CHEESY TWICE-BAKED POTATOES
Cheesy, flavorful potatoes sure to please the most-finicky eater!
Provided by Kitkat
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
- Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
- Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
- Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
- Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
- Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.
Nutrition Facts : Calories 279 calories, Carbohydrate 33.9 g, Cholesterol 29 mg, Fat 12.3 g, Fiber 4.3 g, Protein 9.6 g, SaturatedFat 7 g, Sodium 724.7 mg, Sugar 1.7 g
CHEESE-STUFFED TWICE-BAKED POTATOES
This is the first recipe I made when I initially became interested in cooking. No one can resist the creamy filling inside the crispy potato skins.-Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,
Nutrition Facts : Calories 385 calories, Fat 24g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
CHEESY TWICE-BAKED POTATOES
Provided by Katie Lee Biegel
Categories side-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
- Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside.
- Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells.
- In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste.
- Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm.
ROASTED GARLIC TWICE-BAKED POTATOES
Fresh roasted garlic swirled into baked potato with Velveeta and Parmesan, then baked again. Scrumptious. You'll be thanked every time these cheesy delights appear at dinner.
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
- Reduce oven temperature to 350 degrees F. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, three-fourths of the VELVEETA and the Parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish.
- Bake 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 38.3 g, Cholesterol 46.6 mg, Fat 14.4 g, Fiber 4.2 g, Protein 11.5 g, SaturatedFat 8.4 g, Sodium 533.4 mg, Sugar 3.8 g
ROASTED GARLIC TWICE-BAKED POTATOES
Make Roasted Garlic Twice-Baked Potatoes and get a guaranteed win. This recipe features fresh roasted garlic swirled into baked potatoes with VELVEETA and Parmesan and is topped with crumbled bacon. Delight your family with Roasted Garlic Twice-Baked Potatoes tonight.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Cut thin slice off top of garlic; discard top. Place garlic on sheet of Reynolds Wrap® Aluminum Foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
- Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish.
- Bake 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 540 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 6 g, Protein 11 g
ROASTED GARLIC TWICE-BAKED POTATO
The creamy texture flavored with the roasted garlic makes this potato side dish a winner. It's easy to prepare and a perfect choice to accompany a hearty meat entree.
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Scrub and pierce potato; rub with 1/2 teaspoon oil. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic. Place potato and garlic on a baking sheet. Bake at 400° for 15 minutes. Remove garlic; bake potato until tender, 45 minutes longer., When cool enough to handle, cut potato in half lengthwise. Scoop out the pulp, leaving thin shells., Squeeze softened garlic into a small bowl; add potato pulp and mash. Stir in remaining ingredients. Spoon into potato shells. Place on an ungreased baking sheet. Bake, uncovered, at 350° until heated through, 25-30 minutes.
Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 253mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
GARLIC-CHEDDAR BAKED POTATOES
Having been raised in Italy, I include garlic in a lot of my cooking. The horseradish flavor is mild, making it a great addition to any meal.-Pasqualina Pasko, Parrish, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Scrub and pierce potatoes. Bake at 400° for 65-75 minutes or until tender. Meanwhile, remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with oil. Wrap in heavy-duty foil. Bake for 40-45 minutes or until softened., Cool garlic for 10-15 minutes. Squeeze softened garlic into a large bowl. When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving thin shells. , Add potato pulp and butter to softened garlic; mash. Stir in the milk, horseradish, salt and pepper. Spoon half of the mixture into potato shells. Sprinkle with half of the cheese; top with remaining potato mixture. , Place on a baking sheet. Sprinkle with remaining cheese. Bake for 15-20 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 246 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 274mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
ROASTED GARLIC MASHED SWEET POTATOES
Make and share this Roasted Garlic Mashed Sweet Potatoes recipe from Food.com.
Provided by Lavender Lynn
Categories Mashed Potatoes
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the top off unpeeled garlic head. Drizzle with olive oil, place in baking pan & bake & 250 degrees for 30 - 40 minutes.
- Bake the potatoes at 400 degrees for 1 hour or until tender.
- Cut potatoes in half, scoop into saucepan and mash.
- Squeeze roasted garlic into the mashed potatoes.
- Add butter, mash while adding cream a little at a time. Add salt & pepper to taste.
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
ROASTED GARLIC TWICE-BAKED CHEESY POTATOES
I saw the original recipe in a Kraft Food & Family magazine. I have used it numerous times since then, and changed it a bit to meet our tastes. Here's what we usually do. The bacon can be easily subbed with vegetarian bacon, which I do frequently for our vegetarian guests. This is a favorite for our game watching!
Provided by Starrynews
Categories < 4 Hours
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
- Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves.
- Drizzle each potato and the heads of garlic with olive oil.
- Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
- Remove the potatoes and garlic from the oven and reduce heat to 350°F.
- Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin.
- Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
- Stuff mixture into the cups - it will be quite full, so mound on top as needed.
- Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
- Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
- Garnish the potatoes with bacon and green onions before serving.
Nutrition Facts : Calories 272.3, Fat 11.2, SaturatedFat 4.9, Cholesterol 19.4, Sodium 286.2, Carbohydrate 36.5, Fiber 4.3, Sugar 3.2, Protein 7.8
TWICE BAKED CHEESY POTATOES
These are great potatoes to serve with many different types of meals, and kids love them!
Provided by Betsy Loeffler
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Yield 5
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes for 1 hour or until soft.
- In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
- Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
- Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 39 g, Cholesterol 42.6 mg, Fat 16.8 g, Fiber 4.7 g, Protein 10.4 g, SaturatedFat 10.5 g, Sodium 385.1 mg, Sugar 1.8 g
ROASTED CHEESY POTATOES
For those potato lovers in the family, from the favorite baked potato toppings to Tex-Mex flavors, it's all up to you - enjoy!!
Provided by Chef mariajane
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In an 8-inch baking dish, toss potatoes with oil, salt and pepper. Roast in a preheated 425F oven for 30 minutes, stirring occasionally, until potatoes are tender and golden. Flatten slightly with a fork.
- VARIATIONS:
- ROASTED POTATOES WITH SALSA: In a bowl, combine 1 cup mild- medium salsa, 1/3 cup chopped black olives, 1 cup grated Monterey Jack cheese, 2 chopped green onions and 3 tablespoons chopped fresh cilantro or parsley. Drop in spoonfuls over roasted potatoes, and top with 3/4 cup crumbled tortilla chips. Return to oven to cook for 8 minutes, or until top is bubbly.
- ROASTED POTATOES WITH ROSEMARY AND LEMON; Remove roasted potatoes from oven. Toss with 2 tablespoons chopped fresh rosemary (or 1 teaspoons dried), and 2 tablespoons lemon juice.
- TIPS: Potatoes can be roasted, flattened, and cooled three to four hours earlier or covered and refrigerated overnight, Top with selected toppings just before final cooking, adding an extra 8-10 minutes to heat through.
TWICE-BAKED CHEESY POTATO CASSEROLE
Twice-baked potatoes, without the skins.
Provided by maddysmom
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
- Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish.
- Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks.
- Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.
Nutrition Facts : Calories 427.5 calories, Carbohydrate 34 g, Cholesterol 77.4 mg, Fat 27.5 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 17.3 g, Sodium 573.1 mg, Sugar 2 g
CHEESY GARLIC POTATOES
Cheesy Garlic Potatoes are a simple, yet delicious, side dish which compliments any main course! Try this with dinner tonight!
Provided by Cleanfreshcuisine
Categories Mashed Potatoes
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potatoes and cut into eighths. Clean garlic, leaving cloves whole.
- Place potatoes and garlic in a large stockpot and cover with water. Bring to a boil over medium high heat and cook until potatoes and garlic are tender, about 18 to 20 minutes.
- Drain potatoes and garlic. Place in a large bowl and add butter and milk. Whip well; add yogurt and Parmesan cheese. Whip until smooth and creamy, about 3 to 4 minutes.
- Place in a serving bowl and sprinkle with paprika.
- Serves 6 to 8.
Nutrition Facts : Calories 326.8, Fat 9.6, SaturatedFat 5.8, Cholesterol 25, Sodium 159.6, Carbohydrate 53.7, Fiber 7.1, Sugar 3.6, Protein 8.7
TWICE-BAKED POTATOES WITH CRISPY PORK BELLY AND CHEDDAR CHEESE
Provided by Eric Greenspan
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- For the potatoes: Preheat the oven to 400 degrees F.
- Make a bed of salt on a quarter-sheet tray and place the potatoes on top. Bake until tender, about 1 hour. Slice the potatoes in half lengthwise, then hollow out the skins, scooping the flesh into a bowl. Add the cream, butter, egg yolks and cheese to the potato filling and mix thoroughly.
- For the pork belly: Meanwhile, turn the heat under a large stovetop pressure cooker to medium-high and add 2 tablespoons oil, along with the onions and garlic. Allow to sweat, about 3 minutes. Add the juniper, allspice, clove, mustard seeds, peppercorns and bay leaves and stir to combine. Pour in the beer and stir in the soy sauce and brown sugar. Bring to a simmer, then gently add the pork belly. Carefully secure the pressure cooker lid and bring to high pressure over medium-high heat. Cook at pressure for as long as it takes for the potatoes to cook, 45 minutes to 1 hour. Turn off the heat and carefully run the pressure cooker under cold water until cool enough to open. Open and remove the pork.
- Preheat a deep-fryer or a large Dutch oven with oil to 350 degrees F.
- Set aside some of the pork pieces for garnish, glazing with what is left in the pressure cooker. Fry the pieces in batches until crispy, 2 to 3 minutes.
- Chop the crispy fried pork into chunks, then fold them into the potato mixture. Spoon the potato mixture into the potato skins and bake until crispy and browned, about 15 minutes. Top each with any remaining pork belly pieces and green onions.
TWICE-BAKED GARLIC POTATOES
Make and share this Twice-Baked Garlic Potatoes recipe from Food.com.
Provided by Drunk Chef
Categories < 60 Mins
Time 1h
Yield 8 potatoes, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400º. Cut off and discard top of garlic. Place garlic on piece of foil, drizzle with olive oil and wrap tightly. Bake potatoes and garlic for 1 hour. Cut potatoes in half lengthwise, scoop out into a bowl and reserve shells. Unwrap garlic and squeeze cloves into potatoes. Mash potatoes and garlic with butter and enough milk to moisten. Blend in cream cheese, parsley, onions and salt. Spoon mixture back into potato shells. Sprinkle with cheese and paprika. Bake until cheese melts, 25 minutes.
Nutrition Facts : Calories 434.5, Fat 30, SaturatedFat 17.6, Cholesterol 83.6, Sodium 644.1, Carbohydrate 31.4, Fiber 2.8, Sugar 2.2, Protein 11.6
CHEESY TWICE-BAKED POTATOES
Steps:
- Preheat the oven to 425 degrees F. Pierce the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
- Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned, about 2 minutes. Set aside.
- Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch rim to preserve the shape of the shells.
- In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup cheese and mix together. Season with salt and pepper to taste.
- Spoon the mixture evenly into the 8 potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.
TWICE-BAKED POTATOES WITH ROASTED GARLIC AND CHEDDAR
Provided by Food Network
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown.
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CHEESY TWICE-BAKED POTATOES - BETTER HOMES & GARDENS
From bhg.com
4.4/5 (15)Calories 268 per serving
- Bake potatoes as directed; let stand about 10 minutes. Cut a lengthwise slice off the top of each baked potato; discard skin from slices and place pulp in a bowl. Scoop out potato pulp; add to the bowl.
- Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt, and pepper; beat until smooth. (If necessary, stir in 1 to 2 tablespoons milk to reach desired consistency.) Season to taste with salt and additional black pepper. Stir in 1/2 cup of the cheddar cheese and, if desired, chives. Spoon the mashed potato mixture into the potato shells. Place in a 2-quart baking dish.
- Bake, uncovered, in a 425°F oven for 20 to 25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2 to 3 minutes more or until cheese melts.
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TWICE BAKED POTATOES - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 3Calories 216 per servingCategory Side Dish
- Wash potatoes and pat dry. Lightly coat them with olive oil, sprinkle with some salt and pierce them a few times with a fork. Place on a parchment lined baking tray and bake for 55 to 60 minutes, or until they are fork tender.
- When the potatoes are cool enough to handle, slice them in half and scoop out the inside, leaving a little bit around the edges to give them some stability.
CHEESY TWICE BAKED POTATOES - CHEESY POTATO SIDE DISH RECIPE
From savoryexperiments.com
4.8/5 (5)Total Time 50 minsCategory Side DishCalories 288 per serving
- Cut each cooled potato in half and scoop out flesh, leaving 1/4 inch around the skin. Flip each half over and cut a small piece off so potatoes sit upright on the baking sheet. Use a rimmed baking sheet with plenty of space between each potato halve to prevent them from steaming.
- Place flesh into a medium mixing bowl and mash with melted butter, roasted garlic, sour cream and fine sea salt. Since potato sizes vary greatly, you may need to add a little more sour cream or melted butter. Use a hand held potato masher until mixture pulls away from the sides and is shiny.
LOADED POTATO RECIPES THAT MAKE THE PERFECT DINNER SIDE DISH
From thebestblogrecipes.com
Estimated Reading Time 6 mins
- Cheddar Garlic Mashed Potato Casserole. From The Recipe Critic :: Click HERE for the RECIPE Cheddar Garlic Mashed Potato Casserole is loaded with creamy mashed potatoes, garlic and cheddar.
- Cheesy Garlic Scalloped Potatoes. From Great Grub Delicious Treats :: Click HERE for the RECIPE Scalloped potatoes are so good and these cheesy garlic scalloped potatoes are even better.
- Mashed Potato Casserole. From House of Yumm :: Click HERE for the RECIPE Mashed Potato Casserole. The creamiest, cheesiest mashed potatoes EVER! This easy to make side dish is loaded up with extra melty cheese, crispy bacon, and chives.
- Rustic Roasted Garlic Mashed Potatoes. From This Silly Girl’s Kitchen :: Click HERE for the RECIPE Rustic Roasted Garlic Mashed Potatoes, garlic and herbs makes this mashed potato recipe a stand out dish!
- Broccoli Cheddar Stuffed Potatoes. From Build Your Bite :: Click HERE for the RECIPE The result is these broccoli cheddar stuffed potatoes – straight up comfort food.
- Loaded Ranch Mashed Potatoes. From Food Lovin Family :: Click HERE for the RECIPE Golden mashed potatoes are all dressed up with ranch seasonings, cheese and bacon.
- Oven Roasted Herb and Garlic Parmesan Potatoes. From Mom on Timeout :: Click HERE for the RECIPE Oven Roasted Herb and Garlic Parmesan Potatoes are the perfect side dish to whatever you’re making for dinner tonight!
- Oven Baked Cheesy Potatoes. From Tastes of Lizzy T :: Click HERE for the RECIPE Cheesy and delicious these Oven Baked Cheesy Potatoes are quick, easy and are the absolute perfect side dish to any meal!
- Cheesy Broccoli Stuffed Potatoes. From Life Made Simple :: Click HERE for the RECIPE These cheesy broccoli stuffed potatoes are a delicious hearty side dish.
- Instant Pot Red Skinned Potatoes. From The Midnight Baker :: Click HERE for the RECIPE Make mashed potatoes quickly in your Instant Pot. No peeling required and they are rustic and delicious too.
TWICE-BAKED CHEESY POTATOES - RECIPES FOR COMPASSION
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