Best 8 Twice Baked Potatoes Kids Love Recipes

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Twice-baked potatoes are a classic comfort food that can be enjoyed by people of all ages. They are a versatile dish that can be served as a main course or a side dish, and they can be easily customized to suit your own taste preferences. This article provides three delicious recipes for twice-baked potatoes that are sure to be a hit with kids. The first recipe is for classic twice-baked potatoes, which are filled with a creamy mixture of mashed potatoes, butter, sour cream, and cheese. The second recipe is for cheesy bacon ranch twice-baked potatoes, which are filled with a flavorful mixture of mashed potatoes, bacon, cheddar cheese, and ranch dressing. The third recipe is for chicken Alfredo twice-baked potatoes, which are filled with a creamy mixture of mashed potatoes, chicken, Alfredo sauce, and Parmesan cheese. All three recipes are easy to follow and can be made in under an hour. So, grab your potatoes and get ready to make some delicious twice-baked potatoes that your kids will love!

Let's cook with our recipes!

TWICE BAKED POTATOES



Twice Baked Potatoes image

For a special dinner side, load these Twice-Baked Potatoes from Food Network Kitchen with butter, sour cream and cheese.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 7

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
  • Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
  • Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

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

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

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.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

TWICE BAKED POTATOES



Twice Baked Potatoes image

The ultimate twice-baked potato side dish is a crispy potato skin stuffed with loaded fluffy mashed potatoes and topped with extra bacon and melted cheese!

Provided by Diana

Categories     Side Dish

Time 1h35m

Number Of Ingredients 11

4 russet potatoes (See note 1 for alternatives)
1 tablespoon olive oil or vegetable oil
½ teaspoon salt
1 ¼ cups shredded cheese (Monterey Jack, sharp cheddar, gruyere, or Mexican cheese blend. Divided, see note 7 )
¼ cup sour cream (at room temperature)
¼ cup milk (at room temperature)
4 tablespoons butter (softened to room temperature)
2 green onions (finely sliced)
4 strips of bacon (cooked and crispy, chopped into small pieces, divided)
Salt and pepper (to taste)
Chives (finely chopped, for garnish)

Steps:

  • Preheat oven to 400°F/205°C.
  • Wash, scrub, dry and prick potatoes with a fork (about 6 times per potato). Rub with oil, and season with salt.
  • Place on a rack over a sheet pan, and bake for 50-60 minutes. The internal temperature should be 210°F/100°C (they will be tender when pierced with a fork/knife). Remove from the oven, and let them cool until they're cool enough to safely handle.
  • Cut the potatoes lengthwise, and carefully scoop out the flesh leaving about ¼ inch stuck to the skin of the potatoes (be careful to leave the skin intact).
  • Place the potato flesh in a bowl, and mash it with a potato masher. Add ¾ cup of cheese, sour cream, milk, butter, green onions, half of the bacon, salt, and pepper. Stir to combine.
  • Fill potato skins with the mixture, top with remaining cheese.
  • Bake for 15-20 minutes or until the cheese is melted and golden.
  • Garnish with bacon and chives, and serve.

Nutrition Facts : Calories 273 kcal, Carbohydrate 21 g, Protein 8 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 42 mg, Sodium 402 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving

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

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.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

3 large baking potatoes
1 tablespoon olive oil
1 1/2 tablespoons milk
1 1/2 tablespoons butter
1 cup sour cream
5 ounces sharp Cheddar cheese, grated (about 1 1/4 cups)
1/2 tablespoon garlic salt
Salt and pepper
3 slices bacon, cooked and crumbled
1/4 cup finely chopped green onion

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F.
  • When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.

TWICE BAKED POTATOES I



Twice Baked Potatoes I image

Twice baked potatoes, every kids favorite dish. Originally submitted to ThanksgivingRecipe.com.

Provided by Sally Oh

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Yield 8

Number Of Ingredients 5

4 large baking potatoes
4 tablespoons milk
salt to taste
2 tablespoons butter
¼ cup shredded mild Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until the potatoes are soft and firm.
  • Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees F (175 degrees C) for 15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 32.6 g, Cholesterol 12 mg, Fat 4.4 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 56.6 mg, Sugar 1.8 g

Tips:

  • Choose the right potatoes: Russet potatoes are the best choice for twice-baked potatoes because they have a fluffy texture and hold their shape well.
  • Bake the potatoes until they are tender: The potatoes should be cooked through but not overcooked, or they will become dry and crumbly.
  • Let the potatoes cool slightly before scooping out the flesh: This will help to prevent the potatoes from breaking apart.
  • Use a sharp knife to scoop out the potato flesh: This will help to create clean, even edges.
  • Be careful not to overmix the potato filling: Overmixing will make the filling dense and gummy.
  • Season the potato filling to taste: Add salt, pepper, and other spices to taste.
  • Fill the potato skins with the potato filling: Use a spoon or a piping bag to fill the potato skins with the potato filling.
  • Top the potatoes with cheese and bake until melted: This will create a golden brown crust on top of the potatoes.
  • Serve the potatoes immediately: Twice-baked potatoes are best served hot out of the oven.

Conclusion:

Twice-baked potatoes are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal, a potluck, or a holiday gathering. With a little planning and effort, you can easily make twice-baked potatoes that your kids will love.

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