Twice Baked Potato – Spend with money.

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Twice Baked Potatoes are a favorite side dish and great for making ahead.

A baked potato shell is completely filled with cheesy mashed potatoes and baked until piping hot.

Can be made ahead of time, freezes well, and can even be cooked from frozen.

Plated Twice Baked Potatoes

A twice-baked potato is twice as delicious.

  • Baked potatoes are scooped, mashed and stuffed in this easy recipe.
  • Twice as baked potatoes Easy to make As they are tasty!
  • These days may evolve. Ahead of time And Cooked from frozen.
  • They are one. cheap Way to feed a crowd, add whatever you want!

Perfect potatoes for stuffing

Russet or baking potatoes are perfect potatoes for twice-baked potatoes. Their thick skins hold up well to stuffing, while the flesh is starchy and perfect for mashing.

Although russet potatoes are my preference, this recipe will work with almost any type of potato. However, the composition may vary with other varieties.

Twice Baked Potato IngredientsTwice Baked Potato Ingredients

How to Make Twice Baked Potatoes

  1. Bake the potatoes.: Use oven, microwave or air fryer to cook potatoes until soft.
  2. Cut each potato in half lengthwise and scoop out the insides with a spoon.
  3. Mash the potatoes. And stir in the add-ins, spoon back into the skin and sprinkle with cheese.
  4. to cook until hot.

Make it a meal: Replace the mashed potato filling with some optional additions or leftovers. Stir in some ground beef (or leftover taco meat), cooked chicken, steamed vegetables or broccoli.

Twice baked potatoes in a panTwice baked potatoes in a pan

Make ahead or freeze twice baked potatoes.

Prepare the twice baked potato recipe as directed below by filling the skins with the mashed potato mixture.

  • fridge: Place the prepared potatoes in an airtight container and refrigerate for up to 2 days before baking. If they are cold from the fridge, they may need an additional 5 to 7 minutes of baking time.
  • Fraser: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, potatoes can be stored in a container or freezer bag.
  • Cook from frozen: Preheat oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

Tips for the Perfect Potato

  • Starchy potatoes like russet or baking potatoes are great in this recipe.
  • Leave at least 1/8 to ¼ inch of shell so the skins don't crack or split.
  • Adding ¼ cup of spreadable cream cheese (any flavor, herb and garlic is a favorite) is optional but delicious.
  • To make filling easier, place the prepared filling in a freezer bag, snip the corner, and squeeze it into the crusts.

More Potato Recipes You'll Like

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Plated Twice Baked PotatoesPlated Twice Baked Potatoes
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Twice Baked Potatoes

Fluffy potatoes are baked with bacon, cheddar cheese, and chives until golden. These creamy twice-baked spuds are the perfect side dish or lunch!

Preparation time 15 minutes

Cooking time 1 the hour 15 minutes

Full time 1 the hour 30 minutes

Potato masher with white backgroundPotato masher with white background
  • Preheat oven to 375°F. Peel the skins of the potatoes and mash them thoroughly with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Let them cool until they are cool enough to handle.

  • Slice each potato ½ lengthwise. Scoop out the flesh of the potatoes, leaving ⅛ inch of skin.

  • In a large bowl, combine potatoes, sour cream, butter, garlic powder, salt and pepper. Mash with a potato masher until smooth, adding warm milk as needed to create a creamy fluffy texture. You may not need any or all of the milk.

  • Fold in chives, bacon and ¾ cup cheddar cheese.

  • Spoon the filling into each skin and sprinkle the remaining cheese on top.

  • Bake for 15-20 minutes or until hot and cheese is melted.

  • Can also be cooked in potatoes. Air fryer or microwave.
  • Mash the potatoes. While warming up For best consistency. Sour cream and butter can add a lot of moisture. Check the potatoes before adding extra liquid.
  • Be sure to leave at least 1/8 to ¼ inch of shell, so the skins don't crack or split.
  • Option: Make an extra potato in case the skin breaks. The shells can be overfilled if you have extra filling.
  • To make filling easier, place the prepared filling in a freezer bag and snip off the corner. Squeeze it into balls.
  • Preparation ahead: Prepare and refrigerate up to 2 days before baking. Cold stuffed potatoes will require an additional 5-7 minutes of baking time.
  • Fraser: Cool the prepared potatoes completely and freeze on a baking pan. Once frozen, potatoes can be stored in a container or freezer bag.
  • Cook from frozen: Preheat oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until heated through.

Calories: 222 | Carbohydrates: 16Yes | Protein: 7Yes | fat: 14Yes | Saturated Fat: 7Yes | Cholesterol: 36mg | Sodium: 214mg | Potassium: 412mg | Fiber: 1Yes | Sugar: 1Yes | Vitamin A: 325IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 0.9mg

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side dish
the meal American
A close-up of a twice-baked potato with the titleA close-up of a twice-baked potato with the title
Twice Baked Potatoes on a sheet pan with writingTwice Baked Potatoes on a sheet pan with writing
Cheesy Twice Baked Potatoes with writingCheesy Twice Baked Potatoes with writing
A dish plated with twice-baked potato ingredients and tittle in a bowlA dish plated with twice-baked potato ingredients and tittle in a bowl

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