HERBED TWICE-BAKED POTATOES
Light cream cheese, garlic and butter make these potatoes irresistible. Replace the basil with parsley if you'd like. -Ruth Andrewson of Peck, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half lengthwise. Scoop out pulp, leaving thin shells., In a large bowl, mash pulp with cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika., Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through., , ,
Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 234mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
TWICE-BAKED POTATOES
Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 10
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.
HERBED TWICE BAKED POTATOES
Make and share this Herbed Twice Baked Potatoes recipe from Food.com.
Provided by Brookelynne26
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half. Scoop out pulp, leaving a thin shell.
- In a large bowl, mash pulp with the cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika.
- Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through.
HERB-AND-MUSTARD SIRLOIN WITH BAKED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.
- Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.
- Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes.
- Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.
- Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.
Nutrition Facts : Calories 478, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 99 milligrams, Sodium 217 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 42 grams
BAKED POTATOES WITH CREAMY HERB TOPPING
Provided by Ellie Krieger
Categories side-dish
Time 1h20m
Yield 4 servings, serving size, 2 tablespoons
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.
- If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
- Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.
- Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.
- Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
- Good source of: Protein, Fiber, Calcium, Magnesium, Manganese
CAMPING BAKED POTATOES WITH HERBED SOUR CREAM
Steps:
- Start a wood campfire and wait until the flames die down and the coals glow red with white ash. Lower a grilling grate so that it sits above the coals and you have nice, even medium heat. Wash the potatoes well in cold water, prick each all over with the tip of a knife and rub them all over with olive oil. Rub salt all over the potatoes; this will help crisp the skin. Tightly wrap each potato in aluminum foil.
- Place the potatoes on the grill grate over red coals (medium heat) and cook about 1 hour to 1 hour 15 minutes, turning halfway through. (Feed the fire with more wood as needed.) When done, the tip of a paring knife will go straight through the potato without resistance (you can do this through the foil).
- In a small bowl, combine the scallions, chopped herbs and sour cream. Set aside.
- Cut the potatoes open through the foil and peel back the foil to expose the potato. Squeeze the potatoes gently from the bottom to expose the soft, fluffy insides. Season with salt and pepper, top with butter and finish with a big spoonful of the herbed sour cream.
- Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"
BAKED POTATOES WITH HERB BUTTER
Steps:
- Preheat grill to medium.
- With a fork prick the potatoes 4 to 5 times, smear them with a little butter and sprinkle each potato with salt. Wrap in foil. Place the potatoes on the grill and cook for 40 to 45 minutes turning every so often.
- In a mixing bowl add butter, garlic, chives and pepper. Whip together until well incorporated. Take a piece of plastic wrap and lay it on the counter. Place the butter mixture on the plastic wrap and shape into a log or place the bowl in refrigerator covered to firm it back up. When your potatoes are cooked take butter out of the refrigerator, slice open the potatoes and top with herb butter.
HERBED OVEN POTATOES
This recipe tastes wonderful with new potatoes fresh from the garden. The well-seasoned potato chunks are an excellent side dish for fish, poultry or meat. It's easy to make since there's no peeling required.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Add potatoes, a few at a time; seal bag and toss to coat. Place in a single layer in a greased 15x10x1-in. baking pan. , Drizzle with remaining oil mixture. Bake, uncovered, at 450° for 50-55 minutes or until tender, stirring occasionally. Sprinkle with parsley.
Nutrition Facts :
HERBED FRENCH FRIES
This recipe, combining fresh herbs and other seasonings, is very flavorful-a healthy, easy and quick way to make french fries without frying in deep fat.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Add potatoes; toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° until tender, 40-45 minutes, turning once.
Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
GARLIC AND HERB STUFFED BAKED POTATOES
These are so easy and yummy. They can be made ahead of time and refrigerated. Just bake and serve with your favorite steak.
Provided by Karen From Colorado
Categories Potato
Time 2h
Yield 8 Potatoes
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Prick potatoes and bake about an hour or until tender.
- Let cool until they can be handled.
- Cut 1/3 off the top of the potato, horizontally.
- Scoop put cooked potato leaving 1/4 inch thick shell.
- Mash scooped potatoes with milk, butter, salt and pepper.
- Stir in garlic and herb cheese.
- Spoon mashed potatoes back into the shells.
- Sprinkle with paprika.
- Place on an ungreased cookie sheet.
- Bake at 375°F for about 30 minutes or until hot and lightly browned.
BAKED HERBED POTATOES
Approved by my spud lovin' DS! Will give you exercise running back and forth to your to spice cabinet...
Provided by lets.eat
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Scrub potatoes, leaving the skins on cut into small cubes, 1/2" to 3/4" pieces. Place in a colander and rinse under cold water, shake to remove excess water. Drizzle with olive oil, stir and drizzle with a little more olive oil, stir again and shake to remove excess. In a zipper type food storage bag add the remaining ingredients, shake to blend. Add potatoes and shake yet again. Place on a baking sheet sprayed with non-stick spray-or-my favorite line the baking sheet with non-stick foil, not only does it work GREAT but you usually have a clean pan afterwards!
- Place potatoes single layer in pan. Bake 350' 40 minutes, turning at the half way point.
Nutrition Facts : Calories 121.8, Fat 0.3, SaturatedFat 0.1, Sodium 204.2, Carbohydrate 27.6, Fiber 3.8, Sugar 1.2, Protein 3.3
CHEF JOHN'S TWICE-BAKED POTATOES
When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Rub potatoes with vegetable oil and place on the prepared baking sheet.
- Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
- Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
- Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
- Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
- Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 66.1 g, Cholesterol 137.3 mg, Fat 31 g, Fiber 8.4 g, Protein 12.5 g, SaturatedFat 17.9 g, Sodium 205.3 mg, Sugar 3 g
TWICE FRIED POTATOES
Ok, so the title may be a little deceiving. The potatoes are only fried once, but the ingredients are in the spirit of a twice baked potato. This plate can certainly stand alone, but goes great with everything from eggs to meatloaf and anything else you want to pair it with.
Provided by Morrison
Categories Breakfast
Time 40m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- After peeling and cutting the potato, place in a small or medium pot of cold water then bring the water to a boil. I like to use minced onion (the dried onions found in the spice aisle) in the water also. Boil until the potatoes are just tender enough to be pierced with a fork.
- While the potatoes are boiling, place 1 Tbsp butter in a pan coating the bottom of the pan. Add the onions and saute until just translucent and tender.
- Chop and cook (or cook then chop) the bacon. I would recommend not mixing the bacon and onion. When the bacon is done cooking, place on a paper towel to drain and set aside for now.
- When the potatoes are tender, drain them, add remaining 3 Tbsp butter and potatoes to the pan with the onions. Cook until potatoes are slightly crunchy on the outside, but do not over-cook.
- When potatoes have about 2 minutes remaining to cook, spread them out across the bottom of the pan and cover with cheese. Put lid on pan and allow cheese to melt.
- Transfer potatoes to plate, topping with bacon and sour cream.
Nutrition Facts : Calories 1272, Fat 96.8, SaturatedFat 48.8, Cholesterol 207.1, Sodium 1387.1, Carbohydrate 79.1, Fiber 9.7, Sugar 7.6, Protein 25.4
BEST TWICE-BAKED POTATOES
Make and share this Best Twice-Baked Potatoes recipe from Food.com.
Provided by LorenLou
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
- Allow to cool a bit.
- Slice about a 1" strip of the skin off the top of each potato.
- Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
- Mash the potato pulp along with the margarine.
- Add milk, sour cream, cheese, salt and pepper; combining well.
- Spoon the mixture back into the potato shells, piling high.
- Top with the crumbled bacon or bacon bits.
- Bake at 400 for 15 minutes.
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Reviews 8Total Time 1 hr 10 minsCategory Appetizer
- Pre-heat oven to 400 degrees F. Place potatoes on a large baking sheet and toss with 1 teaspoon olive oil. Bake potatoes until fork tender, about 30 minutes.
- Let potatoes cool and then cut them in half. Use a small spoon, or teaspoon, to scoop out the middle of the potatoes and place into a medium sized bowl.
- In a small pot, add the butter, garlic, herbs and a pinch of salt. Cook over medium heat until butter is melted and garlic is starting to brown.
- Add the garlic herb butter to the potatoes and mash until smooth. Add about a teaspoon of the potato mixture back to eat potato skin and sprinkle the top of each with about 1 teaspoon cheese.
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