Best 2 Makeover Twice Baked Potatoes Recipes
Twice-baked potatoes are a classic comfort food, and for good reason. They're creamy, cheesy, and incredibly flavorful. But what if you could take this classic dish to the next level? That's where this collection of makeover twice-baked potato recipes comes in.
This article features a variety of recipes that will show you how to transform your twice-baked potatoes into something truly special. From a Mexican-inspired twice-baked potato with black beans and corn to a Greek-inspired version with feta cheese and spinach, there's a recipe here for everyone. And of course, no collection of twice-baked potato recipes would be complete without a classic recipe. All recipes are easy to follow and can be made with ingredients you can easily find at your local grocery store. So gather your ingredients and get ready to make some unforgettable twice-baked potatoes.
MAKEOVER TWICE-BAKED POTATOES
A slimmed-downed version of this classic by using substituting 1% milk, turkey bacon and reduced-fat cheddar cheese. Try this version and see if you family can tell difference.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Bake the potatoes at 375° for 1 hour or until tender. Cool. 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. Stir in the milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells., Place on an ungreased baking sheet. Bake at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 298 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 717mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 15g protein.
TWICE BAKED POTATOES (MAKEOVER) RECIPE
Provided by barbsjustagirl
Number Of Ingredients 8
Steps:
- HEAT oven to 400ºF. PIERCE potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. BEAT potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika. BAKE 20 min. or until heated through.
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for twice-baked potatoes because they are large and have a fluffy texture.
- Bake the potatoes thoroughly: The potatoes should be baked until they are soft and easily pierced with a fork. This will ensure that they are cooked through.
- Let the potatoes cool slightly before handling them: This will help prevent them from breaking apart.
- Use a sharp knife to scoop out the potato flesh: This will help to create smooth, even edges.
- Be careful not to overmix the potato mixture: Overmixing will make the potatoes gluey.
- Season the potato mixture to taste: Add salt, pepper, and other spices to taste.
- Fill the potato skins with the potato mixture: Be sure to fill them evenly.
- Top the potatoes with cheese and bacon: This will add flavor and texture.
- Bake the potatoes until the cheese is melted and bubbly: This will take about 15 minutes.
Conclusion:
Twice-baked potatoes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover mashed potatoes. With a few simple tips, you can make perfect twice-baked potatoes every time.
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