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-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.
TWICE BAKED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Rub the potatoes with olive oil and salt; prick them a few times with a fork. Place the potatoes on a baking sheet and bake until tender, 50 minutes to 1 hour. Let cool slightly.
- Make a slit in the potatoes and scoop out most of the flesh into a large bowl, leaving 1/2 inch behind so the skins hold their shape. To the bowl, add 1/2 cup of the Parmesan as well as the milk, sour cream, melted butter and half of the scallions; fold together to combine. Season with salt and pepper. Divide the mixture among the potato skins, mounding a bit, and sprinkle with the remaining 1/2 cup Parmesan.
- Bake the stuffed potatoes until golden brown on top, 15 to 20 minutes. Sprinkle with the remaining scallions.
TWICE-BAKED POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F.
- When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.
TWICE BAKED POTATOES
Easy and good. Feel free to add any ingredients or spice that you like. I like to make extras, freeze wrapped in foil and add the cheeses later when potatoes are thawed and reheated.
Provided by Aroostook
Categories Potato
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Clean and scrub baking potatoes.
- Pierce skin with a fork once or twice.
- Bake at 350°F 1 hour or until tender.
- Let potatoes cool slightly.
- Cut baked potatoes in half and scoop out within 1/4 inch of edge.
- Mash with milk, green onions, s&p, and butter.
- Stuff shells with mashed potato.
- Sprinkle tops with cheeses (and bacon if used).
- Place on a baking sheet and bake at 350° for 15 minutes or until cheese is melted.
- Serve with sour cream.
Nutrition Facts : Calories 349.5, Fat 18.7, SaturatedFat 11.8, Cholesterol 58.1, Sodium 369.2, Carbohydrate 32.4, Fiber 3, Sugar 1.8, Protein 14
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. 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.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
TWICE BAKED POTATOES
This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.
Provided by Jamie
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
- Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
- Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
- Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
- Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g
MEXICAN TWICE BAKED POTATOES
Make and share this Mexican Twice Baked Potatoes recipe from Food.com.
Provided by Miss Diggy
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bake potatoes at 400 for 50-60 minutes, or until soft.
- Take out of oven and let cool a little. Once cool, cut them in half legnth wise and scoop out meat from potato skin.
- Place potato meat in bowl along with butter, salsa, sour cream, and salt and pepper. Mix thoroughly.
- Add in the cheddar cheese, and place potato mixture back into potato skins.
- Sprinkle with cheese on top and bake in oven for another 20 minutes, or until warmed through.
- Sprinkle with onion salt and chili powder, to taste (we put alot on).
TWICE BAKED POTATOES
Make and share this Twice Baked Potatoes recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Potato
Time 2h35m
Yield 8 halves
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees Fahrenheit.
- Scrub potatoes; prick several times with a fork.
- Place in oven; bake 50 to 60 minutes until potatoes feel soft when squeezed.
- Remove and cool 15 minutes; half potatoes length wise (carefully).
- Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
- Save the best 8 shells.
- Freeze the remaining shells for French fries or stuffed potato skins.
- Simmer milk and butter until butter melts.
- Pour over potato pulp and mash or beat until almost smooth.
- Add egg, half of cheese,salt, pepper and nutmeg.
- Mash until almost smooth.
- Fill shells using about 1/3 cup mixture per shell.
- Sprinkle with chives or green onion, remaining cheese and a little paprika.
- Reduce oven heat to 350 degrees Fahrenheit.
- Place shells on cookie sheet.
- Bake for 30 minutes until puffed and brown.
Nutrition Facts : Calories 186, Fat 8.8, SaturatedFat 5.3, Cholesterol 49.3, Sodium 156.8, Carbohydrate 21.6, Fiber 1.9, Sugar 1, Protein 5.7
WORLD FAMOUS TWICE BAKED POTATOES WITH BACON
These potatoes have become one of my trademark dishes. When I have friends coming into town they frequently call ahead to request it! The best part is that you really can make them the day before and just heat them up when the time is right. However, they never make it through the night in my household! We usually eat the potato as the main dish, with a big salad for a nice little meal. However, the guys sometimes like to grill steaks and corn to serve on the side.
Provided by Bakabeth
Categories Lunch/Snacks
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. While warming up rinse the potatoes and vent them with a fork 6-8 times.
- Lightly brush potatoes with olive oil and sprinkle with sea salt. Bake in the oven for 45-60 minutes, until outside is getting crispy and inside feels soft.
- Towards the end of the potatoes baking, cook up bacon on medium heat until lightly crispy. I usually cook the bacon first and chop it after it is crispy, then returning it to the pan. Add wine and garlic. Feel free to add pepper to taste. I use the garlic from a jar but fresh works just as well. Leave on very low heat.
- After removing potatoes from the oven, use a knife to cut an oval in the top of the potato, leaving about 1/4 inch on all sides. Scoop out potato and put into large bowl. When you are done you should have 8 potato shells.
- Combine potato and butter. Blend with a mixer on low speed until butter melts.
- Add milk, seasoning, 3/4 cup of the cheese and the bacon mixture. Beat on high speed until smooth. Add more seasoning if necessary to taste.
- Spoon mixture into shells. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
- Place potatoes on a baking sheet or dish and bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.
- Enjoy!
Nutrition Facts : Calories 436.5, Fat 32.3, SaturatedFat 19.6, Cholesterol 85.5, Sodium 644.2, Carbohydrate 29.4, Fiber 2.7, Sugar 1.4, Protein 7.6
IMPERIAL TWICE BAKED POTATOES
This recipe was from and Imperial Margarine Package many years ago....you can add bacon or chives and sour cream or pretty much anything to suit your own tastes.
Provided by Canadian Pixie
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut hot baked potatoes in half, scoop out insides, reserving shells.
- In large bowl, beat potatoes and margarine until creamy. Gradually beat in milk; stir in onion, salt and pepper.
- Spoon mixture into reserved shells and sprinkle with cheese.
- Arrange in baking dish and bake at 375 F for 20-25 minutes or until heated through.
- Sprinkle with paprika and serve.
Nutrition Facts : Calories 172.6, Fat 10, SaturatedFat 3.7, Cholesterol 14, Sodium 290.7, Carbohydrate 16.5, Fiber 1.4, Sugar 0.8, Protein 4.8
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