Best 20 Twice Baked Potato Recipes

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Twice-baked potato is a delightful culinary creation that elevates the humble potato to a delectable masterpiece. Originating from Europe in the 17th century, it gained popularity in the United States during the 19th century and has since become a beloved dish worldwide. This versatile dish starts with baking a potato until tender, then scooping out the fluffy interior and combining it with various flavorful ingredients, such as butter, sour cream, cheese, herbs, and spices. The mixture is then spooned back into the potato shells and baked again until golden brown and bubbling. Twice-baked potatoes can be enjoyed as a main course or a hearty side dish, and they are often served with additional toppings like crumbled bacon, chives, or salsa. This article presents three irresistible twice-baked potato recipes that cater to different tastes and preferences. The "Classic Twice-Baked Potato" recipe offers a traditional approach with a creamy and cheesy filling, while the "Loaded Twice-Baked Potato" recipe takes it up a notch with the addition of bacon, cheddar cheese, and sour cream. For those seeking a healthier option, the "Healthy Twice-Baked Potato" recipe incorporates Greek yogurt, reduced-fat cheese, and roasted vegetables, delivering a guilt-free indulgence. With its delightful combination of textures and flavors, twice-baked potato is a culinary journey that promises satisfaction with every bite.

Here are our top 20 tried and tested recipes!

TWICE-BAKED POTATO CASSEROLE



Twice-Baked Potato Casserole image

Easy and delicious! Always a favorite with everyone!

Provided by JillNicole

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h5m

Yield 10

Number Of Ingredients 8

1 teaspoon butter
10 russet potatoes, peeled and cubed
salt to taste
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese
2 cups shredded Cheddar cheese, divided
1 (3 ounce) package real bacon bits
2 tablespoons chopped chives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
  • Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
  • Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

Nutrition Facts : Calories 475.6 calories, Carbohydrate 53.1 g, Cholesterol 65.4 mg, Fat 22.5 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 13.6 g, Sodium 515.3 mg, Sugar 2 g

LOADED TWICE-BAKED POTATO CASSEROLE



Loaded Twice-Baked Potato Casserole image

My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 2h

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes (about 3-1/4 pounds)
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup butter, cubed
2/3 cup heavy whipping cream
1/4 cup sour cream
2 cups shredded cheddar cheese, divided
6 bacon strips, cooked and crumbled, divided
2 green onions, sliced, divided
Additional sour cream, optional

Steps:

  • Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.

Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h30m

Yield 16 servings

Number Of Ingredients 10

1 pound thin bacon
16 russet potatoes
6 tablespoons canola oil
4 sticks (1 pound) salted butter, plus more for buttering baking dish
2 cups sour cream
2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
2 cups whole milk
4 teaspoons seasoned salt
6 green onions, sliced
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Cook the bacon in a saute pan until crispy; let cool and then crumble.
  • Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
  • Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
  • Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

TWICE-BAKED CHEDDAR POTATO CASSEROLE



Twice-Baked Cheddar Potato Casserole image

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. -Kyle Cox, Scottsdale, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 9

8 medium baking potatoes (about 8 ounces each)
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 teaspoon salt
3/4 teaspoon pepper
10 bacon strips, cooked and crumbled, divided
2 cups shredded cheddar cheese, divided
4 green onions, chopped, divided

Steps:

  • Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 350°. , When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper., Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half the green onions into potato mixture (do not overmix)., Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes.

Nutrition Facts : Calories 301 calories, Fat 19g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 517mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

SHEPHERD'S PIE TWICE-BAKED POTATO RECIPE BY TASTY



Shepherd's Pie Twice-Baked Potato Recipe by Tasty image

This hearty meat and potato dish can be made using ingredients you probably already have in your pantry. Traditionally made with ground lamb or beef, our version of Shepherd's, or Cottage Pie includes an 85/15 ground beef blend, canned carrots and peas; is served in a baked potato, and topped with creamy cheddar mashed potatoes. Whatever you call it, it's sure to remain as a classic comfort food.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h18m

Yield 4 servings

Number Of Ingredients 19

4 russet potatoes, scrubbed clean and patted dry
1 tablespoon olive oil
1 ½ teaspoons kosher salt, divided, plus more to taste
3 tablespoons unsalted butter
¼ cup heavy cream, warm
½ teaspoon freshly ground black pepper, plus more to taste
½ cup shredded cheddar cheese
¼ cup fresh chives, thinly sliced
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlics, minced
1 lb ground beef, or ground lamb
2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon freshly ground black pepper, divided, plus more to taste
2 teaspoons worcestershire sauce
1 tablespoon tomato paste
½ cup beef stock
1 can carrot, drained
1 can peas, drained

Steps:

  • Set one rack at the top and one rack in the center of the oven. Preheat the oven to 400°F (200°C).
  • Place the potatoes on the baking sheet. Poke a few times on each side with a fork, then brush all over with olive oil and sprinkle with ½ teaspoon of salt.
  • Bake the potatoes on the center rack of the oven for 45-50 minutes, until easily pierced with a knife. Remove from oven and let sit until cool enough to handle. Reduce the oven temperature to 350°F (180°C).
  • While potatoes are cooking, make the beef filling: Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and continue to cook until fragrant, 2-3 minutes.
  • Push the onion mixture to the edges of the pan and increase the heat to medium-high. Add the ground beef to the center of the pan and break up with a spatula. Let the meat brown, undisturbed, for 2-3 minutes, then season with 1 teaspoon of salt and ½ teaspoon of pepper and stir to incorporate.
  • When the beef is mostly cooked through but still slightly pink, add the tomato paste and Worcestershire sauce and stir to combine, continuing to break up the beef with the spatula.
  • Add the beef stock, carrots, and peas. Reduce the heat to medium and simmer for 3-5 minutes, until most of the liquid has evaporated. Season with the remaining teaspoon of salt and ½ teaspoon of pepper, plus more to taste. Remove the pan from the heat.
  • Once the potatoes are cool enough to handle, cut in half lengthwise. Being careful not to tear the skin, scoop out most of the flesh and transfer to a large bowl. Set the potato skins aside.
  • Add the melted butter, heavy cream, remaining teaspoon of salt, and the pepper to the bowl with the potato flesh. With an electric hand mixer, mix on low speed until combined, then increase the speed to high and mix until potatoes are light and fluffy. Add the cheddar cheese and mix on low speed until just incorporated.
  • Scoop about ¼ cup (60 G) of the beef filling into each potato skin. Top with about ¼ cup of the mashed potatoes. Spread the potatoes over the beef filling so it's almost entirely covered. Using a fork, create ridges in the potatoes by dragging the fork from top to bottom.
  • Bake the potatoes on the center rack for 10-15 minutes, until the cheese in the potatoes starts melt and you hear sizzling coming from the potatoes when you open the oven door.
  • Transfer the potatoes to the top rack and broil on high for 1-2 minutes, until the edges are brown and crispy, keeping a close eye to ensure they do not burn.
  • Top the potatoes with the chives and serve warm
  • Enjoy!

Nutrition Facts : Calories 917 calories, Carbohydrate 79 grams, Fat 47 grams, Fiber 9 grams, Protein 43 grams, Sugar 11 grams

EASY TWICE-BAKED POTATO CASSEROLE



Easy Twice-Baked Potato Casserole image

This hearty side dish tastes just like a twice-baked potato, without all of the work.

Provided by SAVVYHOSTESS

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

2 teaspoons vegetable oil, or as needed
1 pound unpeeled russet potatoes, scrubbed
3 cups sour cream
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 pound cooked bacon, crumbled
5 green onions, chopped
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Prick potatoes with a fork. Place on a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 45 minutes to 1 hour.
  • Reduce oven temperature to 375 degrees F (190 degrees C). Remove potatoes from the oven and let cool completely, at least 30 minutes.
  • Cut potatoes into 1-inch cubes. Combine sour cream, Monterey Jack cheese, Cheddar cheese, bacon, green onions, salt, and pepper in a large bowl. Add potatoes. Spoon mixture into the prepared pan.
  • Bake in the preheated oven until cheese is melted, about 40 minutes.

Nutrition Facts : Calories 562.9 calories, Carbohydrate 15.1 g, Cholesterol 113.5 mg, Fat 45.1 g, Fiber 1.5 g, Protein 25 g, SaturatedFat 25.4 g, Sodium 886.7 mg, Sugar 1.1 g

AMAZING TWICE-BAKED MASHED POTATO CASSEROLE



Amazing Twice-Baked Mashed Potato Casserole image

Everything you love about twice-baked potatoes in half the time and twice the flavor. My family drools over these potatoes and it's the best Thanksgiving recipe I know!

Provided by tcasa

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

3 pounds potatoes, peeled
butter-flavored cooking spray
¼ cup butter, or more if needed
¼ cup milk, or more as needed
salt and pepper to taste
4 ounces sour cream
1 cup shredded Cheddar cheese, divided
¼ pound bacon, cooked and crumbled
1 tablespoon chopped fresh chives

Steps:

  • Place peeled potatoes in a large pot of water and bring to a boil. Boil until fork tender, 20 to 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 3-quart casserole dish with butter spray.
  • Mash cooked potatoes using a potato masher in a bowl. Add 1/4 cup milk, salt, and pepper to taste. Depending on consistency, add more butter or milk. Stir in sour cream and 1/2 cup Cheddar cheese; mix well. Transfer mixture to prepared casserole dish.
  • Bake in the preheated oven until heated through, about 20 minutes. Top with remaining Cheddar cheese, crumbled bacon, and chives. Bake until cheese has melted, about 5 minutes.

Nutrition Facts : Calories 397.9 calories, Carbohydrate 41.3 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 5 g, Protein 12.6 g, SaturatedFat 12.3 g, Sodium 367.5 mg, Sugar 2.4 g

TWICE-BAKED SWEET POTATO (FOR ONE)



Twice-Baked Sweet Potato (For One) image

A great brunch or side dish idea. I would characterize this dish as elegant, easy to prepare, pleasing in flavor and CHEAP! You could expand the recipe and serve these potatoes to a bunch of guys for a SUPER BOWL or poker party. My wife really loved this version of the venerable and versatile sweet potato.

Provided by Bone Man

Categories     Yam/Sweet Potato

Time 1h15m

Yield 1 serving(s)

Number Of Ingredients 6

1 large sweet potato
3 tablespoons butter, divided
1 tablespoon brown sugar
1/8 teaspoon sugar
1/2 teaspoon olive oil
1/8 teaspoon cinnamon

Steps:

  • Preheat oven to 400-degrees F.
  • Wash the sweet potato and rub it all over with the olive oil. Poke it a couple of times on TOP with a fork so that it doesn't blow up while baking. Do NOT wrap it in aluminum foil! Bake in the oven at 400-degrees F. for about one hour.
  • In a small bowl, melt the butter in the microwave for a few seconds, reserving two slices for topping later, and then blend in the brown sugar.
  • When the potato has baked to the point that the pulp is tender, and after it has cooled a bit, carefully cut out the top and scoop out the pulp into a medium mixing bowl. Save the intact potato skin! Mash the potato pulp with a fork and add in the butter/brown sugar mix.
  • Spoon the potato pulp back into the potato skin and top with the two slices of butter, the sugar, and the cinnamon.
  • Place the potato on a cookie sheet and BROIL on high for about 6 minutes. Watch it carefully so that it doesn't burn the top.
  • Serve hot.

TWICE BAKED POTATO CASSEROLE



Twice Baked Potato Casserole image

Cheesy and full of bacon, this side dish casserole is amazing. It has all the flavors of a loaded potato, just in casserole form. You can serve this at a cookout alongside steaks and burgers. It would be delicious alongside baked chicken too. If you want a more buttery taste, use Yukon Gold potatoes.

Provided by Sue Adame

Categories     Potatoes

Time 1h20m

Number Of Ingredients 8

7 medium red potatoes, baked
1/4 tsp salt
1/4 tsp black pepper
1 lb bacon, cooked and crumbled
3 c sour cream
2 c mozzarella cheese, shredded
2 c cheddar cheese, shredded
3 green onion, sliced

Steps:

  • 1. Cut baked potatoes into 1-inch cubes.
  • 2. Grease a 13 x 9 baking dish.
  • 3. Place half the potatoes in a greased baking dish.
  • 4. Sprinkle with half the salt, pepper, and bacon. Top with half the sour cream.
  • 5. Then top with half of the mozzarella and cheddar cheeses. Repeat the layers - salt, pepper, bacon, sour cream and cheese.
  • 6. Bake uncovered at 350° for 20-25 minutes or until cheeses are melted.
  • 7. Sprinkle with the sliced green onion.

ROASTED GARLIC TWICE-BAKED POTATO



Roasted Garlic Twice-Baked Potato image

The creamy texture flavored with the roasted garlic makes this potato side dish a winner. It's easy to prepare and a perfect choice to accompany a hearty meat entree.

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 2 servings.

Number Of Ingredients 9

1 large baking potato
1 teaspoon canola oil, divided
6 garlic cloves, unpeeled
2 tablespoons butter, softened
2 tablespoons 2% milk
2 tablespoons sour cream
1/4 teaspoon minced fresh rosemary or dash dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Scrub and pierce potato; rub with 1/2 teaspoon oil. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic. Place potato and garlic on a baking sheet. Bake at 400° for 15 minutes. Remove garlic; bake potato until tender, 45 minutes longer., When cool enough to handle, cut potato in half lengthwise. Scoop out the pulp, leaving thin shells., Squeeze softened garlic into a small bowl; add potato pulp and mash. Stir in remaining ingredients. Spoon into potato shells. Place on an ungreased baking sheet. Bake, uncovered, at 350° until heated through, 25-30 minutes.

Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 253mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

FULLY LOADED TWICE BAKED POTATO CASSEROLE RECIPE - (4.4/5)



Fully Loaded Twice Baked Potato Casserole Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 9

8 medium potatoes, scrubbed and dried (russet potatoes recommended)
2 tablespoons olive oil
1 to 2 tablespoons Montreal Steak Seasoning* (or coarse salt and pepper)
8 slices bacon, cooked and crumbled
2 cups sharp cheddar cheese, shredded (I used 3 cups, total, reserving 1 cup)
1 cup mayonnaise
1 cup sour cream
5 to 6 green onions, sliced
Salt and pepper to taste

Steps:

  • Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes and pat dry. Drizzle olive oil over each potato and then season with Montreal Steak Seasoning (or salt & pepper). *Montreal Steak Seasoning is very easy to find at most any grocery store. We use it for just about everything and anything and it's ideal to season potato skins. Place the potatoes on either a cast-iron skillet (my preference) or on a baking sheet. Do NOT wrap the potatoes in foil, or you won't get the crispy potatoes skins that we love so much. Poke each potato, a few times, with the tines of a fork. Bake for about 45 minutes to an hour (until knife slides easily in and out). Set the baked potatoes aside to cool enough to handle. Make the casserole: Cut each potato in half, then quarters, then into bite-sized chunks. Don't worry about perfectionism. (Leave the skins on, as they are delicious!) Whisk the sour cream and mayonnaise in a bowl, then add to the cut-up potatoes. Be sure to reserve some of the cheese, and 1/4 cup of the green onion and about 1/2 cup of the bacon. Add the remaining ingredients and gently fold to combine. Spray a casserole dish with non-stick spray and evenly distribute the baked potato mixture. Sprinkle the reserved bacon and cheddar cheese and cover with foil. Bake at 350°F for about 30 minutes, until the cheese is melted. Remove the foil and bake for 10 additional minutes until the cheese is completely melted and the casserole is nice and bubbly. Watch your guests go back for seconds!

TWICE BAKED BROCCOLI AND CHEESE POTATO BITES



Twice Baked Broccoli and Cheese Potato Bites image

These yummy potato bites will make a great after-school treat!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 40m

Yield 12

Number Of Ingredients 7

12 small red potatoes (1 to 1 1/4 inch diameter)
1 bag (12 oz) frozen broccoli & cheese sauce
1 cup ranch dressing
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped plum (Roma) tomato
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 350°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 40 to 45 minutes or until tender. Cool until cool enough to handle, about 10 minutes.
  • Meanwhile, cook broccoli as directed on bag.
  • Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4 inch lining of potato in skins. To potatoes in bowl, add broccoli, 1/4 cup of the ranch dressing, the salt and pepper. Mix well, breaking up potatoes. Stir in tomato.
  • Fill each potato shell with about 2 tablespoons potato mixture. Place on ungreased 15x10x1-inch pan. Sprinkle with Cheddar cheese.
  • Bake 15 to 20 minutes or until cheese is melted. Serve with remaining 3/4 cup ranch dressing.

Nutrition Facts : Calories 230, Carbohydrate 14 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 2 g, TransFat 0 g

TWICE-BAKED POTATO BITES



Twice-Baked Potato Bites image

Serve up these bite-size twice-baked potatoes for an easy and unique side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h

Number Of Ingredients 5

2 pounds red new potatoes (about 14), halved
1 tablespoon olive oil
coarse salt and ground pepper
3/4 cup reduced-fat sour cream
1/4 cup snipped fresh chives, plus more for garnish

Steps:

  • Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat. On a rimmed baking sheet, toss with oil; season with salt and pepper, and arrange bottom side down. Bake until tender, 30 to 35 minutes. Let cool on sheet.
  • When cool enough, scoop out about a teaspoon from the center of each potato into a medium bowl. Add sour cream and chives, and mash; season with salt and pepper. Stuff potatoes with filling. (To store, refrigerate stuffed potatoes on a rimmed baking sheet, up to 1 day.)
  • Bake potatoes at 450 degrees until lightly browned, about 15 minutes. Garnish with chives.

Nutrition Facts : Calories 131 g, Fat 5 g, Fiber 2 g, Protein 3 g

TWICE-BAKED POTATO-AND-RACLETTE CASSEROLE



Twice-Baked Potato-and-Raclette Casserole image

Mashed potatoes are enriched with butter, sour cream, cream cheese, and raclette for this decadent fondue-inspired casserole. Crispy potato skins roasted with garlic and sage make an ingenious garnish.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 2h40m

Yield Serves 10 to 12

Number Of Ingredients 11

6 tablespoons unsalted butter, room temperature, plus more for dish
5 pounds Yukon Gold potatoes, scrubbed
1/3 cup sour cream
4 ounces cream cheese, room temperature
6 ounces raclette or fontina, grated (2 1/2 cups)
1/2 cup whole milk, room temperature
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
2 teaspoons minced garlic (from 2 cloves)
16 small whole fresh sage leaves, or 8 large leaves, coarsely chopped
2 tablespoons finely chopped fresh chives, for serving

Steps:

  • Preheat oven to 375 degrees, with racks in upper and lower thirds. Butter a 2- to 2 1/2-quart baking dish. Bake potatoes directly on upper rack until tender, 1 hour to 1 hour, 15 minutes. Remove and let cool slightly; when cool enough to handle, cut in half and scoop out flesh, reserving skins. Rice or mash potato flesh in a large bowl; add butter, sour cream, cream cheese, half of raclette, milk, 2 teaspoons salt, and 1/4 teaspoon pepper and mix until smooth and creamy. Transfer to prepared dish; top with remaining raclette.
  • Slice potato skins into 1 1/2-inch-wide strips. Transfer to a rimmed baking sheet; toss with oil, garlic, sage, and 1/2 teaspoon salt. Spread in a single layer. Bake casserole on upper rack and skins on lower rack until cheese melts and skins become crisp and golden brown, 25 to 30 minutes. Sprinkle roasted skins over casserole; top with chives and serve.

TWICE BAKED MINI POTATO DAUPHINOISE - POTATO GRATIN MUFFINS



Twice Baked Mini Potato Dauphinoise - Potato Gratin Muffins image

Exactly as the title says, these are cooked in a muffin or Yorkshire pudding tin! They are a brilliant way to use up leftover potatoes & are so good that it's worth baking or boiling up some potatoes specially!! I use these all the time in our Chambres d'Hotes - it's easy to work out the portions and they freeze beautifully. There is also NO burnt mess in your gratin dishes! That's not to say I never make traditional Gratin Dauphinoise, because I do - but these are a great standby, use up leftover potatoes and look very elegant when served!

Provided by French Tart

Categories     Lunch/Snacks

Time 1h

Yield 8-12 Mini Gratins, 4-6 serving(s)

Number Of Ingredients 8

6 large cooked potatoes, sliced thinly
2 garlic cloves, peeled & crushed
5 fluid ounces creme fraiche or 5 fluid ounces sour cream
2 -4 ounces grated emmenthaler cheese
2 ounces butter
freshly grated nutmeg
salt
pepper

Steps:

  • You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
  • Preheat the oven to 200C, 400F or Gas Mark 6.
  • Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish.
  • Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
  • Carry on until all the potatoes are used up.
  • Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin.
  • Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
  • Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!
  • Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!
  • To freeze:.
  • Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).
  • Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you!

ULTIMATE TWICE BAKED POTATO CASSEROLE



Ultimate Twice Baked Potato Casserole image

This originally came from Taste of Home magazine, but I've tweaked it just a bit for my family. Cooking time does not include baking time for potatoes; however, you can cook the potatoes in advance and refrigerate until needed.

Provided by Kzim4

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 medium baking potatoes, fully cooked
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 lb bacon, cooked and crumbled
16 ounces sour cream
8 ounces cream cheese, softened
1 cup mozzarella cheese
2 cups cheddar cheese
1/4 cup chopped onion
2 teaspoons dried chives

Steps:

  • Cut baked potatoes into chunks (approximately 1-inch cubes) and put into a greased 9 x 13 inch baking dish.
  • Beat together sour cream and cream cheese until well blended.
  • Stir in remaining ingredients until well mixed.
  • Spread evenly over potatoes.
  • Bake, uncovered, at 350°F for 20 minutes or until heated through.
  • Sprinkle with additional cooked crumbled bacon and dried chives if desired.

Nutrition Facts : Calories 872.2, Fat 71, SaturatedFat 35.4, Cholesterol 176, Sodium 1111.2, Carbohydrate 33.2, Fiber 2.6, Sugar 5.9, Protein 26.6

TWICE BAKED BROCCOLI AND CHEESE POTATO BITES RECIPE - (4.5/5)



Twice Baked Broccoli and Cheese Potato Bites Recipe - (4.5/5) image

Provided by á-28504

Number Of Ingredients 7

12 small red potatoes (1 to 1 1/4 inch diameter)
1 bag (12 ounce) Green Giant® Valley Fresh Steamers® frozen broccoli & cheese sauce
1 cup ranch dressing
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup plum (Roma) tomato, chopped
1 cup cheddar cheese, shredded (4 ounces)

Steps:

  • Heat oven to 350°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 40 to 45 minutes or until tender. Cool until cool enough to handle, about 10 minutes. Meanwhile, cook broccoli as directed on bag. Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4 inch lining of potato in skins. To potatoes in bowl, add broccoli, 1/4 cup of the ranch dressing, the salt and pepper. Mix well, breaking up potatoes. Stir in tomato. Fill each potato shell with about 2 tablespoons potato mixture. Place on ungreased 15x10x1-inch pan. Sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until cheese is melted. Serve with remaining 3/4 cup ranch dressing.

VEGGIE STUFFED TWICE BAKED POTATO BOATS



Veggie Stuffed Twice Baked Potato Boats image

A yummy recipe from Cat Cora, iron chef on the Food network. I changed the recipe around a little to please me. You can use vegetables that work for you, such as leftovers!

Provided by Sharon123

Categories     Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

4 well-cleaned potatoes
2 tablespoons butter (or olive oil)
1/4 cup grated low-fat sharp cheddar cheese
1/4 cup grated parmesan cheese
1 teaspoon Italian herb seasoning
1/2 cup frozen broccoli florets
1/2 cup shelled frozen peas, thawed
1/2 cup sliced frozen carrots, thawed
1/2 cup chopped tomato
2 tablespoons chopped black olives (or geen or kalamata)
kosher salt
fresh ground black pepper
2 slices Morningstar Farms veggie bacon strips, cooked until crispy and crumbled

Steps:

  • Preheat oven to 350°.
  • Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create the "boats.".
  • In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheeses and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.
  • Place back into the oven and cook for about 10 minutes, or until cheese is fully melted.
  • Top with crumbled veggie bacon(along with salsa if desired), or enjoy straight from oven, serving 2 potato boats per person.

TWICE-BAKED POTATO CUPS WITH CARAMELIZED SHALLOTS



Twice-Baked Potato Cups with Caramelized Shallots image

Categories     Milk/Cream     Cheese     Onion     Potato     Side     Bake     Thanksgiving     Fall     Sour Cream     Shallot     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

4 12-ounce russet potatoes, scrubbed
Vegetable oil
1 cup coarsely grated Havarti cheese (about 4 ounces)
1/2 cup sour cream
1/4 cup whole milk
1/4 teaspoon cayenne pepper
3 tablespoons butter
1 1/2 cups thinly sliced shallots (about 8 ounces)
1 tablespoon chopped fresh Italian parsley

Steps:

  • Preheat oven to 400°F. Pierce potatoes in several places with fork, then brush lightly with oil. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. Cool potatoes slightly.
  • Cut off thin slice from both short ends of each potato and discard. Cut each potato crosswise in half; stand each half on its small flat end. Using teaspoon, scoop out cooked potato pulp from each half, leaving 1/3-inch-thick shell and forming potato cup. Place potato cups in 13x9x2-inch glass baking dish. Place potato pulp in medium bowl; add cheese, sour cream, milk, and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper. Mound mashed potato mixture in potato cups.
  • Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until tender and deep brown, about 12 minutes. Top potato cups with shallots. (Can be made 1 day ahead. Cover and chill.)
  • Preheat oven to 350°F. Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.

TWICE BAKED POTATO CASSEROLE FROM CRISCO®



Twice Baked Potato Casserole from Crisco® image

In this family pleaser, red potatoes are cooked until tender, then baked in a creamy, cheesy sauce with chives and paprika until golden brown.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 1h10m

Yield 8

Number Of Ingredients 12

1 serving Crisco® Original No-Stick Cooking Spray
1 ½ pounds small red-skinned potatoes, scrubbed, unpeeled
3 teaspoons salt, divided
3 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
2 tablespoons Pillsbury BEST® All Purpose Flour
1 cup milk
½ teaspoon pepper
1 teaspoon paprika
1 cup sour cream
4 tablespoons chopped fresh chives, divided
2 cups shredded Cheddar cheese, divided
4 strips bacon, cooked and crumbled

Steps:

  • Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
  • Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
  • Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
  • BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.

Nutrition Facts : Calories 325.3 calories, Carbohydrate 18.4 g, Cholesterol 49.8 mg, Fat 22.6 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 11.9 g, Sodium 1187.4 mg, Sugar 2.5 g

Tips:

  • Choose the right potatoes: Russet potatoes are the best choice for twice-baked potatoes because they have a high starch content, which makes them fluffy and light.
  • Bake the potatoes until they are tender: The potatoes should be baked until they are easily pierced with a fork, but not so long that they become mushy.
  • Scoop out the potato flesh carefully: Use a spoon to scoop out the potato flesh, being careful not to tear the skin.
  • Mash the potato flesh until it is smooth: Use a potato masher or a fork to mash the potato flesh until it is smooth and creamy.
  • Add your favorite toppings: You can add any number of toppings to your twice-baked potatoes, such as cheese, bacon, sour cream, chives, or salsa.
  • Bake the potatoes until they are heated through: Bake the potatoes until the filling is heated through and the cheese is melted and bubbly.

Conclusion:

Twice-baked potatoes are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are perfect for a weeknight meal or a special occasion. With a little planning and effort, you can easily make twice-baked potatoes that your family and friends will love.

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