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Cheddar Ranch Twice Baked Potatoes

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twice baked potatoes (2)

Cheddar Ranch Twice Baked Potatoes|This Is Why I’m Full

You might be tired of our potatoes by now, but we certainly aren’t! We have an entire bag of our homemade french fries sitting in the freezer waiting to be devoured! Unfortunately we don’t have any of our Cheddar Ranch Twice Baked Potatoes in the freezer, they don’t freeze well! But they are so delicious that it’s worth the effort it takes to make them!
There’s nothing like a delicious cheesy potato right out of the oven, add bacon and ranch and I’m sold! I can’t wait to make these again, especially the cheesy ranch sauce!
Let us know what you think of our Cheddar Ranch Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Cheddar Ranch Twice Baked Potatoes
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Servings Prep Time
8 -16 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 -16 25 minutes
Cook Time
45 minutes
Cheddar Ranch Twice Baked Potatoes
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Print Recipe
Servings Prep Time
8 -16 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 -16 25 minutes
Cook Time
45 minutes
Ingredients
Servings: -16
Units:
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
  4. Slice the butter into pats.
  5. Place in a large mixing bowl and add the bacon, sour cream and green onione.
  6. Remove the potatoes from the oven.
  7. Lower the heat to 350 degrees F.
  8. With a sharp knife, cut each potato in half lengthwise.
  9. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
  10. Lay the hollowed out potato skins on a baking sheet.
  11. Smash the potatoes into the butter, bacon green onions and sour cream. Add the cheese, milk, seasoned salt, 1/2 packet of ranch dressing, and black pepper to taste and mix together well.
  12. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
  13. Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
  14. Mix the remaining ranch dressing with a small amount of Mexican queso cheese (the yellow stuff in the jar) and 1/3 cup of sour cream and when the potatoes are reheated serve it over the top or on the side.
  15. Enjoy!
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Spinach Artichoke Twice Baked Potatoes

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spinach artichoke twice baked potatoes (2)

Spinach Artichoke Twice Baked Potatoes|This Is Why I’m Full

Okay, I don’t know if you’ve tried our Crock Pot Spinach Artichoke Dip or any of our other delicious spinach artichoke dishes (look them up, there’s a lasagna that is to die for!) But these Spinach Artichoke Twice Baked Potatoes  are the best out of all of them! Potatoes and cheese and artichoke hearts, delicious.
I have this really bad habit of eating all of the pickled artichoke hearts almost as soon as the jar is open. I love them, and it drives the Hubby crazy because when we buy them it’s for a specific purpose or meal and we usually have to buy two jars when we only need one and then I’m usually not hungry for dinner after I eat the hearts. But I was hungry for these, I ate too many in fact and they were amazing!
Let us know what you think of our Spinach Artichoke Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Spinach Artichoke Twice Baked Potatoes
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Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Spinach Artichoke Twice Baked Potatoes
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Rate this recipe!
Print Recipe
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Ingredients
Servings: -16
Units:
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
  4. Slice the butter into pats.
  5. Place in a large mixing bowl and add the sour cream, artichoke hearts, spinach and feta cheese
  6. Remove the potatoes from the oven.
  7. Lower the heat to 350 degrees F.
  8. With a sharp knife, cut each potato in half lengthwise.
  9. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
  10. Lay the hollowed out potato skins on a baking sheet.
  11. Smash the potatoes into the sour cream, artichoke hearts, spinach and feta cheese
  12. Add the cheese, milk, seasoned salt, and black pepper to taste and mix together well.
  13. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
  14. Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
  15. Enjoy!
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Loaded Mashed Potatoes

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loaded baked potatoes

Loaded Mashed Potatoes|This Is Why I’m Full

What’s better than mashed potatoes? Our Loaded Mashed Potatoes of course! We mash our potatoes skin and all, and that makes them much tastier! We added bacon, green onions and cheese to ours, what will you add?
Mashed potatoes are one of my favorite foods, and how can you go wrong making these Loaded Mashed Potatoes? These ain’t your grandma’s mashed potatoes, add some jalapenos and holy crap, out of this world!
Let us know what you think of our Loaded Mashed Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Loaded Mashed Potatoes
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Servings Prep Time
4 -8 10 minutes
Cook Time
60 minutes
Servings Prep Time
4 -8 10 minutes
Cook Time
60 minutes
Loaded Mashed Potatoes
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Servings Prep Time
4 -8 10 minutes
Cook Time
60 minutes
Servings Prep Time
4 -8 10 minutes
Cook Time
60 minutes
Ingredients
Servings: -8
Units:
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through. (or use our Crock Pot Baked Potatoes recipe that we linked in the description!)
  4. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream.
  5. Remove the potatoes from the oven.
  6. Using a masher or a sturdy whisk smash the potatoes
  7. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
  8. Top with some more sour cream and some cheese!
  9. Enjoy!
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Cheeseburger Twice Baked Potatoes

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cheese burger twice baked potatoes

Cheeseburger Twice Baked Potatoes|This Is Why I’m Full

These Cheeseburger Twice Baked Potatoes are so amazing you might never need to make or buy real cheeseburgers again! The potato shells get just a little bit crispy and the tomatoes and ground beef are such a great combination. We always make way more of these than we need and so we had them for dinner multiple times in a week, that’s what is so great about twice baked potatoes, you can make a ton of them and they reheat perfectly every time!
Let us know what you think of our Cheeseburger Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Cheeseburger Twice Baked Potatoes
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Print Recipe
Servings Prep Time
8 -16 60 minutes
Cook Time
30 minutes
Servings Prep Time
8 -16 60 minutes
Cook Time
30 minutes
Cheeseburger Twice Baked Potatoes
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Rating: 0
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Print Recipe
Servings Prep Time
8 -16 60 minutes
Cook Time
30 minutes
Servings Prep Time
8 -16 60 minutes
Cook Time
30 minutes
Ingredients
Servings: -16
Units:
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
  4. Slice the butter into pats.
  5. Place in a large mixing bowl and add the ground beef, sour cream and tomatoes
  6. Remove the potatoes from the oven.
  7. Lower the heat to 350 degrees F.
  8. With a sharp knife, cut each potato in half lengthwise.
  9. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
  10. Lay the hollowed out potato skins on a baking sheet.
  11. Smash the potatoes into the ground beef, tomato and sour cream mix.
  12. Add the cheese, milk, seasoned salt, and black pepper to taste and mix together well.
  13. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
  14. Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
  15. Enjoy!
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cheeseburger twice baked potatoes

Jalapeno Popper Twice Baked Potatoes

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jalapeno popper potatoes

Jalapeno Popper Twice Baked Potatoes | This Is Why I’m Full

I’m being completely serious when I tell you that these Jalapeno Popper Twice Baked Potatoes are the best thing I have ever come up with and made! Cheesy and spicy, so amazing! The crunchy panko bread crumbs on top were perfect! When we made them we ate them for dinner 3 nights in a row until we ran out, and they were even better when we baked them to reheat them!
I can’t wait to make these Jalapeno Popper Twice Baked Potatoes again, the hubby’s dad has this amazing garden and he grows a bunch of jalapenos and other peppers and I think that using home grown jalapenos instead of store bought will make them even more delicious!
Let us know what you think of our Jalapeno Popper Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Jalapeno Popper Twice Baked Potatoes
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Rating: 0
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Rate this recipe!
Print Recipe
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Jalapeno Popper Twice Baked Potatoes
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Rating: 0
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Rate this recipe!
Print Recipe
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Ingredients
Servings: -16
Units:
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through (or use our Crock Pot Baked Potatoes recipe that is linked in the description!)
  4. Slice the butter into pats.
  5. Place in a large mixing bowl and add the sour cream and cooked jalapenos
  6. Remove the potatoes from the oven.
  7. Lower the heat to 350 degrees F.
  8. With a sharp knife, cut each potato in half lengthwise.
  9. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
  10. Lay the hollowed out potato skins on a baking sheet.
  11. Smash the potatoes into the sour cream and jalapeno mix
  12. Add the cheese, milk, seasoned salt, and black pepper to taste and mix together well.
  13. Sprinkle some cheese into the bottom of each shell
  14. Fill the potato shells with the filling
  15. Pour your breadcrumbs into a small bowl and take each potato half and press it firmly into the panko, repeat for all potatoes
  16. Put them back in the oven until the potato is warmed through and the panko gets crispy (you may need to broil them for this to happen!)
  17. Enjoy!
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Twice Baked Potatoes

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twice baked potatoes

Twice Baked Potatoes | This Is Why I’m Full

Over the last month or so the hubby and I have been buying and eating a LOT of potatoes, and  as far as I am concerned there is no potato dish that isn’t a good potato dish and Twice Baked Potatoes happen to be one of my favorite ways to eat potatoes!
We made these delicious potatoes twice in a week and then I thought why just make them with bacon and green onions, why not make different ones, and so we bring you a new daily event this week! Our first Potato-Palooza! We will be posting a new Twice Baked Potato or other potato recipe every day this week! We hope you have as much fun making them as we did!
Let us know what you think of our Twice Baked Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Twice Baked Potatoes
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Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Twice Baked Potatoes
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Servings Prep Time
8 -16 60 minutes
Cook Time
20 minutes
Ingredients
Servings: -16
Units:
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the potatoes on a baking sheet.
  3. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
  4. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream.
  5. Remove the potatoes from the oven.
  6. Lower the heat to 350 degrees F.
  7. With a sharp knife, cut each potato in half lengthwise.
  8. Scrape out the insides into the mixing bowl, being careful not to tear through the skin, you need it to hold together!
  9. Lay the hollowed out potato skins on a baking sheet.
  10. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well.
  11. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping.
  12. Top each potato with a little more grated cheese and put them back in the oven until the potato is warmed through
  13. Enjoy!
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