Twice Baked Potatoes Italian Style Oamc Food

FREEZABLE TWICE BAKED POTATOES -- OAMC

Steps:

• Wash and dry potatoes. Cook on high power in microwave in batches of 5 or 6 repeating until all potatoes are cooked. Check for doneness by gently squeezing with a clean dishtowel and removing potatoes as they become soft. Each batch will take anywhere from 10 to 15 minutes, depending on the size of the potatoes; cool to touch.
• Cut potato in half and carefully scoop pulp to within 1/4 inch of the skin, placing pulp in a large bowl; set aside shell portion.
• To potato pulp, add melted butter and next 8 ingredients; stirring to combine well. Fill each potato shell, patting filling into place. Sprinkle with paprika.
• Arrange potatoes on a baking sheet in a single layer and freeze. Place individual frozen potatoes in plastic freezer bag, squeezing out air or place in a resealable freezer container. Return to freezer.
• To bake: Place frozen potatoes on a greased and foil-lined baking sheet. Bake frozen potatoes approximately 40-50 minutes at 350 degrees or until heated through.
• For defrosted potatoes, bake approximately 25 minutes.
• To microwave: Place desired amount of frozen potatoes on a microwavable-safe dish and cook on high power for approximately 3 minutes per potato. Take size into consideration.

TWICE BAKED ITALIAN RANCH POTATOES

Steps:

• Preheat oven to 425°F.
• Microwave pierced potatoes for 12 minutes on high; let cool until manageable.
• Cut skin off of potato tops and scoop out pulp into a medium bowl, being sure to keep skins intact, and keep skins about 1/4-inch thick.
• Heat skillet over medium heat, melt butter, and sauté shallot until slightly caramelized.
• Add the butter/ shallot mixture into potato pulp and mash potatoes very well.
• Add ranch, milk, garlic salt, and 1 1/2 teaspoons of the basil; mix very well, adding more milk or ranch until your desired taste and consistancy.
• Re-Stuff the empty potato skins with the mashed potatoes and top off each potato with the parmesan cheese and the remaining basil.
• Carefully brush outer potato skins with vegetable oil.
• Place on greased, or non-stick baking sheet or pan.
• Bake in oven until heated through and cheese is melted, about 15 minutes.

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Prepare a small casserole dish by spraying with canola spray.
• Pierce the potatoes all over with a fork. Place in the microwave and cook on medium, turning once, until the potatoes are soft, about 20 minutes. Set aside to cool, about 5 minutes.
• Cut off the top third of the cooked potatoes. Scoop out the insides and place into a medium bowl. Add the green onions and mash together. Add the garlic, bacon, 1 cups cheese, salt, pepper and sour cream. Mix together well.
• Nestle the hollowed out potatoes in the prepared dish. Evenly divide the potato mixture among the potato shells and top with the remaining 1/4 cup cheese. Place the potatoes into the oven and cook, about 20 minutes. Remove from the oven and serve immediately.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F.
• When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.

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 POTATOES

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.
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TWICE BAKED POTATOES, ITALIAN STYLE OAMC

Steps:

• Preheat oven to 400°F (204°C); scrub the dirt from the potatoes under cool running water.
• Place the potatoes directly on the rack in the middle of the preheated oven and bake for 55 minutes.
• Remove the potatoes but keep oven turned on; slice 1 inch of the top off of each potato and using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
• Mash the potatoes with the butter, ricotta, parmesan, garlic and pepper; add the green pepper and onion, mixing well.
• Spoon into potato shells, place stuffed potatoes on a baking sheet and return to the middle rack in the hot oven.
• Bake for 20 minutes; then spoon some spaghetti sauce on top of the potatoes (you decide how much); then sprinkle some of the shredded cheese over the sauce (you decide how much).
• Return once more to the oven for 10 minutes or until the cheese is melted; Serve immediately.
• For OAMC: Prepare potatoes up until you've got them re-stuffed; place on baking sheet and flash-freeze.
• Once frozen, double wrap each stuffed potato in plastic wrap, then foil and place into a freezer storage bag until wanted for a meal.
• 24 hours before you wish to serve them, remove them from the freezer, completely unwrap them, place them on a baking sheet and thaw in your fridge.
• Preheat oven to 400°F (204°C); heat on baking sheet in hot oven for 20 minutes; then spoon some spaghetti sauce on top of the potatoes (you decide how much); then sprinkle some of the shredded cheese over the sauce (you decide how much).
• Return once more to the oven for 10 minutes or until the cheese is melted; Serve immediately.

BAKED ITALIAN POTATOES

Steps:

• Bake potatoes in oven or microwave.
• Preheat oven to 450 degrees.
• Heat oil in small sauce pan. Add mushrooms, scallions, garlic, and oregano. Cook over med-high heat for about 3 minutes.
• Add tomato sauce to mushroom mixture. Cook, stirring frequently, for another 3 minutes.
• Split and fluff the baked potatoes.
• Spoon tomato sauce over each of the potatoes and top with mozzarella cheese. Add a little Parmesan cheese if you'd like.
• Place on baking sheet and bake at 450 degrees Fahrenheit for 5-8 minutes (until cheese is melted). Garnish with fresh parsley.

TWICE BAKED POTATOES

Steps:

• Wash, pierce and then bake potatoes at 400°F for 1 hour.
• Take out of oven and cut lengthwise, in half.
• Spoon out meat of potato and put in bowl along with sour cream, butter and seasonings.
• Mix until all lumps are gone.
• Spoon back into potato skins and top with cheese.
• Place back in oven for another 20 minutes.

TWICE-BAKED POTATOES RECIPE

Steps:

• Heat oven to 400°F.
• Pierce each potato in several places with fork or sharp knife; bake 1 hour. 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 potatoes with mixer 1 min. Add cream cheese and sour cream; beat until fluffy. Stir in bacon and onions.
• Spoon into potato shells; top with broccoli and cheddar. Place in shallow baking dish.
• Bake 15 min.

CHIMICHURRI TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F. Place the potatoes in the oven, directly on the rack.
• Bake for 30 minutes. Poke a couple holes in the top of the potatoes with a fork and return them to the oven for another 15 minutes.
• While the potatoes are baking, prepare the chimichurri sauce:
• Finely mince the parsley, oregano, green onions and garlic. (If you want to save time, place ingredients in a food processor and pulse until finely minced.) Add the herbs to a 2-cup bowl. Then add the red pepper flakes, olive oil, vinegar and lemon juice. Season to taste with kosher salt. Set aside.
• Slice the top third of each potato off and let the potatoes cool until you can handle them comfortably. Scoop the flesh of the potatoes into a medium mixing bowl.
• Add 1 cup of the chimichurri sauce to the potatoes. Using a hand mixer, whip the potatoes until creamy and fluffy.
• Spoon the chimichurri potato mixture back into the potatoes. Place the potatoes on a baking sheet and bake them at 400 degrees F for another 10 minutes. Serve them hot with an extra spoonful of the remaining chimichurri sauce.

ITALIAN ROASTED POTATOES

Steps:

• Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.

ULTIMATE TWICE BAKED POTATOES

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.

CHEF JOHN'S TWICE-BAKED POTATOES

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.