Best 8 Marks Twice Baked Potatoes Recipes

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Twice-baked potatoes are a delectable culinary creation that elevates the humble potato to a gourmet delight. Originating from the kitchens of resourceful home cooks, this dish has become a staple in many households and restaurants worldwide. These savory treats begin with perfectly baked potatoes, carefully scooped out to create a tender and fluffy interior, ready to be filled with an array of delectable fillings. From classic combinations like sour cream, butter, and chives to more adventurous options such as bacon, cheese, and roasted vegetables, the possibilities are endless. Once filled, the potatoes are returned to the oven for a second baking, creating a crispy outer skin that contrasts beautifully with the soft and flavorful filling. Indulge in the ultimate comfort food experience with our curated collection of twice-baked potato recipes, ranging from traditional favorites to innovative culinary adventures. Each recipe offers a unique twist on this timeless dish, ensuring that every bite is a symphony of flavors and textures. Dive into the culinary journey of twice-baked potatoes and discover a world of taste sensations that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.

Provided by Ali Slagle

Categories     dinner, weekday, vegetables, main course, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 9

4 tablespoons unsalted butter, cubed and softened
4 large russet potatoes
2 tablespoons canola or other neutral oil
Kosher salt
1/2 cup whole milk
1/2 cup sour cream
1/2 cup grated Cheddar cheese (about 2 ounces)
Black pepper
2 tablespoons chopped chives (optional)

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.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h50m

Yield 12 to 16 servings

Number Of Ingredients 10

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
  • Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
  • With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
  • Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
  • Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

LOBSTER-STUFFED POTATOES



Lobster-Stuffed Potatoes image

Provided by Marc Murphy

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

4 medium Yukon gold potatoes (2 1/2 to 3 pounds), scrubbed and dried
Two 1 1/2-pound lobsters
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh rosemary
1/4 cup finely chopped scallions, plus more for garnish
1 cup creme fraiche or sour cream
1 cup (about 3 3/4 ounces) shredded Gruyere

Steps:

  • Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven.
  • Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes.
  • Meanwhile, place the lobsters in the freezer for 15 to 20 minutes-this will put the lobsters to sleep and calm them down so they're not so acrobatic when you try to finish them off. Fill a large pot with water and add enough salt so the water tastes like seawater, then bring to a boil. Fill a very large bowl with ice and water.
  • Working with one lobster at a time, in one decisive motion, plunge a chef's knife into and all the way through the lobster's head so the head is halved vertically-this kills it quickly. Break down the lobster by removing the claws and the tail. Discard the lobster carcasses or save them to make lobster stock later.
  • Add the lobster tails to the boiling water and cook for 3 minutes, then add the claws and cook for an additional 6 to 7 minutes. Remove the lobster from the boiling water and set aside. Once cool, crack the claws and tails and remove the meat. Quarter the tails lengthwise and chop. Cut the claw meat in half and chop it into pieces the same size as the tail meat.
  • Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later.
  • In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined.
  • Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Top with the scallions, and serve.

TWICE-BAKED POTATOES RECIPE



Twice-Baked Potatoes Recipe image

Twice Baked Potatoes are a delicious way to use baked potatoes and even leftover baked potatoes. These potatoes are stuffed with creamy potatoes, sour cream, cheese, and chives for the ultimate comfort food. If you're short on time, you can make Air Fryer Baked Potatoes or Instant Pot Baked Potatoes and finish them off in the oven after they are stuffed.

Provided by Natalya Drozhzhin

Categories     Easy

Time 1h30m

Number Of Ingredients 7

4 russet potatoes ((about 2 lb))
1/2 cup sour cream
1/2 cup half and half (or whipping cream)
2 Tbsp green onions (diced)
1/4 cup cooked bacon (chopped)
1 1/2 cup cheddar cheese (grated)
1 tsp garlic salt

Steps:

  • Preheat the oven to 400˚F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed.
  • Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4" in the shell) and transfer into a large bowl. Mash the potatoes with a potato masher or fork.
  • Add sour cream, half and half, and parsley salt to the bowl with the potato insides. Mash the mixture together until creamy.
  • Add green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine.
  • Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.

Nutrition Facts : Calories 392 kcal, Carbohydrate 47 g, Protein 22 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 575 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

MARKS TWICE BAKED POTATOES



Marks Twice Baked Potatoes image

Make and share this Marks Twice Baked Potatoes recipe from Food.com.

Provided by HELEN PEAGRAM_40951

Categories     Potato

Yield 4 serving(s)

Number Of Ingredients 12

4 medium baking potatoes
4 ounces cream or 4 ounces cottage cheese
1 celery rib, mince fine
3 tablespoons butter
1 dash garlic salt
1 dash salt
4 ounces sharp cheddar cheese
1 small onion, mince fine
3 tablespoons parmesan cheese
3 slices crisp bacon
1 dash black pepper
1 teaspoon paprika

Steps:

  • Bake potatoes until slightly softened or microwave 12 minutes.
  • Slice in two lengthwise. Mix shredded cheese and remaining ingredients together in a mixing bowl, reserving 1 tablespoon of Parmesan and the paprika.
  • Scoop out potatoes and put hot scoops in with cheese mixture. Cut in well with a knife until well blended.
  • Fill potato shells with mixture, top with remaining Parmesan and paprika.
  • Place in a well greased casserole dish and bake at 350 for 30 minutes or until browned.
  • MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06

Nutrition Facts : Calories 451.3, Fat 30.7, SaturatedFat 18.5, Cholesterol 94.3, Sodium 496, Carbohydrate 31.2, Fiber 3.1, Sugar 2.4, Protein 14.3

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Number Of Ingredients 8

2 large russet potatoes, scrubbed
3 to 4 tablespoons milk
2 tablespoons unsalted butter, room temperature
2 tablespoons sour cream
1/2 cup grated sharp cheddar cheese
Coarse salt and freshly ground pepper
1 large egg, lightly beat
1 tablespoon chopped fresh chives, plus more for garnish

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.

Nutrition Facts : Calories 301 g, Fat 11 g, Protein 8 g

TWICE-BAKED MASHED POTATOES



Twice-Baked Mashed Potatoes image

If you like the filling in twice-baked potatoes, you'll love the flavor of this savory side dish that complements most entrees. "It's a good way to finish off extra mashed potatoes," says Margaret Mayhugh of Murphysboro, Illinois.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon vegetable oil
4 cups mashed potatoes (prepared with milk and butter)
1 cup shredded cheddar cheese, divided
1/4 cup crumbled cooked bacon
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.

Nutrition Facts :

TWICE BAKED POTATOES



Twice Baked Potatoes image

Make and share this Twice Baked Potatoes recipe from Food.com.

Provided by Miss Diggy

Categories     Weeknight

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 large potatoes
2 tablespoons milk
1/2-1 cup sour cream
4 tablespoons butter
salt
pepper
onion salt
garlic powder
paprika (optional)
1 cup shredded cheddar cheese

Steps:

  • Wash, pierce and then bake potatoes at 400°F for 1 hour.
  • Take out of oven and cut lengthwise, in half.
  • Spoon out meat of potato and put in bowl along with sour cream, butter and seasonings.
  • Mix until all lumps are gone.
  • Spoon back into potato skins and top with cheese.
  • Place back in oven for another 20 minutes.

Nutrition Facts : Calories 566.2, Fat 27.5, SaturatedFat 17.3, Cholesterol 73.9, Sodium 298.3, Carbohydrate 66.4, Fiber 8.1, Sugar 3.1, Protein 15.8

Tips:

  • Select the right potatoes: Russet potatoes are the best choice for twice-baked potatoes because they have a fluffy interior and a thin skin that crisps up nicely in the oven.
  • Bake the potatoes until they are tender: To ensure that the potatoes are cooked through, bake them for at least 1 hour, or until they are easily pierced with a fork.
  • Let the potatoes cool slightly before handling: This will prevent them from breaking apart.
  • Scoop out the potato flesh carefully: Use a spoon to scoop out the flesh, leaving a thin shell of potato around the edges.
  • Mash the potato flesh until smooth: Use a fork or potato masher to mash the potato flesh until it is smooth and creamy.
  • Add your favorite toppings: There are endless possibilities for toppings, so get creative! Some popular options include cheese, bacon, sour cream, chives, and butter.
  • Bake the potatoes until they are golden brown: Return the potatoes to the oven and bake them until they are golden brown and heated through.

Conclusion:

Twice-baked potatoes are a delicious and versatile side dish that can be enjoyed by people of all ages. They are perfect for special occasions or everyday meals. With a little planning, you can easily make twice-baked potatoes at home. So next time you are looking for a side dish that is sure to impress, give twice-baked potatoes a try!

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