Twice Baked Potatoes With Alouette Cheese Recipes

TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
• Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
• Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

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!

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.

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
• Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
• Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
• Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
• Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
• Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

TWICE BAKED POTATOES RECIPE (BEST EVER)

Steps:

• Preheat oven to 400°F and adjust the oven rack to the middle position. Place a cooking rack over a foil-lined baking sheet.
• Lightly rub each potato with oil and sprinkle with salt and freshly ground black pepper. Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.
• Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).
• Remove the potatoes from the oven, and leave the oven on.
• Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half crosswise. Leave a 1/8 inch-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.
• Transfer the potato shells back to the prepared baking sheet and cook at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).
• While the shells cook, mash together half the cheese, sour cream, buttermilk, half the butter, half the scallions, and half the bacon lardons with the baked potato flesh until smooth. Season with salt and pepper and mix together.
• Transfer shells from the oven and set the oven to broil. Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons, and butter.
• Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes. Watch closely.
• Allow the potatoes to cool 10 minutes and serve.
• Enjoy!

TWICE BAKED POTATOES WITH ALOUETTE

Steps:

• Scrub and dry potatoes. Pierce with fork. Microwave on high for 8 to 10 minutes or until soft. Or bake at 350° F for 1 hour or until soft. Cut potatoes in half. Scoop out flesh into medium bowl, leaving ¼ inch around edge of potato. Mash with fork, or mix with a hand held mixer adding the egg, nutmeg, chives and Alouette until well mixed. Spoon back into potato shells. Top with bacon. Place on microwave-safe dish and microwave on high for 1 to 2 minutes or until thoroughly heated. Or place on oven-safe dish and bake 15 minutes at 350° F or until thoroughly heated. Sprinkle with green onion. *Look for real bacon pieces in the aisle with the salad dressings. Or you could fry 1 to 2 strips of bacon very crisp, drain and crumble.

TWICE BAKED POTATOES WITH ALOUETTE CHEESE

Steps:

• Scrub and dry potatoes. Pierce with fork. Microwave on high for 8 to 10 minutes or until soft. Or bake at.
• 350° F for 1 hour or until soft.
• Cut potatoes in half. Scoop out flesh into medium bowl, leaving ¼ inch around edge of potato.
• Mash with fork, or mix with a hand held mixer adding the egg, nutmeg, chives and Alouette until well mixed.
• Spoon back into potato shells. Top with bacon.
• Place on microwave-safe dish and microwave on high for 1 to 2 minutes or until thoroughly heated. Or place on oven-safe dish and bake 15 minutes at 350° F or until thoroughly heated.
• Sprinkle with green onion.
• *Look for real bacon pieces in the aisle with the salad dressings. Or you could fry 1 to 2 strips of bacon very crisp, drain and crumble.

TWICE BAKED POTATOES WITH ALOUETTE CHEESE

Steps:

• Scrub and dry potatoes. Pierce with fork. Microwave on high for 8 to 10 minutes or until soft. Or bake at 350° F for 1 hour or until soft. Cut potatoes in half. Scoop out flesh into medium bowl, leaving ¼ inch around edge of potato. Mash with fork, or mix with a hand held mixer adding the egg, nutmeg, chives and Alouette until well mixed. Spoon back into potato shells. Top with bacon. Place on microwave-safe dish and microwave on high for 1 to 2 minutes or until thoroughly heated. Or place on oven-safe dish and bake 15 minutes at 350° F or until thoroughly heated. Sprinkle with green onion. *Look for real bacon pieces in the aisle with the salad dressings. Or you could fry 1 to 2 strips of bacon very crisp, drain and crumble.