Ground Beef Stuffed Baked Potatoes Wrapped in Bacon
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04/09/2005
I've made these twice and they are always a hitting! I read the other reviews and here'due south what I suggest: 1) I use the largest potatoes I tin find. It doesn't thing if you lot cook them at 350,400 whatever. The point is to melt them until a pocketknife will go easily through them. It commonly takes me an hour and a half. I also wrap mine in foil with a teeny chip of butter and salted. 2) I too mash mine with near ane/2 pkg of cream cheese. I just happen to really similar cream cheese. :-) 3) I mix the bacon in the white potato mixture. I don't mess with topping information technology usually. iv) The easiest mode to become the mixture into the shells is to spoon it all into a large Ziploc bag, snip a corner off the bag, and clasp it into the shells. No mess! 5) If you're in a hurry, you tin also bake the potatoes until the tops start to brown. Quicker than baking. half-dozen) These freeze really well wrapped in plastic wrap and then aluminum foil.
05/24/2004
I accept been making this aforementioned recipe for years with one exception. I make them with mini cerise skinned potatoes. Here's how: cut the mini potatoes in half length-wise, toss in a bowl with a few tablespoons of olive oil to coat and bake them at 425 degrees, cut side down for about 25 minutes. After they accept cooled for virtually 10 minutes you can scoop out the flesh with a mellon baller. And then follow the rest of the steps of this recipe. Using the mini potatoes is faster than larger ones (use as many mini potatoes as you retrieve information technology would take to equal four big potatoes, usually about 12 for the size I purchase)because they bake and so fast and they make perfect sized finger foods. Corking for a barbeque when none of the other food requires a fork! No matter how many of these I brand I never have leftovers!
12/26/2005
Anybody enjoyed at Christmas dinner. Tips: Next time, I'd reduce green onions in the stuffing mix and would add a lilliputian finely chopped bacon. How to get perfect potato "shells" - bake potatoes in oven (if you wrap in foil when you broil, don't do so), allow to cool well-nigh 10 minutes, and slice in half longwise as recipe suggests. Then, use knife to gentle piece around the border of the potato equally y'all would when cutting a grapefruit (leave well-nigh 1/8 inch of flesh and skin to give the trounce some weight). And then, slice the mankind of the potato almost to the bottom in quarters. Apply the pocketknife from the center to loosen the quarters from the crush. This should go out you with a business firm beat out to stuff.
11/08/2007
Fantabulous, first-class, first-class! Have made these more than times over the years than I can count. I use what I need, and then freeze the residue in zip-lock freezer bags to accept on hand as I demand them. So user-friendly to have them ready and waiting! My daughter practically lived on these while she was in college! Just one suggestion: ease up on the milk. Too mushy otherwise.
02/25/2003
very expert, very tasty, but volition use one-half sour cream side by side time. A tad too...creamy/runny.
04/17/2004
You can non go incorrect with this recipe. I have used another twice baked potato recipe for a few years now...and this ane is really merely as good. The simply direction that I accept is to follow the recipe exactly...you won't be disappointed. Thanks for the post.
02/03/2003
My husband loves these potatoes and asks for me to make them all the time. They are really easy. You tin pretty much change them however you desire, although I usually brand mine pretty much as the recipe states for a side dish. I take as well replaced the bacon with crab for a main course meal. They are actually good that way too.
06/xiii/2008
These are not bad, and one of those dishes that if yous're going to get through the trouble, yous might every bit well brand a huge batch and freeze them. They're a perfect "freezer-to-oven" repast, hither's how: 1. I typically triple the recipe, bake the potatoes and stuff them, but exercise not put them in the oven a 2nd time. 2. Put stuffed potatoes in a unmarried row on a baking sheet and put in the freezer for an hour until solid. 3. At present you can freeze them without having them stick together. 4. Cook frozen, 375 for 45-50 minutes. I'm having a baby in two months, and having a lot of these in the freezer set up to cook volition make my life and then much easier!
11/26/2008
For those of y'all who detect the mixture a fleck runny, I suggest you hold off on calculation the milk until the end, and add only enough to get the right consistancy. Also, I don't cut the potatoes in one-half. I utilize 1 potato per person, and cut off the top one/iii, and use only the bottom 2/three. The beat out hold upwards better, and the presentation looks much better. This method as well allows yous to use smaller potatoes likewise.
08/20/2011
Delicious! This was my start fourth dimension making whatsoever kind of twice-baked tater and I was one-half expecting it to be a messy disaster. But these turned out perfectly! I used large russet blistering potatoes and did what another reviewer suggested - broiled them for an hour at 400 degrees with no foil on my upper oven rack. Most 30 minutes in, I put the bacon on a cookie canvas, placed information technology on the lower rack and cooked information technology for about 15 minutes. Then I pulled it out to permit it cool so I could crumble it later on. When creating the filling, I used a melon baller to remove the inner part of the spud. I also put in a few dashes of both garlic and onion pulverisation. I beginning mixed everything simply the milk and then added it a little at a fourth dimension until it reached the consistency I wanted. I also stirred bacon into the whole filling instead of merely sprinkling it on pinnacle. I served these with steak and salad. My boyfriend ate three and skipped his salad considering he didn't want to "waste the room" in his breadbasket with salad when he could accept one of these potatoes instead. :D
02/23/2006
These were so skillful. I forgot to pierce my potatoes and one exploded. Simply a note, remember to pierce your potatoes.
12/08/2005
Kickoff off...what are people thinking to undercook the potato and then use instant potato to fix it, and and so rate information technology??!! Obviously, cooking time will vary! If the murphy isn't washed...keep cooking it. Why would anyone carp to rate it when they completely inverse the recipe? Okay, sorry....now...I gave information technology v stars considering it tasted great. The just thing I changed simply out of preference, is that I used less milk. I like them a little thicker. Out of laziness, I didn't use a mixer, and everything still composite nicely with a fork. The surprising thing is that they gustatory modality AMZING the next 24-hour interval. I didn't call back I could make them ahead and take then turn out that good, merely they were even better than the night I made them! Really skillful recipe. A definite crowd pleaser. Cheers and then much.
05/11/2008
This recipe was a hit at my dinner party and took then much force per unit area off me by assuasive me to make it the day before and simply heat information technology before the dinner. I used ideas from prior reviews which were actually helpful: (one)launder, dry, rub outside of potatoes with oil, then microwave them for near 15 minutes, then broil 50-60 minutes, (2)use fat costless sour cream, (three) add 4 oz fat-free or reduced fat cream cheese, (4)use real bacon $.25 from jar, (five) utilize reduced fat shredded cheese, (6) roast garlic in oven with potatoes and squeeze into potato mix. I had to oestrus potatoes for about 45-50 minutes from refrigerated state. Anybody loved them! YUM!
xi/12/2007
These were AMAZING. My boyfriend and I made these for the adjacent two days after because they were then good. I did cheat a little. I put them in the microwave for 3 minutes first and and then was able to have them in the oven for 30 min at 370 instead of an hour. Saved a lot of time and tasted just as good! I do recall that next fourth dimension I make them I will broil them for a couple minutes at the cease to get the skins a scrap more crispy. Too used chives instead of greenish onions and yum yum!
08/03/2002
It may be easier to boil the potato mankind for easier mashing.
02/21/2010
Awesome! I prepared these a couple of days ahead and froze them. I was then happy because freezing the did not modify the taste of the white potato. I fabricated them clear upward to the point of stuffing them only did non bake them. I also added the bacon to the filling mixture. I placed them on a cookie sheet and froze the until solid. I then wrapped them in tinfoil, placed in a Ziploc freezer handbag and froze until needed. When I was gear up for them, I took off the foil, placed on a cookie sheet and broiled at 375 for 55 minutes. I put the cheese on for the terminal 10 minutes and topped with extra bacon and light-green onions when they were washed, a huge hit at my house!
12/25/2010
Admittedly delicious! I followed the directions exactly and they turned out perfect!
02/xix/2003
These are SO expert! I would give them half dozen stars if I could!! These potatoes are the best! They arent dry like almost twice baked potatoes are that I have tried (not that that is a hard i to fix) I followed the directions to a T and they turned out perfect. Oh! I did coat the skins of the potatoes with oil before I baked them to requite them a bit of a crispier shell. These would also brand groovy mashed potatoes and save a bit of time by boiling rather than baking. Cheers for the WONDERFUL recipe!
06/15/2010
I accept been making Twice Baked Potatoes this way for years. Instead of green onions, I grate an onion and apply that. After scooping out the flesh of the white potato, I put the skins back into the oven so they dry out a picayune more than. I unremarkably make ten baking potatoes, place the ones I'm not using on a cookie sheet and freeze them. When they are frozen, wrap individually in freezer bags. They will final about 3 months. When ready to use, defrost and then bake at 350 until hot.
07/06/2011
I love this recipe and have cooked it for years (mayhap not this one, but my version, which is quite close), the difference I exercise is calculation the cream cheese (my dominion of thumb is one tablespoon of cream cheese for each tater), but also, after scooping out the flesh, return the skins to the oven and broil for another ten-xv minutes until gilt brown in the inside, then finish as normal... yummy for the tummy :O)
01/18/2011
These were smashing! I made them for a "dinner party" an extra person showed upward so I didn't get a whole one, but the scrapings from the pan. They were gobbled upward! Rave reviews! I omited the bacon& onion, subed the cheddar for parm. Yes I would make these again! Thanks Poneygirl64
03/16/2011
This is a bully tip: Afterwards you scoop out the pulp, return the potato skins to the oven for 10 minutes The skins take a crunchier texture and hold their shape - fabulous!!!
05/31/2006
Been making these for years...my mom used to make them when I was a kid, and now I make them for my family. TIP-if y'all desire to speed up cooking, cook for about 15 mins in microwave and then melt rest of way in 400 degree oven. You have to cook in oven to be able to have the skins crip and tough enough to withstand scooping and filling! Likewise, in a compression you can always employ those Bacos instead of existent bacon :-)
07/29/2006
Soooo skillful! Couldn't go enough compliments! Made a few changes though - cut milk and sour cream in half, and so added a little more milk to get the consistency I wanted. I used a lot more cheddar cheese, used salary bits instead, mixed salary+chz into the mixture. And then topped w/ more chz+bacon. (Not very healthy, I know.) Very easy to make in advance, fridge information technology, and then just pop in at any temp your oven is at to heat up. I've washed 300 degrees for 40 minutes, 350 for nigh 30 minutes. (When previously fridged)
06/10/2012
This is so simple and yet so delicious! My only change is that I rub olive oil on the outside and sprinkle with grade sea salt and cracked blackness pepper before baking. Yous can apply a little less milk or add a picayune cream cheese if you lot are worried about the mixture existence likewise thin, only I have never had any issues.
12/xv/2010
To continue the skins from getting hard/chewy and easier to scoop-out I lightly rub conola/olive oil on the potatoes earlier baking in oven for an hour. Gives the potato pare a crisp, flakey texture
12/26/2007
I'm giving this merely 5 stars considering I take no fashion of giving information technology more than!!! Absolutely delicious! A bit sinful, yes. But hey, everything in moderation, right? Serve these for a special occasion and sit down dorsum and savor all the compliments you'll get. They were a chip labor intensive, but WOW-WEE-KA-ZOW-WEE, were they always tasty! Change up the cheese any mode you like... its all good! I used a blend of part mild cheddar, sharp cheddar and freshly grated Parmesan. But y'all really but take to follow this one as it's written and you lot can't become incorrect!
eleven/02/2002
Very yummy! A little fourth dimension consuming, but adds a footling something fancy to dinner parties. I'll make these again, merely I'll add the bacon into the potatoe mixture rather than as a topping. I had big potatoes and I'll melt them longer next time likewise.
03/nineteen/2013
This is a really great recipe for eating house manner twice broiled potatoes. Exist aware that Y'all Have TO USE YOUR PERSONAL Judgement ON THE MEASUREMENTS OF INGREDIENTS based on the size of your potatoes. Every fourth dimension yous buy potatoes, they will be different sizes (fifty-fifty potatoes in the same handbag are dissimilar). I try to buy the very large "baker" Russet potatoes (many grocery stores put two or four in a wrapped container and label them "bakers"), but the five or ten lb bagged Russets will work just as well. If your potatoes are small, you can always use 6 or eight potatoes instead of iv - believe me, they will be eaten! When adding the liquid/soft ingredients, do Not dump the entire amounts in all at one time. Only add together one-half, and so mix with potatoes and add together more if needed to become the correct consistency. If your potatoes are on the small side, and you add the full corporeality of soft/liquid ingredients, you will end up with a runny soup. When scooping out the insides, I employ a spoon, and afterward the start big scoop, I just scoop a LITTLE at a time to brand certain I don't tear the potato. You lot can e'er take a little more potato out if you get slow. Some people have complained the recipe is too banal. I add about a teaspoon of garlic pulverization and a pinch of cayenne pepper to the mashed potato mix, and I sprinkle some paprika on the top with the green onions. I also add together salt and pepper to taste (usually one - ane 1/2 teaspoons of each). All and all, this is a great basic recipe that's easy to customize!
05/02/2003
Made these with steak tonight! Wow! I didn't have every bit much cheese on manus as I idea I did, and then I only sprinkled it on top. Likewise, instead of blistering the potatoes in the oven for 1 hour, I microwaved them for xiii minutes. Cut cooking time in half. Still used the oven for the concluding bake. Will exist making these again and again!
07/21/2003
My son is on his 4th half...he loves them. I personally thought that they were a bit runny, and then next time I will cut the milk down a little, but I still enjoyed them none the less. I used my melon baller to scoop out the potato and that worked dandy for me. Thanks Debra!
04/06/2003
These were an incredible hit and change from our normal side of baked potatoes. I made extra for a family dinner and expected that my hubby and I would take leftovers for our repast the following night. Little did I know... Even the most picky eater of my inlaws enjoyed these! I besides used real bacon bits and used chives rather than the green onion (I had a lot of cooking/chopping for the rest of the repast). I added a dash of paprika to the height of each and a small dab of margerine which kept the top moist while browning.
02/28/2011
Easier/Faster Version!! Broil your potatoes at 500 degrees for i hour When done and waiting to cool a tad bit Scoop a bunch of shredded cheese, real salary bits (from a jar lol), chives, a big dollop of butter, and sour cream mixed with some Subconscious Valley Ranch Dip parcel into a large (gallon) aught lock bag. Cut your potatoes in half long means and scoop out the center being careful not to tear the tater skins. Mix into the baggie with all of your fixins and add a footling heavy whipping foam. All y'all have to practise is squish the purse untill all of your lumps are gone! Then cutting ane corner off the baggie and twist into pastry bag shape and squeeze into your hollow potato skins. Bake for another 20 minutes (or untill lightly golden on summit) at 350 degrees. Done and YUMMMMM!!!!
12/18/2008
This was like shooting fish in a barrel and delicious. I used it every bit my main course with a side salad. I didn't accept to utilize a paw mixer. I just used a regular potato masher and it came out smooth and creamy. I also used depression fat sour foam because that's what I had, and it came out fine. Too, I only had five dark-green onions and that seemed like enough. Thank you for sharing!
05/fourteen/2010
I love these potatoes. I never take much time, and so put my potatoes on the microwave until done. Scoop the potatoe out to prepare the filling. Wnen I put them into the oven to end them I bake them for about i/2 60 minutes on 350. The skins crisp upward wonderfully and y'all can't tell they were micorwaved to starting time with.
09/thirty/2011
Great recipe. I have fabricated these for years, using evaporated milk or buttermilk, garlic powder, mayo and sour cream, chives, existent butter then scooping them out and leave about ane/4 inch on the skins for back up as you refill. And so I top with cheese and paprika. I wrap them individually and freeze or vaccum pack them for future use. I do a whole five lb. pocketbook at one time. All you have to exercise is thaw them a little and estrus upwardly in the toaster oven or oven. Great to accept on mitt. Cheers, Chef Nell
02/20/2013
Delicious! I did bake my salary for 17 minutes on 375 to go far easier. Also instead of milk I added about 3 ounces of cream cheese. Also added garlic pulverization and more cheese just used the cup in the mix and topped with more cheese. I coudnt wait for the leftovers the next day!
ten/27/2002
WOW, what a great make ahead recipe! We had a pumpkin carving party last night and on Fri. dark I actually baked and mixed then restuffed the potatoes - covered them in the refrigerator then broiled them at 300* for 35 minutes to reheat and cook the cheese. Instead of using Big baking potatoes I used medium Idaho potatoes and they were enjoyed past all! Thanks for a swell recipe!
03/28/2008
Comfort food crowd pleaser. Tin't go wrong. I've made these several times and concur with others that making the filling up ahead of time makes them taste better, and it makes it easier on you if this is role of a big feed. I also doubled the bacon. I put 8 slices in with the filling, and so viii slices on top. I also added garlic powder to the filling. If you use large baking potatoes, its going to take more similar one 15 min to 1 30 min till they are done. Also, rub the taters in oil and wrap in foil for baking. Don't get greedy and try to get every little ounce of tater flesh out of the skin. Leave some effectually edges. Otherwise, your taters will fall apart and not be able to stand upwardly the chunky yummy filling. Sometimes I use the small ruddy potatoes which is dainty considering lighter eaters aren't likewise intimidated to put one on their plate. If you use large bakers, the portions are only huge.
11/01/2007
information technology would have been overnice if the recipe really said to bake the spud is soft and a toothpick could easily slice through it. i baked it co-ordinate to directions and got lumps of difficult potatos but since i had already sliced them upward, i couldnt merely put them dorsum into the oven. not to mention i had also turned off my oven for the 10min cooling period and would have to wait for information technology to reheat over again.
01/22/2006
These were practiced. I read a lot of the reviews and have the following tips: based on the size of your potatoes you will have to suit the amount of milk, sour cream etc that you lot will need to utilise, and then that the potatoes are not as well thin. You lot are basically making mashed potatoes so you have to do information technology to taste and not follow the recipe and then literally in terms of amounts to use. I used a melon baller to scoop out my potatoes and this helped to keep the potatoes in tact. As well, I tried to make these a little healthier by: using low fat sour cream, non fatty one/2 and 1/ii, turkey bacon and using less cheese than called for. I likewise profoundly reduced the greenish onions and didnt include them in my stuffing just sprinked them sparinly on top.
12/09/2002
The texture on this was keen, not too thick or also sparse. ( I didnt use quite 1/2c milk) I also add some sauted green peppers which gave the mixture a squeamish flavor. Anybody loved them, I'll be adding this one to my list of favorite side dishes.
01/07/2003
These are SOOOOO skilful. Whatever y'all exercise do not omit the bacon or use imitation. I mixed some of the bacon and dark-green onions in the filling. I also used a melon baller to get the flesh out easier. This is definatly going into my favorites file.
11/26/2005
Made these for Thanksgiving and what a hit. I microwaved the baking potatoes to save some time and and then mashed the potatoes with all the ingredients minus the onions(sense of taste preference not to have them)and a fiddling more butter then suggested and a footling less sour cream. So I topped with salary. I made them the day earlier and heated at 350 covered for thirty minutes and topped with actress cheese and cooked uncovered for five more than minutes. Absoulutely succulent and still only as tasty reheated ii days later.
03/16/2006
These were awesome! I froze ii of them and used them afterwards, withal awesome. I just reheated at 350 for 25 minutes and done.
10/24/2006
These were absolutely fantastic! My fiance and I ate them for dinner last nighttime. Nosotros as well cooked hamburger steak with onions and gravy besides from this site, and they both turned out wonderfully! The only change I fabricated was I mixed the bacon and chives with the potatoes, and I broiled all at in one case. (This is the xv minute baking time). 1 more quick annotation, the fourth dimension was off a bit. I had to bake the potatoes for an hour and 20 minutes, and then I even so had to put the potatoes in the mocrowave for 2 additional minutes. That would be the only complaint I would accept, although, everyone should effort these atleast once! I volition surely be making these over again... cheers so much for the recipe!!!
11/29/2006
I have made these numerous times, and they always plow out perfect! I get so many requests for these potatoes that I don't even accept to await at the recipe anymore...I know it by middle! I read some reviews where the readers say the potatoes are runny. This has never happened to me earlier, but I can only think of two things to suggest. Get-go, use Yukon Golden baking potatoes. They are meater and agree there substance better than others. And second, I always make these ahead of fourth dimension and place them in the fridge until I am ready to broil them for the addtional 15 minutes. This may help keep them from being too runny. All I tin say is broil and enjoy!
xi/22/2011
Very Very practiced. I love these as written but the calories just were too much for my waistline. I cut the sour cream, butter and cheese in one-half and added chicken boullion. For greens I chopped the green onions very very small and then added chopped broccoli flowers. I similar to set up these the night before they seem to marinate with fourth dimension and merely taste much better. Place the cheese is on the top and so it browns when broiled.
11/15/2010
WOW! Like shooting fish in a barrel & succulent. What more could you enquire for? I fabricated the the day before & simply poped them in a preheated 350 oven for nearly 45 minutes to an hr. Everyone loved them.
12/27/2011
My 11yr grandaughter made these on Christmas.. with no aid, but a recipe.. they were astonishing. She had fiddling dishes of extra toppings ... french fried onion rings, various cheeses, olives, mushrooms.. bacon bits and a few other inventive ideas like chocolate fries and mini marsmellows that non anybody tried..
05/fourteen/2010
Very good fabricated with out bacon and with added garlic - fresh minced or powder, and a dash of soysauce. Exist sure to utilise russet (baking) potatoes. Broiled without foil is best for drier, crisper peel that holds together. Great side dish, or vegetarian entree depending on whatelse is served.
01/04/2012
First-class! Smoothen and flossy, and then easy. (The cooking fourth dimension for a large baking irish potato in my oven at 350 is 1.5 hours. The commencement time I made this, I baked them for just an hour and they were not washed and the finish result wasn't as expert. But with an 60 minutes and a half, they came out perfect!) Also, in later tries (because of non having some ingredients) my custom version tasted fifty-fifty better.
11/18/2009
Delish! I also made them before paw and put them in the fridge (before cooking the second time). I just threw them back in for 35 min to heat... anybody loved them!!
05/27/2003
OH MY! These potatoes tasted So good. They went so well with a barbeque meal. I know I'll exist making them for years to come. You might desire to leave a piddling bit of white potato (pocket-size amount) on the skins when you lot are scooping so that they don't collapse when you make full and re-bake them afterwards. Thanks for an amazing recipe!
02/xv/2011
I added foam cheese and side by side time I will cut downward on the sour cream.
01/29/2010
Worth the attempt. Top notch recipe. Ever make more, they freeze and reconstitute just fine. Information technology'south no more than effort to brand six potatoes than it is to practise four. Great for visitor.
01/07/2002
Yummy!!! I used fat gratuitous sour cream and merely half the butter...tasted wonderful. I also used real bacon bits instead of cooking bacon...lots less fat and work!! My guests insisted on the recipe. Information technology was a hitting!
06/xviii/2007
These are soooo good, my finace gets all featherbrained whenever I make these! When I'chiliad trying to get something other than beer & cherry meat into him, I also add some tuna in in that location - it might sound wierd, just it tastes corking! I too institute that brushing the potatoes with a little olive oil and so sprinkling a fleck of common salt, pepper or other seasoning on them (rosemary works well) before baking makes for a really crisp, savory pare that is a little easier to scoop out. Thanks for a great recipe!
07/26/2011
Good recipe, just added a little cream cheese, and used fresh chives instead of green onion. Was really a hit at dinner!
02/25/2011
I have been making these delicious twice baked taters for years! I do a few things dissimilar though, I bake my potatoes without the foil on 400 degrees for about an hr, this causes the peel to harden and makes it easier to scoop all of the tater out and makes a nice secure gunkhole to put ingredients dorsum in. I also don't utilize any milk and add some flavor common salt as well. My family unit would consume these every nighttime if I made them! They are the best.
02/06/2011
These actually are fantabulous. I've found that using a melon baller makes like shooting fish in a barrel work of scooping out the tater without damaging the skins. I use less milk than called for, as information technology gets too mushy. These are requested frequently by my family!
04/06/2012
Great recipe! I spray the potatoes with Canola then sprinkle a litte common salt on the skins. I make mine alee of time, so double up on the recipe and put the finished filled potatoes on a cookie in the freezer over night, so I wrap each one in plastic wrap and put them in a gallon freezer bag to exist used after. They are great to utilize every bit a side during the summertime when you lot don't want to estrus up the kitchen and can be put on the grill to warm up along with your chops, steak, etc!
06/05/2010
UGH!!! YUM! brand them with regular onion and garlic. basically throw anything you want in them... plus some cheese. Makes wonderful potatoes... just call up when scooping out the mankind it doesn't thing what potato yous use just go out a pocket-sized amount of flesh around the border of the potato so they hold together. Oh ya and I cover my potatoes in olive oil and montreal steak seasoning before their first bake in the oven. Fantastic!
09/16/2005
These were awesome. I added 2 TBS herb & garlic cream cheese to it as well..
12/26/2010
Amazing! I added the bacon to the mixture before scooping into the skins. So expert!
02/28/2003
The Best Debra! The only thing I did differently was to add some garlic and onion powders and some chopped green pepper. I didn't mensurate out the sour cream, but added it to the mixture until I was happy with the consistency. Loved past all!
09/11/2010
We had these tonight and they were very skillful! I used bacon bits and a regular onion just considering that's what we had on hand. The only thing I would practise differently next time is bake them on low for the last few minutes and so the top gets a little crispy. We volition definitely be making these again!
12/17/2011
Oh my goodness, these are so practiced and creamy. I make these anytime I can, they are great!
02/22/2011
These potatoes are awesome. I fabricated a whole bunch of them and put them in the freezer. They are great for busy night dinners. The kids love them.
04/05/2010
I brand these all the time with the following options to slim them down and speed them upwards: 1) I cook my potatoes in the microwave until nigh done, then remove and wrap in a kitchen towel to let them steam the balance of the fashion. I likewise cook 1 additional tater (commonly a smaller 1) in lodge to accept a nice heaping serving. 2) I saute medium diced onion and peppers (orange, yellowish scarlet are pretty) in a petty olive oil to start and then chicken broth to finish up (cook till about dry). iii) I add dill, basil, oregano (whichever you prefer best) to the onion mixture as it sautes. four) I add half a package of lipton onion soup mix to the irish potato mixture. 5) I use low fatty sour foam and enough butter to make information technology taste yummy. 6) I use the precooked bacon that has been crisped up in the microwave. seven) I don't usually demand milk because of the wetness of the sauteed veggies. eight) And the cheese and green onions put them over the meridian. They can be very fast with these shortcuts and always a hit.
02/26/2007
These potatoes are wonderful!! I served them with Aussie Chicken (from this site) and got rave reviews! I made them the night before and brought them to room temperature before I baked them. The leftovers were but as good warmed up.
02/11/2005
Excellent recipe. I rubbed the skins with a trivial olive oil and sprinkled with coarse salt before placing direct on the oven racks. Makes the skins fifty-fifty yummier.
03/04/2012
These potatoes are fantastic! I accept made them co-ordinate to the recipe, which in my opinion is still a four-5 star recipe. However, instead of sour foam, I stumbled beyond using 0% fatty patently greek yogurt (which is thick and adds a really overnice tangy flavor to the potatoes) one day when I had run out of sour cream. The yogurt replacement has become our standard now! I as well usually add but 2 tbsp of butter and also add in 1-two tbsp of minced, dried onion to the mashed potato filling (because my hubby can't eat green onions). Chicken bacon (instead of regular salary) is likewise adept on meridian of the potatoes. Withal, we have had information technology regular bacon, likewise, and both ways makes for an extremely yummy white potato! Thank you ponygirl!
02/12/2005
I make these every time I make a ham dinner and the are absolutely wonderful. I broil the potatoes early on in the solar day, allow them to cool and so mix the filling together and re-fill up the potatoes. And then when I am preparing dinner I don't have to worry almost fixing them, I just put them in the oven for the last one-half hour of whatever else I am cooking. They always come out wonderfully.
03/06/2012
These were pretty good. I omitted the bacon since I don't eat it. I recollect next time I would reduce the sour cream as it was a flake much for me. I also would add some black olives - my mom used to make twice baked potatoes with black olives and cheddar and they were to die for. I call up this recipe is a practiced base of operations that tin can be added to or altered to suit you lot.
12/07/2010
Mmmm...I dearest twice baked potatoes and this recipe was perfect. Just matter I changed was leaving out the onions because husband does not similar them. This is 1 of my favorite side dishes. They taste great reheated also! Thanks.
12/30/2011
I scaled this recipe to just two servings and used about a 14 oz. potato, which I thought was large. Well, I judge not, because the corporeality of sour cream and milk chosen for made these style also loose and I didn't even utilise the entire corporeality of either. Next time I would cut those dorsum to at least half and add more charily. I love twice baked potatoes, so I will endeavour these again, and I may increase the butter a bit.
05/23/2002
I used a chip less onion than chosen for. Did the potatoes once in the oven once in the microwave. Oven left the skins with more than "structural integrity".
02/24/2011
I have been making these for years, I suggest that you do not wrap your potatoes in foil instead put them on a metal skewer ( more than 1 potatoe on each), and then put them in the oven. They will cook faster and the skins will exist easier to handle. I employ fatty free sour cream, depression fat cheese, and only add the milk if I need them thinner. If you similar Jalapeno peppers yous can chopper them upwards and add to mixture, or just add them to the top before cooking. These are a favorite in my firm, I e'er make extras then when someone wants a snack they just grab one and pop it in the microwave. (Y'all can also add together a little garlic and herbs the them, add just about anything you like and they are dandy)
08/sixteen/2010
Great recipe. I love these! Getting the scooping downward is the hardest thing. Try and exit a 1/iv of an inch around the skin to give these some stability. I always like to broil ane additional potato to add together to the filling so there is enough and in case something happens to one of the the murphy skins.
xi/29/2003
My Husbands 'SECRET INGREDIENT' that is missing from this recipe is...grated Horseradish. Add at to the lowest degree 1 teaspoon while whipping the pototoes and gustation...you lot may want to add just a picayune more. The flavors really pop with this piffling add-on.Now yous have 'Granddaddy'south Special Potatoes'.
04/19/2008
Now I know why this recipe was called the "ultimate". It tastes like a fully loaded baked potato that you could go in a eatery. I mixed extra cheddar cheese in with the potato mixture and added some sauteed onions. This was amazing!!!!!!!!!!!!
07/25/2011
Fantastic! Will try adding onion pulverization next fourth dimension as well as the green onions. Made them the day before the party and reheated wrapped in foil on the bbq and put under bake for a few minutes with the crispy bacon and additional cheese. Froze the left over mashed and left over potatoes and volition have our side dish for another meal sometime side by side week. Thanks for the recipe :)
02/15/2012
I made these for my hubby for Valentine's day... and they were wonderful! I added 4 oz. of cream cheese to the mixture and I had a piddling mixture left over because I didn't want to overpower the potatoes. I will definitely make them again. Also, I just put the bacon on the top and I did not mix it in... I will not do that next time. Information technology didn't actually give the potatoes that good bacon season. Cheers for sharing!
02/27/2011
Freaking succulent.
12/23/2009
I have been making this for years and it is always a hitting. I microwave the spuds, cut in one-half, & remove the "meat". I spread butter in the irish potato halfs & crisp in the toaster oven or oven. This makes for a overnice crispy skin. While the spuds are in the oven I mix the "meat" & all the other yummy ingredients. When spuds are crisp I fill the spuds, meridian with cheese & back and broil. I cannot wait to have these on Friday. Happy Holidays anybody.
01/28/2012
These were the best twice baked potatoes I have always had. I did not have bacon and only had freeze dried greenish onions. Mixed them and some freeze stale chives with the sour cream and put in refrigerator while potatoes baked. Omitted additional table salt since the butter & cheese had table salt in it. Didn't even need to use mixer, but mixed everything together with a fork and they were crawly.
11/17/2007
Instead of baking the potatoes, I poke holes into the potatoes and stick them in the microwave instead. Cuts down on fourth dimension and the potatoes come out just fine. Besides, I broil the potatoes for the last five minutes they're in the oven, makes the cheese overnice and bubbly. Topped off with chives instead of green onions. Delicious.
03/03/2006
Great recipe! I skipped milk and butter and they got me raving comments. Be very careful when scooping out the flesh, the skin tears very easily.
12/25/2010
These are very practiced, I like that you don't have to mash them instead you just used the mixer. I used precooked bacon instead of cooking my ain and information technology sped upwardly the cooking process and still tasted great!
12/24/2011
Besides runny! Added a lil garlic for more flavor. Next time I'll use less milk and not whip them equally much (whipping might have contributed to the funniness). I tested this recipe the day before serving to my guests, thank goodness! Great flavor with the garlic but I had to spend a lot of time simmering and stirring on low to remove the excess moisture.
08/30/2009
OMG.......never had twice baked taters before and wanted something a little different tonite. i came upon this recipe and i had everything but scallions, so i caramelized a yellow onion and folded it into the mixture. i too folded in the crispy bacon. i didn't really measure the milk and sour cream. i eyeballed information technology, used what i would use to brand my mashed taters. i only had two russets so i didn't need total amts as what the recipe called for. these were by far THE MOST YUMMY TATERS i have ever had! Will def make these over again...and again! Thanks for sharing ponygirl64.
01/09/2007
These potatoes have become a holiday tradition effectually our dwelling. I have constitute that the post-obit substitutions produce the same oohs and ahs at the tabular array, with less guilt: use low-fat shredded cheddar cheese, use 1/2 not-fat plain yogurt and 1/2 low-fatty sour foam in place of the 1 cup of regular sour cream, use half the bacon (the flavor is still there!) I also utilize 1/2 chives and one/2 light-green onions for a nice flavor addition. Enjoy!
12/27/2010
Less would be more! These had mode too much butter, sour cream, bacon, onions, and cheese! The only thing I inverse with the recipe was I cutting the milk back to 1/iv cup and and then added another tbsp later on it was all mixed. Judging on the consistency, I would non add that extra tbsp and stick to the 1/4 c. The other matter I changed, was I brushed on olive oil and sprinkled coarse salt on the potatoes skins before putting on cookie sheet to bake. My potatoes did melt perfectly later lx minutes. My skins were soft. I carefully scooped out mankind (leaving a good ane/four inch on skin) and they stayed intact. Side by side time I make these, I will probably cut everything back (except potatoes) to 3/4 the amount and then go from in that location.
07/01/2010
The potatoes weren't even cooked all the mode through after I added ten minutes. Unless is was the potatoes I was using, I won't be trying this recipe again.
10/22/2011
Kids loved it!!
08/22/2002
Pretty presentation, but too runny- next time I will use half the sour cream and less pepper.
12/03/2006
the potatoes were just as skilful without the ane cup of sour foam. (i was scared of it existence too soupy.) instead, i but used it to elevation the potato off. 1hr baking time didn't become the potatoes equally soft every bit i would've liked. next time, i'grand going to endeavor microwaving it for a bit first. too, i used real bacon $.25 to eliminate ane whole step. yum!
02/12/2011
I didn't have any bacon, and so I omitted that. I replaced the sour cream with plainly yogurt (standard in our house). These are Amazing! Definitely going into the rotation. I was short on time, then I cooked them in the microwave commencement and twice-baked them in the oven after; they needed to go more like 45 minutes in the oven, but that may have been because the yogurt is a niggling soupier than sour foam is. These are way better than anything in the restaurants fifty-fifty with the shortcuts, substitutions, and omissions. Thanks for submitting such a WONDERFUL recipe!
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Source: https://www.allrecipes.com/recipe/24332/ultimate-twice-baked-potatoes/
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