Best 10 Great Twice Baked Potatoes Recipes

BEST TWICE-BAKED POTATOES

Steps:

• Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
• Allow to cool a bit.
• Slice about a 1" strip of the skin off the top of each potato.
• Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
• Mash the potato pulp along with the margarine.
• Add milk, sour cream, cheese, salt and pepper; combining well.
• Spoon the mixture back into the potato shells, piling high.
• Top with the crumbled bacon or bacon bits.
• Bake at 400 for 15 minutes.

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.

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.

GREAT TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
• Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
• Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
• Bake for an additional 15 minutes, or until golden brown.

CHEF JOHN'S TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Rub potatoes with vegetable oil and place on the prepared baking sheet.
• Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
• Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
• Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
• Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
• Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.

BEST FLUFFY TWICE-BAKED POTATOES!

Steps:

• Cut a thin slice from the top of the potato and discard.
• Scoop out the potato pulp carefully with a spoon, and place the pulp in a medium bowl (be careful not to break the potato skin).
• With an electric mixer mix the pulp with soft butter, hot milk, salt, pepper, baking powder, nutmeg and ONE egg yolk and onion (if using); whip/beat until smooth and fluffy.
• Add in the shredded cheese; mix well to combine.
• In another bowl, whip the egg whites until stiff; fold into potato mixture.
• Pile the potato mixture back into the skins.
• In a small bowl or cup beat the remaining egg yolk with water.
• Set oven to 400 degrees.
• Brush the egg yolk/water mixture over the top of each potato.
• Set the stuffed potatoes into a greased baking pan.
• Bake for 15 minutes.

MAKE-AHEAD TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350°F.
• Wash potatoes and pat dry.
• Place potatoes, not touching, on a large baking sheet.
• You may need two baking sheets.
• Spray potatoes generously with non-stick cooking spray.
• Sprinkle outside of potatoes with a little salt.
• Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
• In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
• With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
• With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
• Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
• Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
• You may need a little more or less milk to get the final desired consistency.
• Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
• Return filled shell to baking sheet.
• Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
• TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
• TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
• Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
• Place wrapped potatoes into one or more gallon resealable freezer bags.
• Store in freezer for up to 3 months.
• TO COOK FROZEN POTATOES: Preheat oven to 350°F.
• Place potatoes on baking sheet and loosely cover with aluminum foil.
• Bake about 45 minutes.
• Uncover and bake an additional 15 minutes or more until potatoes are hot.
• Do not over bake.
• This method keeps the potato skins firm and crisp.
• If time is short, place potatoes in microwave and cook on high about 10 minutes.
• Remove and then place in 350°F oven to finish cooking.
• IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
• Potato skins will be softer than if cooked in the oven.
• OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.

THE BEST TWICE BAKED POTATOES

Steps:

• Rub potatoes with peanut oil and sprinkle with kosher salt and fresh ground pepper Bake potatoes in 350 degree oven for 1 hour (may be more depending on size of potato) While potatoes are baking cook bacon in large skillet over med high heat until evenly brown.
• Drain, crumble and set aside.
• (May use packaged bacon bits) When potatoes are done allow them to cool for 10-20 minutes.
• Slice potatoes in half lengthwise and scoop the flesh into a large bowl, saving skins.
• Add to the potato flesh the 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. Add additional milk if needed.
• Spoon mixture into the potato skins.
• Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes, uncovered.

TWICE BAKED POTATOES

Steps:

• Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
• Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Increase oven temperature to 400°F. Bake about 20 minutes or until hot.

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.