Best Twice Baked Potatoes With Bacon Broccoli Cheddar Recipes

BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
• Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
• Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

INSTANT POT BAKED POTATOES WITH BROCCOLI AND CHEDDAR

Steps:

• Preheat the oven to 450 degrees F.
• Prick the potatoes all over with a fork. Rub them with the oil and sprinkle with 1 teaspoon salt and a few grinds of black pepper.
• Pour 1 cup of water in the bottom of a 6-quart Instant Pot® and add a trivet. Place the potatoes on top of the trivet. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 20 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the potatoes to a baking sheet and bake until the skin is golden and crispy, 7 to 10 minutes. Set aside. Clean out the pot and place back in the base.
• Put a trivet in the bottom of the pot and add 1 cup water. Place the broccoli in the steamer basket and put the basket in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the broccoli to a bowl and toss with 1/2 teaspoon salt and a few grinds of black pepper. Cover and set aside. Drain the water from the bottom of the pot, wipe it dry and place back in the base.
• Set the pot to saute on medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate and reserve. Pour out the drippings (or reserve for another use). Wipe out the pot and place it back in the base.
• Set the pot to saute on medium heat. Add the butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the flour and whisk into the butter, then continue to whisk until golden brown, 1 to 2 minutes. Pour in the milk and 1/2 teaspoon salt and whisk continuously until the sauce has thickened, 4 to 5 minutes. Add the cheese and stir until melted and the sauce is smooth, 1 to 2 minutes.
• Cut the potatoes open and season with some salt and black pepper. Top with the broccoli and bacon and pour over the cheese sauce.

CHEDDAR-BACON TWICE-BAKED POTATOES

Steps:

• Heat oven to 425°F. Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes. Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
• Reduce oven temperature to 350°F. Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed. Stir in cheese, bacon, onions, table salt and pepper. Spoon into potato shells. Return to cookie sheet.
• Bake 30 minutes or until thoroughly heated.

TWICE BAKED POTATOES WITH CHEESE AND BACON

Steps:

• Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are very tender, 20 to 25 minutes.
• In a small saucepan, combine the cream and garlic and bring to a simmer over low heat. Turn off the heat and let steep.
• When the potatoes are done, press them through a potato ricer into a large bowl. Add the butter and slowly fold in the garlic-infused cream. Taste and add salt and pepper.
• Preheat the oven to 350 degrees F.
• Transfer the potatoes into 2 ovenproof ramekins or small bowls. Top each with the cheeses and paprika. Bake until the cheese is melted and bubbly, 10 to 15 minutes. Top each serving with the bacon and chives and serve hot.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. 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 bacon.
• Bake for another 15 minutes.

CHEDDAR TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.

BROCCOLI CHEESE TWICE-BAKED POTATOES

Steps:

• Bake potatoes at 425° for 45-60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through.