Twice Baked Potato Recipes

Making the Perfect Twice Baked Potato

Easy Stuffed Baked Potatoes on the Grill

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

Teresa's Stuffed Baked Potatoes

Ingredients:

• 2 to 6 Idaho potatoes
• butter or margarine
• grated Parmesan cheese
• Morton Nature Season's Seasoning Blend No Msg, or any seasoning
• jalapeno, chopped (optional)
• sour cream (optional)

Directions:

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

Twice-Baked Dijon Potatoes

• 3 large baking potatoes
• 1/3 cup finely chopped onion
• 2 Tbsp. margarine or butter
• 3 Tbsp. dijon mustard
• 1 cup shredded cheddar cheese, divided
• 1/8 tsp. ground black pepper

Directions:

PREHEAT oven to 400°F. Bake potatoes 1 hour 15 minutes or until tender. Cut potatoes in half lengthwise. Scoop out inside of each potato half, leaving thin shell. Place potato flesh in medium bowl; mash with electric mixer or hand masher until smooth. Set aside.

COOK and stir onion in margarine in small skillet until tender; stir in mustard. Add to potatoes along with 1/2 cup of the cheese and the pepper. Beat with electric mixer on medium speed until well blended. Pipe or spoon potato mixture into potato shells; sprinkle with remaining 1/2 cup cheese. BAKE an additional 20 minutes or until potato filling is heated through and cheese is melted.

By Anna