Do you have a twice baked potato recipe?!
1 head garlic
1 tsp. oil
4 large baking potatoes (2-1/2 lb.)
1 cup Sour Cream
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up, divided
1/4 cup Grated Parmesan Cheese
4 slices Bacon, crisply cooked, drained and crumbled
PREHEAT oven to 400°F. Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour. REDUCE oven temperature to 350oF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, three-fourths of the VELVEETA and the Parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish. BAKE 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.
nfd?
Answers: Roasted Garlic Twice-Baked Potatoes
1 head garlic
1 tsp. oil
4 large baking potatoes (2-1/2 lb.)
1 cup Sour Cream
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up, divided
1/4 cup Grated Parmesan Cheese
4 slices Bacon, crisply cooked, drained and crumbled
PREHEAT oven to 400°F. Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour. REDUCE oven temperature to 350oF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, three-fourths of the VELVEETA and the Parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish. BAKE 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.
nfd?
This gives you step by step directions....
http://www.elise.com/recipes/archives/00...
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
I mash the potatoes up and mix in chopped green onion, shredded cheddar cheese, salt and pepper and a good dollop of sour cream to moisten it. Then I put a bit more cheese on top once it is back in the shell. If by some chance you have leftover ham dice that up really small and throw that in too - it is a good way to use up that little bit you sometimes have left and make it go a long way.
I microwave a medium potato for 4 minutes. Let cool. Cut potato in half and carefully scoop out potato leaving some around the skin into a bowl. Preheat oven to 400.
Mash potato with a fork add 1 tbsp cream cheese, 1/3 cup of shredded cheedar cheese and 1 tbsp of real bacon bits-salt and pepper. Carefully place back into shell and bake 20 minutes. I like to top this with sliced green onions.
Bacon Bacon Twice Baked Potatoes
Ingredients
4 large baking potatoes
2 Tbsp. Bacon Bacon?
1 tsp. Garlic Garlic?
1/2 tsp. Seasoned Salt
2 cups shredded cheddar cheese
1/4 cup (1/2 stick) softened butter
1/2 cup sour cream
2 chopped green onions
Pepper to taste
Directions
Scrub potatoes; bake until tender. Cut potatoes in half lengthwise and scoop out insides, leaving 1/4-inch shell. Combine insides of potatoes with next 8 ingredients. Mound and press potato mixture into skins. Place on greased baking sheet. Bake at 350° for 15-20 minutes or until cheese melts and potatoes are heated through. Makes 6-8 servings.
http://tastefullysimple.com/web/dgoodacr...
Ultimate Twice-Baked Potatoes
Ingredients:
4 medium baking potatoes
6 slices bacon, fried crisp, and crumbled
1/4 cup sour cream
1 cup shredded cheese
1/4 cup butter, melted
2 TBSP chopped chives
1/4 cup milk
Bake the potatoes in the oven at 375 degrees for 1 hour 15 minutes. Remove from oven to let cool. When the potatoes are cool enough to handle, slice them in half lengthwise, then use a spoon to scoop out the potato flesh, leaving a thin shell. In a medium bowl, add the scooped out potato and butter, and mash until fluffy. One by one, add the milk, cheese, and sour cream. Add the chives and bacon right at the last minute so that they do not get soggy. Add salt and pepper to taste. Take your potato halves and scoop a mound of the potato mixture into them. Bake on an ungreased cookie sheet at 400 degrees for about 20 minutes.
Time from start to finish is about 40-45 minutes.
DOUBLE-STUFFED POTATOES (Twice-Baked Potatoes)
4 large baking potatoes, scrubbed and dried
2 tbsp. butter or margarine
1/2 c. chopped onion
3/4 c. shredded Cheddar cheese, divided
1/4 c. sour cream
2 tsp. dried chives
Salt and pepper
Pierce each potato several times with a fork. Microwave on HIGH about 10 minutes. Rotate potatoes and microwave again until tender (about 3 minutes more.) Pre-heat oven to 350 F. Melt butter in a medium skillet over low heat. Add onion to skillet and cook until translucent (about 5 minutes.) Slice off potato tops and scoop out the inside of the potatoes, leaving the shells intact. Place the pulp in a medium bowl and mash. Add onion, 1/2 cup of the cheese, sour cream, chives, and salt and pepper to the potatoes. Mix well. Spoon the potatoes back into the shells and sprinkle with the remaining Cheddar cheese. Place in a casserole dish and bake until heated through (about 10 minutes.)