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.
CRAB AND CAVIAR TWICE-BAKED POTATOES
Provided by Katie Lee Biegel
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Pierce the potatoes with a fork a few times on all sides. Place on a baking sheet and bake until fork-tender, 1 hour to 1 hour 20 minutes. Let cool slightly. (Leave the oven on.)
- Meanwhile, melt 4 tablespoons butter in a small skillet over medium heat. Add the shallot and cook until softened but not browned, about 5 minutes. Transfer to a small bowl. Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
- Once the potatoes are cool enough to handle, use a paring knife to make a slit lengthwise down the top of each, cutting about halfway through. Make another small slit across the first to make a "t". Gently push the sides of the potato with your hands to loosen the filling. Scoop out the flesh to a large bowl with a spoon or melon baller, leaving a 1/4 inch of flesh in the skins to preserve the shape of the potatoes. Return the potato skins to the baking sheet.
- Mash the potato flesh until smooth. Add the shallot butter mixture, creme fraiche, chives and lemon zest, then season with salt and pepper. Gently fold in the crabmeat.
- Spoon the mixture evenly into the potato skins. Drizzle with the remaining melted butter. Bake until browned, 20 to 25 minutes. Top each potato with a dollop of creme fraiche, a sprinkle of chives and a spoonful of caviar. Serve immediately.
TWICE BAKED CAESAR POTATOES
Make and share this Twice Baked Caesar Potatoes recipe from Food.com.
Provided by Kate in Ontario
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bake potatoes in 400 degree oven until tender (45-60 minutes).
- Cook bacon until crisp-pat dry and crumble.
- Drain almost all fat from bacon pan- add onion and cook until soft.
- Cut baked potatoes in half.
- Scoop out potatoes leaving 1/4" shell.
- Mash potatoes until smooth and mix in dressing, cheese, bacon and onion.
- Spoon mixture back into potato skins.
- Bake in oven at 350 until heated through.
- Broil for 2-3 minutes to brown lightly.
"TWICE BAKED" BABY POTATOES WITH CAVIAR
These special occasion-worthy bite-sized spuds are crowned with sour cream and caviar. Tip: these melt-in-your-mouth morsels pair especially well with a glass of bubbly-cheers!
Provided by Greg Lofts
Categories Food & Cooking Appetizers
Time 1h30m
Yield Makes about 35
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
- Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
- For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
- Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.
TWICE-BAKED CHEDDAR POTATOES
My husband BEGS me to make these constantly! They are so good, my whole family eats them up. There are NEVER any leftovers! Prep time includes baking potatoes the first time. Not the healthiest recipe, so I only make them 4 or 5 times a year.
Provided by ChipotleChick
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bake potatoes in oven until easily pierced with fork.
- (I do not recommend microwaving them, it makes the skin very soft and potatoes will fall apart when stuffing) Cut off, lengthwise, top 1/3 of potatoes.
- Scoop out potato with spoon into a medium mixing bowl, leaving shells intact.
- Add butter, cheese, salt, and pepper to potatoes.
- Blend with a hand-held mixer, adding milk a little bit at a time until mixture is creamy but still pretty thick (you may not need all of the milk, or you may need more, depending on the potatoes used, how long they were baked, etc.).
- Using a spoon, scoop potato mixture back into emptied shells.
- It is ok if the potatoes are stuffed over the top.
- Bake in a 375 oven for 20-25 minutes, or until cheese is bubbly and potatoes are brown on top.
- Sprinkle with chives before serving.
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
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
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- Divide the mixture evenly and spoon it back into the potato shells. Cook the potatoes in preheated oven for 15 minutes. Remove from the oven and sprinkle with salt and pepper, if desired. Serve warm.
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