Best Twice Baked Deviled Potatoes Recipes

TWICE-BAKED DEVILED POTATOES

Twice-Baked Deviled Potatoes image

The delicious side dish from Karol Chandler-Ezell of Nacogdoches, Texas is flavored with bacon and cheddar, and has just a hint of Dijon mustard. And since they take under 30 minutes, they're perfect for a quick weeknight dinner.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 small baking potatoes
1/4 cup butter, softened
1/4 cup whole milk
1 cup shredded cheddar cheese
1/3 cup real bacon bits
2 green onions, chopped
1 teaspoon Dijon mustard
Dash paprika

Steps:

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-10 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave-safe plate. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.

Nutrition Facts : Calories 396 calories, Fat 22g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 635mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.

TWICE BAKED DEVILED POTATOES

Twice Baked Deviled Potatoes image

Named after their eggy-likeness, these Twice Baked Deviled Potatoes are tangy baked potatoes, whipped, and oven-baked to golden perfection.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

4-6 baking potatoes, washed and patted dry
1 tablespoons olive oil
1/4 cup butter, softened
1/4 cup sour cream
1/4 cup milk
1 tablespoon Dijon mustard
1 1/2 cups shredded cheddar, divided
1/3 cup crumbled bacon
3 green onions, sliced
Salt and pepper to taste

Steps:

Prick the outsides of potato with a fork. Brush the outside of the potatoes with olive oil and sprinkle with salt.
Microwave or bake until tender (about 5 minutes on each side in the microwave or about 50-60 minutes in the oven at 425°).
When potatoes are tender, gently scoop out pulp and place in a large mixing bowl. Set aside the potato skins.
Mash potato pulp with a potato masher, slightly.
Add milk, butter, and sour cream, and continue mashing until smooth.
When potatoes are smooth, add Dijon mustard and stir to combine.
Add 1 cup cheese and remaining ingredients to potato mixture and fold in.
Spoon or pipe the mashed potato mixture back into the potato skins.
Place on a baking sheet or in a baking sheet and top with the remaining ½ cup cheddar.
Bake at 400° for about 5 minutes, or until heated through and cheese is melted.