Twice baked potatoes

My daughter gave me this twice-baked potatoes recipe because she knows Twice baked potatoes love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream.

Place half in a greased 13×9-in. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Bake, uncovered, 20-25 minutes or until cheeses are melted. Test Kitchen Tips Warm potatoes can be tough to cut, and they don’t hold their shape. This is a rich recipe worthy of special occasions, but you can shave a few calories by reducing the sour cream and cheese.

Try 2 cups of sour cream and 3 cups total of shredded cheese. Check out our cheesiest potato casseroles or for the holidays, consider these Christmas casserole ideas. Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. It’s easy, cheesy, and so, so delicious. Should you eat the skins of twice-baked potatoes? Not only are they delicious, they also house most of the nutrients from potatoes.

In this casserole, you’re in control of how many potato skins to add. The recipe directs to fold in three, chopped, but feel free to adjust according to your personal taste and textural preferences. Can I make this ahead of time? You can make this casserole through Step 3, then cover and refrigerate for up to 2 days. Let the casserole sit at room temperature for 30 minutes before baking, then cover with foil and bake for 45 minutes.

Remove the foil, top with the remaining cheese and bacon, and bake an additional 20 to 25 more minutes until the cheese is melted and the casserole is warmed through. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Preheat the oven to 425 degrees.

Prick each potato with a fork 3-4 times all over, then place on a sheet tray. 70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375 degrees. Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes. Let the cooked bacon drain on a paper towel lined plate. Once cool, crumble or chop into small pieces.

Place the melted butter, cream cheese, warm milk, and sour cream in a large bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Tear or chop up three of the potato skins and add them to the bowl. Mash everything together with a potato masher. Grease a 3-quart casserole dish with butter.

Transfer the potato mixture to the baking dish. Cover and bake for 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake for 15-20 more minutes until warmed through and lightly golden on top.

Let rest 10 minutes, then top with the remaining chives and serve. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano. Irish Colcannon Is Potatoes for St. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

Get Our New Super-Easy Pastas Magazine Right Now! Delish editors handpick every product we feature. We may earn commission from the links on this page. With the right toppings, an ordinary baked potato can turn into one incredible meal. We know, we know— on its own, it’s definitely got last resort vibes, the kind of thing you only make when your fridge is empty or you’re completely out of dinner ideas.

We’d like to turn that thinking on its head— baked potatoes are wonderful because of their simplicity, not in spite of it! Our guide explains the most popular varieties, helping you pick just the right one for the job. And don’t sleep on baked sweet potatoes! Spuds truly can do no wrong in our book. Cheesesteaks have never looked so good.