Twice Baked Potatoes – Spend With Pennies

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Twice Baked Potatoes are a popular side dish and perfect to make ahead of time.

Baked potato skins are stuffed with cheesy mashed potatoes and baked until hot.

You can also prepare it in advance, freeze it well, and bake it from frozen.

Plated Twice Baked Potato

Twice delicious baked potato

  • Scoop, mash, and stuff baked potatoes with this easy recipe.
  • Twice Baked Potato is Easy to make Because it’s delicious!
  • These are the days when you can prepare Beforehand and baked from frozen.
  • They are cheap Add your favorites to the mix and feed the crowd!

Potatoes perfect for stuffing

Russet potatoes or baking potatoes are the perfect potatoes for twice-baked potatoes. The thick skin holds up well to stuffing, while the pulp is starchy and perfect for mashing.

My preference is russet potatoes, but this recipe works with almost any type of potato. However, other types may have different textures.

Ingredients for twice baked potatoes

How to make twice baked potatoes

  1. bake potatoes: Bake the potatoes in the oven, microwave, or air fryer until tender.
  2. Cut each potato in half lengthwise and scoop out the insides with a spoon.
  3. mash the potatoes Add the add-ins, stir, spoon back into the crust and sprinkle with cheese.
  4. bake until fully heated.

make a meal: You can optionally add mashed potato filling or change it with leftovers. Stir in ground beef (or leftover taco meat), cooked chicken, steamed vegetables, or broccoli.

Potatoes baked twice without cooking in a pot

Prepare or freeze twice-baked potatoes in advance

Prepare the twice-baked potato recipe according to the instructions below, including stuffing the skin with mashed potato mixture.

  • refrigerator: Store prepared potatoes in an airtight container in the refrigerator for up to 2 days before baking. If it’s cold from the fridge, you may need an additional 5-7 minutes of baking time.
  • freezer: Let the prepared potatoes cool completely and freeze them on a baking sheet. Frozen potatoes can be stored in containers or freezer bags.
  • Bake from frozen: Preheat oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until cooked through.

Tips for making perfect potatoes

  • Starchy potatoes like russet potatoes or baking potatoes are best for this recipe.
  • Leave at least 1/8 to 1/4 inch of shell to prevent the skin from splitting or cracking.
  • Adding 1/4 cup of spreadable cream cheese (whatever flavors, herbs, and garlic you like) is optional, but delicious.
  • To make stuffing easier, place the prepared stuffing in a freezer bag, cut off the corners and press into the skin.

See more potato recipes you’ll love

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Plated Twice Baked Potato
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twice baked potatoes

Fluffy potatoes are topped with bacon, cheddar cheese, and chives and baked until golden brown. Creamy twice-cooked spuds are perfect as a side dish or lunch box.

Preparation time 15 minutes

cooking time 1 time 15 minutes

total time 1 time 30 minutes

potato masher with white background
  • Preheat oven to 375°F. Scrape the skin off the potatoes and prick them all over with a fork. Bake the potatoes in the oven for 50 to 60 minutes or until tender. Let cool until cool enough to handle.

  • Cut each potato in half lengthwise. Scoop out the potato flesh, leaving 1/8 inch of the shell.

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

  • Stir in chives, bacon, and 3/4 cup cheddar cheese.

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

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

  • You can also bake potatoes air fryer Or microwave.
  • mash the potatoes While it’s warm Achieve maximum consistency. You can add enough moisture with sour cream and butter. Check potatoes before adding extra liquid.
  • Be sure to leave at least 1/8 to 1/4 inch of shell to prevent the skin from splitting or cracking.
  • Optional: Bake one extra potato in case the skin breaks. If you have additional stuffing, you can stuff it further into the shell.
  • To make packing easier, place the prepared filling in a freezer bag and cut off the corners. Push it into the shell.
  • Preparation: Prepare and store in the refrigerator for 2 days before baking. Chilled stuffed potatoes will require an additional 5 to 7 minutes of baking time.
  • freezer: Let the prepared potatoes cool completely and freeze them on a baking sheet. Frozen potatoes can be stored in containers or freezer bags.
  • Bake from frozen: Preheat oven to 350°F. Place the potatoes on a baking sheet and bake for 35-40 minutes or until cooked through.

calorie: 222 | carbohydrates: 16g | protein: 7g | fat: 14g | Saturated fat: 7g | cholesterol: 36mg | sodium: 214mg | potassium: 412mg | fiber: 1g | sugar: 1g | Vitamin A: 325IU | Vitamin C: Fivemg | calcium: 133mg | iron: 0.9mg

The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.

course side dish
cooking American
Close up of Twice Baked Potato with title
Twice-baked potatoes written on the baking sheet
Cheesy Twice Baked Potato and writing
A bowl of twice-baked potato ingredients and a plate with a title

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