Info. 1 (8 ounce) package shredded Cheddar cheese. When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. I used reduced fat sour cream, 2% cheddar cheese and less butter and it was still delicious! They’ll keep for up to a month. 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping, Sign up for the Recipe of the Day Newsletter Privacy Policy, Twice-Baked Sweet Potatoes with Sausage and Ricotta, Pressure Cooker Pulled Pork with Roasted Brussels Sprouts and Cheese Grits, Twice-Baked Sweet Potatoes with Pecan-Bacon Streusel and Marshmallows. While twice-baked potatoes aren’t exactly hands-off, they certainly are worth the effort. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork. Bake as directed in Step 4. They turned out great and my guests loved them, they even asked for the recipe! So long as you follow the basic directions here, you’ll find that this dish is not hard to make. Get Twice-Baked Potatoes Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. My second attempt I didnt hollow so much out of the skins and they were perfect! I will definately make this again! The first batch I made though, the filling ran out all over when in the oven. LESS-, © 2020 ®/TM General Mills All Rights Reserved. Best twice baked taters I have ever had!! I generally like spicy foods but these were a little over the top. Wrap tightly and refrigerate up to 24 hours or freeze up to 1 month. 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. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. Increase oven temperature to 400°F. I will make this again! Bake as directed in Step 4. Im just learning to cook, and this recipe was very simple to follow. Bake refrigerated potatoes 30 minutes, frozen potatoes about 40 minutes. Choose russet potatoes because their flesh is starchy and will whip up to be nice and fluffy. © 2020 Discovery or its subsidiaries and affiliates. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.). Just bake, stuff and store in the fridge until dinnertime. Drain, … Smash the potatoes into the butter, bacon and sour cream. My second attempt I didnt hollow so much out of the skins and they were perfect! We have two little ones at home who couldn't even begin to eat these. Transfer the onion mixture to the bowl. Your daily values may be higher or lower depending on your calorie needs. Next time you’re in the mood for comfort food, preheat your oven and reach for your bag of potatoes. Choose russet potatoes because their flesh is starchy and will whip up to be nice and fluffy. Don’t forget there are plenty of ways to customize the flavor of your potatoes. Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network. MORE+
Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven. I would recomend mashing the potatoes when all of the ingrediants get into the bowl to make a more creamier mixture. Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Fill the potato shells with the filling. Short-cut your prep time by baking the potatoes in the microwave. Make-Ahead Twice-Baked Potatoes: Make potatoes through Step 3. This is great as a side dish or as an appetizer. Place in a large mixing bowl and add the bacon bits and sour cream. Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. You don’t have to wait for dinner at a fancy steakhouse to enjoy cheesy, gooey twice baked potatoes. And watch videos demonstrating recipe prep and cooking techniques. Nutrient information is not available for all ingredients. Using a large spoon, fill the potato skins with the mixture. Cook over medium high heat until evenly brown. Next time I'll cut the red and black pepper in half and see how it works. The skins of the potatoes will crisp up in the oven when they’re baked with the filling. Information is not currently available for this nutrient. Wrap tightly and refrigerate up to 24 hours or freeze up to 1 month. I normally love twice-baked potatoes but this recipe was not the best. Stir in cheese and chives. Top with bread crumbs, the remaining cheese and bacon. Use a fork to pierce the potato skins. Or, you can get ahead of the game by freezing your twice-baked potatoes. Check out the rest of Betty’s best. Place bacon in a large, deep skillet. Too much onion too much red pepper and too much black pepper (and I had cut them down to begin with). Thanks for the recipe! Thanks for sharing Jamie. After all, what’s better than creamy, cheesy baked potatoes brightened up with a sprinkle of chives? these are yummy....mmmmmm I love twice baked potatoes this is the best so far, Congrats! You saved Twice Baked Potatoes to your. I like to fill the shells so they look abundant and heaping. Slice the butter into pats. Leave a small rim of potato intact for support. I leave out the bread crumbs, but otherwise follow the recipe. Use a spoon to scoop out the flesh, leaving 1/4-inch … In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Preheat oven to 400 degrees F (200 degrees C). Place the potatoes on a baking sheet. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I also used huge potatoes so I don't know what the problem was. Mash the potato pulp with a potato masher or an electric mixer on low speed. Cover the potatoes in damp paper towels and allow them to cool for about 5 minutes before slicing them to scoop out the centers.