FULLY LOADED BAKED POTATO SOUP
Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.
Provided by Guy Fieri
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
- Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
- Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
- Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
- Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
TWICE BAKED POTATOES
This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.
Provided by Jamie
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
- Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
- Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
- Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
- Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g
TWICE BAKED POTATO SOUP
Make and share this Twice Baked Potato Soup recipe from Food.com.
Provided by jtrautwein89
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 425. Prick potatoes wih a fork, and bale for 30 minutes or until potatoes are tender.
- Remove the potatoes to a bowl and cover. Let potatoes stand for 10 minutes. Remove the skin and mash.
- Heat butter in a 3 quart saucepan. Add onion and cook until tender. Stir in broth and 5 cups mashed potatoes.
- Place 1/3 cup broth mixture in blender. Cover and blend ucntil smooth. Pour the mixture into bowl. Repeat the blending process with the remaining broth mixture.
- Return all pureed mixture to saucepan. Stir in the cream and chives and cook for 5 minutes, or until the mixture is hot/.
- Spoon 1/4 cup remaining potato into each bowl.
- Divide the broth mixture among the bowls.
- Top with bacon, cheese and sour cream.
Nutrition Facts : Calories 892.6, Fat 43.4, SaturatedFat 20.4, Cholesterol 81.3, Sodium 1442.8, Carbohydrate 103, Fiber 12.4, Sugar 6.1, Protein 25
TWICE BAKED POTATOES
For a special dinner side, load these Twice-Baked Potatoes from Food Network Kitchen with butter, sour cream and cheese.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
- Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
- Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
TWICE BAKED POTATO
Double your pleasure with our Twice Baked Potato. Sour cream, cream cheese spread and Cheddar give this twice-baked potato its creamy, cheesy goodness.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 2 servings, 1 stuffed potato half each
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Bake potato 1 hour. Reduce oven temperature to 350°F.
- Cut potato in half lengthwise; scoop out potato, leaving thin shell. Mash potato with sour cream, cream cheese spread and 2 Tbsp. cheddar. Spoon mixture into shells; sprinkle with remaining cheddar. Place in shallow baking dish.
- Bake 15 to 20 min. or until cheese is melted.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
BRUNCH-STYLE TWICE-BAKED POTATOES FOR A CROWD
Please your guests with our Brunch-Style Twice-Baked Potatoes for a Crowd. These twice-baked potatoes for a crowd have cheesy sour cream & bacon goodness.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Pierce each potato in several places with fork or sharp knife. Bake 1 hour or until tender. Cool slightly.
- Reduce oven temperature to 350ºF. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Beat potato flesh with mixer 1 min. Add soup and sour cream; beat until fluffy. Stir in 1 cup cheese, bacon and onions.
- Spoon mashed potatoes into potato shells; top with remaining cheese. Place in shallow baking dish.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
SIMPLE TWICE BAKED POTATOES
A very simple recipe without cheeses or bacon, but still quite tasty, and potentially quite lowfat. Sorry about the lack of amounts but it is a pretty loosey goosey affair. This recipe freezes well if you freeze it before the second baking and then just pop it in the oven straight from the freezer.
Provided by helowy
Categories Potato
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Scrub and grease potatoes with vegetable oil.
- Bake in oven until well done and crisp (about an hour at 400 F).
- While potatoes are still hot, slice them in half lengthwise, and scoop the insides out into a bowl. Reserve the potato shells.
- Add butter or margarine to taste, and the onion soup mix. Mash together well.
- Slowly add milk to the potato mixture until the consistency is that of fluffy mashed potatoes.
- Place mixture back in potato shells. Recipe may be frozen at this point.
- Rebake potatoes at 400 F until crispy and browned on top.
Nutrition Facts : Calories 181.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 487.1, Carbohydrate 40.8, Fiber 5.1, Sugar 2.8, Protein 4.7
SPECIAL TWICE-BAKED POTATOES
Twice-baked potaotes may take some time to prepare, but we know the residents really appreciate our efforts. This side dish pairs well with a variety of meaty entrees and is always a welcome sight on the holiday table.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off top of each potato and discard; scoop out pulp, leaving a thin shell., In a large bowl, mash the pulp with 3/4 cup butter. Stir in the milk, bacon, cheese, parsley and seasoned salt. Spoon or pipe in to potato shells. , Place on a baking sheet. Drizzle with remaining butter. Bake at 425° for 25 minutes or until heated through.
Nutrition Facts : Calories 503 calories, Fat 21g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 468mg sodium, Carbohydrate 68g carbohydrate (7g sugars, Fiber 6g fiber), Protein 12g protein.
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
TWICE-BAKED BREAKFAST POTATOES
Leftover baked potatoes were the inspiration for this impromptu meal. The bacon and sausage combo make it a hearty breakfast dish, but it's a filling lunch or dinner as well. -William Brock, Amelia, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once., Meanwhile, in a large skillet, melt butter until over medium-high heat. Add the eggs; cook and stir until set. Remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain and set aside., When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 1/2 cup cheese, 1/4 cup chives, parsley, salt, pepper, eggs and sausage. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 12-15 minutes or until heated through. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.
Nutrition Facts :
TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 1 hour.
- Transfer potatoes to a cutting board, and cut in half.
- Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
- Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
- Use a spoon to transfer the potato mixture back into the scooped out potato skins.
- Bake for 10 minutes.
- Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
- Top with sour cream, bacon, and the remaining scallions.
- Enjoy!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
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