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A nice side dish or snack and tasty heated up the next day too. You can also place them on a baking sheet in the freezer and, once frozen, wrap individually for future use. Oh, and if you happen to have some Bacon Salt on hand be sure to add a "very sparing" sprinkling on top of each potato before serving.
Preheat oven to 350 degrees F.
Wash potatoes, pierce with fork, lightly coat skins with vegetable oil, and bake for 1 hour. When potatoes are done allow them to cool for 10 minutes.
Slice potatoes in half lengthwise and scoop all except about 1/4 to 1/2 inch of the flesh from the skins and place in a large bowl, keeping the skins aside.
Add sour cream, milk, butter, Dijon mustard, 1/2 of the cheese, 1/2 of the green onions, and 1/2 of the ham to the potato flesh. 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 ham.
Bake for about another 15 minutes and serve.
By Deeli from Richland, WA
Preheat oven at 350 degrees F. Get 2 or 6 Idaho baked potatoes, tear off aluminum foil pieces for each potato and place the potato on them. Then slice open part way, using your fingers to open them. Put butter or margarine in the middle along with seasoning and Parmesan cheese. Add a few slices of jalapeno pepper (optional).
Close up potatoes, then wrap them up in the aluminum foil pieces, and put them in a pan. Bake 45 minutes to 1 hour or until tender.
When ready to eat, open them carefully and put them on a plate. Add sour cream and enjoy! Best baked potatoes you ever ate. You can add onions or anything before putting the potatoes in oven.
By Teresa C. from Orlando, FL
When I had guardianship of my niece, two of her favorite things were ranch and cream cheese. I changed a recipe for twice baked potatoes to incorporate both. She requested these regular and now that she has a family of her own, she uses my recipe.
Preheat oven to 500 degrees F. Microwave potatoes on high for 10 minutes, then bake in oven until tender, about 30 minutes. Cut 1/3 off top of each potato.
Scoop flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream, and butter to potato flesh.
Beat potato mixture with electric mixer set at medium speed until smooth and creamy, about 3 minutes. Add ranch and stir. reduce oven to 350 degrees F.
Spoon potato mixture into shells. Bake until potatoes are heated through, about 15 minutes. Can be prepared up to 8 hours in advance.
*For a lighter version, use low fat cream cheese, and margarine. Substitute fat-free yogurt for sour cream.
*For a hearty version, add bacon and, or broccoli in potato mixture, and top with cheese, to make a one dish meal.
*Cut leftover tops into wedges, coat with oil and seasoned salt and roast until golden.
|Time:||30 Minutes Preparation Time|
55 Minutes Cooking Time
By Lisa from Coos Bay, OR
With sharp knife cut each potato from the top to 1/8 from the bottom making a circle in center of potato leaving 1/8 inch of potato in tact on sides. Wrap each potato in foil and bake at 400 degrees F for one hour or till potatoes are tender but not mushy. Remove from oven and allow to cool until potato can be handled.
Turn off oven and turn broiler on. Carefully remove portion of each potato and place in large mixing bowl. (You will have a potato shell remaining.) Set shells aside. Place all remaining ingredients into bowl with potato and mix well. Mixture should be smooth but not mushy. Spoon 1/4 of mixture into each potato shell and place on foil lined cookie sheet Place under broiler just till warm and cheese is melted about 2-3 minutes.
J Walker from SLC Utah
PREHEAT oven to 400°F. Bake potatoes 1 hour 15 minutes or until tender. Cut potatoes in half lengthwise...
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I was bored with plain baked potatoes and had some leftover dip to use up, so I came up with this recipe.
Prepare two large baking potatoes in the microwave. They are usually soft in 7 to 10 minutes. Let them cool, then slice long ways trying to leave about 2/3 of the potato on one side. Scoop out all of the potato flesh into a small bowl.
To the potato flesh, add about 1/4 cup of shredded cheddar cheese and a couple tablespoons of French onion dip (or just plain sour cream). Add a little salt and pepper and mix well. You can also add other herbs to your taste such as dill or chives.
Scoop the filling into the larger potato skins. Place on a foil tin, such as a pie tin. Also lay the unused potato skins with them, brushed with a little olive oil and salt and pepper. Cover with foil and set on your grill with your steak, chicken, burgers, whatever. Yummy!
Makes an elegant and easy side dish. The leftover skins are like a fresh made chip, too.
By MB Norton from Kingsville, OH
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Easy side dish that you can vary depending on what you have on hand.
Optional: A pinch of baking soda will make them more fluffy.
Cook potatoes in microwave until centers are soft (don't let the skins get too wrinkly). Slice each potato in half and scoop out as much of the insides as you can while keeping the shells intact.
Put scooped out potatoes in bowl. Add butter or margarine, plus bits of shredded cheese, salt adn pepper. I like to add some cottage cheese to add to the creamy flavor. You can also tear sliced cheese into bits for it. You can combine cheeses for cheesier flavor. Add any other seasonings you like on potatoes and beat with mixer until mostly smooth.
Fill potato shells with mixture and top with a little bit of shredded or sliced cheese and toast in oven or toaster oven until hot and cheese is melted.
Everyone loves these! This is a great side because you can vary the ingredients depending on what you have on hand plus it makes a great side when you are serving company. Experimenting with various seasonings like spicy and hot also adds to the flavor.
|Time:||10 Minutes Preparation Time|
5 Minutes Cooking Time
By G.Lomax from Dallas, TX
Bake potatoes in oven at 400 degrees F for about 1 hour. Make a small slice in top of potato, just enough to remove the inside of the potato with a spoon. Put in medium mixing bowl; add remaining ingredients. Blend with a hand mixer until completely blended. Add milk until you get a thick creamy mixture. Fill potatoes with mixture and top with shredded cheese. Bake until cheese is melted and lightly brown.
Twice Baked Potatoes
Cut hot baked potatoes in half. Scoop out insides, reserve shells. In large bowl, with electric mixer, beat potatoes and margarine until very creamy.. Gradually beat in milk. Stir in onion, salt, and pepper. Spoon mixture into reserved shells. Sprinkle with cheese. Arrange in baking dish. Bake at 375 degrees for 20-25 minutes or until heated through. Sprinkle with paprika and serve.