Need quick and easy recipe for twiced baked potatoes.?!
Answers:
yummy,,,,
ok, mash your potatoes add a little milk/cream!. Now fry up some bacon *don't use pre-made bacon bits* pour bacon grease in the potatoes *about 1/2 of it* crumble bacon, mix in bacon, salt/pepper to taste, shredded cheddar cheese, 4 oz sour cream, and fresh copped chives, spread out in casserole dish, put a layer of shredded cheese on top
bake 350 30 minutes,,, Www@FoodAQ@Com
ok, mash your potatoes add a little milk/cream!. Now fry up some bacon *don't use pre-made bacon bits* pour bacon grease in the potatoes *about 1/2 of it* crumble bacon, mix in bacon, salt/pepper to taste, shredded cheddar cheese, 4 oz sour cream, and fresh copped chives, spread out in casserole dish, put a layer of shredded cheese on top
bake 350 30 minutes,,, Www@FoodAQ@Com
Ultimate Twice Baked Potatoes
INGREDIENTS
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Bake potatoes in preheated oven for 1 hour!.
Meanwhile, place bacon in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain, crumble and set aside!.
When potatoes are done allow them to cool for 10 minutes!. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins!. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions!. Mix with a hand mixer until well blended and creamy!. Spoon the mixture into the potato skins!. Top each with remaining cheese, green onions and bacon!.
Bake for another 15 minutes!.
Www@FoodAQ@Com
INGREDIENTS
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Bake potatoes in preheated oven for 1 hour!.
Meanwhile, place bacon in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain, crumble and set aside!.
When potatoes are done allow them to cool for 10 minutes!. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins!. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions!. Mix with a hand mixer until well blended and creamy!. Spoon the mixture into the potato skins!. Top each with remaining cheese, green onions and bacon!.
Bake for another 15 minutes!.
Www@FoodAQ@Com
Ingredients
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
Directions
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
Www@FoodAQ@Com
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
Directions
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
Www@FoodAQ@Com
ok!.!.!.this is easy
bake your potatoes
cut off the tops
scoop out the inside of the bottom
mash the scooped out part with seasoning, and butter and milk
put back the filling and top with the cut off part
rebake until hotWww@FoodAQ@Com
bake your potatoes
cut off the tops
scoop out the inside of the bottom
mash the scooped out part with seasoning, and butter and milk
put back the filling and top with the cut off part
rebake until hotWww@FoodAQ@Com