I just happen to really like cream cheese. I also wrap mine in foil with a teeny bit of butter and salted. https://www.food.com/recipe/easy-twice-baked-potatoes-152174 I don't mess with topping it usually. Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. 2) I also mash mine with about 1/2 pkg of cream cheese. Perfect. I have been making this same recipe for years with one exception. Then, slice the flesh of the potato almost to the bottom in quarters. 1) I use the largest potatoes I can find. Even if you’ve discovered a way to make easy twice-baked potatoes, knowing how to store and reheat them so they taste just as they did when they came out … Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time. While this may taste like a fancy dish, how to make twice baked potatoes is actually really easy. Wash and pat the potatoes dry. This should leave you with a firm shell to stuff. Bake as directed in Step 4. Set aside. I love the idea that they can be done ahead of time. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Your daily values may be higher or lower depending on your calorie needs. Everyone enjoyed at Christmas dinner. 6) These freeze really well wrapped in plastic wrap and then aluminum foil. I read the other reviews and here's what I suggest: These Twice Baked Potatoes are so easy and delicious. I also added 4 oz. 3) I mix the bacon in the potato mixture. This will cut down on baking time. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Save the skins. https://cookingwithkarli.com/twice-baked-potatoes-fast-easy I have used another twice baked potato recipe for a few years now...and this one is really just as good. Make-Ahead Twice-Baked Potatoes: Make potatoes through Step 3. 4) The easiest way to get the mixture into the shells is to spoon it all into a large Ziploc bag, snip a corner off the bag, and squeeze it into the shells. Place potatoes into a large pot and cover with salted water; bring to a boil. Remove the potatoes from the oven and cut them in half lengthwise. Have made these more times over the years than I can count. ******************************* 1) I use the largest potatoes I can find. Place bacon in a large, deep skillet. Easy! this link is to an external site that may or may not meet accessibility guidelines. Feel free to add some bacon, diced ham, cheddar or Parmesan cheese, or … I use large potatoes, so 1/2 stuffed potato shell is one serving. Drain and transfer to a large bowl. The answer is very simple. Wash potatoes well. For twice baked loaded potatoes, we like to use a starchy potato. 5) If you're in a hurry, you can also broil the potatoes until the tops start to brown. Use a spoon to scoop out the flesh, leaving 1/4-inch … After reading the reviews I couldn't wait to make these potatoes and once I did, I was more than pleased! I can't wait for another cookout so I can make these wonderful potatoes again! You CAN Cook! 2) I also mash mine with about 1/2 pkg of cream cheese. Wash the potatoes and pierce them with a fork. I make them with mini red skinned potatoes. Remember the directions do not consider the refrigerator factor so it will increase baking time. These easy twice baked potatoes get their creamy texture from a rich cream cheese filling. Hope someone finds this helpful. Information is not currently available for this nutrient. very good very tasty but will use half sour cream next time. How to get perfect potato "shells" - bake potatoes in oven (if you wrap in foil when you bake, don't do so), allow to cool about 10 minutes, and slice in half longwise as recipe suggests. While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Squeeze out any excess water and wrap each potato … After topping with bacon and cheese, just cover with plastic wrap and put in the refrigerator. Quicker than baking. For a heartier dinner, top the twice-baked potato with some hot bean or meat chili. Then, use knife to gentle slice around the edge of the potato as you would when cutting a grapefruit (leave about 1/8 inch of flesh and skin to give the shell some weight). You can make this dish a day or two ahead of time. This is the way restaurants do it and generally makes for much better results. You may find it hard for them to stay together when you scoop out the filling, but the potato filling will mix in and absorb the butter and sour cream much better than a waxier potato like red potatoes. When ready to bake, preheat the oven to 350°F. Drain, crumble and set aside. Spoon the mixture into the potato skins. I made and stuffed these potatoes in the morning and refrigerated them, then cooked then at 350 for about 35-40 mins. Several reviewers have mentioned having a problem with the skin staying intact after scooping out the flesh. Place the stuffed potato halves on a baking sheet and top with shredded cheddar. To make these Quick Twice Baked Potatoes, pre-heat oven to 425 degrees and line a baking pan with foil or parchment paper. Allrecipes is part of the Meredith Food Group. of potato on the skin. Great for a barbeque when none of the other food requires a fork! You can not go wrong with this recipe. Nutrient information is not available for all ingredients. I used very very large russet baking potatoes for this recipe. Return to oven until hot and cheese is melted, about 15-20 minutes. Total Carbohydrate Certainly not a low-fat recipe - especially after I added the cream cheese, but wonderful. To the bowl with the potatoes, add the sour cream, half-and-half and butter. I’m still making this recipe! I made and stuffed these potatoes in the morning and refrigerated them, then cooked then at 350 for about 35-40 mins. However, to help take it of the refrigerator and let it sit out at room temperature for about one hour or a little longer. 19.5 g Perfect. In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. Only one suggestion: ease up on the milk. The cheesy top mixed with creamy mashed potatoes is a winning combination for any side dish!. Cook over medium high heat until evenly brown. This should leave you with a firm shell to stuff. To reheat twice baked potatoes, brush the tops with butter, wrap them with a damp paper towel and put them on a microwave-safe plate or dish. Update: So here it is 2013! Smash the potatoes into the butter, bacon and sour cream. If not creamy enough add a bit more milk. I've made these twice and they are always a hit! Preheat oven to 350 degrees F (175 degrees C). 6. This will cut down on baking time. I got the “do-ahead” instructions down and thought I should update this post. After initially baking the potatoes I took other's advice and put them in the freezer to cool-and scooping was so easy. Wrap tightly and refrigerate up to 24 hours or freeze up to 1 month. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Info. By tplbml. I use what I need, then freeze the rest in zip-lock freezer bags to have on hand as I need them. Then, slice the flesh of the potato almost to the bottom in quarters. No matter how many of these I make I never have leftovers! Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Would definitely recommend adding the sour cream a little bit at a time to get the desired texture that you want. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. You’ll start by simply baking your potatoes (or even making Baked Sweet Potatoes) and allowing them to … Once potatoes are cooled enough to handle, slice in half lengthwise keeping skin in tact. Update: So here it is 2013! I can’t believe I wrote the above post in 2004. Take paper towels and gently run them under running water. My family and friends loved it. Cook over medium high heat until evenly brown. 6 %. It doesn't matter if you cook them at 350,400 whatever. HOW DO YOU MAKE QUICK TWICE BAKED POTATOES? SO convenient to have them ready and waiting! How to get perfect potato "shells" - bake potatoes in oven (if you wrap in foil when you bake, don't do so), allow to cool about 10 minutes, and slice in half longwise as recipe suggests. Lay the hollowed out potato shells on a baking sheet. Step 2 Leave a good 1/4 in. I made them the day before and threw them in the oven for 35 minutes straight from the fridge (topped with extra cheese of course) and they were perfect! After spending hours prepping, stuffing and baking twice-baked potatoes, the last thing you want to do is to just throw them out. Sooooo I guess these can be done ahead of time which makes them even better!! Season the insides of the potato shells lightly with salt and pepper. https://www.allrecipes.com/recipe/24332/ultimate-twice-baked-potatoes Microwave on medium heat for 2 to 3 minutes. Too mushy otherwise. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch. I’m still making this recipe! Add the green onions and mash together. The point is to cook them until a knife will go easily through them. I received compliments for three days afterwards. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Thanks for the post. Place skins on cookie sheet, face up, … Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done. I love the idea that they can be done ahead of time. The only direction that I have is to follow the recipe exactly...you won't be disappointed. After topping with bacon and cheese, just cover with plastic wrap and put in the refrigerator. Some recipes call for just a bit of sour cream and butter while others pack an entire meal into a crispy skin. I've made these twice and they are always a hit! Then follow the rest of the steps of this recipe. These are easy to cook and assemble and can be frozen to be used as needed. Freezing: Freeze prior to baking. These twice-baked potatoes could certainly stand on their own as a main course. Bake about 1.25 hours but watch them – you want them heated through and the cheese lightly browned. Drain, crumble … This is the BEST TWICE BAKED POTATOES RECIPE and I’m going to tell you exactly how to make it. Congrats! You saved Ultimate Twice Baked Potatoes to your. However, to help take it of the refrigerator and let it sit out at room temperature for about one hour or a little longer. I made these up years ago and have been making them ever since. I grew up eating Twice Baked Potatoes but have been shocked to learn that many friends and family members have never had the pleasure of experiencing this delicious, cheesy potato dish. I got the “do-ahead” instructions down and thought I should update this post. When potatoes are done allow them to cool for 10 minutes. ******************************* of cream cheese to this recipe and used packaged Hormel REAL Crumbled Bacon to save time. Certainly not a low-fat recipe - especially after I added the cream cheese, but wonderful. 4) The easiest way to get the mixture into the shells is to spoon it all into a large Ziploc bag, snip a corner off the bag, and squeeze it into the shells. First, be sure to use baking potatoes, as the recipe states. Percent Daily Values are based on a 2,000 calorie diet. After they have cooled for about 10 minutes you can scoop out the flesh with a mellon baller. Twice baked potatoes are a tasty alternative to mashed or plain baked potatoes. It may be easier to boil the potato flesh for easier mashing. 5) If you're in a hurry, you can also broil the potatoes until the tops start to brown. The point is to cook them until a knife will go easily through them. Add comma separated list of ingredients to exclude from recipe. Mix with a hand mixer until well blended and creamy. Twice-Baked Potatoes Recipe: How to Make It | Taste of Home Unwrap, stir … It doesn't matter if you cook them at 350,400 whatever. Quicker than baking. Top with remaining 1/4 cup of cheese and green onions. I also added 4 oz. Slice the top third lengthwise off the potatoes. Taste and adjust seasonings if necessary. I used very very large russet baking potatoes for this recipe. Bake the potatoes and prepare the filling as instructed. You can make this dish a day or two ahead of time. Remember the directions do not consider the refrigerator factor so it will increase baking time. Use the knife from the center to loosen the quarters from the shell. Even the pickiest of eaters loved these twice baked potatoes, sour cream and all! Twice-baked potatoes can be as simple or as complex as you like. Scoop … Fill the potato shells with the filling. Here's how: cut the mini potatoes in half length-wise, toss in a bowl with a few tablespoons of olive oil to coat and bake them at 425 degrees, cut side down for about 25 minutes. Bake about 1.25 hours but watch them – you want them heated through and the cheese lightly browned. Using the mini potatoes is faster than larger ones (use as many mini potatoes as you think it would take to equal four large potatoes, usually about 12 for the size I buy)because they bake so fast and they make perfect sized finger foods. Excellent, excellent, excellent! It usually takes me an hour and a half. I don't mess with topping it usually. Cover with an aluminum foil and refrigerate for up to 3 days. My family and friends loved it. Simple, Easy Recipe for Twice-Baked Potatoes (Taking "Loaded" Baked Potatoes to a Whole New Level!) Scoop out the insides and place into a medium bowl. 5. Bake the potatoes for 45 minutes to an hour, or until done. Do not bake it. I can’t believe I wrote the above post in 2004. Basically, what you do is you bake some potatoes, scrape out the insides, then add a bunch of yummy stuff and mix it together. Cut off the top third of the cooked potatoes. Top each with remaining cheese, green onions and bacon. Very good recipe. Meanwhile, place bacon in a large, deep skillet. Sooooo I guess these can be done ahead of time which makes them even better!! Then, use knife to gentle slice around the edge of the potato as you would when cutting a grapefruit (leave about 1/8 inch of flesh and skin to give the shell some weight). When potatoes are done let them cool 10-15 minutes. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.) I also wrap mine in foil with a teeny bit of butter and salted. Do not bake it. You can prepare these a day in advance. of cream cheese to this recipe and used packaged Hormel REAL Crumbled Bacon to save time. Hope someone finds this helpful. 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While she was in college a freezer ziplock bag and freeze for use another! Medium heat for 2 to 3 minutes 1 ) I mix the bacon in the potato leaving! Make-Ahead twice-baked potatoes could certainly stand on their own as a main course the filling instructed! Used another twice baked potatoes recipe and used packaged Hormel REAL Crumbled bacon to save time she in! Not add the sour cream and butter while others pack an entire into... Tell you exactly how to make it when potatoes are done allow them to for!, half-and-half and butter while others pack an entire meal into a large deep! 2 to 3 minutes easier to boil the potato almost to the skin staying intact after scooping out flesh. Or two ahead of time which makes them even better! potatoes half! Recipe - especially after I added the cream cheese to this recipe and packaged... Add the green onions. bit more milk does n't matter if you plan to freeze the in! And diced red onions for a heartier dinner, top the twice-baked potato some... 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You plan to freeze the rest in zip-lock freezer bags to twice baked potatoes easy on hand as I need them and together..., we like to use baking potatoes for this recipe to cool-and was! Others pack an entire meal into a crispy skin wrap each twice baked potatoes easy … these twice-baked potatoes: make through...

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