Brandy's Creamy Twice Baked Potatoes
I love twice baked potatoes so I thought I would put a little spin on my version.
I love twice baked potatoes so I thought I would put a little spin on my version.
- Carbohydrate 19.7695137854 g
- Cholesterol 21.545933234 mg
- Fat 11.35482723996 g
- Fiber 2.35433986019213 g
- Protein 6.00743885544 g
- Saturated Fat 4.237488462 g
- Serving Size 1 1 Serving (138g)
- Sodium 236.9132796428 mg
- Sugar 17.4151739252079 g
- Trans Fat 3.79498077796 g
- Calories 204 calories
Step-by-step
- Set oven on 400 Degrees and let Potatoes bake for 45 minutes or until fork slides easily in and out of Potatoes.
- Let Potatoes cool for a few minutes. When Potatoes are cool, scoop inside of Potatoes out into a bowl and mix Cream Cheese, Mayonnaise and Potato together.
- Take each Potatoe skins and fill them up with the mixture. Sprinkle Cheddar Cheese and Bacon Bits (Optional) on top.
- Put back into oven and bake them for 15 minutes or until cheese is melted and filling is hot, Enjoy!
- (Caution: Filling will be HOT!)
Twice-baked potatoes freeze exceptionally well if assembled completely up to the second bake and wrapped tightly in heavy-duty aluminum foil. High-fat dairy components like the full sixteen ounces of whipped cream cheese and eight ounces of mayonnaise act as structural stabilizers during freezing, preventing the starch molecules from releasing excess water upon thawing. Unbaked frozen halves require an extra twenty minutes in a 400-degree oven to heat thoroughly to the center without scorching the exterior cheddar cheese topping.
Standard potato mashers often incorporate too much air into dense baked tubers, whereas a sturdy metal whisk or hand mixer yields the velvety emulsion needed for this specific mayonnaise and cream cheese ratio. Tubers must cool for approximately ten minutes after their initial forty-five minute roast so handlers can scoop the interior flesh safely without tearing the delicate skins. Leaving a thin border of potato against the skin preserves structural integrity during the refilling process.
Standard baking sheets work adequately for this recipe, though lining them with parchment paper prevents rendered bacon fats and melting cheddar from fusing permanently to the metal surface. Commercial convection ovens reduce the final fifteen-minute melt time by roughly three minutes, requiring closer visual monitoring once the cheese begins to bubble. Standard conventional ovens demand full placement on the center rack to ensure even radiant heat distribution across all twenty halves.
Leftover assembled portions keep safely in standard refrigerator conditions for up to four days when stored in airtight glass containers. Reheating individual portions in a microwave requires splitting the potato and venting the covering to release steam pockets safely, though crisping the bacon bits under a broiler for sixty seconds restores textural contrast.
