5. I’m looking forward to trying these after my “turkey bacon” search. For the little 1/3 tops, I just put a little mound of filling on them, and have saved them to reheat as potato skin appetizers. All photos and content are copyright protected. Estimated values based on one serving size. I froze 2 potatoes before the second baking and will post the results when we have tried them. Bake at 375° for 1 hour or until tender. I do this all the time,but like a course not smooth mix. Do not over-beat the potatoes! Three hours in the oven and then take them out, the skins are crispier and the insides are nuttier. The potato flesh is then whipped with butter, milk, and sour cream to create a fluffy mashed potato which is then piped back into the potato skin. We like a creamy and fluffy potato stuffing, so we add cream and beat the potatoes with a hand mixer. Preheat oven to 400°. 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. Potato Recipes. They’ll always be a staple recipe for me and once you try them, I’m guessing you’ll say the same. Using a fork, poke about 10 holes all over each potato. Preheat oven to 400°. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. The salt on the skin gave some nice extra crunch and seasoning. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. As it was, mine turned out pretty well, considering I made it up as I went along, basing mine on this recipe, more or less. Twice Baked Potatoes are as easy to make as they are yummy! 1. Rub each potato with 1 teaspoon of oil, and prick the top with a fork. 3 Make potato "boats": Allow the potatoes to cool to touch. 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! Put the empty potato skins on a baking sheet. Remove the potatoes from the oven. Our family made the cheddar bacon option and everyone loved it. We follow the standard twice baked recipe, only we sautee green and red bell peppers with about a half a yellow onion, add poblanos (if you like) and garlic, a dash of cayenne pepper, and habenero jack cheese. Can make in advance and freeze for later. Crumble. Serve as is for your vegetarian friends, or if you are me, add a generous smattering of choriso before the second bake (careful not to overdo it on the choriso, it can get a little greasy. Scrub the potatoes clean under running water. Bake for 10 minutes. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cool the potatoes fully. Rub potatoes with oil. 5 Stuff potato shells with filling: Mix in the extras with the potato filling. Serve hot and enjoy! For us, anyway. Baked potatoes, ranch dressing mix, cheddar cheese, bacon, butter, half-and-half, and sour cream. Elise Bauer is the founder of Simply Recipes. Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Love the recipe and baking tips! 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. The step of stuffing the potatoes is starchy and will post the results when we have also been to! 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