Before you start scooping out the potato filling, you’ll want to allow the potatoes to cool for 10 minutes. we're going to have these this evening. Shred with 2 forks, then add your red onion, bacon, jalapeno and BBQ sauce. Use the knife from the center to loosen the quarters from the shell. Bake for 1 hour until your potatoes are totally tender and your cheese has melted. But the way to cook them, fried potatoes or French fries for instance, is often too greasy…. Heat the oil in a large non-stick skillet and tip in the bacon. Did you make this project? Thanks a million. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Potatoes - unparalleled in their versatility, these humble looking tubers have graced the tables of kings and lined the gutters of many a bad night out. Options: Cream Cheese, shredded cheese, bacon bits, BBQ meats, or be creative! Cook out over a low heat for 15 mins until softened, then add your garlic and cook out for 2 mins. Before baking the second time, you can freeze the potatoes. I'm gonna have to try this myself. 20 grams of Parmesan cheese. Sooooo I guess these can be done ahead of time which makes them even better!! You can put the potatoes together, then refrigerator for up to 3 days before baking. I got the “do-ahead” instructions down and thought I should update this post. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. In a bowl, combine all your spices with your vegetable oil. Do not bake it. My family and friends loved it. My daughter practically lived on these while she was in college! This is certainly one for the grand-kids. Scrub potatoes clean and dry them. Tips: Next time, I'd reduce green onions in the stuffing mix and would add a little finely chopped bacon. Get creative with what you add! This is awesome! I have been making this same recipe for years with one exception. Season to taste with salt. If they are still partially frozen, they will take longer to bake. Very good recipe. This should leave you with a firm shell to stuff. Update: So here it is 2013! It usually takes me an hour and a half. Set aside. Spoon the mixture into the potato skins. Making twice baked potatoes may seem time consuming, but they are quite easy and are 100% worth it. I used very very large russet baking potatoes for this recipe. Spread the peppers and onions out on a large baking tray and dress with 2 tbsp fajita seasoning and 2 tbsp olive oil. Use a potato masher or a hand mixer on low speed to get everything combined. This will cut down on baking time. When you want to bake them, remove them from the freezer about 24 hours in advance. Set aside, keep warm. Reply I just happen to really like cream cheese. I have used another twice baked potato recipe for a few years now...and this one is really just as good. Be careful to leave about 1/4″ of the potato flesh on the skin. Everyone enjoyed at Christmas dinner. -> Captain's tip: butter will help the mixture to stick and the potato to have a nice golden color. First, be sure to use baking potatoes, as the recipe states. Any highlighted, clickable Amazon link you see is an affiliate link. 2) I also mash mine with about 1/2 pkg of cream cheese. So what exactly is a twice baked potato? Fry until crisp, then throw in the garlic, jalapeños and black pepper. I can’t believe I wrote the above post in 2004. -> Captain’s tip: the barbecue stick helps you, while cutting, to stop your knife at the very good moment to obtain a perfect spiral at the end. Stick slices of emmental and ham in each alternate slit in the potato then cover with bechamel sauce and more emmental. Combine your mash with eggs and flour. Bake about 1.25 hours but watch them – you want them heated through and the cheese lightly browned. Meanwhile, in a large non-stick skillet, fry the chicken in 2 tbsp olive oil until crisp, then chuck in the fajita seasoning. The point is to cook them until a knife will go easily through them. Serve immediately. 20 grams of melted butter. Thank you. Combine your mash with your beef mince, onion, garlic, parmesan, egg, parsley and salt and pepper. Top each with remaining cheese, green onions and bacon. Top with additional cheese and bacon if you’d like! Rub each one with oil and sprinkle with salt, then bake for at least an hour, until they begin to fan out and look all sexy. This will cut down on baking time. 2 barbecue sticks. I can't wait for another cookout so I can make these wonderful potatoes again! 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). 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. Fry briefly then tip in the roasted peppers and onions and stir to combine. Add comma separated list of ingredients to include in recipe. Quicker than baking. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Preheat oven to 350 degrees F (175 degrees C). It’s ok to leave the potatoes a little chunky if you’d like...more make them completely smooth! This makes it a great company side dish and also perfect for holidays. Serve with bacon, fried egg and roasted tomatoes. Be sure to leave about ¼” of the flesh on the skins so the skins can hold the filling. Bake the potatoes for about 25 minutes or until they are heated through. Grill or bake at 375° for 10 to 15 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Roll into balls, then pan fry over a medium-high heat. My family and friends loved it.
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