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.
STUFFED BLUE CHEESE TWICE BAKED POTATOES
Provided by Sara Wells
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.Wash and dry potatoes.Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet.Bake for one hour or until potatoes are done.
- Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings.You may want to hold them with a potholder as they will still be hot!
- Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish. Return to hot oven and bake for 12-15 minutes.
- Remove and sprinkle bacon and cheddar cheese over each potato and bake an additional 3-5 minutes or until cheese is melted and bubbly
BLUE CHEESE TWICE BAKED POTATOES
I'm not sure where this recipe originally came from. My MIL had always makes them for Christmas dinner. Even people who don't like Blue Cheese love these potatoes. They are great the next day too.
Provided by Bilette
Categories Potato
Time 2h
Yield 8 halves, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rub potatoes with shortening.
- Bake at 400 for 1 hour til soft.
- Cook bacon til crisp and crumble.
- Cut potatoes in 1/2 lenthwise
- Scoop out inside of each.
- Mash the potatoes.
- Add sour cream, blue cheese, milk, margarine, salt and pepper.
- Beat with mixer until fluffy.
- Spoon potato mixture lightly into shells.
- Sprinkle with bacon.
- Place on baking sheet and return to oven.
- Bake 15 minutes or until heated through.
Nutrition Facts : Calories 238.3, Fat 18.4, SaturatedFat 6.2, Cholesterol 17.8, Sodium 442.4, Carbohydrate 14.9, Fiber 1.2, Sugar 0.6, Protein 4.1
BLUE CHEESE-STUFFED POTATOES WITH BUFFALO CHICKEN TENDERS
A delicious, and time friendly dish perfect for movie night or a sports weekend!! (Or anytime you have the craving for buffalo sauce and blue cheese). Yummy RR creation!
Provided by Mommy Diva
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 400°F.
- Place the potatoes on a baking sheet and drizzle with some EVOO.
- Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
- Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
- Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
- Mix in the blue cheese and scallions and season with salt and pepper.
- Stir to combine everything but try to avoid mashing up the cheese too much.
- Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
- Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
- Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
- To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
- Serve a dollop of sour cream if desired, and carrots and celery alongside.
- Enjoy!
Nutrition Facts : Calories 649.3, Fat 33.2, SaturatedFat 13.5, Cholesterol 190.6, Sodium 989.4, Carbohydrate 31, Fiber 3, Sugar 1.9, Protein 55.5
TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
If you like blue cheese you will LOVE this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.
Provided by lazyme
Categories Potato
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Pierce potatoes with toothpick or fork.
- Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes).
- Transfer to baking sheet; cool 5 minutes.
- Cut off top third of each potato.
- Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
- Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
- Season with salt and pepper.
- Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.).
- Preheat oven to 400°F
- Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
- Spoon 1 tablespoon sour cream atop each potato.
- Sprinkle 1 teaspoon blue cheese over each potato and serve.
- Variation:.
- For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
- Do-Ahead:.
- Note that these potatoes keep for two days in the refrigerator.
STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
Categories Potato Side Bake Blue Cheese Rosemary Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.
SKY BLUE POTATOES (AKA BLUE CHEESE TWICE-BAKED POTATO APPETIZERS
This is my take on a Rachel Ray appetizer from her June/July 2008 issue of Everyday Magazine. What wonderful, yet classic appetizers for a summer BBQ. I mean who DOESN'T love twice baked potatoes. . .and these are little mini bites. Great concept and delish to boot!
Provided by januarybride
Categories Potato
Time 45m
Yield 4 potato poppers, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- In a medium bowl, toss the potatoes with the olive oil.
- Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes. Let them cool.
- Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, and green onion.
- Fill each potato skin with the sour cream mixture and garnish with parsley.
Nutrition Facts : Calories 415.7, Fat 10.6, SaturatedFat 6.1, Cholesterol 21.1, Sodium 198.8, Carbohydrate 69.5, Fiber 7.3, Sugar 4.4, Protein 11.4
CLASSIC STUFFED TWICE BAKED POTATOES
This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.
Provided by IHeartDogs
Categories Potato
Time 1h27m
Yield 4-8 serving(s)
Number Of Ingredients 7
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.
BLUE CHEESE AND CHIVE TWICE BAKED POTATOES
Make and share this Blue Cheese and Chive Twice Baked Potatoes recipe from Food.com.
Provided by KathyP53
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Bake potatoes for 1 hour or until tender. Cool until able to handle. Cut top 1/4 off each potato lengthwise. Scoop out pulp into large bowl and reserve potato skin shells.
- Add buttermilk and remaining ingredients to potato pulp. Beat with electric mixer at medium speed until well blended. Spoon potato mixture back into reserved shells.
- Arrange stuffed shells on baking sheet. Bake for 20 minutes or until thoroughly heated and browned.
Nutrition Facts : Calories 243.9, Fat 10.6, SaturatedFat 5.1, Cholesterol 22.5, Sodium 634.9, Carbohydrate 30.4, Fiber 3.5, Sugar 3.5, Protein 7.6
TWICE-BAKED GOUDA-STUFFED POTATOES
A twist on twice-baked potatoes using Gouda. Can make early in the day and refrigerate prepared potatoes until ready to bake.
Provided by gailanng
Categories Potato
Time 1h39m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Scrub and dry potatoes. Rub surface with a little vegetable oil or vegetable shortening. Prick in several places with fork.
- Bake in preheated oven for approximately 1 hour or test for doneness by gently squeezing the middle of the potato, using a pot holder. If it gives in easily to your touch, it is done. Remove potatoes to a work surface.
- Reduce oven temperature to 350 degrees. Cut potatoes in half lengthwise and allow to cool long enough to handle. Scoop out flesh with a spoon, being careful to leave shells intact (about 1/4-inch thick) and place in a bowl. Add 1 cup of the cheese, plus the sour cream, heavy cream, butter, green onion, parsley, salt and pepper to the potato flesh. Mash with potato masher or beat until just smooth with an electric mixer.
- Fill potato shells with potato mixture; sprinkle with bacon and remaining cheese. Bake at 350 degrees for 20 minutes or until golden. Garnish with minced fresh parsley.
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