Stuffed (Twice Baked) Potatoes Recipes
If I ever had to choose between you
and another helping of mashed potato,
(whipped lightly with a fork,
and a little pool of butter
melting in the middle...)
I think I'd choose
the mashed potato
But I'd choose you next.— Sidney Hoddes
What Are Stuffed (Twice Baked) Potatoes?
Shakespeare said "a rose by any other name would smell as sweet". When speaking of her true love, Shakespeare's Juliet might have be talking about Romeo, but I'm thinking about mashed potatoes.
I really like mashed potatoes.
No, let me correct that--I adore mashed potatoes.
When asked what I want for dinner (assuming that someone else is cooking) I will plead for mashed potatoes. If exiled to an island with only one food choice, I would opt for mashed potatoes. My last meal on death row would include a generous portion of mashed potatoes (with lots of butter).
And what are stuffed (twice-baked) potatoes other than mashed potatoes placed back in their wonderfully seasoned and crisped skins?
The Basic Recipe
Stuffed Baked Potato (adapted from Food Network)
- 4 large baking (russet) potatoes
- 1/2 cup butter
- 3/4 cup milk
- 2 tablespoons chopped chives, optional
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Wash potatoes and poke 2 or 3 vent holes in each with a fork.
- Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done).
- Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin.
- Place the potato skins on a large baking sheet. Season with salt and pepper and return to the oven. Bake for about 10 minutes. They will begin to brown and get crisp.
- While the potato skins are baking, mash the potatoes with butter, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper.
- Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly, about 15 minutes.
But First, Let's Talk About That Baked Potato
While researching this Hub, I found an interesting story about how, at the turn of the century, the humble baked potato played a role in the popularity and expansion of travel by train.
In 1908 Hazen J. Titus was appointed superintendent of the Northern Pacific Railway’s dining car. One evening he overheard a conversation between two Yakima Valley farmers; they were bemoaning the fact that some of their potatoes were simply too large to sell. The potatoes were gigantic, reaching as much as five pounds each. Most homemakers wanted smaller, delicate spuds that could easily be baked, boiled, or fried. The large potatoes were thus being fed to the hogs.
Titus was a clever entrepreneur and purchased a large box of the mammoth potatoes. In his Seattle commissary he experimented for several days and found that with careful slow roasting a two-pound ugly potato could be transformed into a vessel with snowy white flesh. Split lengthwise and drenched in butter they possessed outstanding flavor and texture—better than the famous Idaho russet.
Titus ordered all the two-pound potatoes the growers could produce. On February 9, 1909 these “Netted Gem Bakers” were placed on the Northern Pacific menu. Word of the unusual menu item spread quickly and before long Northern was using "the Great Big Baked Potato" as a slogan to promote the railroad's passenger service.
When an addition was built for the Northern Pacific's Seattle commissary in 1914, a reporter wrote,
"A large trade mark, in the shape of a baked potato, 40 ft. long and 18 ft. in diameter, surmounts the roof. The potato is electric lighted and its eyes, through the electric mechanism, are made to wink constantly. A cube of butter thrust into its split top glows intermittently."
Premiums such as postcards, letter openers, and spoons were also produced to promote "The Route of the Great Big Baked Potato"; the slogan served the Northern Pacific for about 50 years.
Now, I'm not advocating the use of two-pound (or greater) potatoes, but...
As Emeril Lagasse Would Say...
Let's kick it up a notch!
Start with the basic recipe for 4 servings (above). After the stuffed potatoes are baked, not only will they be heated through, but the top of the potato will begin to turn golden brown and slightly crisp on the edges.
It's time to turn this delicious side dish into a meal. Simply prepare one of the following toppings and split the crispy golden top of the potato with a knife. With your fork, push the filling aside a bit to create a crater--making more room for the yummy filling which will fill the crater and spill over the sides.
(Remember, that potato has been carefully scrubbed and baked for over an hour--so the skin is perfectly clean. Eat the skin!).
Eat Your Potato Skins!
- What Is the Nutritional Value of Potato Skins? (with pictures)
Potato skins are a good source of fiber, vitamin C, iron, and copper, among other things.
Shrimp Alfredo Stuffed Baked Potatoes
- 1/4 cup butter
- 1 1/2 cups heavy cream
- 1/4 tsp. ground nutmeg
- 1 pound medium shrimp, peeled and deveined
- 3/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/4 tsp. ground black pepper
- Melt butter over medium heat in medium saucepan. Stir in cream.
- Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly, until slightly thickened.
- Add the shrimp, cheese, garlic and pepper; cook and stir until heated through.
Broccoli-Cheese Stuffed Baked Potatoes
- 2 cups broccoli florets
- 1 cup grated sharp Cheddar cheese
- smoked paprika (optional)
Steam broccoli florets until tender. Place in split stuffed-baked potatoes. Top with grated cheese. Place in 425 degree F. oven for 5 minutes or until cheese is melted. Garnish with smoked paprika is desired.
- 1 lb lean ground meat (beef, chicken or turkey)
- 2 jalapenos seeded and chopped
- 1 onion chopped
- 2-3 Tbs store bought Taco seasoning (I like McCormick brand)
- 1-2 tsp of ground cumin
- 1 tsp of garlic powder
- 1 tsp of red chili flakes (or to taste)
- Salt and Pepper to taste
- 1 (15oz) can diced tomatoes
- 1 cup shredded cheese (Cheddar, Jack, Mexi-blend, etc.)
- Sour cream and guacamole
Cook ground meat in large sauté pan until no pink remains. Add onions and jalapeno and finish browning meat. Add taco seasoning, cumin, garlic powder, red chili flakes and salt and pepper. Sauté for 1-2 minutes. Add diced tomatoes. Sauté for another 5-7 minutes. Taste for seasoning. Top potato with taco mixture, then cheese. Bake for a few minutes to get the cheese all melty. And then, of course, you MUST add sour cream and guacamole, right?
BLT (Bacon-Lettuce-Tomato) Potato
- 4 to 6 strips bacon, cooked crisp and crumbled
- 2 cups diced fresh tomato
- 1 cup fresh arugula, spinach, or lettuce, chopped
Top potato with the above ingredients. If feeling a bit decadent add a dollop of sour cream.
- 1 cup pizza sauce
- sliced pepperoni (I'll let you decide how much to use)
- 1 cup shredded mozzarella cheese
Spoon pizza sauce into/over potato. Top with pepperoni and then grated cheese. Bake until cheese is bubbling.
Beef Stew Potato
- This one is very lazy. Use leftover stew or (I shudder to admit I have used this) canned beef stew or Campbell's Chunky soup.
Sloppy Joe Potato
- 1 yellow pepper, chopped
- 1 red or green bell pepper, chopped
- 2 tsp. olive oil
- 1 pound ground beef or ground turkey
- 1 8-oz can tomato sauce
- 1 cup water
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 tsp. cumin.
Sauté onion and pepper in olive oil over medium heat in large sauté pan. Add ground meat; cook until no pink remains. Add remaining ingredients. Simmer until thick. Spoon onto baked potatoes.
Smoked Salmon Potato
- Mix 6 ounces soft cream cheese, 4 ounces chopped smoked salmon and 1 tablespoon each capers and minced red onion. Spoon onto baked potatoes.
- Mix 4 ounces crab meat, 1/4 cup crushed saltines, 2 tablespoons mayonnaise, 1 tablespoon lemon juice and 1 teaspoon each Old Bay and chopped parsley. Spoon onto baked potatoes and broil until golden brown.
Breakfast Stuffed-Baked Potato
Ultimate Twice-Baked Potato
- Carb Diva's Potatoes Delmonico
Creamy, indulgent, over-the-top stuffed baked potatoes. A perfect side-dish for that New Years Eve dinner of prime rib--or any special meal.
© 2015 Linda Lum