This twice-baked ... cheddar cheese, cream cheese, or more sour cream. Place a rack in middle of oven; preheat to 425°. Poke potatoes all over with a fork; rub with oil. Bake directly on oven ...

The recipe calls for ingredients like milk, sour cream, shredded cheese, butter, and green onions. Although the potatoes take a while to make, most of the time is hands-off.

This recipe is inspired by Jaime's Grandma Nina, who makes twice-baked potatoes every Christmas. I learned her secret of adding cream cheese, which guarantees creaminess. Use your leftover filling ...

Developer Julianne De Witt loads her twice-baked potatoes with what she calls a "rich and decadent" combination of bacon, ...

To make twice-baked potatoes, you scoop out the fluffy flesh, mix it with butter, sour cream, bacon and cheese and stuff the ... mashed and twice-baked potato recipes. On the other hand, waxy ...

Bring to a boil, and cook for 15-20 minutes, until potatoes are fork tender; drain. Preheat oven to 350˚F. Mash potatoes; sir in butter, sour cream ... cheese and reserved bacon. Bake for 20-25 ...

half for these twice baked potatoes. Feel free to swap any grated cheese you like in this recipe. Gouda and gruyere are particularly delicious. These potatoes can be frozen! To reheat, place in ...

For the cheese, you can swap in any kind for the cheddar or Monterey jack. Pepper jack would be a good option, as it will ...

These overstuffed double-baked potatoes practically burst with bacon, cheddar, and sour cream ... to make twice-baked potatoes, there's no better place to start than this essential recipe from ...

Add the scallions, cheddar, sour cream, butter, cayenne and nutmeg and mash until smooth; season with salt and black pepper. Scoop the filling into the potato skins and bake for about 25 minutes ...