SPUD'S TWICE-BAKED TATERS
A family favorite! Potatoes are baked, then re-stuffed for a second baking with a decadent mixture of potato, cheese, bacon and green onion. Great for all occasions!
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place potatoes on a baking sheet and pierce once with a fork. Bake for one hour. Remove from oven and let cool for about 10 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Slice potatoes in half and scoop the potato flesh into a bowl, leaving some to form a shell. Place potato skins in a lightly oiled casserole dish.
- Season potato mix with Diamond Crystal® Kosher Salt and pepper. Add the butter and begin to mash with a fork. Add sour cream, half of the cheese, and the cream. Continue to mash and stir until creamy. Stir in the bacon and half the green onion.
- Scoop filling evenly into potato shells, mounding as necessary. Sprinkle with remaining cheese and green onion.
- Bake until cheese is melted, about 20 minutes. Let cool five minutes before eating.
Nutrition Facts : Calories 638.6 calories, Carbohydrate 41 g, Cholesterol 105.9 mg, Fat 45.8 g, Fiber 5.1 g, Protein 17.5 g, SaturatedFat 23.8 g, Sodium 900.9 mg, Sugar 2.2 g
CRISPY SMASHED POTATOES
Easy to make these crunchy taters are the perfect side dish for breakfast, brunch or dinner! An extra drizzle of butter over the top at the end takes them right to the next level!
Provided by Deb Clark
Categories Vegetables and Side Dishes
Number Of Ingredients 6
Steps:
- Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil.
- Boil the potatoes until tender, 15-20 minutes or until easily pierced with a knife. Drain and allow to cool
- Meanwhile, preheat the oven to 450°
- Spray the sheet pan with non-stick spray, set aside.
- Finely mince the parsley and garlic, combine with the olive oil in a small bowl, set aside.
- Once the potatoes are cool, press on the potatoes and smash them until they about 1/3 inch thick. I use a small glass. Place on a baking sheet about 1 inch apart.
- Drizzle herb mixture over each potato, sprinkle generously with salt and pepper.
- Bake for 15-20 minutes until edges are crunchy and golden.
Nutrition Facts : Calories 177 kcal, Carbohydrate 22 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 397 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SPUD'S TWICE-BAKED TATERS
A family favorite! Potatoes are baked, then re-stuffed for a second baking with a decadent mixture of potato, cheese, bacon and green onion. Great for all occasions!
Provided by Diamond Crystal Salt
Categories Diamond Crystal® Salt
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place potatoes on a baking sheet and pierce once with a fork. Bake for one hour. Remove from oven and let cool for about 10 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Slice potatoes in half and scoop the potato flesh into a bowl, leaving some to form a shell. Place potato skins in a lightly oiled casserole dish.
- Season potato mix with Diamond Crystal® Kosher Salt and pepper. Add the butter and begin to mash with a fork. Add sour cream, half of the cheese, and the cream. Continue to mash and stir until creamy. Stir in the bacon and half the green onion.
- Scoop filling evenly into potato shells, mounding as necessary. Sprinkle with remaining cheese and green onion.
- Bake until cheese is melted, about 20 minutes. Let cool five minutes before eating.
Nutrition Facts : Calories 638.6 calories, Carbohydrate 41 g, Cholesterol 105.9 mg, Fat 45.8 g, Fiber 5.1 g, Protein 17.5 g, SaturatedFat 23.8 g, Sodium 900.9 mg, Sugar 2.2 g
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