Pot Roast Stuffed Twice Baked Potatoes Food

CRAB STUFFED TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
• While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
• Lower the oven to 350 degrees F.
• Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
• Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
• To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
• Sprinkle with parsley.

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.

TWICE-BAKED POTATOES

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.

ULTIMATE TWICE BAKED POTATOES

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.

CLASSIC STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub and pierce potatoes.
• Bake for one hour, or until fully cooked.
• Remove potatoes from oven and let cool slightly.
• Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
• Set skins aside.
• Add butter and salt to potatoes; mash until smooth.
• Add sour cream; mash until combined.
• Add cheese; mash until combined.
• Add one tablespoon of milk; mash.
• If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
• Add additional salt to taste, if needed.
• Fill empty skins with potato mixture.
• Top each potato with a half slice of cheese.
• Return to oven and reheat until hot.
• *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
• If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.

POT ROAST STUFFED TWICE BAKED POTATOES

Steps:

• Bake potatoes at 350ºF for one hour 15 minutes.
• Cool for 20 minutes or until cool enough to handle.
• When potatoes are cool enough, cut a thin strip off the top.
• Remove potato, leaving a shell about 1/4 inch thick.
• Place potato pulp in a medium sized bowl, mash with fork (some lumps will remain).
• Combine rest of ingredients with potato pulp, (mixture will be thick) except pot roast.
• Divide potato mixture into shells, then make a "well".
• Place equal parts of pot roast w/gravy in each potato "well".
• Place potatoes in a oven-proof dish and return to oven and bake for 20 minutes.
• Enjoy !

TWICE BAKED POTATOES

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.

TACO STUFFED TWICE BAKED POTATOES

Steps:

• Bake potatoes at 400º for 1 hour 15 minutes.
• While potatoes are cooling (about 15 minutes), cook ground beef until lightly browned.
• Drain beef and return to pan; add taco seasoning and water.
• Simmer for 10 minutes or until slightly thickened.
• Remove a small slice from top of potatoes, removing potato pulp and making sure to leave at least a 1/4-inch shell all the way around.
• In a medium sized bowl, combine the following ingredients: 3/4 cup of cheese, sour cream, margarine, salt and pepper; mix well.
• Divide pulp evenly between potato shells.
• After putting pulp mixture back into shell, make a "nest" to add ground beef mixture evenly between the two.
• Return to oven to bake for another 25 minutes and then divide remaining cheese (at this point, add more cheese if desired) over each potato.
• Bake for another 10 minutes.

CREAMY STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

MAKE-AHEAD TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350°F.
• Wash potatoes and pat dry.
• Place potatoes, not touching, on a large baking sheet.
• You may need two baking sheets.
• Spray potatoes generously with non-stick cooking spray.
• Sprinkle outside of potatoes with a little salt.
• Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
• In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
• With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
• With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
• Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
• Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
• You may need a little more or less milk to get the final desired consistency.
• Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
• Return filled shell to baking sheet.
• Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
• TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
• TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
• Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
• Place wrapped potatoes into one or more gallon resealable freezer bags.
• Store in freezer for up to 3 months.
• TO COOK FROZEN POTATOES: Preheat oven to 350°F.
• Place potatoes on baking sheet and loosely cover with aluminum foil.
• Bake about 45 minutes.
• Uncover and bake an additional 15 minutes or more until potatoes are hot.
• Do not over bake.
• This method keeps the potato skins firm and crisp.
• If time is short, place potatoes in microwave and cook on high about 10 minutes.
• Remove and then place in 350°F oven to finish cooking.
• IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
• Potato skins will be softer than if cooked in the oven.
• OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.

EASY TWICE BAKED POTATOES

Steps:

• Bake potatoes in a 375 degree oven 1 to 1 1/2 hours until done.
• When potatoes are done let them cool 10-15 minutes.
• Then slice them in half lengthwise.
• Using a spoon carefully scoop out the potato, leaving a little on skin so they don't break. Save the skins.
• In a large bowl mix all the ingredients except 1/4 cup cheese, green onion and paprika with a hand mixer until well blended and creamy. If not creamy enough add a bit more milk.
• Taste and adjust seasonings if necessary.
• Spoon potato mixture evenly into shells.
• Top with remaining 1/4 cup of cheese and green onions.
• Sprinkle lightly with paprika.
• Return to oven until hot and cheese is melted, about 15-20 minutes.
• Or you can wrap in saran wrap and put in a freezer ziplock bag and freeze for use at another time.