Are you looking for an indulgent and filling side dish to complement your next steak dinner? Look no further than Kansas City Steak’s twice baked potatoes. These potatoes are creamy, cheesy, and packed with delicious flavors that will have your taste buds dancing with joy. Whether you’re hosting a special occasion or simply craving a comforting meal, this recipe is sure to impress.

What makes Kansas City Steak’s twice baked potatoes so special?

Unlike traditional baked potatoes, twice baked potatoes take things to the next level by incorporating creamy mashed potatoes, cheese, and other flavorful ingredients. They are then baked until golden and crispy on the outside, while remaining soft and fluffy on the inside. The result is a mouthwatering dish that can be enjoyed as a meal on its own or as a delectable side.

What ingredients do you need?

To make Kansas City Steak’s twice baked potatoes, you will need the following ingredients:

– Russet potatoes

– Butter

– Sour cream

– Cheddar cheese

– Bacon bits

– Green onions

– Salt and pepper

These simple ingredients can be easily found at your local grocery store, and they come together to create a flavor profile that is sure to please everyone.

How do you cook them?

Cooking Kansas City Steak’s twice baked potatoes is a two-step process. First, you will need to bake the potatoes until they are tender. Then, you will scoop out the flesh, mix it with the other ingredients, and stuff it back into the potato skins. Finally, you will bake them again until they are golden and bubbly. The entire process takes about an hour, but the result is well worth the time and effort.

So, next time you’re in the mood for a hearty and indulgent side dish, give Kansas City Steak’s twice baked potatoes a try. They are sure to become a family favorite and will have your guests asking for the recipe!

Preparing the Potatoes

Preparing the potatoes for the Kansas City steak twice baked potatoes recipe is an important step to ensure they turn out delicious. Follow these steps to get started:

  1. Wash the potatoes thoroughly under running water to remove any dirt.
  2. Using a fork, pierce each potato several times. This allows steam to escape while they are baking and prevents them from bursting.
  3. Place the potatoes on a baking sheet and bake in a preheated oven at 400°F (200°C) for about 1 hour or until they are tender. You can test their doneness by inserting a fork into the center of a potato; it should go in easily.
  4. Once the potatoes are cooked, remove them from the oven and let them cool slightly before handling.
  5. Using a sharp knife, carefully slice off the top third of each potato. Set the tops aside for later.
  6. Scoop out the flesh from the potatoes, leaving a thin shell behind. Be careful not to remove too much of the potato skin as it is needed to hold the filling.
  7. Place the scooped out potato flesh in a mixing bowl and mash it with a fork or potato masher until it reaches a smooth consistency.
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Your potatoes are now ready to be filled with the delicious filling for the Kansas City steak twice baked potatoes recipe. Continue following the recipe to complete this mouthwatering dish!

Baking the Potatoes

1. Preheat your oven to 400°F (204°C).

2. Wash the potatoes thoroughly under running water and pat them dry with a paper towel.

3. Using a fork, poke holes all over the potatoes to allow steam to escape during baking.

4. Rub the potatoes with olive oil and sprinkle with salt for added flavor.

5. Place the potatoes directly on the oven rack or use a baking sheet lined with aluminum foil for easy cleanup.

6. Bake the potatoes for about 1 hour or until they are tender when pierced with a fork.

7. Remove the potatoes from the oven and let them cool for a few minutes before handling.

8. Once the potatoes are cool enough to handle, slice off the top third of each potato lengthwise.

9. Use a spoon to scoop out the flesh from the top of each potato and transfer it to a mixing bowl.

10. Leave a thin layer of potato flesh inside the skin to help the potato maintain its shape during the second baking.

Scooping out the Flesh

Once the potatoes are cool enough to handle, it’s time to scoop out the flesh. Using a sharp knife, carefully cut a lengthwise slit across the top of each potato. Be sure not to cut all the way through to the bottom. Then, use a spoon to gently scoop out the flesh of each potato, leaving about a 1/4-inch thick shell.

Place the potato flesh in a large bowl and set the empty shells aside. You can use the flesh to make the filling for the twice baked potatoes.

Tips:

  • Be careful not to puncture or tear the potato shells while scooping out the flesh.
  • Make sure to remove all of the potato flesh, leaving only the shell.
  • If you prefer a smoother filling, you can use a potato masher or a fork to mash the potato flesh.

Table:

Tools needed: Ingredients needed:
– Sharp knife – Cooked potatoes
– Spoon – Salt and pepper (to taste)
– Large bowl – Butter (optional)
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Making the Filling

To begin making the filling for your Kansas City steaks twice baked potatoes, you will need the following ingredients:

  • 4 large baking potatoes
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 4 tablespoons unsalted butter, softened
  • 4 slices cooked bacon, crumbled
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste

1. Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them all over with a fork. Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until they are tender when pierced with a fork.

2. Once the potatoes are cooked, remove them from the oven and let them cool slightly. Turn the oven temperature down to 350°F (175°C).

3. When the potatoes are cool enough to handle, carefully slice off the top third of each potato lengthwise. Use a spoon to scoop out the flesh, leaving a thin shell intact. Transfer the potato flesh to a mixing bowl.

4. In the mixing bowl, add the sour cream, shredded cheddar cheese, softened butter, crumbled bacon, and sliced green onions to the potato flesh. Season with salt and pepper to taste.

5. Using a potato masher or a fork, mash the ingredients together until well combined, but still slightly chunky.

6. Spoon the filling back into the potato shells, mounding it up slightly. Place the filled potatoes on a baking sheet.

7. Bake the filled potatoes in the preheated oven for about 20-25 minutes, or until the filling is hot and the tops are lightly browned.

8. Remove the potatoes from the oven and let them cool for a few minutes before serving. Garnish with additional sliced green onions and shredded cheddar cheese, if desired.

Enjoy your delicious Kansas City steaks twice baked potatoes!

Stuffing the Potatoes

To make the filling for the twice baked potatoes, start by scooping out the flesh of the baked potatoes into a large bowl. Be careful not to tear the skin.

Next, add in your desired mix-ins. Some popular options include grated cheddar cheese, sour cream, cooked and crumbled bacon, chopped green onions, and salt and pepper to taste.

Using a fork or a potato masher, mash the potato mixture until well combined and creamy. If you prefer a chunkier texture, you can leave some small lumps.

Once the filling is mixed to your desired consistency, carefully spoon it back into the hollowed-out potato skins, evenly distributing the filling among the potatoes.

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Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the tops are golden brown and slightly crispy.

Remove from the oven and let them cool for a few minutes before serving. Garnish with additional toppings like chopped parsley or additional cheese if desired.

Enjoy your delicious stuffed potatoes as a main dish or as a hearty side alongside your Kansas City steaks!

Baking the Twice Baked Potatoes

Once you have prepared the potatoes by scooping out the flesh and mixing it with the filling ingredients, it’s time to bake them. Follow these steps to achieve perfectly baked twice baked potatoes:

Preheat the Oven

Preheat your oven to 400°F (200°C) and make sure the rack is positioned in the middle. This will ensure even baking and crispy skins.

Place the Potatoes on a Baking Sheet

Line a baking sheet with parchment paper or foil for easy clean-up. Place the hollowed out potatoes on the baking sheet, spacing them evenly apart.

Tip: If the potatoes don’t sit flat on the baking sheet due to their rounded shape, you can cut a small slice off the bottom to create a flat base. This will help them stay upright during baking.

Fill the Potatoes

Spoon the filling mixture back into the hollowed-out potato shells, making sure to evenly distribute it. You can use the back of the spoon to smooth out the top and create a nice presentation.

Bake the Potatoes

Place the baking sheet with the filled potatoes in the preheated oven. Bake for about 20 to 25 minutes, or until the potatoes are heated through and the tops are golden brown.

Tip: If you prefer a more crispy and browned top, you can finish the potatoes under the broiler for an additional 2 to 3 minutes. Keep a close eye on them to prevent burning.

Serve and Enjoy

Once the twice baked potatoes are done baking, remove them from the oven and let them cool for a few minutes. Serve them hot as a delicious side dish or as a main course with a side salad.

Ingredients Instructions
4 large russet potatoes, scrubbed and dried 1. Preheat the oven to 400°F (200°C).
1/2 cup sour cream 2. Place the potatoes on a baking sheet lined with parchment paper or foil.
1/2 cup shredded cheddar cheese 3. Fill the potatoes with the filling mixture.
4 slices cooked bacon, crumbled 4. Bake the potatoes for 20 to 25 minutes.
2 green onions, thinly sliced 5. Serve and enjoy!
Salt and pepper, to taste

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