twice baked potatoes

A cheesy, luxurious twice-baked potato with steamed cauliflower inside! The perfect vegetarian side dish.

Cauliflower Twice-Baked Potatoes

russet potatoes

Olive or coconut oil

cauliflower

Tbsp butter

sour cream

garlic powder

sea salt & pepper

Tbsp cheddar cheese

Preheat oven to 400 degrees F (204 C).

Wash and scrub your potatoes. Then dry and lightly coat with oil. Place directly on the top or middle rack and bake for 1 hour, 15 minutes, or until they’re golden brown and have a bit of “give” to them when lightly squeezed.

Remove from oven and let cool until they’re comfortable to handle.

In the meantime, steam your cauliflower over a double boiler (or in the microwave) for about 15 minutes or until tender.

When your potatoes are cooled, cut them in half and gently scoop out the insides with a spoon, leaving about a 1/4 inch rim. Add the potato and steamed cauliflower to a large mixing bowl, along with the butter, garlic powder, salt, pepper, and sour cream and combine with either a potato masher or hand-held mixer. Be careful not to overmix or the potatoes can become sticky. Add a splash of milk if it appears too thick.

Preheat oven to 350 degrees F (176 C).

Scoop the filling back into your potatoes and place in a baking dish. Top with a sprinkle of cheddar cheese (optional) and bake for 15 minutes, or until the cheese is melted and the potatoes are warmed through.

Serve immediately, topping with chives or green onion (optional). Cover and store in the fridge for up to a few days.

<p>Remember the broccoli &amp; cheese potatoes we would get at Wendy's? These Vegan Twice Baked Potatoes are WAY healthier! And delicious too!</p>

Vegan Twice Baked Potatoes

russet potatoes (about 1.5lbs ea)

broccoli (chopped)

vegan cheese sauce

Tbs unsweeteend almond milk

tsp salt

tsp pepper

onion paprika

 Scrub potatoes and prick several time with a fork.  Bake in 400° F oven for 1 hr 15 min.  

Remove potatoes when a fork will insert smoothly.  Allow to cool 20-30 min. 

Prepare cheese sauce according to recipe.  Reserve 1 cup and store the rest in an airtight container.

Microwave broccoli and chop uniformly.  Pack a 1 cup measuring cup and set aside. 

Remove top 1/3 of potato (lengthwise) and discard (or eat).

Scoop out flesh to within 1/4&#8243; of the skin and place in a bowl.

Mash potato flesh with 1/2 cup cheese sauce, broccoli, garlic powder, salt, &amp; pepper.

Pack mashed potato mixture back into the potato skins and bake an additional 15-20 min.

Drizzle with additional cheese sauce if desired and garnish. 

Another big win in the comfort food department, Chuck

I never thought of adding vegan cheese sauce to this recipe! What a brilliant idea. This recipe looks absolutely incredible, I can't wait to try it! Thanks for sharing!

Deliciously cheesy vegan twice baked potatoes which are crispy and caramelised on the outside but soft, buttery and fluffy inside!

potatoes ((thoroughly washed but not peeled))

350 ml plant milk

g coconut oil ((deoderised

yeast

onion powder

1½ tsp fine sea salt

tbsp potato starch

butter

tbsp plant milk

black pepper

flaky sea salt

parsley

Preheat the oven to 170c.

Using a fork, prick the potatoes all over a few times. Place on a baking tray and put in the oven for a total of one hour, removing half-way to flip.

While the potatoes bake, make the &quot;cheese&quot; for the filling. Place the 350ml of plant milk, coconut oil, nutritional yeast, onion powder, garlic powder, fine sea salt, and potato starch in the cup of a high-speed blender. Blend until smooth.

Transfer to a medium saucepan and place over medium-low heat. Whisking constantly, cook until the mixture is very thick and stretchy. Remove from the heat.

Once the potatoes have baked for an hour, remove from the oven and leave to cool for 10 minutes. Hold one potato with a napkin. Working lengthways, slice off a third of each potato.

Using a spoon and working only with the sliced off 1/3, scoop out the potato to separate from the skin. Transfer all the scooped out potato to a bowl.

Using a masher or a fork, combine the scooped out potato with the vegan butter and plant milk. Mash well until smooth before adding around half of the &quot;cheese&quot; mixture. Mash well until fully incorporated.

Divide the cheesy mashed potato mixture between the five baked potatoes, packing the filling on top and making sure it&#x27;s rough and domed rather than smoothly and flat.

Using a teaspoon, top each potato with a little of the remaining &quot;cheese&quot;. It&#x27;s best to use sparingly and I don&#x27;t advise you use everything that&#x27;s left in the saucepan. Top the potatoes with the black pepper and flaky sea salt (and a little knob of vegan butter if you have any spare) then return to the oven for a further 20 minutes.

After 20 minutes the potatoes should look crispy on the sides and bubbly on top. Switch the oven to grill/broil and place the potatoes nice and close to the heat element. Grill/broil the potatoes until they&#x27;re golden brown and crispy on top (around 3-5 minutes) but watch them like a hawk as they&#x27;ll burn easily at this stage.

Remove from the oven and sprinkle with some finely chopped parsley before serving.

Ricardo's Best Fully-Loaded Baked Potatoes (The Best)

Fully-Loaded Baked Potatoes (The Best)

potatoes,

bacon

green onions

(57 g) butter, softened

(250 ml) sour cream

(150 g) shredded cheddar cheese

Salt and pepper

Preheat the grill, setting the burners to high. Oil the grate.

Individually wrap each potato in aluminum foil. Place on the grill, close the lid and cook for 30 to 40 minutes, or until tender. Let cool slightly.

Meanwhile, grill the bacon slices for 2 to 3 minutes on each side, or until crisp. Drain on paper towels. Chop finely.

Chop the whites of the green onions, then thinly slice the green part. Set aside separately.

Lay the potatoes horizontally on a work surface and slice 
a thin layer off of each. Scoop out the potato flesh, leaving 
about 1/2 inch (1 cm) of flesh all around. Set the hollowed-out potatoes aside.

In a bowl, lightly mash the potato flesh. Add the butter, sour cream, onion whites, 1 cup of cheese and half the bacon. Combine well. Season with salt and pepper.

Generously stuff the hollowed potatoes. Sprinkle with the remaining cheese, bacon and onion greens.

Reduce the grill heat to medium. Place the stuffed 
potatoes directly on the grate and continue cooking for 
15 to 20 minutes, or until the cheese has melted.

Creamy, delicious. We baked the potatoes in oven at 425 for 60 minutes

I have just made this recipe exactly as is for dinner
We loved it, wouldn't change a thing
If you are thinking of having loaded baked potatoes
look no further!
create and enjoy ( thank you for the recipe)

To save time, I started the potatoes in the microwave before wrapping in foil.  I just made two potatoes, so baked them in a toaster oven. I also used bacon bits to save some work. Served with a salad, and that made a delicious dinner!

good recipe but u should never cook potatoes in aluminum foil that's just me

This is delicious, I used bacon bits instead of the bacon. The stuffing mix was so creamy and flavourful. I baked it in the oven this time but what a great summer BBQ recipe!

https://cdn.jwplayer.com/v2/media/R0GkuFlR

Direct & Indirect Heat Grilling

This is the BEST TWICE BAKED POTATOES RECIPE and I&#039;m going to tell you exactly how to make it. This creamy, cheesy, crispy Twice Baked Potato recipe is just too good and I can&#039;t get enough of it. These potatoes are the perfect side dish for any meal. They are filled with all the best ingredients and they&#039;re absolutely filled with flavor too!

Twice Baked Potatoes Recipe (Best Ever)

buttermilk

unsalted butter (room temperature)

scallions (thinly sliced, divided)

Kosher salt

fresh parsley (thyme, cilantro, chives)

Heat oven to 400°F and adjust the oven rack to the middle position.  Place a cooking rack over a foil-lined baking sheet.

Lightly rub each potato with oil and sprinkle with salt &amp; freshly ground black pepper.  Place the potatoes, evenly spaced, on the rack over the prepared baking sheet.

Bake the potatoes to an internal temperature of 209°F or until fork tender (45 minutes-1 hour).

Remove the potatoes from the oven, and leave the oven on.

Once the potatoes have cooled on the rack 10 minutes, cut the potatoes in half crosswise.  Leave a 1/8 inch-¼-inch thickness of flesh in each shell, and carefully scoop out the potato flesh into a medium-large mixing bowl.

Transfer the potato shells back to the prepared baking sheet and cook at 400°F for 10 minutes (this is so the shells can crisp a little and hold their shape after filling).

While the shells cook, mash together half the cheese, sour cream, buttermilk, half the butter, half the scallions, half the bacon lardons to the baked potato flesh until smooth.  Season with salt &amp; pepper and mix together.

Transfer shells from the oven and set the oven to broil.  Fill the potato shells, mounding in the middle, with the mashed potato mixture and top with remaining cheese, scallions, bacon lardons and butter.

Broil until the cheese has melted and the potatoes are spotty brown and little crispy on top, approximately 5-10 minutes.  Watch closely.

Allow the potatoes to cool 10 minutes and serve.

Enjoy!

https://content.jwplatform.com/videos/74jIp5ki.mp4

Twice Baked Potatoes are a must make side dish. This is the BEST TWICE BAKED POTATOES RECIPE and I'm going to tell you exactly how to make it. This creamy, cheesy, crispy recipe is just too good and I can't get enough of it. These potatoes are the perfect side dish for any meal. They are filled with all the best ingredients and they're absolutely loaded with flavor.

Twice Baked Potatoes

Crispy potato skins stuffed with garlic rosemary cauliflower mashed potatoes and topped with melty vegan cheese. Great option for a comforting weeknight dinner, a meal prepped lunch or tasty holiday side dish.

Healthy Vegan Twice Baked Potatoes

potatoes

beans

cauliflower rice

garlic (minced)

garlic

tsp onion granules

poultry seasoning

nutmeg

tsp kosher salt (I use Morton's)

tsp black pepper

unsweeteend plant milk (I use Ripple Pea Milk)

vegan cheese

avocado oil spray and sea salt

Preheat the oven to 400 degrees.

Place the potatoes cut side down on a lined cookie sheet and if desired, spray the top of the potatoes lightly with avocado oil and sprinkle with salt. Otherwise bake as is.Bake for 25-30 minutes or until fork tender.

Bake the Potatoes

While the potaotes bake, add the white beans to a mix bowl and mash until smooth. Then add the caulifower rice, garlic, and spices and set aside. This will allow the cauliflower rice to thaw slightly and save you prep time.

When the potatoes are tender and cooled slightly, gently scoop the centers into the mixing bowl, leaving a little big of potato around the skin. Place the potato skins skin side down on the cooking sheet and set aside.

Then add the plant milk to the mixing bowl and mash until creamy. Taste and add additional salt and pepper as desired.  I usually do another 2 pinches of both.

Make the Filling

Distribute the filling between the potato skins and smooth gently with a fork. Top with vegan cheese and return to the oven for 10-15 minutes or until lightly golden on top. I usually set the oven to broil for the last minute to melt the cheese.

Stuff the Potato Skins

This cheesy Twice Baked Potato Casserole has all of the flavor of twice baked potatoes but is so much easier to make! It's a delicious side dish for your holiday meal!

Twice Baked Potato Casserole

unsalted butter

milk (I used whole)

half-and-half

Greek yogurt

salt

onion

cheddar cheese (divided)

green onions (for serving)

Preheat oven to 400.

Scrub potatoes and pat dry. Prick a couple of times with a fork and place on a foil lined baking sheet. Bake the potatoes for about 1 hour 20 minutes, until soft when pierced with a fork. Set aside until cool enough to handle. Maintain oven temperature.

Remove potato flesh from skins and place flesh in a mixer bowl. (Either discard skins or use them to make potato skins!)

Add the butter and mash potatoes with an electric mixer. Add the milk, half-n-half, Greek yogurt, salt, pepper, onion, and 1 cup of the cheddar cheese and continue beating with the mixer until well mixed and creamy. Transfer potatoes to a lightly greased baking dish. Sprinkle on the remaining cheddar cheese.

Bake for 35-40 minutes, until potatoes are hot and cheese is melted. Garnish with chopped green onions and serve.

These twice baked potatoes are so cheesy, stuffed with broccoli and cheese plus some hidden cauliflower, but trust me no one will know!

Twice Baked Potatoes with broccoli and cheese

salt and pepper (to taste)

broccoli florets

low fat buttermilk

chives (optional)

cheddar cheese

Pierce the potatoes several times with a fork.

Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.

Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.

Preheat the oven to 400°F.

Cut the potatoes in half lengthwise.

Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell.

Place the potato shells on a baking sheet.

Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower.

Add the buttermilk and salt, mash until smooth.

Fold in half of the shredded cheddar (and chives if desired).

Spoon the potato/cauliflower mixture back into the shells.

Top with the cooked broccoli (I just inserted them in) and remaining cheese on top.

Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)

These twice baked potatoes are so cheesy, stuffed with broccoli and cheese plus some hidden cauliflower, but trust me no one will know!



https://www.skinnytaste.com/broccoli-and-cheese-twice-baked-potatoes/

Broccoli and Cheese Twice Baked Potatoes

Say hello to your new favorite side dish - the BEST Twice Baked Potatoes! These spuds are loaded with sour cream, parsley, and cheese... then baked to perfection and drizzled with melted butter. They make an impressive and delicious side dish for any meal!

russet potatoes (2 pounds)

shredded cheese

salted butter

milk

pepper

Preheat the oven to 400° F. Wash and...

Preheat the oven to 400° F. Wash and dry the potatoes then rub them with olive oil, sprinkle them with salt, and poke them with a fork several times to release steam. Place potatoes on a small baking sheet and bake for 1 hour. Remove from oven and set aside to cool (15-20 minutes).

Once they're cool enough to handle, cut the...

Once they're cool enough to handle, cut the potatoes in half lengthwise and scoop out the insides, leaving a 1/4 inch rim. Return the potato shells to the oven to 10 minutes to crisp up.

Combine the scooped potato, milk, sour cream, half...

Combine the scooped potato, milk, sour cream, half of the cheese, and 6 tablespoons of the butter (softened). Mash to desired consistency. Stir in the minced parsley, salt, and pepper.

Divide the filling evenly among the shells. Top...

Divide the filling evenly among the shells. Top with the remaining cheese.

Reduce oven temperature to 350° and bake for...

Reduce oven temperature to 350° and bake for 30 minutes.

Top potatoes with additional parsley and drizzle with...

Top potatoes with additional parsley and drizzle with remaining 2 tablespoons of butter, melted.

Crispy skinned russet potatoes are sliced in half, their filling mashed into creamy mashed potatoes and loaded back in with shredded cheese and bacon on top which gets all melty in the oven. 

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The most viewed twice baked potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Fully-Loaded Baked Potatoes (The Be...

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Healthy Vegan Twice Baked Potatoes

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The most viewed twice baked potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine