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Learn how to make cheesy and crispy twice baked potatoes with bacon and green onions. This easy recipe by Deen Brothers is perfect for entertaining or guys night.
Learn how to make these twice-baked potatoes with butter, cheese, bacon, sour cream, and jalapeños. Follow the easy steps and ingredients to create a delicious and hearty side dish.
Learn how to make creamy and cheesy twice baked potatoes with bacon and shrimp in this comfort food recipe by Paula Deen. You will need russet potatoes, bacon, shrimp, Cajun seasoning, green onions, cheese, butter, sour cream, mayonnaise and black pepper.
Ingredients. 1 tablespoon olive oil. 4 russet potatoes, scrubbed well and pricked all over with a fork. 1⁄2 cup sour cream. 1 teaspoon kosher salt. 1⁄4 teaspoon ground black pepper. 1 cup shredded sharp Cheddar cheese, divided. 1⁄2 pound lean ground beef. 1 cup thawed frozen diced peppers and onions. 1⁄2 cup chopped green onion. 1 1⁄2 cups water.
Learn how to make a delicious and easy twice baked potato casserole with bacon, cheese, and sour cream. This recipe combines Paula Deen's twice-baked potatoes and potato casserole for a rich and creamy dish that can be made ahead and baked later.
A rich and light recipe for twice baked potatoes with cream cheese, sour cream, cheddar cheese, garlic and bacon. See the ingredients, instructions and photos on Julie Cooks blog.
How To Make paula deen's deluxe twice baked potatoes with shrimp. 1. Preheat the oven to 450 degrees F. 2. Rub the potatoes with vegetable oil and put them on a baking sheet. Bake the potatoes until tender, about 1 hour. 3. While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp, about 7 minutes. Transfer ...
Learn how to make this delicious potato casserole with cream cheese, sour cream, cheddar cheese, and bacon. You can bake it ahead and reheat it when ready to serve.
Learn how to make creamy, cheesy shrimp stuffed potatoes with sour cream, butter, and green onions. This recipe is perfect for a holiday meal or a special occasion.
Deselect All. 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried. 2 to 4 tablespoons unsalted butter. 1/3 cup sour cream. 1 scallion, finely chopped