So I tried your recipe for the bacon and cheddar version using my dip as a substitute for the sour cream. Hi Elise! The skins of Russet potatoes are also a little more sturdy than red potatoes or Yukon golds, which makes them easier to hollow out and stuff. The other combination uses our blue cheese with some chopped chives. Yours are Always go to’s for solid information. Place directly on the middle or top rack of the oven. Consider making any of these twice baked potato recipes: Blue Cheese Twice Baked Potato: Stir in 2 tablespoons of crumbled blue cheese (or more to taste) into the mashed potato mixture. No changes to the recipe itself. Thanks for the guidance. I’m guessing since the time I could eat solid food, twice baked potatoes have been there. We don’t usually do the ‘twice baked’ bit but our favorite toppings (prior to trying these!) 2 Cook the bacon if using: If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. We settled on two — one a classic twice-baked potato mashed with some combination of sour cream, milk, and butter, and mixed in with crumbled bacon, green onions, and grated cheddar cheese. It’s very kind of you to add common blunders to avoid. Potatoes are the ultimate comfort food whether they’re baked, fried or made into delicious mashed potato cakes. My husband doesn’t usually like the skins, but he wolfed these down! All photos and content are copyright protected. Prepare the twice-baked potatoes according to your recipe: Prepare the twice-baked potatoes through the step of stuffing the potatoes with the filling. Clean and scrub baking potatoes. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode. Make-Ahead Twice-Baked Potatoes: Make potatoes through Step 3. If you want a creamy texture, beat with an electric beater until desired consistency. Mash with a potato masher. Line a large baking sheet with aluminum foil. Bake refrigerated potatoes 30 minutes, frozen potatoes about 40 minutes. They were divine. I froze 2 potatoes before the second baking and will post the results when we have tried them. They can turn glue-y if you do. Twice baked potatoes The best twice baked potatoes. my lemon grilled salmon or my mushroom chuck roast recipe! Think about doing this on a Sunday afternoon and then reheating your twice baked potatoes for a quick meal during the week. Try ham instead of bacon-works fine-second baking can be done next day if needed-holds well in plastic or foil–can do no wrong recipe. sour cream and tons of shredded cheddar cheese. There were several twice baked potato recipes out there, but this one got my attention because of the presentation from the pictures. Estimated values based on one serving size. Serve hot and enjoy! Please try again later. Yummy! For whatever reason I have never added bacon to my baked potatoes and the idea of blue cheese sounds divine. And then followed the suggestions for fillings and toppings and put them back in to bake for another 20 minutes. These are such a good side dish to a holiday meal or Sunday supper. Ever since I found this recipe this has been my go-to recipe. Twice Delicious, Twice Baked Potatoes. Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted. When cool enough to handle, cut a thin slice off the top of each potato and discard. Remove the potatoes from the oven. Preheat oven to 400°. Delicious! Cool the potatoes fully. The best thing about this recipe is that it’s wonderfully flexible. Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted. Thanks for waiting. Reserve the skins. Remove from the freezer and unwrap. The baked beans idea came from my time in England and the many pub-food “jacket potatoes” I ate! Have a recipe of your own to share?Submit your recipe here. If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. Then just warm the stuffed potatoes in the oven when you’re ready to serve. You can either cool the cooked potatoes (but not twice baked) or cool the fully twice baked potatoes. (by the way, ***LOVE*** your website, Elise! (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.) The name says it all, but just so we’re clear, here’s what you do: Although most of the work to make these twice baked potatoes is hands off, it does end up being rather time-consuming for a weeknight. With some wilted greens or a side salad on the plate, you have a complete meal. I just keep adding more milk, butter, or sour cream until it just tastes perfect. Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. When is the last time you had Twice Baked Potatoes?! Arrange the potatoes on a single layer on a baking sheet and place it in the center of the oven. Basically, what you do is you bake some potatoes, scrape out the insides, then add a bunch of yummy stuff and mix it together. For us, anyway. 1. Choose russet potatoes because their flesh is starchy and will whip up to be nice and fluffy. I just made up my own and basically used all the ingredients here, except I used Blue Cheese dressing and also added some ground mustard and Wasabi to mine. So I know I may be mixing genres here, but I have always found contrast of flavor and texture to be more interesting than uniformity. Crumble. All can be made in 45 minutes or less. Enjoy! That is why, among my friends, the Mexican twice baked reigns supreme. I used this recipe as a base to my own varition: substitute French onion dip for sour cream, add 2 strips of bacon (I like mine bacony and this way so I can have more in the mixture and won’t have to skimp on toppings), and added 1/3 cup of spinach to the mix (gotta get my greens in somehow), some garlic and finally a heaping tablespoon of ranch to seal the deal, very good! Any combination of topping ingredients will do. Rub the potatoes all over with a little olive oil. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes. THANKS !!! Put the empty potato skins on a baking sheet. Read more about our affiliate linking policy. Add the milk, sour cream and cheese and stir to combine. If you haven’t already twice baked them, save the extra cheese on top until you’re ready to bake. 5 Stuff potato shells with filling: Mix in the extras with the potato filling. How do I make Vegan Twice Baked Potatoes? Russet potatoes are the best choice for making twice baked potatoes. I made twice baked potatoes recently, but after reading another site, I tried slow baking them at first. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin. Outstanding Recipe, but I did start to take the tater skins route first about the third time I made them, by baking the skins a little inside and out and adding a little salt to give them a crispier texture, before refilling with the mashed potatoes and then baking them a third time. Can make in advance and freeze for later. Top with sour cream, bacon, and the remaining scallions. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats. Was thinking garlic and avocado would go well with this, so I’ll have to experiment with that the next time. This recipe makes 4 servings, but if you only have a family of 2 or 3, you might be wondering the best way to reheat any leftover Twice-Baked Potatoes the next day. Twice baked potatoes are a classic side dish for a juicy steak dinner or meatloaf. Start by preheating the oven to 400 degrees. We like a creamy and fluffy potato stuffing, so we add cream and beat the potatoes with a hand mixer. . Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. To break up the work, you can roast, mash, and stuff your potatoes up to three days ahead and refrigerate them in an air-tight container for up to three days. 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