Recipe for Jack Show’s Twice Baked Potatoes
By Chef John
Watch video above for further guidance
Ingredients:

• Baked Potatoes – 5 lbs Fresh Russet Potatoes Produce
• Peas or Corn or your favorite veggie cut up
• Butter – Purity Farm Organic Ghee, Purified Butter 13 oz.
• Milk
• Shredded cheese – Sargento Shredded Mild Cheddar Cheese (in bulk)
• Green onions/scallions
• Salt & pepper – McCormick Pure Ground Black Pepper 18 oz.

Directions:

1. Bake your potatoes first. I recomment 400 degrees Fahrenheit for about an hour. Cooking time depends on size of potatoes. Check with fork to see if done.
2. Cut them in half and carve out the potatoes leaving the shells behind.
3. Make mashed potatoes with a spoonful of butter and splash of milk. Mix until smooth and creamy. Add salt and pepper for taste.
4. Line the bottom of the potato skin shells with a little bit of your cut up vegetable of choice.
5. Cover vegetables in the shell with mashed potatoes.
6. Sprinkle shredded cheese on top. sprinkle diced green onions or chives or parsley on top.
7. Bake again until cheese is melted and slightly golden brown on top.

Ultimate Twice Baked Potatoes: AllRecipes.com (Includes Bacon! 🙂 )
By AllRecipes.com
Source: AllRecipes.com
Ingredients
Yield: Original recipe makes 8 servings

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream – Hoosier Farms Sour Cream Powder, 1 lb.
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt – Morton Iodized Table Salt 4 lb box
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided – Green Onions Fresh Produce Neighborhood Store

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes.
5. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
6. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions.
7. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
8. Top each with remaining cheese, green onions and bacon.
9. Bake for another 15 minutes.

Vegetarian Loaded Twice Baked Potatoes: GourmetVeggieMama.com

By GourmetVeggieMamma.com
Source: Gourmetveggiemama.com
Ingredients:
Yield: 4 servings

• 4 baking potatoes
• 3 Tbsp butter, divided
• 1 Tbsp olive oil, plus additional for oiling pan – Baja Precious Extra Virgin Olive Oil 750 ml
• 1 medium onion, chopped
• 2 cloves garlic, minced or pressed – Honeyman Farms Fresh Softneck Garlic Cloves
• ½ cup mushrooms, chopped
• 1 cup broccoli florets, chopped
• 1 cup Greek yogurt – Fage Total Greek Yogurt 17.6 oz
• 1½ cups sharp cheddar, divided – Extra Sharp New York Cheddar Cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°.
2. Lightly oil a large casserole dish, cut the potatoes in half lengthwise, and arrange then cut-side down in the dish. Bake for 15 minutes.
3. Flip the potatoes, pierce them with a fork and bake for an additional 15 to 20 minutes, or until soft. Remove from the oven and set aside to cool.
4. Lower the oven temperature to 350°.
5. Caramelize the onion (while potatoes are baking). *See Directions below
6. Once the potatoes are cool enough to handle, scoop most of the flesh out, leaving about ¼ inch so that the potato skin holds its shape, and place the insides in a large bowl.
7. Add the remaining 2 Tbsp butter and the Greek yogurt and mash well.
8. Stir in 1 cup of the cheddar and the onion-mushroom-broccoli mixture and mix well.
9. Season with salt and pepper to taste.
10. Scoop the potato mixture back into the potato skins, mounding over.
11. Sprinkle with the remaining cheddar and arrange the potatoes in the same casserole dish.
12. Bake for an additional 10 to 15 minutes, or until heated through and the cheese is melted and starting to brown. Serve warm.

How to Carmelize your Onions:

1. In a large sauté pan, melt 1 Tbsp butter and 1 Tbsp olive oil.
2. Cook the onion over medium heat for until soft and translucent.
3. Lower the heat and continue to cook, stirring occasionally, until golden brown.
4. Return the heat to medium and add the garlic and mushrooms.
5. Sauté for another 3 to 4 minutes. Add the broccoli and saute for a minute or two more.

Blue Cheese and Chives Twice Baked Potatoes: SimplyRecipes.com
Top Of Page
By SimplyRecipes.com
Source: SimplyRecipes.com
Ingredients:
Yield: 4 to 6 servings

• 4 large russet potatoes, about a pound each – 5 lbs Fresh Russet Potatoes Produce
• Olive oil – California Olive Ranch Extra Virgin Oil 25.4 oz
• 1/2 cup sour cream
• 1/2 cup milk
• 2 Tbsp butter, softened
• 1 Tbsp cream
• 1 cup crumbled blue cheese – Maytag Blue Cheese 1 lb.
• 1/4 cup chopped fresh chives
• 1/2 teaspoon salt – Diamond Crystal Kosher Salt 1 3 lb. box

Directions:

1. Preheat the oven to 400°F.
2. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don’t explode. Rub the potatoes all over with a little olive oil.
3. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
4. Allow the potatoes to cool to touch.
5. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato “canoe”, leaving about 1/4 inch of potato on the skin.
6. Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl.
7. Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do not over-beat potatoes, they can turn glue-y.
8. Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.
9. Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.