Best 7 Twice Baked Spuds Recipes
Twice baked potatoes, also known as twice baked spuds, are a comforting and versatile dish that can be enjoyed as a main course or a side dish. Twice baking the potatoes intensifies their flavor and creates a crispy outer skin, while the creamy and fluffy filling can be customized to your liking. This dish is perfect for special occasions or a lazy weekend brunch. With endless variations and the ability to tailor the filling to your preferences, twice baked spuds are a culinary delight that will surely impress your taste buds.
Let's cook with our recipes!
TWICE BAKED POTATOES (STUFFED JACKET POTATOES)
Recipe video above. Baked potatoes stuffed with a creamy, cheesy, mashed potato filling hit with salty pops of bacon. Think of it as the spud love-child of jacket potatoes and mashed potato! This is pretty much every cheese lovin,' carb monster's dream come true. Dainty food this ain't - this is proper comfort food, turned up to 11!Serve it as a side, or as a meal.
Provided by Nagi
Categories Main Potato Side Dish
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
- Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
- Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
- Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
- Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
- Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
- Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
- Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
- Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
- Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
- Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
- Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
- Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.
Nutrition Facts : Calories 430 kcal, Carbohydrate 27 g, Protein 10 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 75 mg, Sodium 486 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
TWICE-BAKED SPUDS
This satisfying dish is nutritious and can be prepared a day ahead, refrigerated and baked before serving.
Provided by Allrecipes Member
Time 1h40m
Yield 2
Number Of Ingredients 11
Steps:
- Bake potatoes at 375 degrees F for 1 hour or until tender. Allow to cool. Place parsnips and garlic in a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and mash.
- Cut a thin slice off the top of each potato; discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash potato pulp with parsnips and garlic. Beat in next five ingredients, using a hand mixer.
- Stir in green onions. Spoon into the potato shells. Combine the Parmesan cheese and paprika; sprinkle over top. Place on a baking sheet. Bake, uncovered, at 375 degrees F for 20-30 minutes or until heated through.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 79.5 g, Cholesterol 18.8 mg, Fat 6.5 g, Fiber 11.9 g, Protein 11.2 g, SaturatedFat 3.8 g, Sodium 628.1 mg, Sugar 7.2 g
TWICE-BAKED RUTABAGAS
Mix it up for dinner by swapping your go-to spuds dish for these rutabagas combined with bacon, cheese and cream. Even the skeptics won't be able to resist! -Lisa Bynum, Brandon, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a microwave-safe bowl, combine rutabagas and water. Microwave, covered, on high 16-20 minutes or until tender, stirring halfway. Mash rutabagas; add bacon, cream, butter, garlic powder, salt and pepper. Stir in 1 cup cheese and 1/4 cup green onions., Spoon mixture into 8 greased 6-ounce ramekins or custard cups. Sprinkle with remaining cheese. Place ramekins on a baking sheet. Bake until rutabagas are bubbly and cheese is melted, 18-22 minutes. Sprinkle with remaining green onions.
Nutrition Facts : Calories 361 calories, Fat 30g fat (17g saturated fat), Cholesterol 89mg cholesterol, Sodium 592mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
TWICE-BAKED SPUDS
This satisfying dish is nutritious and can be prepared a day ahead, refrigerated and baked before serving.
Provided by Allrecipes Member
Time 1h40m
Yield 2
Number Of Ingredients 11
Steps:
- Bake potatoes at 375 degrees F for 1 hour or until tender. Allow to cool. Place parsnips and garlic in a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and mash.
- Cut a thin slice off the top of each potato; discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash potato pulp with parsnips and garlic. Beat in next five ingredients, using a hand mixer.
- Stir in green onions. Spoon into the potato shells. Combine the Parmesan cheese and paprika; sprinkle over top. Place on a baking sheet. Bake, uncovered, at 375 degrees F for 20-30 minutes or until heated through.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 79.5 g, Cholesterol 18.8 mg, Fat 6.5 g, Fiber 11.9 g, Protein 11.2 g, SaturatedFat 3.8 g, Sodium 628.1 mg, Sugar 7.2 g
TWICE BAKED OUTDOOR BBQ BABY POTATOES
This is how we cook our leftover baby spuds, when we have any leftovers that is! Therefore, I often find myself cooking up a pan of these potatoes, in order for them to be grilled or baked on the BBQ! Quantities given are assuming that there will be other accompaniments - please feel free to increase or decrease the amounts listed. Split them open once baked/grilled and spread with butter and a good twist of sea salt plus some ground black pepper - no other embellishments are needed for these delicious potatoes! When the potatoes are VERY baby in size, I cook these in an old cast iron pan which is used just for the BBQ - they still come out smoky and delectable!
Provided by French Tart
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- If you need to par-boil these potatoes first, place them in a large pan of boiling water and cook for about 5 to 8 minutes. Do NOT peel them, but scrub them if necessary and cut any protruding eyes out.
- Drain them well and place them straight on to the BBQ grill/shelf, moving them around all the time with heatproof tongs.
- Or, if they are too small and might fall through the grill, put them in an old frying pan, skillet or cast iron container with a knob of butter, and cook them over the direct heat, again moving them around so they don't over colour in one area.
- I have also placed these potatoes in a double wrapping of tin foil, with a knob of butter and cooked them in the embers of a BBQ - turning them around regularly for about 30 to 45 minutes. (You can also do them this way when you have a wood fire burning in your home during the winter months.).
- Bake them for about 20 to 30 minutes until the skins are well coloured and slightly crispy, and then serve them piping hot with butter and sea salt and black pepper.
Nutrition Facts : Calories 158.9, Fat 0.2, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 35.7, Fiber 5.5, Sugar 2.6, Protein 3.8
AVO RANCH TWICE BAKED SPUDS
This recipe came about last night after putting potatoes into the oven and realising I had no sour cream or cream for my twice baked potatoes. I was inspired by Recipe #149509 by DieniaB. The results were very tasty & worthy of St Patrick's Day.
Provided by Heydarl
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°F or 180°C.
- Prick potatoes with a fork or skewer to let the steam out during cooking, then place on a tray and bake until tender when pierced with a fork or skewer.
- Remove spuds from oven.
- Cut a hole in the top of each spud and scoop out the flesh, leaving enough on the sides to hold them firmly in shape. Place the removed flesh into a bowl, discarding the skin you cut out.
- Mash the flesh with a fork or potato masher until no large pieces remain. Add butter and mix into potatoes.
- Add avocado and ranch dressing to the mashed spud, stirring until all combined.
- Scoop mixture into the shell of each potato, piling up on top to use all the mash.
- Place grated cheese on top of each spud.
- Return spuds to the oven for 5-10 minutes until cheese has melted.
Nutrition Facts : Calories 429, Fat 30.6, SaturatedFat 8.3, Cholesterol 30.6, Sodium 404.2, Carbohydrate 33.2, Fiber 5.9, Sugar 2.8, Protein 7.5
Tips for Perfect Twice-Baked Potatoes:
- Use starchy potatoes like Russets or Idaho potatoes for a fluffy interior.
- Prick the potatoes with a fork before baking to allow steam to escape and ensure even cooking.
- Bake the potatoes until they are tender but still firm enough to hold their shape.
- Let the potatoes cool slightly before scooping out the flesh to prevent them from falling apart.
- Mash the potato flesh until smooth and creamy. Season generously with butter, salt, and pepper.
- Add your favorite mix-ins like cheese, bacon, chives, or sour cream. Be creative and experiment with different flavors.
- Pipe the potato mixture back into the potato skins and top with more cheese and breadcrumbs.
- Bake the potatoes until they are golden brown and bubbly.
- Serve the potatoes immediately, garnished with fresh herbs or a sprinkle of paprika.
Conclusion:
Twice-baked potatoes are a versatile and delicious dish that can be enjoyed as a side dish or a main course. With endless variations and toppings, you can easily customize them to suit your taste. Whether you prefer classic baked potatoes, cheesy potato skins, or loaded potato boats, there's a twice-baked potato recipe out there for everyone. So next time you're looking for a hearty and satisfying meal, give twice-baked potatoes a try. You won't be disappointed!
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