Ultimate Twice Baked Potatoes

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Welcome again to the home of Healthy Recipes & list of dishes, Today i will guide you how to make “Ultimate Twice Baked Potatoes” I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
As usual after that i maked this “Ultimate Twice Baked Potatoes” i send it first to all of my followers on My Pinterest Account to try it first and these was some of their rich reviews, opinions, suggestions and great recommendations:

  • “cristina” :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.
  • “sina” :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!
  • “tracy” : After reading the reviews I couldn’t wait to make these potatoes and once I did, I was more than pleased! Even the pickiest of eaters loved these twice baked potatoes, sour cream and all! I received compliments for three days afterwards. So simple and fun to make… I made them the day before and threw them in the oven for 35 minutes straight from the fridge (topped with extra cheese of course) and they were perfect! After initially baking the potatoes I took other’s advice and put them in the freezer to cool-and scooping was so easy. Would definitely recommend adding the sour cream a little bit at a time to get the desired texture that you want. I can’t wait for another cookout so I can make these wonderful potatoes again!
  • “nicole” : 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.
  • “kendra” : 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!
  • “sabrina” : 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.

So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!

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