Best 7 Double Baked Potatoes Recipes

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**Double-Baked Potatoes: A Culinary Delight for All Occasions**

Crispy on the outside, fluffy on the inside, and bursting with flavor, double-baked potatoes are a culinary masterpiece that will impress your taste buds and leave you craving for more. This versatile dish can be enjoyed as a main course, a side dish, or even as a hearty snack. With a variety of delectable fillings and toppings to choose from, double-baked potatoes cater to every palate and occasion. From classic recipes like sour cream and chives to unique creations like bacon and cheddar or pesto and mozzarella, the possibilities are endless. Get ready to embark on a culinary journey with our collection of double-baked potato recipes that will tantalize your taste buds and make you the star of your next gathering.

Let's cook with our recipes!

DOUBLE-BAKED MASHED POTATOES



Double-Baked Mashed Potatoes image

Dress up an all-time favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. -Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 9

2-1/2 pounds medium potatoes, peeled
1 cup sour cream
1/4 cup whole milk
2 tablespoons butter, melted
1-1/2 cups shredded cheddar cheese, divided
1/2 cup chopped onion
5 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.

Nutrition Facts : Calories 363 calories, Fat 21g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES



Double-Yummy Chili Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 24

6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish

Steps:

  • To make the potatoes: Preheat the oven to 425 degrees F.
  • Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
  • Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
  • Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

PEPPER JACK AND HORSERADISH DOUBLE BAKED POTATOES "BIG DUNKEE"



Pepper Jack and Horseradish Double Baked Potatoes

Provided by Guy Fieri

Categories     appetizer

Time 2h55m

Yield 8 servings

Number Of Ingredients 12

8 extra-large russet potatoes
4 tablespoons kosher salt, plus more for seasoning
1/2 pound applewood smoked bacon
1 cup chopped yellow onion
4 teaspoons diced jalapeno
4 tablespoons diced garlic
8 tablespoons butter
4 teaspoons cracked black pepper
4 tablespoons prepared horseradish
8 tablespoons sour cream
8 ounces pepper jack cheese, shredded
1 avocado, pitted, flesh diced

Steps:

  • Preheat oven to 350 degrees F. Scrub potatoes well to remove all dirt. Pierce with a fork, rub with kosher salt and bake on a sheet pan for 1 hour.
  • Meanwhile, in medium skillet over medium heat cook bacon until crisp, remove, drain on paper towels and chop. Remove all but 2 tablespoons bacon grease from the pan and heat over medium-high heat. Add onions and saute for 2 minutes. Stir in the jalapenos and saute for 2 minutes more. Add the garlic and lightly saute for 1 more minute. Set aside to cool to room temperature.
  • Remove potatoes from oven and let cool to a workable temperature. Slice potatoes in half, lengthwise and remove the flesh of the potato with a spoon to a bowl. Mix in butter, add pepper and salt to taste. Reserve 8 of the skin halves, discard the other 8.
  • Gently fold in the onion, jalapeno and garlic mixture into the potato. Combine the horseradish, sour cream, half the pepper jack cheese and the bacon; add to the potato mixture. Gently fold in the avocado.
  • Stuff the potatoes with mixture, top with the remaining cheese and place back in the oven on a baking sheet for 20 minutes at 350 degrees F.

DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE



Double-Baked Potatoes With Mushrooms and Cheese image

This rich and creamy version of twice-baked potatoes can be prepared and assembled one day before baking. You can add more cream cheese and/or sour cream to make them creamier.

Provided by lazyme

Categories     Potato

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 7

6 small russet potatoes, scrubbed (about 7 ounces each)
5 tablespoons butter, room temperature
12 ounces mushrooms, coarsely chopped
2 large green onions, chopped
3 ounces cream cheese, room temperature
1/3 cup sour cream
1 1/4 cups white cheddar cheese, coarsely grated

Steps:

  • Preheat oven to 375°F
  • Pierce each potato in several places with fork.
  • Place all potatoes directly on oven rack and bake until tender, about 1 hour.
  • Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat.
  • Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes.
  • Add green onions; stir until wilted, about 1 minute. Set aside.
  • Using oven mitts as aid, cut each potato lengthwise in half.
  • Scoop cooked potato flesh into large bowl, leaving skin intact.
  • Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well.
  • Mix in mushroom mixture and 1/2 cup cheddar cheese.
  • Season to taste with salt and pepper.
  • Mound mashed potatoes in potato skins.
  • Sprinkle each half with 1 tablespoon cheese.
  • Place on baking sheet.
  • (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F
  • Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.

DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE



Double-Baked Potatoes with Mushrooms and Cheese image

Categories     Mushroom     Potato     Side     Bake     Cheddar     Cream Cheese     Sour Cream     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 small russet potatoes (about 7 ounces each), scrubbed
5 tablespoons butter, room temperature
12 ounces mushrooms, coarsely chopped
2 large green onions, chopped
3 ounces cream cheese, room temperature (about 1/2 cup)
1/3 cup sour cream
1 1/4 cups coarsely grated white cheddar cheese

Steps:

  • Preheat oven to 375°F. Pierce each potato in several places with fork. Place all potatoes directly on oven rack and bake until tender, about 1 hour.
  • Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes. Add green onions; stir until wilted, about 1 minute. Set aside.
  • Using oven mitts as aid, cut each potato lengthwise in half. Scoop cooked potato flesh into large bowl, leaving skin intact. Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well. Mix in mushroom mixture and 1/2 cup cheddar cheese. Season to taste with salt and pepper. Mound mashed potatoes in potato skins. Sprinkle each half with 1 tablespoon cheese. Place on baking sheet. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F. Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.

DOUBLE-BAKED POTATOES



Double-Baked Potatoes image

I CAME UP with this recipe when looking for a different way to use leftover baked potatoes. I wanted to do something besides simply frying them or making potato salad, so I found a recipe and added some of my own ingredients. These are the tasty results. -Leonora Wilkie Bellbrook, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 2 servings.

Number Of Ingredients 8

2 medium baking potatoes (1 to 1-1/2 pounds)
1/3 cup sour cream
3 tablespoons milk
1/8 teaspoon salt
2 teaspoons grated Parmesan cheese
2 bacon strips, cooked and crumbled
4 teaspoons shredded cheddar cheese
1 to 2 tablespoons chopped tomato, optional

Steps:

  • Bake potatoes at 425° for 40-45 minutes or until tender. Allow to cool to the touch. In a bowl, combine sour cream, milk, salt and Parmesan cheese. Cut a thin slice off the top of potatoes; carefully scoop out the pulp, leaving a thin shell. Mash pulp with sour cream mixture; stuff shells. Sprinkle with bacon and cheddar cheese. Bake at 325° for 20 minutes or until heated through. Top with tomato if desired.

Nutrition Facts :

DOUBLE-BAKED ROQUEFORT POTATOES



Double-Baked Roquefort Potatoes image

Categories     Cheese     Potato     Side     Bake     Vegetarian     Blue Cheese     Parmesan     Winter     Sour Cream     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

6 10- to 12-ounce russet potatoes, scrubbed
2/3 cup crumbled Roquefort cheese
1/2 cup sour cream
6 tablespoons freshly grated Parmesan cheese
2 tablespoons (1/4 stick) butter, cut into small pieces
Chopped fresh parsley

Steps:

  • Preheat oven to 375°F. Pierce potatoes with fork. Place potatoes directly on oven rack. Bake until potatoes are tender, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes.
  • Halve each potato lengthwise. Scoop flesh from potatoes, leaving 1/4-inch-thick shell; place flesh in large bowl. Add crumbled Roquefort cheese and sour cream to potato flesh; mash until smooth. Season mixture with salt and pepper.
  • Spoon potato mixture into 8 potato shells, mounding slightly and dividing equally (reserve remaining 4 potato shells for another use). Place potatoes on baking sheet. Sprinkle Parmesan cheese over potatoes. Dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Bake potatoes until heated through and beginning to brown on top, about 25 minutes. Sprinkle parsley over potatoes and serve.

Tips:

  • Choose the right potatoes: Russet potatoes are the best choice for double-baked potatoes because they have a high starch content, which makes them fluffy and light.
  • Scrub the potatoes well: This will help to remove any dirt or debris from the skin.
  • Prick the potatoes with a fork: This will help the potatoes to bake evenly.
  • Bake the potatoes at a high temperature: This will help to create a crispy skin.
  • Let the potatoes cool slightly before handling them: This will help to prevent them from breaking.
  • Scoop out the potato flesh: Be careful not to scoop out too much of the flesh, as you want to leave enough to hold the toppings.
  • Mash the potato flesh: You can use a potato masher or a fork to mash the potato flesh.
  • Add your favorite toppings: There are endless possibilities for toppings, so get creative! Some popular options include butter, sour cream, chives, bacon, and cheese.
  • Bake the potatoes again: This will help to melt the cheese and warm up the toppings.

Conclusion:

Double-baked potatoes are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With so many different ways to prepare them, you are sure to find a recipe that you will love. So next time you are looking for a tasty and easy-to-make dish, give double-baked potatoes a try!

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