Twice Baked Potatoes By Daisy Brand 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

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Provided by Molly Yeh

Categories     side-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

3 large russet potatoes (about 10 to 12 ounces each)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1/4 cup half-and-half or milk
4 tablespoons unsalted butter, at room temperature
1 1/2 cups shredded Gruyere cheese
3 tablespoons pickled jalapenos, chopped
2 scallions, chopped
Paprika, for sprinkling

Steps:

  • Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour.
  • While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. 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. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos and scallions. Mound into the potato shells. Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h50m

Yield 12 to 16 servings

Number Of Ingredients 10

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

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.

TWICE BAKED POTATOES



Twice Baked Potatoes image

Categories     Sides

Time 1h30m

Yield 8

Number Of Ingredients 11

medium Russet potatoes
turkey bacon, cooked and crumbled
finely chopped scallions
shredded sharp cheddar cheese
unsalted butter
Daisy Sour Cream
heavy cream
whole milk
salt
pepper
chili powder

Steps:

  • Preheat the oven to 400 degrees. Thoroughly wash and dry the potatoes. Wrap the potatoes in aluminum foil and bake for 30 minutes.
  • Remove from the oven. Poke holes in the potatoes and return to the oven for another 30 minutes or until easily pierced with a fork.
  • Meanwhile, fry and crumble the bacon. Chop the scallions.
  • Remove the potatoes and cool for 10 minutes. Lower the oven temperature to 350 degrees.
  • Slice off the top 1/3 of each potato lengthwise. Holding each potato with a clean towel, hollow out the potato skins with a spoon leaving about 1/4 inch of the potato on the inside to prevent it from falling apart during baking.
  • In a large bowl, combine potato interior, butter, sour cream, 1/2 cup of the cheddar cheese, heavy cream, milk, salt, and pepper. Mash until smooth. Stir in bacon and scallions. Fill each potato skin with the mashed potato mixture.
  • Top with the remaining 2 cups of cheddar cheese. Sprinkle each with chili powder as desired. Bake for 15 minutes or until cheese melts.
  • Top with additional dollops of sour cream, if desired, and serve immediately.

Nutrition Facts : Calories 445, Cholesterol 78, Fiber 3, Protein 15, Sodium 374, Carbohydrate 42, Fat 23

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Provided by Valerie Bertinelli

Categories     side-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 8

6 russet potatoes (about 4 1/2 pounds)
2 tablespoons canola oil
1 1/2 cups milk
3 cups grated extra-sharp Cheddar cheese (12 ounces)
1 cup sour cream
1/4 cup finely chopped scallions (from 4 to 5 scallions), plus more for garnish
Kosher salt and finely ground black pepper
5 slices cooked bacon, roughly chopped (about 1/2 cup)

Steps:

  • Preheat the oven to 425 degrees F.
  • Poke the potatoes all over with a fork. Place the potatoes on a baking sheet and then drizzle with the oil, turning them over to coat completely. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Let cool completely (leave the oven on).
  • Cut the potatoes in half lengthwise and scoop out the insides, being careful not to break the skins (it's better to leave a little flesh in the skin than to risk breaking it). Rice the potato flesh into a large bowl and set aside.
  • Stir the milk into the potato flesh along with 2 cups of the Cheddar, and the sour cream, scallions, 1 tablespoon salt, and pepper to taste. Place the potato skins on a baking sheet and divide the potato mixture evenly among them. Top the potatoes with the chopped bacon and the remaining 1 cup Cheddar. Bake until the cheese is melted, the potatoes are completely heated through and the tops are just beginning to brown slightly, 20 minutes more. Garnish with scallions and serve immediately.

TWICE BAKED POTATOES BY DAISY BRAND



Twice Baked Potatoes by Daisy Brand image

Classic twice-baked potatoes are filled with buttery, creamy potatoes, sour cream, bacon, and shredded cheese.

Provided by Allrecipes Member

Time 1h30m

Yield 8

Number Of Ingredients 11

8 medium russet potatoes
4 strip (blank)s strips turkey bacon, cooked and crumbled
3 stalk (blank)s finely chopped scallions
2 ½ cups shredded sharp Cheddar cheese
2 tablespoons unsalted butter
1 cup Daisy Brand Sour Cream
¼ cup heavy cream
½ cup whole milk
1 pinch Heavy pinch of salt
1 pinch Heavy pinch of pepper
1 pinch Heavy pinch of chili powder

Steps:

  • Preheat the oven to 400 degrees. Thoroughly wash and dry the potatoes. Wrap the potatoes in aluminum foil and bake for 30 minutes. Remove from the oven. Poke holes in the potatoes and return to the oven for another 30 minutes or until easily pierced with a fork.
  • Meanwhile, fry and crumble the bacon. Chop the scallions. Remove the potatoes and cool for 10 minutes. Lower the oven temperature to 350 degrees. Slice off the top 1/3 of each potato lengthwise. Holding each potato with a clean towel, hollow out the potato skins with a spoon leaving about 1/4 inch of the potato on the inside to prevent it from falling apart during baking. In a large bowl, combine potato interior, butter, sour cream, 1/2 cup of the Cheddar cheese, heavy cream, milk, salt, and pepper. Mash until smooth. Stir in bacon and scallions.
  • Fill each potato skin with the mashed potato mixture. Top with the remaining 2 cups of Cheddar cheese. Sprinkle each with chili powder as desired. Bake for 15 minutes or until cheese melts. Top with additional dollops of sour cream, if desired, and serve immediately.

Nutrition Facts : Calories 441.3 calories, Carbohydrate 41.4 g, Cholesterol 79.4 mg, Fat 23.7 g, Fiber 3 g, Protein 15.8 g, SaturatedFat 14.9 g, Sodium 329.6 mg, Sugar 2.4 g

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