I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
I've made these twice and they are always a hit! I read the other reviews and here's what I suggest: 1) I use the largest potatoes I can find. It doesn't matter if you cook them at 350,400 whatever. The point is to cook them until a knife will go easily through them. It usually takes me an hour and a half. I also wrap mine in foil with a teeny bit of butter and salted. 2) I also mash mine with about 1/2 pkg of cream cheese. I just happen to really like cream cheese. :-) 3) I mix the bacon in the potato mixture. I don't mess with topping it usually. 4) The easiest way to get the mixture into the shells is to spoon it all into a large Ziploc bag, snip a corner off the bag, and squeeze it into the shells. No mess! 5) If you're in a hurry, you can also broil the potatoes until the tops start to brown. Quicker than baking. 6) These freeze really well wrapped in plastic wrap and then aluminum foil.
Read MoreIt may be easier to boil the potato flesh for easier mashing.
Read MoreI've made these twice and they are always a hit! I read the other reviews and here's what I suggest: 1) I use the largest potatoes I can find. It doesn't matter if you cook them at 350,400 whatever. The point is to cook them until a knife will go easily through them. It usually takes me an hour and a half. I also wrap mine in foil with a teeny bit of butter and salted. 2) I also mash mine with about 1/2 pkg of cream cheese. I just happen to really like cream cheese. :-) 3) I mix the bacon in the potato mixture. I don't mess with topping it usually. 4) The easiest way to get the mixture into the shells is to spoon it all into a large Ziploc bag, snip a corner off the bag, and squeeze it into the shells. No mess! 5) If you're in a hurry, you can also broil the potatoes until the tops start to brown. Quicker than baking. 6) These freeze really well wrapped in plastic wrap and then aluminum foil.
I have been making this same recipe for years with one exception. I make them with mini red skinned potatoes. Here's how: cut the mini potatoes in half length-wise, toss in a bowl with a few tablespoons of olive oil to coat and bake them at 425 degrees, cut side down for about 25 minutes. After they have cooled for about 10 minutes you can scoop out the flesh with a mellon baller. Then follow the rest of the steps of this recipe. Using the mini potatoes is faster than larger ones (use as many mini potatoes as you think it would take to equal four large potatoes, usually about 12 for the size I buy)because they bake so fast and they make perfect sized finger foods. Great for a barbeque when none of the other food requires a fork! No matter how many of these I make I never have leftovers!
Everyone enjoyed at Christmas dinner. Tips: Next time, I'd reduce green onions in the stuffing mix and would add a little finely chopped bacon. How to get perfect potato "shells" - bake potatoes in oven (if you wrap in foil when you bake, don't do so), allow to cool about 10 minutes, and slice in half longwise as recipe suggests. Then, use knife to gentle slice around the edge of the potato as you would when cutting a grapefruit (leave about 1/8 inch of flesh and skin to give the shell some weight). Then, slice the flesh of the potato almost to the bottom in quarters. Use the knife from the center to loosen the quarters from the shell. This should leave you with a firm shell to stuff.
Excellent, excellent, excellent! Have made these more times over the years than I can count. I use what I need, then freeze the rest in zip-lock freezer bags to have on hand as I need them. SO convenient to have them ready and waiting! My daughter practically lived on these while she was in college! Only one suggestion: ease up on the milk. Too mushy otherwise.
very good, very tasty, but will use half sour cream next time. A tad too...creamy/runny.
You can not go wrong with this recipe. I have used another twice baked potato recipe for a few years now...and this one is really just as good. The only direction that I have is to follow the recipe exactly...you won't be disappointed. Thanks for the post.
My husband loves these potatoes and asks for me to make them all the time. They are really easy. You can pretty much change them however you want, although I usually make mine pretty much as the recipe states for a side dish. I have also replaced the bacon with crab for a main course meal. They are really good that way too.
These are great, and one of those dishes that if you're going to go through the trouble, you might as well make a huge batch and freeze them. They're a perfect "freezer-to-oven" meal, here's how: 1. I typically triple the recipe, bake the potatoes and stuff them, but do not put them in the oven a second time. 2. Put stuffed potatoes in a single row on a baking sheet and put in the freezer for an hour until solid. 3. Now you can freeze them without having them stick together. 4. Cook frozen, 375 for 45-50 minutes. I'm having a baby in two months, and having a lot of these in the freezer ready to cook will make my life so much easier!
For those of you who find the mixture a bit runny, I suggest you hold off on adding the milk until the end, and add just enough to get the right consistancy. Also, I don't cut the potatoes in half. I use 1 potato per person, and cut off the top 1/3, and use only the bottom 2/3. The shell hold up better, and the presentation looks much better. This method also allows you to use smaller potatoes as well.
Delicious! This was my first time making any kind of twice-baked potato and I was half expecting it to be a messy disaster. But these turned out perfectly! I used large russet baking potatoes and did what another reviewer suggested - baked them for an hour at 400 degrees with no foil on my upper oven rack. About 30 minutes in, I put the bacon on a cookie sheet, placed it on the lower rack and cooked it for about 15 minutes. Then I pulled it out to let it cool so I could crumble it later. When creating the filling, I used a melon baller to remove the inner part of the potato. I also put in a few dashes of both garlic and onion powder. I first mixed everything but the milk and then added it a little at a time until it reached the consistency I wanted. I also stirred bacon into the whole filling instead of just sprinkling it on top. I served these with steak and salad. My boyfriend ate three and skipped his salad because he didn't want to "waste the room" in his stomach with salad when he could have one of these potatoes instead. :D
These were so good. I forgot to pierce my potatoes and one exploded. Just a note, remember to pierce your potatoes.
First off...what are people thinking to undercook the potato and then use instant potato to fix it, and then rate it??!! Obviously, cooking time will vary! If the potato isn't done...keep cooking it. Why would anyone bother to rate it when they completely changed the recipe? Okay, sorry....now...I gave it 5 stars because it tasted great. The only thing I changed simply out of preference, is that I used less milk. I like them a little thicker. Out of laziness, I didn't use a mixer, and everything still blended nicely with a fork. The surprising thing is that they taste AMZING the next day. I didn't think I could make them ahead and have then turn out that good, but they were even better than the night I made them! Really good recipe. A definite crowd pleaser. Thanks so much.
This recipe was a hit at my dinner party and took so much pressure off me by allowing me to make it the day before and just heat it before the dinner. I used ideas from prior reviews which were really helpful: (1)wash, dry, rub outside of potatoes with oil, then microwave them for about 15 minutes, then bake 50-60 minutes, (2)use fat free sour cream, (3) add 4 oz fat-free or reduced fat cream cheese, (4)use real bacon bits from jar, (5) use reduced fat shredded cheese, (6) roast garlic in oven with potatoes and squeeze into potato mix. I had to heat potatoes for about 45-50 minutes from refrigerated state. Everyone loved them! YUM!
These were AMAZING. My boyfriend and I made these for the next two days after because they were so good. I did cheat a little. I put them in the microwave for 3 minutes first and then was able to have them in the oven for 30 min at 370 instead of an hour. Saved a lot of time and tasted just as good! I do think that next time I make them I will broil them for a couple minutes at the end to get the skins a bit more crispy. Also used chives instead of green onions and yum yum!
Awesome! I prepared these a couple of days ahead and froze them. I was so happy because freezing the did not change the taste of the potato. I made them clear up to the point of stuffing them but did not bake them. I also added the bacon to the filling mixture. I placed them on a cookie sheet and froze the until solid. I then wrapped them in tinfoil, placed in a Ziploc freezer bag and froze until needed. When I was ready for them, I took off the foil, placed on a cookie sheet and baked at 375 for 55 minutes. I put the cheese on for the last 10 minutes and topped with extra bacon and green onions when they were done, a huge hit at my house!
Absolutely delicious! I followed the directions exactly and they turned out perfect!
These are SO good! I would give them 6 stars if I could!! These potatoes are the best! They arent dry like most twice baked potatoes are that I have tried (not that that is a hard one to fix) I followed the directions to a T and they turned out perfect. Oh! I did coat the skins of the potatoes with oil before I baked them to give them a bit of a crispier shell. These would also make great mashed potatoes and save a bit of time by boiling rather than baking. Thanks for the WONDERFUL recipe!
I have been making Twice Baked Potatoes this way for years. Instead of green onions, I grate an onion and use that. After scooping out the flesh of the potato, I put the skins back into the oven so they dry out a little more. I usually make 10 baking potatoes, place the ones I'm not using on a cookie sheet and freeze them. When they are frozen, wrap individually in freezer bags. They will last about 3 months. When ready to use, defrost and then bake at 350 until hot.
I love this recipe and have cooked it for years (maybe not this one, but my version, which is quite close), the difference I do is adding the cream cheese (my rule of thumb is 1 tablespoon of cream cheese for each potato), but also, after scooping out the flesh, return the skins to the oven and bake for another 10-15 minutes until golden brown in the inside, then finish as normal... yummy for the tummy :O)
These were great! I made them for a "dinner party" an extra person showed up so I didn't get a whole one, but the scrapings from the pan. They were gobbled up! Rave reviews! I omited the bacon& onion, subed the cheddar for parm. Yes I would make these again! Thanks Poneygirl64
This is a great tip: After you scoop out the pulp, return the potato skins to the oven for 10 minutes The skins have a crunchier texture and hold their shape - fabulous!!!
Been making these for years...my mom used to make them when I was a kid, and now I make them for my family. TIP-if you want to speed up cooking, cook for about 15 mins in microwave and then cook rest of way in 400 degree oven. You have to cook in oven to be able to have the skins crip and tough enough to withstand scooping and filling! Also, in a pinch you can always use those Bacos instead of real bacon :-)
Soooo good! Couldn't get enough compliments! Made a few changes though - cut milk and sour cream in half, and then added a little more milk to get the consistency I wanted. I used a lot more cheddar cheese, used bacon bits instead, mixed bacon+chz into the mixture. THEN topped w/ more chz+bacon. (Not very healthy, I know.) Very easy to make in advance, fridge it, and then just pop in at whatever temp your oven is at to heat up. I've done 300 degrees for 40 minutes, 350 for about 30 minutes. (When previously fridged)
This is so simple and yet so delicious! My only change is that I rub olive oil on the outside and sprinkle with course sea salt and cracked black pepper before baking. You can use a little less milk or add a little cream cheese if you are worried about the mixture being too thin, but I have never had any issues.
To keep the skins from getting hard/chewy and easier to scoop-out I lightly rub conola/olive oil on the potatoes before baking in oven for an hour. Gives the potato skin a crisp, flakey texture
I'm giving this only 5 stars because I have no way of giving it more!!! Absolutely delicious! A bit sinful, yes. But hey, everything in moderation, right? Serve these for a special occasion and sit back and enjoy all the compliments you'll get. They were a bit labor intensive, but WOW-WEE-KA-ZOW-WEE, were they ever tasty! Change up the cheese any way you like... its all good! I used a blend of part mild cheddar, sharp cheddar and freshly grated Parmesan. But you really just have to follow this one as it's written and you can't go wrong!
This is a really great recipe for restaurant style twice baked potatoes. Be aware that YOU HAVE TO USE YOUR PERSONAL JUDGEMENT ON THE MEASUREMENTS OF INGREDIENTS based on the size of your potatoes. Every time you buy potatoes, they will be different sizes (even potatoes in the same bag are different). I try to buy the very large "baker" Russet potatoes (many grocery stores put two or four in a wrapped container and label them "bakers"), but the 5 or 10 lb bagged Russets will work just as well. If your potatoes are small, you can always use 6 or 8 potatoes instead of 4 - believe me, they will be eaten! When adding the liquid/soft ingredients, do NOT dump the entire amounts in all at once. Only add half, then mix with potatoes and add more if needed to get the correct consistency. If your potatoes are on the small side, and you add the full amount of soft/liquid ingredients, you will end up with a runny soup. When scooping out the insides, I use a spoon, and after the first large scoop, I just scoop a LITTLE at a time to make sure I don't tear the potato. You can always take a little more potato out if you go slow. Some people have complained the recipe is too bland. I add about a teaspoon of garlic powder and a pinch of cayenne pepper to the mashed potato mix, and I sprinkle some paprika on the top with the green onions. I also add salt and pepper to taste (usually 1 - 1 1/2 teaspoons of each). All and all, this is a great basic recipe that's easy to customize!
Very yummy! A little time consuming, but adds a little something fancy to dinner parties. I'll make these again, but I'll add the bacon into the potatoe mixture rather than as a topping. I had large potatoes and I'll cook them longer next time too.
Made these with steak tonight! Wow! I didn't have as much cheese on hand as I thought I did, so I only sprinkled it on top. Also, instead of baking the potatoes in the oven for 1 hour, I microwaved them for 13 minutes. Cut cooking time in half. Still used the oven for the final bake. Will be making these again and again!
My son is on his 4th half...he loves them. I personally thought that they were a bit runny, so next time I will cut the milk down a little, but I still enjoyed them none the less. I used my melon baller to scoop out the potato and that worked great for me. Thanks Debra!
Easier/Faster Version!! Bake your potatoes at 500 degrees for one hour When done and waiting to cool a tad bit Scoop a bunch of shredded cheese, real bacon bits (from a jar lol), chives, a big dollop of butter, and sour cream mixed with some Hidden Valley Ranch Dip packet into a large (gallon) zip lock bag. Cut your potatoes in half long ways and scoop out the center being careful not to tear the potato skins. Mix into the baggie with all of your fixins and add a little heavy whipping cream. All you have to do is squish the bag untill all of your lumps are gone! Then cut one corner off the baggie and twist into pastry bag shape and squeeze into your hollow potato skins. Bake for another 20 minutes (or untill lightly golden on top) at 350 degrees. Done and YUMMMMM!!!!
These were an incredible hit and change from our normal side of baked potatoes. I made extra for a family dinner and expected that my husband and I would have leftovers for our meal the following night. Little did I know... Even the most picky eater of my inlaws enjoyed these! I too used real bacon bits and used chives rather than the green onion (I had a lot of cooking/chopping for the rest of the meal). I added a dash of paprika to the top of each and a small dab of margerine which kept the top moist while browning.
This was easy and delicious. I used it as my main course with a side salad. I didn't have to use a hand mixer. I just used a regular potato masher and it came out smooth and creamy. I also used low fat sour cream because that's what I had, and it came out fine. Also, I only had 5 green onions and that seemed like enough. Thank you for sharing!
Great recipe. I have made these for years, using evaporated milk or buttermilk, garlic powder, mayo and sour cream, chives, real butter then scooping them out and leave about 1/4 inch on the skins for support as you refill. Then I top with cheese and paprika. I wrap them individually and freeze or vaccum pack them for future use. I do a whole 5 lb. bag at once. All you have to do is thaw them a little and heat up in the toaster oven or oven. Great to have on hand. Thanks, Chef Nell
I love these potatoes. I never have much time, so put my potatoes on the microwave until done. Scoop the potatoe out to prepare the filling. Wnen I put them into the oven to finish them I bake them for about 1/2 hour on 350. The skins crisp up wonderfully and you can't tell they were micorwaved to start with.
Delicious! I did bake my bacon for 17 minutes on 375 to make it easier. Also instead of milk I added about 3 ounces of cream cheese. Also added garlic powder and more cheese just used the cup in the mix and topped with more cheese. I coudnt wait for the leftovers the next day!
WOW, what a great make ahead recipe! We had a pumpkin carving party last night and on Fri. night I actually baked and mixed then restuffed the potatoes - covered them in the fridge then baked them at 300* for 35 minutes to reheat and melt the cheese. Instead of using LARGE baking potatoes I used medium Idaho potatoes and they were enjoyed by all! Thanks for a great recipe!
Comfort food crowd pleaser. Can't go wrong. I've made these several times and agree with others that making the filling up ahead of time makes them taste better, and it makes it easier on you if this is part of a large feed. I also doubled the bacon. I put 8 slices in with the filling, and then 8 slices on top. I also added garlic powder to the filling. If you use large baking potatoes, its going to take more like 1 15 min to 1 30 min till they are done. Also, rub the taters in oil and wrap in foil for baking. Don't get greedy and try to get every little ounce of tater flesh out of the skin. Leave some around edges. Otherwise, your taters will fall apart and not be able to stand up the chunky yummy filling. Sometimes I use the small red potatoes which is nice because lighter eaters aren't too intimidated to put one on their plate. If you use large bakers, the portions are just huge.
These were good. I read a lot of the reviews and have the following tips: based on the size of your potatoes you will have to adjust the amount of milk, sour cream etc that you will need to use, so that the potatoes are not too thin. You are basically making mashed potatoes so you have to do it to taste and not follow the recipe so literally in terms of amounts to use. I used a melon baller to scoop out my potatoes and this helped to keep the potatoes in tact. Also, I tried to make these a little healthier by: using low fat sour cream, non fat 1/2 and 1/2, turkey bacon and using less cheese than called for. I also greatly reduced the green onions and didnt include them in my stuffing but sprinked them sparinly on top.
it would have been nice if the recipe actually said to bake the potato is soft and a toothpick could easily slice through it. i baked it according to directions and got lumps of hard potatos but since i had already sliced them up, i couldnt just put them back into the oven. not to mention i had also turned off my oven for the 10min cooling period and would have to wait for it to reheat again.
The texture on this was great, not too thick or too thin. ( I didnt use quite 1/2c milk) I also add some sauted green peppers which gave the mixture a nice flavor. Everyone loved them, I'll be adding this one to my list of favorite side dishes.
These are SOOOOO good. Whatever you do do not omit the bacon or use imitation. I mixed some of the bacon and green onions in the filling. I also used a melon baller to get the flesh out easier. This is definatly going into my favorites file.
Made these for Thanksgiving and what a hit. I microwaved the baking potatoes to save some time and then mashed the potatoes with all the ingredients minus the onions(taste preference not to have them)and a little more butter then suggested and a little less sour cream. Then I topped with bacon. I made them the day before and heated at 350 covered for 30 minutes and topped with extra cheese and cooked uncovered for five more minutes. Absoulutely delicious and still just as tasty reheated two days later.
These were awesome! I froze 2 of them and used them later, still awesome. I just reheated at 350 for 25 minutes and done.
I have made these numerous times, and they always turn out perfect! I get so many requests for these potatoes that I don't even have to look at the recipe anymore...I know it by heart! I read some reviews where the readers say the potatoes are runny. This has never happened to me before, but I can only think of two things to suggest. First, use Yukon Gold baking potatoes. They are meater and hold there substance better than others. And second, I always make these ahead of time and place them in the refrigerator until I am ready to bake them for the addtional 15 minutes. This may help keep them from being too runny. All I can say is bake and enjoy!
These were absolutely fantastic! My fiance and I ate them for dinner last night. We also cooked hamburger steak with onions and gravy also from this site, and they both turned out wonderfully! The only change I made was I mixed the bacon and chives with the potatoes, and I baked all at once. (This is the 15 minute baking time). One more quick note, the time was off a bit. I had to bake the potatoes for an hour and 20 minutes, and then I still had to put the potatoes in the mocrowave for two additional minutes. That would be the only complaint I would have, although, everyone should try these atleast once! I will surely be making these again... thank you so much for the recipe!!!
Very Very good. I love these as written but the calories just were too much for my waistline. I cut the sour cream, butter and cheese in half and added chicken boullion. For greens I chopped the green onions very very small then added chopped broccoli flowers. I like to prepare these the night before they seem to marinate with time and just taste much better. Place the cheese is on the top so it browns when broiled.
My 11yr grandaughter made these on Christmas.. with no help, just a recipe.. they were amazing. She had little dishes of extra toppings ... french fried onion rings, various cheeses, olives, mushrooms.. bacon bits and a few other inventive ideas like chocolate chips and mini marsmellows that not everyone tried..
WOW! Easy & delicious. What more could you ask for? I made the the day before & just poped them in a preheated 350 oven for about 45 minutes to an hour. Everyone loved them.
Very good made with out bacon and with added garlic - fresh minced or powder, and a dash of soysauce. Be sure to use russet (baking) potatoes. Baked without foil is best for drier, crisper skin that holds together. Great side dish, or vegetarian entree depending on whatelse is served.
Excellent! Smooth and creamy, and so easy. (The cooking time for a large baking potato in my oven at 350 is 1.5 hours. The first time I made this, I baked them for only an hour and they were not done and the end result wasn't as good. But with an hour and a half, they came out perfect!) Also, in later tries (because of not having some ingredients) my custom version tasted even better.
Delish! I also made them before hand and put them in the fridge (before cooking the second time). I just threw them back in for 35 min to heat... everyone loved them!!
I have been making these delicious twice baked taters for years! I do a few things different though, I bake my potatoes without the foil on 400 degrees for about an hour, this causes the skin to harden and makes it easier to scoop all of the potato out and makes a nice secure boat to put ingredients back in. I also don't use any milk and add some season salt as well. My family would eat these every night if I made them! They are the best.
OH MY! These potatoes tasted SO good. They went so well with a barbeque meal. I know I'll be making them for years to come. You might want to leave a little bit of potato (small amount) on the skins when you are scooping so that they don't collapse when you fill and re-bake them later. Thanks for an amazing recipe!
Worth the effort. Top notch recipe. Always make more, they freeze and reconstitute just fine. It's no more effort to make six potatoes than it is to do 4. Great for company.
Yummy!!! I used fat free sour cream and only half the butter...tasted wonderful. I also used real bacon bits instead of cooking bacon...lots less fat and work!! My guests insisted on the recipe. It was a hit!
These are soooo good, my finace gets all giddy whenever I make these! When I'm trying to get something other than beer & red meat into him, I also add some tuna in there - it might sound wierd, but it tastes great! I also found that brushing the potatoes with a little olive oil and then sprinkling a bit of salt, pepper or other seasoning on them (rosemary works well) before baking makes for a really crisp, savory skin that is a little easier to scoop out. Thanks for a great recipe!
Good recipe, just added a little cream cheese, and used fresh chives instead of green onion. Was really a hit at dinner!
Amazing! I added the bacon to the mixture before scooping into the skins. So good!
These really are excellent. I've found that using a melon baller makes easy work of scooping out the potato without damaging the skins. I use less milk than called for, as it gets too mushy. These are requested often by my family!
Great recipe! I spray the potatoes with Canola then sprinkle a litte salt on the skins. I make mine ahead of time, so double up on the recipe and put the finished filled potatoes on a cookie in the freezer over night, then I wrap each one in plastic wrap and put them in a gallon freezer bag to be used later. They are great to use as a side during the summer when you don't want to heat up the kitchen and can be put on the grill to warm up along with your chops, steak, etc!
UGH!!! YUM! make them with regular onion and garlic. basically throw anything you want in them... plus some cheese. Makes wonderful potatoes... just remember when scooping out the flesh it doesn't matter what potato you use just leave a small amount of flesh around the edge of the potato so they hold together. Oh ya and I cover my potatoes in olive oil and montreal steak seasoning before their first bake in the oven. Fantastic!
These potatoes are awesome. I made a whole bunch of them and put them in the freezer. They are great for busy night dinners. The kids love them.
The BEST Debra! The only thing I did differently was to add some garlic and onion powders and some chopped green pepper. I didn't measure out the sour cream, but added it to the mixture until I was happy with the consistency. Loved by all!
We had these tonight and they were very good! I used bacon bits and a regular onion just because that's what we had on hand. The only thing I would do differently next time is broil them on low for the last few minutes so the top gets a little crispy. We will definitely be making these again!
Oh my goodness, these are so good and creamy. I make these anytime I can, they are great!
I make these all the time with the following options to slim them down and speed them up: 1) I cook my potatoes in the microwave until almost done, then remove and wrap in a kitchen towel to let them steam the rest of the way. I also cook one additional potato (usually a smaller one) in order to have a nice heaping serving. 2) I saute medium diced onion and peppers (orange, yellow red are pretty) in a little olive oil to start and then chicken broth to finish up (cook till almost dry). 3) I add dill, basil, oregano (whichever you prefer best) to the onion mixture as it sautes. 4) I add half a package of lipton onion soup mix to the potato mixture. 5) I use low fat sour cream and enough butter to make it taste yummy. 6) I use the precooked bacon that has been crisped up in the microwave. 7) I don't usually need milk because of the wetness of the sauteed veggies. 8) And the cheese and green onions put them over the top. They can be very fast with these shortcuts and always a hit.
These potatoes are wonderful!! I served them with Aussie Chicken (from this site) and got rave reviews! I made them the night before and brought them to room temperature before I baked them. The leftovers were just as good warmed up.
Excellent recipe. I rubbed the skins with a little olive oil and sprinkled with coarse salt before placing directly on the oven racks. Makes the skins even yummier.
These potatoes are fantastic! I have made them according to the recipe, which in my opinion is still a 4-5 star recipe. However, instead of sour cream, I stumbled across using 0% fat plain greek yogurt (which is thick and adds a really nice tangy flavour to the potatoes) one day when I had run out of sour cream. The yogurt replacement has become our standard now! I also usually add only 2 tbsp of butter and also add in 1-2 tbsp of minced, dried onion to the mashed potato filling (because my hubby can't eat green onions). Chicken bacon (instead of regular bacon) is also good on top of the potatoes. However, we have had it regular bacon, too, and both ways makes for an extremely yummy potato! Thanks ponygirl!
I make these every time I make a ham dinner and the are absolutely wonderful. I bake the potatoes early in the day, allow them to cool and then mix the filling together and re-fill the potatoes. Then when I am preparing dinner I don't have to worry about fixing them, I just put them in the oven for the last half hour of whatever else I am cooking. They always come out wonderfully.
These were pretty good. I omitted the bacon since I don't eat it. I think next time I would reduce the sour cream as it was a bit much for me. I also would add some black olives - my mom used to make twice baked potatoes with black olives and cheddar and they were to die for. I think this recipe is a good base that can be added to or altered to suit you.
Mmmm...I love twice baked potatoes and this recipe was perfect. Only thing I changed was leaving out the onions because husband does not like them. This is one of my favorite side dishes. They taste great reheated too! Thanks.
I scaled this recipe to just two servings and used about a 14 oz. potato, which I thought was large. Well, I guess not, because the amount of sour cream and milk called for made these way too loose and I didn’t even use the entire amount of either. Next time I would cut those back to at least half and add more cautiously. I love twice baked potatoes, so I will try these again, and I may increase the butter a bit.
I used a bit less onion than called for. Did the potatoes once in the oven once in the microwave. Oven left the skins with more "structural integrity".
I have been making these for years, I suggest that you do not wrap your potatoes in foil instead put them on a metal skewer ( more than 1 potatoe on each), then put them in the oven. They will cook faster and the skins will be easier to handle. I use fat free sour cream, low fat cheese, and only add the milk if I need them thinner. If you like Jalapeno peppers you can chopper them up and add to mixture, or just add them to the top before cooking. These are a favorite in my house, I always make extras so when someone wants a snack they just grab one and pop it in the microwave. (You can also add a little garlic and herbs the them, add just about anything you like and they are great)
Great recipe. I love these! Getting the scooping down is the hardest thing. Try and leave a 1/4 of an inch around the skin to give these some stability. I always like to bake 1 additional potato to add to the filling so there is enough and in case something happens to one of the the potato skins.
I have been making this for years and it is always a hit. I microwave the spuds, cut in half, & remove the "meat". I spread butter in the potato halfs & crisp in the toaster oven or oven. This makes for a nice crispy skin. While the spuds are in the oven I mix the "meat" & all the other yummy ingredients. When spuds are crisp I fill the spuds, top with cheese & back and broil. I cannot wait to have these on Friday. Happy Holidays everyone.
My Husbands 'SECRET INGREDIENT' that is missing from this recipe is...grated Horseradish. Add at least 1 teaspoon while whipping the pototoes and taste...you may want to add just a little more. The flavors really pop with this little addition.Now you have 'Grandpa's Special Potatoes'.
Now I know why this recipe was called the "ultimate". It tastes like a fully loaded baked potato that you could get in a restaurant. I mixed extra cheddar cheese in with the potato mixture and added some sauteed onions. This was amazing!!!!!!!!!!!!
Fantastic! Will try adding onion powder next time as well as the green onions. Made them the day before the party and reheated wrapped in foil on the bbq and put under broil for a few minutes with the crispy bacon and additional cheese. Froze the left over mashed and left over potatoes and will have our side dish for another meal sometime next week. Thanks for the recipe :)
I made these for my hubby for Valentine's day... and they were wonderful! I added 4 oz. of cream cheese to the mixture and I had a little mixture left over because I didn't want to overpower the potatoes. I will definitely make them again. Also, I just put the bacon on the top and I did not mix it in... I will not do that next time. It didn't really give the potatoes that good bacon flavor. Thanks for sharing!
Great recipe! I skipped milk and butter and they got me raving comments. Be very careful when scooping out the flesh, the skin tears very easily.
Instead of baking the potatoes, I poke holes into the potatoes and stick them in the microwave instead. Cuts down on time and the potatoes come out just fine. Also, I broil the potatoes for the last 5 minutes they're in the oven, makes the cheese nice and bubbly. Topped off with chives instead of green onions. Delicious.
These were the best twice baked potatoes I have ever had. I did not have bacon and only had freeze dried green onions. Mixed them and some freeze dried chives with the sour cream and put in fridge while potatoes baked. Omitted additional salt since the butter & cheese had salt in it. Didn't even need to use mixer, just mixed everything together with a fork and they were awesome.
I didn't have any bacon, so I omitted that. I replaced the sour cream with plain yogurt (standard in our house). These are AMAZING! Definitely going into the rotation. I was short on time, so I cooked them in the microwave first and twice-baked them in the oven after; they needed to go more like 45 minutes in the oven, but that may have been because the yogurt is a little soupier than sour cream is. These are way better than anything in the restaurants even with the shortcuts, substitutions, and omissions. Thanks for submitting such a WONDERFUL recipe!
Great recipe!! I followed this recipe to the exact ingredient and they turned out great. If you use a large enough size baking potato it will not be soupy and if you bake your potatoes unwrapped on the oven rack the skin will be tough enough to scoop the pulp out. Be sure you pierce the potato with a fork or sharp knife or it will explode in the oven. I know from experience. LOL These potatoes are better than any twice baked potato I have had in any restaurant.
Great recipe. I have made it for several years. Recently my husband helped hollow out the potatoes. A few shells were destroyed, so we improvised and made "Twice Baked Potato Casserole." We just mixed all the ingredients together as directed, but poured the mixture into a baking pan (that was lightly greased with Pam), and topped it with cheese. I baked it the same. It was GREAT and much easier. I will be fixing it this way from now on. I am very happy my husband "helped." :)
My family loves this recipe. I like to add a package of Hidden Valley ranch dressing mix and shredded parmesean cheese. Sometimes, I add ham instead of bacon.
I baked my potatoes at 375 degrees for 1 hour and they were ready by then. They were medium to big size potatoes. I also threw in 2 garlic cloves and baked them for the length of the potatoes and mixed them in with the other ingredients to give it a garlicky taste. I brushed the potatoes with olive oil and sea salt to give the skin some flavor. Everything turned out delicious!!
These are very good, I like that you don't have to mash them instead you just used the mixer. I used precooked bacon instead of cooking my own and it sped up the cooking process and still tasted great!
Too runny! Added a lil garlic for more flavor. Next time I'll use less milk and not whip them as much (whipping might have contributed to the funniness). I tested this recipe the day before serving to my guests, thank goodness! Great flavor with the garlic but I had to spend a lot of time simmering and stirring on low to remove the excess moisture.
OMG.......never had twice baked taters before and wanted something a little different tonite. i came upon this recipe and i had everything but scallions, so i caramelized a yellow onion and folded it into the mixture. i also folded in the crispy bacon. i didn't really measure the milk and sour cream. i eyeballed it, used what i would use to make my mashed taters. i only had two russets so i didn't need full amts as what the recipe called for. these were by far THE MOST YUMMY TATERS i have ever had! Will def make these again...and again! Thanks for sharing ponygirl64.
These potatoes have become a holiday tradition around our home. I have found that the following substitutions produce the same oohs and ahs at the table, with less guilt: use low-fat shredded cheddar cheese, use 1/2 non-fat plain yogurt and 1/2 low-fat sour cream in place of the 1 cup of regular sour cream, use half the bacon (the flavor is still there!) I also use 1/2 chives and 1/2 green onions for a nice flavor addition. Enjoy!
