Twice Baked Red Potatoes Recipes

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
• Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
• Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
• Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

TWICE-BAKED NEW POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
• Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
• To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
• Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.

TWICE-BAKED RED POTATOES

Steps:

• Preheat oven to 350°. Scrub potatoes; pierce each several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once., When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese., Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.

TWICE-BAKED NEW POTATOES

Steps:

• Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400° for 50 minutes or until tender. Cool. , In a large bowl, combine the Monterey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving thin shells. Add pulp to the cheese mixture and mash; stir in bacon. Spoon or pipe into potato shells. , Place on a baking sheet. Broil 4-6 in. from the heat for 7-8 minutes or until heated through.

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.

TINY TWICE-BAKED POTATOES

Steps:

• Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.
• Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
• Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.
• Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.

OVERNIGHT LOADED TWICE BAKED RED POTATOES

Steps:

• Preheat oven to 425 degrees F. Place potatoes on a lined baking sheet. Bake for 35-45 minutes or until easily pierced with fork.
• Let cool to touch, and then slice potatoes in half.
• Using a melon baller or small cookie scoop, scoop out the inside of the potatoes and place in a large bowl or Kitchen Aid. Leave about a 1/4" flesh attached to the skin. Place potato skins on a large baking sheet.
• Set aside 1/3 cup bacon. Set aside 1/8 cup sliced green onions.
• To the potatoes add sour cream, butter, salt & pepper. Beat on low speed until light and fluffy. Do not over mix or potatoes will become gummy.
• Add remaining bacon and green onions. Hand stir until fully incorporated.
• Scoop mixture into the potato skins. I loaded mine into a ziplock bag, cut a hole out of the bottom of the bag and squeezed into the skins.
• Place in refrigerator for 3 hours or overnight.
• Remove from refrigerator and top with cheddar cheese, bacon bits and green onions.
• Bake at 375 for 20-25 minutes.

TWICE BAKED NEW POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Pierce potatoes and rub skins with oil. Place in a shallow baking pan in a single layer. Bake uncovered for 50 minutes or until tender. Allow to cool.
• In a mixing bowl, combine Monterey jack, sour cream, cream cheese, onions, basil, garlic, salt, and pepper and mix well. When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the pulp, leaving a thin shell. Add pulp to the cheese mixture and mash. Stir in half of the cooked, crumbled bacon. Stuff potato shells.
• In a separate bowl add the crushed pretzels, the remaining bacon, and the melted butter. Mix well. Top each potato with the pretzel topping.
• Place in a baking dish or on a cookie sheet and bake for 10 to 15 minutes, or until heated through. These can also be frozen and then baked at a later date. Be sure to thaw before baking.

TWICE BAKED RED POTATO BITES

Steps:

• Preheat oven to 375°
• Poke each potato with a fork a few times and wrap in foil.
• Place on baking sheet and cook in the oven for 25-35 minutes or until soft when fork in inserted.
• Remove and let cool for a few minutes and then remove foil from each potato.
• In a medium mixing bowl, add butter, cream cheese and 1/4 cup cheese.
• Slice the top off of the potatoes and spoon out the insides, placing in mixing bowl on top of butter, cream cheese, cheese, making sure to leave 1/8" along the edge of each potato.
• Once all potato flesh has been removed and placed into the bowl, mix with an electric mixer on medium speed or use a potato masher.
• Add milk to get desired consistency. Mixture with be thick.
• Salt and pepper to taste.
• Spoon potato mixture back into each potato and place back on baking sheet.
• Cook for an additional 10-15 minutes, then remove from oven.
• Top with additional cheese, green onions, small dab of sour cream, bacon crumbles and a small slice of avocado.
• Enjoy!

MINI TWICE-BAKED POTATOES RECIPE BY TASTY

Steps:

• Wash potatoes thoroughly and poke holes in each with a fork. Place into a large bowl.
• Sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
• Place on a baking sheet covered with foil.
• Bake at 425˚F (220˚C) for 35 minutes, or until potatoes are tender enough that a fork can go through the center flesh easily. Let cool for 10 minutes or until potatoes can be handled comfortably.
• Cut off tips of both ends of each potato. Using a melon baller or metal teaspoon, carve out the center each potato.
• Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
• Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
• Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
• Using a small spoon, stuff each of the hollowed out potatoes with the filling.
• Bake at reduced temperature 375˚F(190˚C) for 5-7 minutes.
• Top each potato with cheddar cheese and bacon.
• Return to oven and bake for 3-5 minutes or until cheese is melted.
• Garnish with green onion.
• Enjoy!