MASHED POTATOES TWICE-BAKED
From Quick Cooking magazine of 2005...just like the filling in a twice-baked baking potatoes but using either freshly made or leftover mashed potatoes. I like making extra mashed potatoes and then making this dish. I also like to add a bit of extra chopped green onion and extra crumbled bacon to the topping before baking. Yummy!
Provided by HokiesMom
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion and red pepper in oil until tender.
- In a large bowl, combine the onion mixture, mashed potatoes, 1/2 c cheese, bacon, salt and pepper.
- Spoon into a lightly sprayed/greased 2 quart baking dish.
- Sprinkle with remaining cheese (and if desired, add some extra chopped green onion and extra crumbled cooked bacon to the top).
- Bake uncovered at 350F for 20-25 minutes or until cheese is melted.
TWICE-BAKED MASHED POTATOES
I wasn't sure about this recipe when I found it in Southern Living Favorites, but I gave it a shot and was very pleasantly surprised. I normally wouldn't buy frozen mashed potatoes but I found them to be very good! This dish tastes just as good if you substitute reduced-fat products.
Provided by Hey Jude
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare potatoes according to package directions.
- Stir in cream cheese and next 5 ingredients; place in a 2-quart, lightly greased, baking dish.
- The recipe states to divide the mixture evenly between 6, 6-oz.
- lightly greased ramekins or custard cups- I preferred to make it in one big dish but you all can do as you like.
- Sprinkle evenly with cheddar cheese.
- Bake at 350° for 20 minutes or till thoroughly heated.
Nutrition Facts : Calories 252.2, Fat 16.4, SaturatedFat 9, Cholesterol 46.4, Sodium 592.4, Carbohydrate 20.1, Fiber 1.7, Sugar 3, Protein 6.6
TWICE BAKED MASHED POTATOES
A baked version of the favorite twice baked taters everyone loves. I also add in chopped onion and a bit of diced garlic sometimes, too. Great with ribs, chicken, or beef dishes.
Provided by Kimber E
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
- Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 15.2 g, Cholesterol 66.2 mg, Fat 23 g, Fiber 1.2 g, Protein 10.3 g, SaturatedFat 15.6 g, Sodium 318.7 mg
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 MASHED POTATOES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Bake the potatoes until tender, 1 hour. Let cool enough to handle, and then scoop out the flesh into a medium bowl. Warm the butter and milk together in the microwave until the butter is just melted and the milk is warm. Add half the butter and milk to the potatoes and mash well with a potato masher or fork. Add the green onions and 1/2 cup Cheddar, and blend well with the potato masher, adding more of the remaining milk and butter if too dry. Season with salt and pepper.
- Reduce the oven to 350 degrees F. Spoon the potatoes into a greased 1 1/2-quart baking dish and bake 15 minutes. Add the remaining 1/4 cup Cheddar on top and bake an additional 15 minutes. Serve.
TWICE-BAKED MASHED POTATOES
If you like the filling in twice-baked potatoes, you'll love the flavor of this savory side dish that complements most entrees. "It's a good way to finish off extra mashed potatoes," says Margaret Mayhugh of Murphysboro, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Nutrition Facts :
DOUBLE-BAKED MASHED POTATOES
Dress up an all-time favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. -Anna Mayer, Fort Branch, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.
Nutrition Facts : Calories 363 calories, Fat 21g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
AMAZING TWICE-BAKED MASHED POTATO CASSEROLE
Everything you love about twice-baked potatoes in half the time and twice the flavor. My family drools over these potatoes and it's the best Thanksgiving recipe I know!
Provided by tcasa
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Place peeled potatoes in a large pot of water and bring to a boil. Boil until fork tender, 20 to 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 3-quart casserole dish with butter spray.
- Mash cooked potatoes using a potato masher in a bowl. Add 1/4 cup milk, salt, and pepper to taste. Depending on consistency, add more butter or milk. Stir in sour cream and 1/2 cup Cheddar cheese; mix well. Transfer mixture to prepared casserole dish.
- Bake in the preheated oven until heated through, about 20 minutes. Top with remaining Cheddar cheese, crumbled bacon, and chives. Bake until cheese has melted, about 5 minutes.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 41.3 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 5 g, Protein 12.6 g, SaturatedFat 12.3 g, Sodium 367.5 mg, Sugar 2.4 g
TWICE BAKED MASHED POTATOES
Bake 'em not once, but twice for double the deliciousness with our Twice Baked Mashed Potatoes recipe. Enjoy these Twice Baked Mashed Potatoes today!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Bake potatoes 50 min. to 1 hour or until tender; cool 15 min. Reduce oven temperature to 350°F. Meanwhile, cook bacon in large skillet until crisp; drain on paper towels. Crumble bacon.
- Cut potatoes lengthwise in half, scoop out centers into medium bowl; discard skins. Mash potatoes; stir in sour cream, milk, chives and half each of the cheese and crumbled bacon. Spoon into 1-1/2-qt. casserole sprayed with cooking spray.
- Bake 30 min.; sprinkle with remaining cheese and bacon. Bake 5 min. or until cheese is melted and potatoes are heated through.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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
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