Twice Baked Mini Potatoes Food

MINI TWICE-BAKED POTATOES RECIPE BY TASTY

Steps:

• Wash potatoes thoroughly and poke holes in each with a fork. Place into a large bowl.
• Sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
• Place on a baking sheet covered with foil.
• Bake at 425˚F (220˚C) for 35 minutes, or until potatoes are tender enough that a fork can go through the center flesh easily. Let cool for 10 minutes or until potatoes can be handled comfortably.
• Cut off tips of both ends of each potato. Using a melon baller or metal teaspoon, carve out the center each potato.
• Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
• Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
• Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
• Using a small spoon, stuff each of the hollowed out potatoes with the filling.
• Bake at reduced temperature 375˚F(190˚C) for 5-7 minutes.
• Top each potato with cheddar cheese and bacon.
• Return to oven and bake for 3-5 minutes or until cheese is melted.
• Garnish with green onion.
• Enjoy!

TWICE-BAKED POTATOES

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 MINI POTATOES

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until just tender. Drain. Cool slightly and cut each potato in half lengthwise. Gently scoop out the pulp, leaving thin shells., In a large bowl, mash pulp with butter, milk, cream cheese, horseradish, salt and pepper. Stir in the bacon, onion and half of the cheese. Spoon mixture into potato shells; sprinkle with remaining cheese., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until heated through. Top with chives.

MINI TWICE BAKED POTATO APPETIZERS

Steps:

• Heat the oven to 425 degrees F. On a rimmed baking sheet, toss the potatoes in the olive oil, 1/2 of the thyme, salt, and pepper. Pierce the potatoes once with a fork.
• Bake the potatoes for 20 to 25 minutes, until they feel tender when pierced with a toothpick. Remove them from the oven and allow them to cool enough to handle.
• With a sharp knife, slice the tops off of the potatoes and scoop out the flesh into a bowl. Discard the tops.
• With a potato masher or a large fork, mash the potatoes. Add the bacon, chives (reserving some for sprinkling later), salt and pepper to taste, the rest of the thyme, the onions, and the sour cream, and mix until combined.
• With a small spoon, stuff the mixture in all of the potato shells, mounding the tops. Place the shells on a baking sheet (I used the same one I just used to bake the potatoes) and top each with the Parmesan cheese. At this point, you can refrigerate the potatoes to bake later if you prefer.
• Heat the oven to 450 degrees F. Bake the potatoes for 10 to 15 minutes, until heated through. Garnish with the rest of the chives.

TINY TWICE-BAKED POTATOES

Steps:

• Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.
• Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
• Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.
• Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.

MINI TWICE BAKED POTATO SKINS

Steps:

• Preheat the oven to 450 degrees. Prick each potato a few times with a fork. Arrange the potatoes in a single layer on a microwave-safe plate lined with paper towels.
• Microwave on HIGH for 4 minutes. Turn the potatoes over and microwave for an additional 4 minutes on HIGH.
• Using an oven mitt or kitchen towel to handle the hot potatoes, halve each potato lengthwise and scoop out the middle into a medium bowl, leaving 1/4" layer of potato on the side of each skin.
• Arrange the potato halves cut side down (skin side up) on a baking sheet. Brush with olive oil and sprinkle liberally with salt.
• Bake for 10 minutes or until the skins are crispy. Remove from the oven and set oven to broil.
• Meanwhile, to the bowl with the scooped potato filling add cheese, sour cream, scallions, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
• Divide the filling among the crisped potato skins. Return filled potato skins to the oven and broil until cheese is melted and bubbly. Remove from oven and top with bacon bits. Garnish with parsley if desired and serve warm.

MINI TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
• Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
• Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
• Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
• Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
• Season shrimp with Creole seasoning; transfer to a grill pan.
• Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.

TWICE BAKED MINI POTATO DAUPHINOISE - POTATO GRATIN MUFFINS

Steps:

• You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
• Preheat the oven to 200C, 400F or Gas Mark 6.
• Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish.
• Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper.
• Carry on until all the potatoes are used up.
• Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin.
• Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter.
• Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller!
• Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread!
• To freeze:.
• Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!).
• Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it's up to you!

TWICE BAKED SWEET POTATOES WITH MINI MARSHMALLOWS

Steps:

• Adjust oven rack to low position and heat oven to 400°F.
• Place potatoes on a baking sheet lined with parchment paper or foil.
• Bake until fork tender, about 45 to 60 minutes.
• Let cool slightly.
• Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor-- for an especially silky texture, use the blender-- leaving a 1/4-inch border of flesh to support the potato skin.
• Puree scooped-out flesh, along with salt and pepper, until smooth.
• With machine motor running, gradually add both milks through feeder tube.
• Stop machine, add butter, then process until potatoes are silky smooth.
• (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days. Return to room temperature before proceeding.) Spoon puree back into each shell.
• Just before baking, press marshmallows into potatoes.
• Bake at 400°F until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

MINI TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
• In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
• In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
• When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.