Best 7 Decadent Twice Baked Potatoes Recipes

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Rub potatoes with olive oil and salt and place on a large baking sheet.
• Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through.
• Let cool for at least 15 minutes.
• Preheat oven to 350 degrees.
• Cut potatoes in half lengthwise and scoop out the insides leaving a 1/4-inch shell.
• Combine potato flesh with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl.
• Use a potato masher to mash together until desired consistency is reached.
• Fold in crumbled bacon and green onions. Season with salt and pepper.
• Scoop the filling into the potato shells. You want the filling to be pretty generous.
• Top each potato half with the remaining shredded cheese.
• Bake for 25 to 30 minutes or until cheese is melted and potatoes are heated through.
• Serve immediately.

TWICE-BAKED POTATOES

Steps:

• Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
• Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.
• Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.

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:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

DECADENT TWICE BAKED POTATOES

Steps:

• Scrub potatoes. Spray pan and potatoes with cooking spray and lightly sprinkle with salt if desired. Bake at 350 degrees until done (approx 40 minutes).
• Let potatoes cool enough to handle. Slice in half lengthwise. Spoon out the inside of the potatoes into a bowl; leaving a shallow amount in the shells. Place shells back into pan.
• Add cream cheese, butter, sour cream, cheddar cheese, 2 tablespoons of the milk and all spices into the bowl with the potato insides. Stir until blended & fluffy, but not overworked. Adjust with additional tablespoons of milk if needed. The result should be creamy, but still scoop able.
• Spoon into the potato shells. Cover and chill at this point if making for a later meal. They can also be frozen at this point.
• Bake at 350 degrees for 20-25 minutes or until potatoes are hot & lightly browned. If working with chilled potatoes made earlier in the day add 10-15 minutes cooking time. The potatoes can also be baked directly from frozen by adjusting the cooking time.
• Optional garnish: After removing from oven sprinkle lightly with smoked paprika & the green onion tops for color.

TWICE-BAKED DEVILED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-10 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave-safe plate. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.

TWICE BAKED POTATOES

Steps:

• Wash and dry the baking potatoes.
• Coat the outside of the potato with the vegetable oil.
• You don't want it dripping.
• Place the baking potatoes onto a baking sheet and bake at 400º for 1 hour 15 minutes or until the potato gives to a slight squeeze.
• Carefully slice the potatoes in half lengthwise.
• Let sit about 10 minutes.
• Melt the butter and place in in the bottom of a heavy mixing bowl.
• Carefully using a spoon scoop out the inside of the potato and place it in the mixing bowl with the butter.
• Leave the shells on the baking sheet.
• Mash the potatoes up.
• Add the sour cream, cheese, salt, pepper, and granulated onion.
• Mix together till thoroughly blended.
• Put the potato mixture back into the shells.
• Top each half with 1 Tablespoon of bacon bits.
• Place cookie sheet of potatoes in freezer.
• After they are frozen put the twice baked potatoes in freezer bags or containers.
• To eat them just pop them in the microwave for a few minutes.
• Can also be popped into the oven at 375 till just starts to get slightly browned on top.
• You want them just hot enough to melt the cheddar cheese.
• Cooking them to long will dry them out.
• Makes a great lunch or a side dish with dinner.