Twice Baked Alfredo Potatoes Recipes

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.

HEARTY ALFREDO POTATOES

Steps:

• In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

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.

STUFFED ALFREDO BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place rack in the center of the oven.
• Arrange potatoes on a baking sheet. Bake until easily pierced with a fork, 50 minutes to an hour.
• Heat butter and olive oil in skillet over medium heat. Saute mushrooms until they begin to soften and brown. Add spinach; cook and stir until spinach is wilted, 3 to 4 minutes.
• Stir in the Classico® Fresh Creamy Alfredo Sauce. Bring to a simmer and cook about 5 minutes to slightly thicken the sauce.
• Cut a slit in the potatoes and squeeze the sides to loosen the flesh. To serve, pour some of the creamy spinach-mushroom sauce into and over the potato. Sprinkle with chopped tomatoes.

PARMESAN SHRIMP SHRIMP TWICE BAKED POTATOES

Steps:

• So it's actually a really, really ridiculously easy recipe, but for the sake of the newbies out there that may be just now finding their way into the kitchen, I'm going to go the detailed route with the instructions. Essentially you bake the potatoes, whip the insides, saute the shrimp, season, combine, and stuff. your. face. Let's begin!
• Preheat your oven to 350 degrees Fahrenheit
• Wash and scrub potatoes, pierce each a 4-6 times with a fork, and rub with olive oil.
• Sprinkle each spud generously with coarsely ground kosher salt and set atop a baking sheet on the middle rack of your oven or toaster oven.
• Bake for 60 minutes or until tender in the center with a crispy golden skin. Larger potatoes may need an extra 10-20 minutes bake time depending on your oven.
• Short on time? You can also microwave the baked potato and then finish it off in the toaster oven to crisp the skin. After cleaning and "forking," wrap each potato in a damp paper towel and microwave, together, for 8-11 minutes while your oven or toaster oven preheats to 350F. Rub with oil and top with salt and bake until skin is crispy, approx 10-15 minutes.
• While the potatoes are baking, start the shrimp.
• Defrost if using frozen, or do the "I-skipped-a-step!" happy dance if using fresh.
• Saute your shrimp in a little bit of oil [about 1/2 tablespoon or so!], just enough so the shrimp glisten as they cook.
• While they simmer away, season with your choice of spices. I sprinkled mine with garlic powder, cayenne pepper, red pepper flakes and dried parsley along with a little bit o. Because I love the garlicky kick, I also added a few drops of sriracha chili sauce. Stir/flip with a spatula as you season to prevent them from sticking and to spread the herbs and spices to both sides of the shrimp. They will only need a few minutes to cook and are done when they turn peachy-pink and opaque.
• Once your potatoes are done baking, allow to cool a bit before slicing into the center. To maintain the shape, cut only halfway through the top portion of the potato, as pictured below.
• Now scoop out the center! Leave behind enough to maintain the shape of the potato, about 1/4 inch should do it. Add the insides to a bowl.
• Here's where you get to get creative with what you have on hand. The idea behind a twice baked potato is to fluff up the middle of the potato a-la-mashed potatoes without actually mashing a boatload of spuds. Add-in options for fluffing/whipping the potato can be anything you choose: greek yogurt or sour cream, veggie broth or chicken broth, even milk or coconut milk. Choose your favorites [I went with 1/4 cup veggie broth, 1/4 cup coconut milk, and about 1/2 cup of greek yogurt] and fluff away. You can use a fork to whip the potatoes or an electric beater, up to you!
• Stir in freshly chopped green onion, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and a few cranks of freshly ground black pepper.
• Taste and adjust seasonings as needed [I have a heavy hand with the garlic and always add red pepper flakes and parsley to everything!] and gently spoon the whipped deliciousness into the potatoes.
• Top with an extra sprinkle of cheese [optional] and your tasty seasoned shrimp and return to the oven to bake for 10 minutes or so.
• Garnish with even more green onion [love them so!] and dig in while they're deliciously steamy!

ALFREDO POTATOES

Steps:

• Grease a 13" x 9" baking dish.
• In a small saucepan, combine cream, milk, garlic, salt and pepper; bring just to a simmer over medium heat; remove from heat; let stand while preparing potatoes.
• Peel and thinly slice potatoes.
• Layer half of the potatoes in prepared baking dish; top with half of the cream mixture and half of the cheeses; repeat layering once with remaining potatoes, cream mixture and cheeses.
• Drizzle the melted butter and sprinkle paprika evenly over top.
• Bake in a preheated 350 degree oven for 55 to 60 minutes or until potatoes are tender.
• Let stand 5 to 10 minutes before serving.

TWICE-BAKED ALFREDO POTATOES

Steps:

• 1. Pierce potatoes several times with a fork, wrap with wet paper towels and place on a microwave-safe plate. Microwave on high for 4-1/2 to 10 minutes or until tender. (This depends on your microwave, so keep checking. A knife should go in easily.) Allow potatoes to cool slightly. Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and all the mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 45 seconds or until cheese is melted. Top with green onions, crumbled bacon and fresh grated parmesan if desired.
• 2. *Potatoes take 1 1/2 hours at 400 in the oven to bake. (Pierced and wrapped in foil.) And 20-30 minutes to reheat through at 325-350. Add cheddar on top during last 5 minutes.

TWICE-BAKED ALFREDO POTATOES

Steps:

• microwave potatoes til tender.
• slice in half lengthwise.
• scoop out insides leaving thin shell of potato.
• mix scooped out potato and rest of ingredients well til creamy.
• pile into potatoes.
• sprinkle with paprika.
• bake, covered, at 350*- 20 minutes.
• uncover, bake 10 minutes longer.
• serves 4.

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt. Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes. Let stand 5 minutes.
• Meanwhile, heat the butter in a large nonstick skillet set over medium heat. Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Cool slightly.
• Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end. Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.
• Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in the chopped parsley. Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet. Bake until heated through and the tops are lightly browned, 20 to 25 minutes. Garnish with extra parsley.

ALFREDO POTATOES

Steps:

• Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 4-1/2 minutes or until tender. Allow potatoes to cool slightly. , Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 45 seconds or until cheese is melted.