Best 2 Twice Baked Potatoes Oamc Recipes

Prepare to tantalize your taste buds with a culinary journey into the world of twice-baked potatoes, a true masterpiece of flavors and textures. These delectable delights, affectionately known as "oamc" among potato enthusiasts, are a testament to the transformative power of culinary creativity. Whether you seek a comforting side dish, an indulgent main course, or a party-perfect appetizer, twice-baked potatoes oamc will leave you craving more. Embark on this culinary adventure as we unveil the secrets to crafting the perfect twice-baked potato, a symphony of flavors that will elevate your next meal to new heights of culinary artistry.

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FREEZABLE TWICE BAKED POTATOES -- OAMC

Freezable Twice Baked Potatoes -- OAMC image

Economical and worthy of the time and effort to have on hand. A thinner-skinned potato seems to be more kid friendly. These can be scaled down effectively. There are about 10 - 12 potatoes per 5 pound bag resulting in 20 - 24 potato halves.

Provided by gailanng

Categories Potato

Time 1h

Yield 20 halves, 20 serving(s)

Number Of Ingredients 11

Ingredients

5 lbs thin-skinned potatoes (one five pound bag)
1/4 lb butter, melted (1 stick)
1/2-1 teaspoon garlic powder
3/4 cup sliced green onion
1 cup sour cream
1/2 cup heavy cream
1/2 teaspoon pepper
1 1/4 teaspoons salt
2 cups cheddar cheese, shredded
4 slices bacon, cooked and crumbled (optional)
paprika

Steps:

Wash and dry potatoes. Cook on high power in microwave in batches of 5 or 6 repeating until all potatoes are cooked. Check for doneness by gently squeezing with a clean dishtowel and removing potatoes as they become soft. Each batch will take anywhere from 10 to 15 minutes, depending on the size of the potatoes; cool to touch.
Cut potato in half and carefully scoop pulp to within 1/4 inch of the skin, placing pulp in a large bowl; set aside shell portion.
To potato pulp, add melted butter and next 8 ingredients; stirring to combine well. Fill each potato shell, patting filling into place. Sprinkle with paprika.
Arrange potatoes on a baking sheet in a single layer and freeze. Place individual frozen potatoes in plastic freezer bag, squeezing out air or place in a resealable freezer container. Return to freezer.
To bake: Place frozen potatoes on a greased and foil-lined baking sheet. Bake frozen potatoes approximately 40-50 minutes at 350 degrees or until heated through.
For defrosted potatoes, bake approximately 25 minutes.
To microwave: Place desired amount of frozen potatoes on a microwavable-safe dish and cook on high power for approximately 3 minutes per potato. Take size into consideration.

KELL'S TWICE BAKED POTATOES OAMC

Kell's Twice Baked Potatoes OAMC image

These are the best. Cheesey and creamy, they just melt in your mouth. This recipe makes a big batch, 24 potatoes in the shells, and 2 containers of mash - 6 to 8 servings in each. I use my Kitchenaid mixer with the wire whisk attachment for this recipe. You'll have to do two batches for all the potatoes unless you have a larger than standard bowl. It's completely worth it! The kids were fighting for seconds!

Provided by kellcollin

Categories Potato

Time 1h

Yield 36-40 serving(s)

Number Of Ingredients 9

Ingredients

10 lbs baking potatoes
2 (8 ounce) packages cream cheese, softened
1 cup butter or 1 cup margarine, softened
1 cup sour cream, divided
2 -3 cups shredded cheddar cheese
1/2-1 cup milk
garlic powder
parsley or chives
salt

Steps:

Scrub the best sized 12 potatoes in the bag. Poke each with a fork and bake in oven at 375 degrees for 35-40 minutes.
While those bake, peel the rest of the potatoes and boil until soft. Drain.
Cut baked potatoes lengthwise and scoop insides into a bowl. You should end up with 24 shells. Place these on cookie sheets.
In mixer with wire whisk, combine one package cream cheese, one stick butter, and 1/2 cup sour cream until blended.
Add scooped insides of baked potatoes and a little less than half of the boiled potatoes and mix on low speed.
Add some milk and mix until it is the consistency you like.
Add garlic powder, parsley or chives, and salt. I just add it until it tastes good. I think about 1 1/2 teaspoons of each.
Fold in half of the shredded cheddar. You can use more or less, whatever you like.
Fill shells heaping and bake at 375 degrees for 20 minutes or until tops start to brown.
While those bake, repeat the recipe with the rest of the boiled potatoes. Place mixture in two baking dishes (foil bread pans work well) and freeze for later. ***To bake, thaw completely and bake in oven at 375 degrees for 30 minutes or until top starts to brown.
I freeze 8 of the baked filled shells individually for lunches, 8 more get frozen in a foil pan for later, and 8 end up being a side dish to dinner!

Tips:

For perfectly crispy skins, rub the potatoes with olive oil and sprinkle with salt before baking.
To prevent the potatoes from drying out, wrap them in foil before baking.
If you want to save time, you can boil the potatoes ahead of time and then finish them in the oven.
Be careful not to overstuff the potatoes, or they will burst.
If you don't have any sour cream, you can use plain yogurt or cottage cheese instead.
For a vegetarian version of this dish, omit the bacon and use vegetable broth instead of chicken broth.

Conclusion:

Twice-baked potatoes are a delicious and versatile dish that can be served as a main course or a side dish. They are perfect for potlucks, holiday gatherings, or a simple weeknight meal. With so many different ways to customize them, you're sure to find a recipe that everyone will enjoy.