Cheesy Rosemary Twice Baked Potatoes Food

TWICE BAKED ROSEMARY AND CHEESE POTATOES

Steps:

• Place the potatoes and garlic cloves in a large pot. Fill the pot with water until it's at least 2" over the top of the potatoes. Cover, and heat over medium high heat until it comes to a boil. Remove the lid, reduce the heat to medium, and simmer until the potatoes are tender, about 15 minutes. Remove from heat, drain, and place the potatoes in a large bowl.
• Preheat the oven to 350 degrees. Mash the potatoes with a potato masher or ricer until they reach the desired consistency. Add ½ cup of the cheese, the Greek yogurt, ½ cup of the milk, the butter, 1 tablespoon of the salt, and pepper, and stir until combined. You may use the masher to combine the ingredients, but just make sure you don't over-mash or the potatoes may become gluey. Add as much of the remaining milk as desired and adjust the seasoning, if necessary.
• Grease an 9x13" baking dish with cooking spray and add the potatoes. Top with the remaining cheese and bake until warmed through and the cheese has melted, about 30 minutes. Serve immediately and enjoy!

TWICE BAKED MASHED POTATOES

Steps:

• Place the potatoes and garlic cloves in a large pot. Fill the pot with water until it covers the potatoes by 2". Cover, and heat over medium high heat until the water comes to a boil. Remove the lid, reduce the heat to medium, and simmer until the potatoes are tender, about 15 minutes.
• Preheat the oven to 350 degrees F. Drain the potatoes well in a colander then place back in the empty pot. Mash the potatoes with a potato masher or ricer until they reach the desired consistency.
• Add 1/2 cup of the cheese, sour cream, milk, butter, rosemary, salt and pepper and stir until well to combine. Add more milk as desired, then taste and adjust the seasoning, if necessary.
• Grease a 9x13" baking dish with cooking spray and add the potatoes. Top with the remaining cheese and bake until warmed through and the cheese has melted, about 30 minutes. Serve immediately and enjoy!

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• 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. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
• Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside.
• Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells.
• In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste.
• Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm.

CHEESY ROSEMARY TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees. Puncture potatoes with a fork about 6 times around the potato, this will allow steam to escape while they are cooking. Bake for 50-60 minutes or until the skins are crispy but the potato is soft. You should be able to insert a fork and remove it easily. Reduce oven temperature to 350 degrees.
• Slice the potatoes in half lengthwise (Note: be careful they will retain a lot of the heat for awhile). Being careful not to puncture the skin, spoon out the insides, place them in a mixing bowl and set the skins aside.
• To potatoes ad butter and milk. Mash. Then fold in 1/2 cup of mozzarella cheese and rosemary. Carefully spoon mash back into potato skins. Top with remaining mozzarella. Bake in preheated oven for 25 minutes or until cheese is melted. Turn on the broiler and broil for 2 - 3 minutes or until the cheese on top starts to brown. Serve immediately

CHEESY, CREAMY, TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Rub potatoes with salt.
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet.
• Cook over medium high heat until evenly brown.
• Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes.
• Slice potatoes in half lengthwise and scoop the flesh into a large bowl set skins aside for filling.
• To the potatoes add sour cream, heavy cream, butter, salt, pepper, 1/2 the green onions and cheeses saving 1/4 cup cheddar for topping.
• Mix with a hand mixer until well blended and creamy.
• Spoon the mixture into the potato skins.
• Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

TWICE BAKED CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes for 1 hour or until soft.
• In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
• Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
• Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

CHEESY ROSEMARY POTATOES

Steps:

• In a large skillet or saucepan, saute onion and garlic in oil until tender. Add potatoes, seasoned salt, pepper and lemon zest. Remove from the heat. Spoon half into a greased 1-1/2-qt. baking dish. Sprinkle with 1 cup cheese. Repeat layers. Combine bread crumbs, butter and rosemary; sprinkle over cheese. Cover and bake at 400° for 40 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.

TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY

Steps:

• Preheat oven to 400°F
• Pierce potatoes with toothpick or fork.
• Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes).
• Transfer to baking sheet; cool 5 minutes.
• Cut off top third of each potato.
• Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
• Scoop flesh from tops; add to bowl. Discard tops.
• Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
• Season with salt and pepper.
• Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.).
• Preheat oven to 400°F
• Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
• Spoon 1 tablespoon sour cream atop each potato.
• Sprinkle 1 teaspoon blue cheese over each potato and serve.
• Variation:.
• For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
• Do-Ahead:.
• Note that these potatoes keep for two days in the refrigerator.