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.
TWICE-BAKED DIJON POTATOES
Baked potatoes are scooped out, mashed with onions, mustard and cheddar cheese then spooned back into their skins and baked again until golden brown.
Provided by My Food and Family
Categories Recipes
Time 2h35m
Yield 6 servings, 1 stuffed potato half each
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Bake potatoes 1 hour 15 minutes or until tender. Cut potatoes in half lengthwise. Scoop out inside of each potato half, leaving thin shell. Place potato flesh in medium bowl; mash with electric mixer or hand masher until smooth. Set aside.
- Cook and stir onion in margarine in small skillet until tender; stir in mustard. Add to potatoes along with 1/2 cup of the cheese and the pepper. Beat with electric mixer on medium speed until well blended. Pipe or spoon potato mixture into potato shells; sprinkle with remaining 1/2 cup cheese.
- Bake an additional 20 minutes or until potato filling is heated through and cheese is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 2 g, Protein 7 g
TWICE BAKED SWEET POTATOES
These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
- Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
- Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 257 calorie, Fat 14 grams, SaturatedFat 8.5 grams, Cholesterol 41 milligrams, Sodium 250 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams
CHEF JOHN'S TWICE-BAKED POTATOES
When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Rub potatoes with vegetable oil and place on the prepared baking sheet.
- Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
- Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
- Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
- Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
- Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 66.1 g, Cholesterol 137.3 mg, Fat 31 g, Fiber 8.4 g, Protein 12.5 g, SaturatedFat 17.9 g, Sodium 205.3 mg, Sugar 3 g
BEST TWICE-BAKED POTATOES
Make and share this Best Twice-Baked Potatoes recipe from Food.com.
Provided by LorenLou
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
- Allow to cool a bit.
- Slice about a 1" strip of the skin off the top of each potato.
- Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
- Mash the potato pulp along with the margarine.
- Add milk, sour cream, cheese, salt and pepper; combining well.
- Spoon the mixture back into the potato shells, piling high.
- Top with the crumbled bacon or bacon bits.
- Bake at 400 for 15 minutes.
TWICE-BAKED DEVILED POTATOES
The delicious side dish from Karol Chandler-Ezell of Nacogdoches, Texas is flavored with bacon and cheddar, and has just a hint of Dijon mustard. And since they take under 30 minutes, they're perfect for a quick weeknight dinner.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-10 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave-safe plate. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 396 calories, Fat 22g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 635mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.
WEBER'S TWICE-GRILLED POTATOES WITH GRUYERE CHEESE AND DIJON
A new take on an old steak-house standard. This version ups the ante with Gruyère cheese and Dijon mustard. From Weber's Big Book of Grilling, by Jamie Purviance and Sandra S. McRae.
Provided by BecR2400
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brush or spray the potato halves with vegetable oil. Grill over Direct Medium heat until tender when pierced with a fork, 30 to 35 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.
- When cool enough to handle, use a small sharp knife to cut around the cut side of the potato to within 1/4 inch of the skin. Using a teaspoon or melon baller, scoop out the interior of the potato, leaving a 1/4-inch-thick shell attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.
- TO MAKE THE STUFFING:.
- Using a potato masher or pastry blender, mash the potato pulp. Add the sour cream and milk and mix well. Stir in the ham and half of the cheese. Add the mustard and season with salt and pepper. Mix well. Adjust the seasoning with more mustard, if desired. Divide the stuffing evenly among the skins so the stuffing mounds slightly. Sprinkle the remaining cheese over the stuffing.
- Grill the stuffed potatoes over Direct Medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately.
- Note: Try a Cheddar & Bacon version, or Blue Cheese and Chives.
Nutrition Facts : Calories 244.8, Fat 13.2, SaturatedFat 7.5, Cholesterol 41.2, Sodium 111, Carbohydrate 20.4, Fiber 2.4, Sugar 1.8, Protein 11.7
TWICE-BAKED POTATOES MAKEOVER
Twice-Baked Potatoes get a Healthy Living makeover-yet still keep their delicious flavor and texture with reduced fat sour cream and Dijon mustard.
Provided by My Food and Family
Categories Home
Time 2h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Cool 10 min. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells.
- Add broth, 1/2 cup cheese, onions, sour cream and mustard to potato pulp; beat with mixer until blended. Spoon into potato shells; top with remaining cheese and paprika.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
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