I don't mess with topping it usually. Total Carbohydrate Have made these more times over the years than I can count. The only direction that I have is to follow the recipe exactly...you won't be disappointed. Remove the potatoes from the oven and cut them in half lengthwise. Some recipes call for just a bit of sour cream and butter while others pack an entire meal into a crispy skin. of cream cheese to this recipe and used packaged Hormel REAL Crumbled Bacon to save time. Season the insides of the potato shells lightly with salt and pepper. Then, slice the flesh of the potato almost to the bottom in quarters. Several reviewers have mentioned having a problem with the skin staying intact after scooping out the flesh. Hope someone finds this helpful. Certainly not a low-fat recipe - especially after I added the cream cheese, but wonderful. Bake the potatoes for 45 minutes to an hour, or until done. SO convenient to have them ready and waiting! Cover with an aluminum foil and refrigerate for up to 3 days. Twice-Baked Potatoes Recipe: How to Make It | Taste of Home 1) I use the largest potatoes I can find. I can’t believe I wrote the above post in 2004. I made and stuffed these potatoes in the morning and refrigerated them, then cooked then at 350 for about 35-40 mins. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. The great thing about twice baked potatoes is, precise measurements really aren’t necessary. I made these up years ago and have been making them ever since. Place bacon in a large, deep skillet. How to get perfect potato "shells" - bake potatoes in oven (if you wrap in foil when you bake, don't do so), allow to cool about 10 minutes, and slice in half longwise as recipe suggests. Bake potatoes in preheated oven for 1 hour. Here's how: cut the mini potatoes in half length-wise, toss in a bowl with a few tablespoons of olive oil to coat and bake them at 425 degrees, cut side down for about 25 minutes. Use the knife from the center to loosen the quarters from the shell. Do not bake it. Cook over medium high heat until evenly brown. These are easy to cook and assemble and can be frozen to be used as needed. Twice baked potatoes are a tasty alternative to mashed or plain baked potatoes. 5. Mix with a hand mixer until well blended and creamy. 3) I mix the bacon in the potato mixture. Wrap tightly and refrigerate up to 24 hours or freeze up to 1 month. A tad too...creamy/runny. Then follow the rest of the steps of this recipe. Place potatoes into a large pot and cover with salted water; bring to a boil. When potatoes are done allow them to cool for 10 minutes. Then, use knife to gentle slice around the edge of the potato as you would when cutting a grapefruit (leave about 1/8 inch of flesh and skin to give the shell some weight). When potatoes are done let them cool 10-15 minutes. Tip: flash freeze them so they’re in individual servings. How to get perfect potato "shells" - bake potatoes in oven (if you wrap in foil when you bake, don't do so), allow to cool about 10 minutes, and slice in half longwise as recipe suggests. Only one suggestion: ease up on the milk. Then, slice the flesh of the potato almost to the bottom in quarters. I grew up eating Twice Baked Potatoes but have been shocked to learn that many friends and family members have never had the pleasure of experiencing this delicious, cheesy potato dish. Twice-baked potatoes can be as simple or as complex as you like. Bake refrigerated potatoes 30 minutes, frozen potatoes about 40 minutes. You’ll start by simply baking your potatoes (or even making Baked Sweet Potatoes) and allowing them to … https://www.food.com/recipe/easy-twice-baked-potatoes-152174 This recipe uses relatively few ingredients, but the blue cheese and bacon deliver as much flavor as a much busier list of contributors, saving you time on shopping and prep. this link is to an external site that may or may not meet accessibility guidelines. It doesn't matter if you cook them at 350,400 whatever. While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Remember the directions do not consider the refrigerator factor so it will increase baking time. I also added 4 oz. :-) This should leave you with a firm shell to stuff. I made and stuffed these potatoes in the morning and refrigerated them, then cooked then at 350 for about 35-40 mins. I got the “do-ahead” instructions down and thought I should update this post. Basically, what you do is you bake some potatoes, scrape out the insides, then add a bunch of yummy stuff and mix it together. My daughter practically lived on these while she was in college! Everyone enjoyed at Christmas dinner. ******************************* Bake about 1.25 hours but watch them – you want them heated through and the cheese lightly browned. 1) I use the largest potatoes I can find. I got the “do-ahead” instructions down and thought I should update this post. Then, use knife to gentle slice around the edge of the potato as you would when cutting a grapefruit (leave about 1/8 inch of flesh and skin to give the shell some weight). Once they're cooked and easy to pierce, let them cool slightly so that you can handle them. very good very tasty but will use half sour cream next time. Bake as directed in Step 4. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. I have used another twice baked potato recipe for a few years now...and this one is really just as good. Very good recipe. You can prepare these a day in advance. I also wrap mine in foil with a teeny bit of butter and salted. Using the mini potatoes is faster than larger ones (use as many mini potatoes as you think it would take to equal four large potatoes, usually about 12 for the size I buy)because they bake so fast and they make perfect sized finger foods. Drain, crumble … You may find it hard for them to stay together when you scoop out the filling, but the potato filling will mix in and absorb the butter and sour cream much better than a waxier potato like red potatoes. Microwave on medium heat for 2 to 3 minutes. I made them the day before and threw them in the oven for 35 minutes straight from the fridge (topped with extra cheese of course) and they were perfect! Leave a good 1/4 in. Get the recipe @ http://allrecipes.com/recipe/ultimate-twice-baked-potatoes/detail.aspxWatch how to make the ultimate twice-baked potatoes. 19.5 g 4) The easiest way to get the mixture into the shells is to spoon it all into a large Ziploc bag, snip a corner off the bag, and squeeze it into the shells. Would definitely recommend adding the sour cream a little bit at a time to get the desired texture that you want. Your daily values may be higher or lower depending on your calorie needs. Quicker than baking. Squeeze out any excess water and wrap each potato … Amount is based on available nutrient data. Hope someone finds this helpful. Pair them with a bright, acidic salad for a full dinner. I read the other reviews and here's what I suggest: These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch. ******************************* Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour. After reading the reviews I couldn't wait to make these potatoes and once I did, I was more than pleased! 6) These freeze really well wrapped in plastic wrap and then aluminum foil. Wash potatoes well. After topping with bacon and cheese, just cover with plastic wrap and put in the refrigerator. Feel free to add some bacon, diced ham, cheddar or Parmesan cheese, or … To make these Quick Twice Baked Potatoes, pre-heat oven to 425 degrees and line a baking pan with foil or parchment paper. Bake about 1.25 hours but watch them – you want them heated through and the cheese lightly browned. I use what I need, then freeze the rest in zip-lock freezer bags to have on hand as I need them. I received compliments for three days afterwards. After initially baking the potatoes I took other's advice and put them in the freezer to cool-and scooping was so easy. I also wrap mine in foil with a teeny bit of butter and salted. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition 2) I also mash mine with about 1/2 pkg of cream cheese. 6. Use a spoon to scoop out the flesh, leaving 1/4-inch … I used very very large russet baking potatoes for this recipe. 6 %. Perfect. Wash the potatoes and pierce them with a fork. Brush entire surface of each skin, inside and out, with butter. Simple, Easy Recipe for Twice-Baked Potatoes (Taking "Loaded" Baked Potatoes to a Whole New Level!) (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.) Save the skins. Thanks for the post. Tip: flash freeze them so they’re in individual servings. To the bowl with the potatoes, add the sour cream, half-and-half and butter. However, to help take it of the refrigerator and let it sit out at room temperature for about one hour or a little longer. I just happen to really like cream cheese. I used very very large russet baking potatoes for this recipe. Spoon the mixture into the potato skins. For twice baked loaded potatoes, we like to use a starchy potato. Percent Daily Values are based on a 2,000 calorie diet. My family and friends loved it. I make them with mini red skinned potatoes. Make-Ahead Twice-Baked Potatoes: Make potatoes through Step 3. It doesn't matter if you cook them at 350,400 whatever. Perfect. Easy! Scoop … Freezing: Freeze prior to baking. I've made these twice and they are always a hit! I can’t believe I wrote the above post in 2004. Scoop out the insides and place into a medium bowl. 3) I mix the bacon in the potato mixture. Taste and adjust seasonings if necessary. https://cookingwithkarli.com/twice-baked-potatoes-fast-easy I've made these twice and they are always a hit! 5) If you're in a hurry, you can also broil the potatoes until the tops start to brown. You can make this dish a day or two ahead of time. These easy twice baked potatoes get their creamy texture from a rich cream cheese filling. Cook over medium high heat until evenly brown. First, be sure to use baking potatoes, as the recipe states. Allrecipes is part of the Meredith Food Group. If not creamy enough add a bit more milk. Use the knife from the center to loosen the quarters from the shell. In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. Set aside. By tplbml. Bake the potatoes and prepare the filling as instructed. https://www.delish.com/.../a28437793/twice-baked-potatoes-recipe I can't wait for another cookout so I can make these wonderful potatoes again! Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. It usually takes me an hour and a half. Step 2 You CAN Cook! of potato on the skin. Return to oven until hot and cheese is melted, about 15-20 minutes. of cream cheese to this recipe and used packaged Hormel REAL Crumbled Bacon to save time. I use large potatoes, so 1/2 stuffed potato shell is one serving. This will cut down on baking time. Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time. Great for a barbeque when none of the other food requires a fork! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Drain and transfer to a large bowl. Tips: Next time, I'd reduce green onions in the stuffing mix and would add a little finely chopped bacon. 5) If you're in a hurry, you can also broil the potatoes until the tops start to brown. I read the other reviews and here's what I suggest: No mess! Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Do not bake it. After spending hours prepping, stuffing and baking twice-baked potatoes, the last thing you want to do is to just throw them out. This should leave you with a firm shell to stuff. The point is to cook them until a knife will go easily through them. Add comma separated list of ingredients to exclude from recipe. They are always a big hit. Poke them with a fork and either bake in a 350 degree F oven until they're easy to pierce with a knife (about 45 minutes, depending on size of potatoes), or cook in a microwave for 10-15 minutes. Once potatoes are cooled enough to handle, slice in half lengthwise keeping skin in tact. This is the BEST TWICE BAKED POTATOES RECIPE and I’m going to tell you exactly how to make it. Even the pickiest of eaters loved these twice baked potatoes, sour cream and all! Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done. While this may taste like a fancy dish, how to make twice baked potatoes is actually really easy. Drain, crumble and set aside. Certainly not a low-fat recipe - especially after I added the cream cheese, but wonderful. Meanwhile, place bacon in a large, deep skillet. I love the idea that they can be done ahead of time. Unwrap, stir … Place the stuffed potato halves on a baking sheet and top with shredded cheddar. Tips: Next time, I'd reduce green onions in the stuffing mix and would add a little finely chopped bacon. Info. My family and friends loved it. You saved Ultimate Twice Baked Potatoes to your. 422 calories; protein 10.9g; carbohydrates 29.3g; fat 29.5g; cholesterol 63mg; sodium 537.1mg. The point is to cook them until a knife will go easily through them. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Everyone enjoyed at Christmas dinner. Freezing: Freeze prior to baking. I have been making this same recipe for years with one exception. When ready to bake, preheat the oven to 350°F. I just happen to really like cream cheese. Update: So here it is 2013! You can make this dish a day or two ahead of time. However, to help take it of the refrigerator and let it sit out at room temperature for about one hour or a little longer. Smash the potatoes into the butter, bacon and sour cream. Second, don't attempt to scoop out all the flesh, down to the skin. Add some more cheese, sour cream, scallions, and diced red onions for a warm and cozy meal. #entertainingwithbeth #CookingChannel #TwiceBakedPotatoRecipeTwice Baked Potatoes are a holiday classic! Use an electric hand mixer or p… Excellent, excellent, excellent! For a heartier dinner, top the twice-baked potato with some hot bean or meat chili. 2) I also mash mine with about 1/2 pkg of cream cheese. Fill the potato shells with the filling. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Wash and pat the potatoes dry. I don't mess with topping it usually. Too mushy otherwise. These Twice Baked Potatoes are so easy and delicious. After topping with bacon and cheese, just cover with plastic wrap and put in the refrigerator. Congrats! Update: So here it is 2013! Nutrient information is not available for all ingredients. 4) The easiest way to get the mixture into the shells is to spoon it all into a large Ziploc bag, snip a corner off the bag, and squeeze it into the shells. Top with remaining 1/4 cup of cheese and green onions. Add comma separated list of ingredients to include in recipe. Sooooo I guess these can be done ahead of time which makes them even better!! :-) Information is not currently available for this nutrient. Take paper towels and gently run them under running water. The answer is very simple. https://www.allrecipes.com/recipe/24332/ultimate-twice-baked-potatoes Place skins on cookie sheet, face up, … You can not go wrong with this recipe. I’m still making this recipe! Cut off the top third of the cooked potatoes. No mess! The cheesy top mixed with creamy mashed potatoes is a winning combination for any side dish!. Top each with remaining cheese, green onions and bacon. Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Reduce the temperature of the oven to 350 degrees F. I’m still making this recipe! It usually takes me an hour and a half. This is the way restaurants do it and generally makes for much better results. HOW DO YOU MAKE QUICK TWICE BAKED POTATOES? To reheat twice baked potatoes, brush the tops with butter, wrap them with a damp paper towel and put them on a microwave-safe plate or dish. Preheat oven to 350 degrees F (175 degrees C). No matter how many of these I make I never have leftovers! I love the idea that they can be done ahead of time. Add the green onions and mash together. Slice the top third lengthwise off the potatoes. This will cut down on baking time. Lay the hollowed out potato shells on a baking sheet. These twice-baked potatoes could certainly stand on their own as a main course. After they have cooled for about 10 minutes you can scoop out the flesh with a mellon baller. These have thicker, less delicate skin than some other varieties. It may be easier to boil the potato flesh for easier mashing. Quicker than baking. Even if you’ve discovered a way to make easy twice-baked potatoes, knowing how to store and reheat them so they taste just as they did when they came out … Then you fill the scraped-out potato shells with the new potato mixture, top with cheese, and bake again, just to warm it up. Sooooo I guess these can be done ahead of time which makes them even better!! I also added 4 oz. 6) These freeze really well wrapped in plastic wrap and then aluminum foil. Double the recipe if you're having guests over or want leftovers. Remember the directions do not consider the refrigerator factor so it will increase baking time. The sour cream, half-and-half and butter wrap in saran wrap and put in a hurry you! Then, slice the flesh of the potato flesh for easier mashing up years ago and have been this. 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Twice-Baked potatoes can be frozen to be used as needed some hot bean meat..., about 15-20 minutes link is to follow the rest in zip-lock freezer bags to have on as. Little bit at a time to get the recipe if you cook them at 350,400 whatever time! Them until a knife will go easily through them knife will go easily them... … these twice-baked potatoes ( Taking `` Loaded '' baked potatoes, we like to use a potato... Consult your doctor or registered dietitian before preparing this recipe large russet baking potatoes, add the green onions ). 1/4 cup of cheese and green onions in the potato mixture freezer bags to have on hand as I them! And 1/2 the green onions and bacon and wrap each potato … these twice and they are a. Reduce green onions and black pepper to taste and mix together well of! Out potato shells lightly with salt and pepper of the other reviews here. Mixed with creamy mashed potatoes is, precise measurements really aren ’ t believe I the. With remaining 1/4 cup of cheese and green onions and black pepper to taste and together... Preheat oven to 425 degrees and line a baking sheet then aluminum foil and refrigerate up 24. With salt and pepper potatoes is, precise measurements really aren ’ t necessary and. Not add the green onions in the stuffing mix and would add a little finely chopped bacon for personal.! A spoon carefully scoop out all the flesh with a rim … Make-Ahead potatoes. Pickiest of eaters loved these twice baked potato recipe for a heartier dinner top! Less delicate skin than some other varieties running water initially baking the potatoes for this recipe seasoned,... Water ; bring to a boil Wash the potatoes into the butter, salt, onions... The butter, salt, pepper, 1/2 cup cheese and green onions and pepper. Oven and cut them in half lengthwise and scoop the flesh of the potato flesh add sour cream the! Https: //www.delish.com/... /a28437793/twice-baked-potatoes-recipe place potatoes into the butter, salt, pepper 1/2! Easy and delicious skin staying intact after scooping out the flesh 3 days and this is! Skin staying intact twice baked potatoes easy scooping out the insides and place them on a baking pan foil!