Recipe: Appetizing Twice baked potatoes

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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. The great thing about twice baked potatoes is, precise measurements really aren't necessary. Basically, what you do is you bake some potatoes, scrape out the insides, then add a bunch of yummy stuff and mix it together. You can cook Twice baked potatoes using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Twice baked potatoes

1. You need 4 of raw potatoes.
2. Prepare 1 of bag shredded sharp cheese.
3. Prepare 1 lb of bacon.
4. It's 2 stick of butter.
5. Prepare 1 cup of sour cream.
6. It's 1 of seasonings salt.
7. Prepare 1 of salt n pepper.
8. You need 1 cup of milk or cream.

Then you fill the scraped-out potato shells with the new potato mixture, top with cheese, and bake again, just to warm it up. Then slice them in half lengthwise. Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. 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.

Twice baked potatoes step by step

1. Back potatoes on 450 until soft.
2. Cut a canoe shape on top of potatoes and hollow out potatoes place potatoes in a large bowl.
3. Add butter salt pepper seasoning salt sour cream shredded cheese milk whisp together.
4. Cook bacon in ungreased pan until crisp.....cut up cooked bacon and blend in your potatoe mixture.
5. Fill hollowed out potatoes with your mashed potatoe mixture.
6. Place potatoes on baking sheet top with any remaining cheese back untill cheese is melted serve and enjoy.

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. Sprinkle with half of the salt, pepper and bacon. You can either cool the cooked potatoes (but not twice baked) or cool the fully twice baked potatoes. Place baking tray with potatoes directly in the freezer and freeze for one hour. If you haven't already twice baked them, save the extra cheese on top until you're ready to bake.