TWICE-BAKED POTATOES
At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
- Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
- Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
- Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram
TWICE BAKED POTATOES, ITALIAN STYLE OAMC
I'm always on the lookout for new ways to twice-bake potatoes...I thought I'd found an 'Italian' twice-baked potato recipe, but it seemed incomplete...As a result I came up with my own take on what an Italian twice baked potato might be like and this recipe is the result...Add a green salad or minestrone soup with a tiramisu for dessert and you'll have one heckuva meal! Please note that you may make this recipe heart healthier by substituting the low fat or low sodium versions of some of the ingredients, with little difference in taste or texture...See the end of the recipe for OAMC instructions...
Provided by CookinwithGas
Categories One Dish Meal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (204°C); scrub the dirt from the potatoes under cool running water.
- Place the potatoes directly on the rack in the middle of the preheated oven and bake for 55 minutes.
- Remove the potatoes but keep oven turned on; slice 1 inch of the top off of each potato and using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
- Mash the potatoes with the butter, ricotta, parmesan, garlic and pepper; add the green pepper and onion, mixing well.
- Spoon into potato shells, place stuffed potatoes on a baking sheet and return to the middle rack in the hot oven.
- Bake for 20 minutes; then spoon some spaghetti sauce on top of the potatoes (you decide how much); then sprinkle some of the shredded cheese over the sauce (you decide how much).
- Return once more to the oven for 10 minutes or until the cheese is melted; Serve immediately.
- For OAMC: Prepare potatoes up until you've got them re-stuffed; place on baking sheet and flash-freeze.
- Once frozen, double wrap each stuffed potato in plastic wrap, then foil and place into a freezer storage bag until wanted for a meal.
- 24 hours before you wish to serve them, remove them from the freezer, completely unwrap them, place them on a baking sheet and thaw in your fridge.
- Preheat oven to 400°F (204°C); heat on baking sheet in hot oven for 20 minutes; then spoon some spaghetti sauce on top of the potatoes (you decide how much); then sprinkle some of the shredded cheese over the sauce (you decide how much).
- Return once more to the oven for 10 minutes or until the cheese is melted; Serve immediately.
Nutrition Facts : Calories 816.1, Fat 39.7, SaturatedFat 23.4, Cholesterol 112.2, Sodium 1043.7, Carbohydrate 87.7, Fiber 9.3, Sugar 16.4, Protein 30
TWICE BAKED POTATOES WITH MOZZARELLA, TOMATO AND BASIL
I love this flavourful variation on the usual twice baked potatoes. It looks bright and colourful too. The pine nuts provide a lovely nuttiness and texture but they can be left out if they are not to your liking.
Provided by Shuzbud
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F or 180°C.
- Bake the potatoes in the oven for about an hour, until the skins are firm and the centre is soft.
- Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the grated mozzarella, chopped basil and pine nuts.
- When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
- Lightly mash with a fork the flesh that has been removed from the skins. Mix in the cream cheese. Season to taste with salt and pepper.
- Add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
- Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
- Serve hot!
Nutrition Facts : Calories 380.4, Fat 22.6, SaturatedFat 12.2, Cholesterol 65.1, Sodium 356.5, Carbohydrate 31, Fiber 3.1, Sugar 2.7, Protein 14.9
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.
SUNNY'S GREEN GODDESS TWICE BAKED POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on.
- For the yogurt mixture: While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside.
- For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed.
- Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture.
TWICE BAKED POTATOES I
Twice baked potatoes, every kids favorite dish. Originally submitted to ThanksgivingRecipe.com.
Provided by Sally Oh
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until the potatoes are soft and firm.
- Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff shells with mashed pulp mixture sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees F (175 degrees C) for 15 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 32.6 g, Cholesterol 12 mg, Fat 4.4 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 56.6 mg, Sugar 1.8 g
ITALIAN ROASTED POTATOES
"The herbs in this recipe make ordinary potatoes extraordinary!" Stacey Diehl writes from her Lecanto, Florida home. "They go great with burgers or meat loaf."
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.
Nutrition Facts :
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 ITALIAN RANCH POTATOES
These potatoes are very tasty. The ranch dressing makes them unique and creamy. My mom sent me this recipe from her recipe box and my family loves them. It is our favorite side dish!
Provided by Juju Bee
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Microwave pierced potatoes for 12 minutes on high; let cool until manageable.
- Cut skin off of potato tops and scoop out pulp into a medium bowl, being sure to keep skins intact, and keep skins about 1/4-inch thick.
- Heat skillet over medium heat, melt butter, and sauté shallot until slightly caramelized.
- Add the butter/ shallot mixture into potato pulp and mash potatoes very well.
- Add ranch, milk, garlic salt, and 1 1/2 teaspoons of the basil; mix very well, adding more milk or ranch until your desired taste and consistancy.
- Re-Stuff the empty potato skins with the mashed potatoes and top off each potato with the parmesan cheese and the remaining basil.
- Carefully brush outer potato skins with vegetable oil.
- Place on greased, or non-stick baking sheet or pan.
- Bake in oven until heated through and cheese is melted, about 15 minutes.
TWICE-BAKED POTATOES WITH GOAT'S CHEESE
A brilliant combination of creamy mash stuffed into crisp baked potato shells
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 190C/170C fan/gas 5. Prick each potato a few times with a fork. Place in the oven and cook for 1 hr. Remove from the oven and, using a tea towel to protect your hands, cut them in half lengthwise. Use a spoon and scoop out the flesh, leaving behind enough skin and flesh to form a shell.
- Heat the grill. Place the potato halves, cut side up, onto a baking tray. Brush with a little melted butter then grill for 3-5 mins until starting to crisp. Meanwhile mash the potato flesh with 100g of goat's cheese, any leftover butter and cream, then season well. Spoon a little mash back into each potato shell, then top with a slice of goat's cheese. Place under the grill and cook for 5 mins until golden.
Nutrition Facts : Calories 369 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.75 milligram of sodium
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