Johnston

Categories     Appetizer

Time 1h40m

Number Of Ingredients 10

4 large baking potatoes (russet)
6-8 slices bacon
1/4 cup sour cream
1/2 cup of cream cheese
1/2 cup milk
1/2 cup of butter
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
1 cup or so of shredded Cheddar cheese
green onions

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.

Nutrition Facts : ServingSize 8 g, Calories 384 kcal, Carbohydrate 21 g, Protein 9 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 77 mg, Sodium 507 mg, Fiber 1 g, Sugar 2 g

TWICE BAKED POTATOES WITH THE WORKS



Twice Baked Potatoes With the Works image

Make and share this Twice Baked Potatoes With the Works recipe from Food.com.

Provided by startnover

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

4 large baked potatoes
3/4 cup grated cheddar cheese
1/2 cup grated cheddar cheese
3/4 cup sour cream
1/4 cup butter
2 tablespoons chopped sweet onions
2 slices crisp bacon, crumbled
2 green onions, chopped
salt
pepper
garlic granules

Steps:

  • Cut the potatoes in half lengthwise.
  • Scoop out filling being careful not to break the skins.
  • In a bowl mix all ingredients except the 1/2 c cheese with a potato masher. Mixture should be very dense.
  • Place potato halves onto a baking sheet.
  • Spoon mixture evenly on each potato half.
  • Sprinkle cheese over the tops. (I always sprinkle a bit more bacon and green onion over the tops just before baking too).
  • Bake in 350 oven till bubbling, approximately 30 minutes.

Nutrition Facts : Calories 318.7, Fat 16.9, SaturatedFat 10.2, Cholesterol 47.2, Sodium 235.5, Carbohydrate 33.6, Fiber 4.2, Sugar 2.5, Protein 9.5

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