BLUE CHEESE TWICE-BAKED POTATOES
You will love this Blue Cheese Twice-Baked Potatoes Recipe! This delicious appetizer or side is distinctly flavorful.
Provided by Ali
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
- Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!
- Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer or stir with a wooden spoon until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
- Return to hot oven and bake for 12-15 minutes. Remove and sprinkle bacon and cheddar cheese over each potato. Bake an additional 3-5 minutes or until cheese is melted and bubbly
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.
CHEDDAR TWICE-BAKED POTATOES
Our family rarely have her steak without these easy-to-fix potatoes. They're creamy and full of bacon, cheese and onion flavor. -Heather Ahrens Columbus, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.
Nutrition Facts : Calories 563 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 607mg sodium, Carbohydrate 70g carbohydrate (8g sugars, Fiber 6g fiber), Protein 16g protein.
TWICE-BAKED POTATOES
At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
- Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
- Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
- Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram
TWICE-BAKED POTATOES WITH CARAMELIZED ONIONS AND BLUE CHEESE
Sweet caramelized onions and blue cheese give these potatoes robust steakhouse flavor. They're big enough to be a main dish; make halves (see variation below) if you'd like to serve them as a side.
Provided by Selma Brown Morrow
Categories Main Course
Yield 4 as a main course or 8 as a side
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and heat the oven to 400°F. Place the potatoes directly on the oven rack and bake until tender when pierced with a fork, about 1 hour 10 minutes. Transfer the potatoes to a cutting board and let sit until cool enough to handle, about 10 minutes.
- Cut a 1/2-inch-thick slice lengthwise off the top of each potato; scrape the flesh from the slices into a large bowl and discard the skins. Spoon the flesh from the potatoes into the bowl, leaving a 1/4-inch shell. Add the butter, 3/4 tsp. salt, and 1/2 tsp. pepper and mix with a potato masher until blended; do not overwork (lumps are OK). Gently fold in the caramelized onions, sour cream and half of the cheese with a silicone spatula. Season to taste with more salt and pepper.
- Using your fingers, rub the outsides of the potato shells with the oil. Distribute the filling among the shells, mounding it, and place on a rimmed baking sheet.
- Bake the potatoes, uncovered, until heated through, 25 to 30 minutes. (To check, insert the blade of a small knife into the center of a potato for 5 seconds; it should be hot.) Sprinkle the potatoes with the remaining cheese and bake until the cheese melts and browns lightly in some places, 2 to 3 minutes more. Let sit 5 to 10 minutes, and serve.
Nutrition Facts : ServingSize 4 as a main course or 8 as a side, Calories 580 kcal, Fat 280 kcal, SaturatedFat 18 g, TransFat 32 g, Carbohydrate 63 g, Fiber 8 g, Protein 14 g, Cholesterol 75 mg, Sodium 930 mg, UnsaturatedFat 12 g
GREEK-STYLE TWICE BAKED POTATO W/ FETA & ROSEMARY
We make a meal out of the baked potato by adding a nice salad.
Provided by Marsha Gardner @mrdick1950
Categories Potatoes
Number Of Ingredients 11
Steps:
- Cut off the top 1/3 of the baked potato and discard. Scoop out the insides of the remaining potato into a bowl. Add the rest of the above ingredients and mix until combined. Place the mixture into the potato skins and place into a baking dish. Bake in a preheated 400° oven for 35-40 minutes. Garnish with green onion.
BLUE CHEESE POTATOES DELMONICO
Here's a recipe that I recently made for a dinner party. Everyone loved it served with rib-eye steak. Goes really well. The blue cheese makes all the difference.
Provided by SMITHJLS
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender, about 8 to 10 minutes. Drain, and transfer to a casserole dish.
- Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Gradually whisk in the milk and cream so there are no lumps. Reduce heat and simmer for 20 minutes. Remove from heat and whisk in the blue cheese until smooth. Pour over the potatoes in the dish. Sprinkle breadcrumbs over the top.
- Bake for 25 minutes in the preheated oven, or until top is nicely browned.
Nutrition Facts : Calories 612.8 calories, Carbohydrate 65.2 g, Cholesterol 106.7 mg, Fat 34.7 g, Fiber 6.8 g, Protein 12.3 g, SaturatedFat 21.6 g, Sodium 358.8 mg, Sugar 4.6 g
TWICE BAKED ROSEMARY BLUE POTATO MASH
Steps:
- Butter a 6 to 8 cup shallow baking dish.
- In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.
- In a large pot, add the potatoes, cover with water and add a heavy pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly. Next, pass them through a food mill over a bowl. If you don't have a food mill, you can hand mash or use a ricer.
- Preheat the oven broiler.
- Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese. By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread into the prepared baking dish and top with remaining cheese. Broil until the cheese is golden and melting, about 3 minutes. Remove the potatoes from the oven and serve.
STUFFED BLUE CHEESE TWICE BAKED POTATOES
Provided by Sara Wells
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.Wash and dry potatoes.Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet.Bake for one hour or until potatoes are done.
- Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings.You may want to hold them with a potholder as they will still be hot!
- Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish. Return to hot oven and bake for 12-15 minutes.
- Remove and sprinkle bacon and cheddar cheese over each potato and bake an additional 3-5 minutes or until cheese is melted and bubbly
TWICE BAKED MASHED POTATOES
These Twice Baked Mashed Potatoes will make your next meal extra memorable! They're creamy and delicious with plenty of cheese and fresh rosemary, and they may be made entirely in advance!
Provided by Marcie
Categories Side Dishes
Time 1h
Number Of Ingredients 9
Steps:
- Place the potatoes and garlic cloves in a large pot. Fill the pot with water until it covers the potatoes by 2". Cover, and heat over medium high heat until the water comes to a boil. Remove the lid, reduce the heat to medium, and simmer until the potatoes are tender, about 15 minutes.
- Preheat the oven to 350 degrees F. Drain the potatoes well in a colander then place back in the empty pot. Mash the potatoes with a potato masher or ricer until they reach the desired consistency.
- Add 1/2 cup of the cheese, sour cream, milk, butter, rosemary, salt and pepper and stir until well to combine. Add more milk as desired, then taste and adjust the seasoning, if necessary.
- Grease a 9x13" baking dish with cooking spray and add the potatoes. Top with the remaining cheese and bake until warmed through and the cheese has melted, about 30 minutes. Serve immediately and enjoy!
Nutrition Facts : Calories 291 kcal, Carbohydrate 39 g, Protein 10 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 131 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
If you like blue cheese you will LOVE this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.
Provided by lazyme
Categories Potato
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Pierce potatoes with toothpick or fork.
- Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes).
- Transfer to baking sheet; cool 5 minutes.
- Cut off top third of each potato.
- Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
- Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
- Season with salt and pepper.
- Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.).
- Preheat oven to 400°F
- Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
- Spoon 1 tablespoon sour cream atop each potato.
- Sprinkle 1 teaspoon blue cheese over each potato and serve.
- Variation:.
- For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
- Do-Ahead:.
- Note that these potatoes keep for two days in the refrigerator.
TWICE-BAKED POTATOES
Provided by Hilah Johnson
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Scrub the potatoes very well and poke holes around the equator, long-ways, with a paring knife.
- Cook in the microwave (high power for 7-8 minutes) or oven (350ºF for 1 hour) until soft all over. Leave the oven on 350º or set it to preheat to 350º.
- Cool potatoes until you can handle, then cut in half along the equator.
- Use a grapefruit spoon to scoop out the inside of the potatoes, leaving about 1/4 inch "shell".
- Put the potato insides in a bowl with the onion, sour cream, butter, salt, pepper and mash until smooth.
- Stir in optional ingredients and half the cheese.
- Pack potato shells with the mixture, mounding it up.
- For crispy potatoe skins (you want) rub the shells with a little more soft butter.
- Place potatoes on a baking sheet and sprinkle the tops with remaining cheese.
- Bake at 350 for about 20 minutes until heated through.
Nutrition Facts : ServingSize 1/2 potato, Calories 225 calories, Fat 9, Carbohydrate 30, Protein 7
TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
If you like blue cheese you will love this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 1h25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400°F. Pierce potatoes with toothpick or fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes). Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
- 2. Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.)
- 3. Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each potato and serve.
- 4. Variation: For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
- 5. Do-Ahead: Note that these potatoes keep for two days in the refrigerator.
STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
Categories Potato Side Bake Blue Cheese Rosemary Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.
TWICE BAKED ROSEMARY AND CHEESE POTATOES
Serve a new dish a mashed potatoes this year. Twice baked yukon gold mashed potatoes with rosemary and cheese are creamy, delicious and sure to be a hit.
Provided by Marcie Bidou
Categories Side
Time 1h
Yield about 10 servings
Number Of Ingredients 9
Steps:
- Place the potatoes and garlic cloves in a large pot. Fill the pot with water until it's at least 2" over the top of the potatoes. Cover, and heat over medium high heat until it comes to a boil. Remove the lid, reduce the heat to medium, and simmer until the potatoes are tender, about 15 minutes. Remove from heat, drain, and place the potatoes in a large bowl.
- Preheat the oven to 350 degrees. Mash the potatoes with a potato masher or ricer until they reach the desired consistency. Add ½ cup of the cheese, the Greek yogurt, ½ cup of the milk, the butter, 1 tablespoon of the salt, and pepper, and stir until combined. You may use the masher to combine the ingredients, but just make sure you don't over-mash or the potatoes may become gluey. Add as much of the remaining milk as desired and adjust the seasoning, if necessary.
- Grease an 9x13" baking dish with cooking spray and add the potatoes. Top with the remaining cheese and bake until warmed through and the cheese has melted, about 30 minutes. Serve immediately and enjoy!
CHEESY ROSEMARY TWICE BAKED POTATOES
Twice baked potatoes with melted mozzarella and rosemary throughout.
Provided by Deseree
Categories Side Dishes
Time 1h55m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Puncture potatoes with a fork about 6 times around the potato, this will allow steam to escape while they are cooking. Bake for 50-60 minutes or until the skins are crispy but the potato is soft. You should be able to insert a fork and remove it easily. Reduce oven temperature to 350 degrees.
- Slice the potatoes in half lengthwise (Note: be careful they will retain a lot of the heat for awhile). Being careful not to puncture the skin, spoon out the insides, place them in a mixing bowl and set the skins aside.
- To potatoes ad butter and milk. Mash. Then fold in 1/2 cup of mozzarella cheese and rosemary. Carefully spoon mash back into potato skins. Top with remaining mozzarella. Bake in preheated oven for 25 minutes or until cheese is melted. Turn on the broiler and broil for 2 - 3 minutes or until the cheese on top starts to brown. Serve immediately
TWICE-BAKED POTATOES WITH TWO CHEESES
Provided by Roy Finamore
Categories Milk/Cream Microwave Cheese Potato Side Bake Vegetarian High Fiber Blue Cheese Rosemary Winter Swiss Cheese Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Bake potatoes 30 minutes. Using fork, pierce potatoes in several places. Bake until tender, about 1 hour longer. Maintain oven temperature.
- Meanwhile, microwave milk and rosemary in microwave-safe cup on high heat 45 seconds; let steep 30 minutes.
- Slicing lengthwise, cut top quarter off each potato. Scoop potato into large bowl, leaving about 1/4 inch of potato in skin. Scrapepotato out of tops; discard tops. Coarsely mash potato. Add 4 tablespoons butter; mash. Mash in milk mixture, then Roquefort cheese (mixture will be slightly stiff). Season with coarse salt and pepper.
- Divide mashed potatoes among potato skins; transfer to rimmed baking sheet. Sprinkle Gruyère cheese over potatoes, pressing slightly to adhere. Dot with butter. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Bake potatoes until hot and tops begin to brown, about 30 minutes.
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- While the potatoes are boiling, add the butter, garlic, black pepper, steak seasoning, kosher salt and rosemary to a small skillet on the stove over medium heat until the butter is melted.
- Once the butter is melted, turn the temperature down to low and allow the flavors to combine for 5-10 minutes.
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5/5 (8)Calories 444 per servingCategory Side Dish
- In a saucepan on the stove, melt butter over medium heat, then add flour and whisk for about a minute or until hot and bubbly. Slowly add the milk and stir until thickened and creamy. Turn off heat and whisk in blue cheese, parmesan cheese, salt and pepper to taste, and the vegetable bouillon. Set aside.
- Peel potatoes and cut into even slices. Place half the potatoes in the baking pan, top with about 1 cup of the white sauce from the saucepan. Top with 1/2 the chopped fresh rosemary and a few dashes of salt and pepper. Layer remaining potatoes on top and pour 1 1/2 cups of the white sauce on top of the new layer, be sure all the potatoes are covered with the sauce, followed by the remaining diced rosemary, salt and pepper. Note, you will have about 1 1/2 cups of extra cheese sauce - and that's OK. Save it for a pasta topping later, perhaps with grilled chicken.
BLUE CHEESE AND BACON TWICE-BAKED POTATOES RECIPE
From myrecipes.com
5/5 (6)Calories 264 per servingServings 8
- Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.
SAVORY ROASTED SWEET POTATOES WITH BLUE CHEESE RECIPE
From sipbitego.com
Ratings 5Total Time 55 minsCategory AppetizerCalories 157 per serving
- Arrange sweet potatoes on a rimmed baking sheet lined with parchment paper. In a bowl, mix together the butter, salt, and paprika and drizzle over sweet potatoes.
- Bake the sweet potatoes for 20 minutes. Flip the sweet potatoes and bake for another ~25 minutes, until the outsides are crispy.
TWICE BAKED POTATOES RECIPE | TWICE BAKED CHEESE AND CHIVE ...
From sophisticatedgourmet.com
5/5 (43)Total Time 2 hrs 30 minsCategory DinnerCalories 157 per serving
- Place the potatoes directly on a sheet of aluminum foil directly on the wire rack of the oven. Bake for 1 ½ - 1 ¾ hours until the skins are golden brown and crisp on the outside, and they give a little when they are gently squeezed.
- Take the spuds out of the oven, and using a clean tea towel, split each in half. Scoop the fluffy flesh into a large bowl. Dollop in the crème fraîche, chives, and cheese. Season with salt & pepper to taste, then stir in the beaten egg.
- Spoon the potato mixture back into the skins. Put on a baking tray in the oven for about 18 minutes, or until the herb-freckled mixture is beautifully tanned and slightly crisp on top.
TWICE-BAKED POTATOES STUFFED WITH PANCETTA RECIPE | LEITE ...
From leitesculinaria.com
5/5 (1)Category SidesCuisine AmericanTotal Time 2 hrs 5 mins
- Poke several holes in the potatoes and place on a cookie sheet. Bake for about 1 hour, or until just soft when pierced with a small, sharp knife. Remove from the oven and set aside until cool enough to handle.
- Meanwhile, cook the pancetta, or bacon if using, in a large skillet over medium heat until crisp on both sides, 10 to 12 minutes, depending on the thickness of the meat. Remove and drain on paper towels. Crumble the pancetta and set aside.
- Cut the potatoes in half lengthwise, and using a small spoon, remove the flesh from each potato half, leaving the skin intact to act later as a container for the filling. Place the potato flesh in a small bowl and mash it with a fork or potato masher. Add the sour cream, 1/2 cup of the blue cheese, the milk, scallions, chives, half of the pancetta, the olive oil, and salt and pepper to taste. Mix well.
TWICE BAKED CHEESY POTATOES - THE YUMMY BOWL
From theyummybowl.com
Category Appetizer, Side DishCalories 557 per servingTotal Time 30 mins
- Preheat the oven to 400 degrees F. Place the potatoes on a large baking sheet lined with parchment paper. You can drizzle them with a bit of olive oil and season with salt. (I skipped this step as I added everything in the stuffing.) Use a fork to poke holes in the potatoes all the way around it. This allows steam to escape as they are baking.
- After potatoes are ready, you have two options. If you have large enough potatoes then cut them in half and you can use both sides for stuffing. Or if using smaller ones, gently cut out the tops only and scoop out the flesh.
- Place the potato flesh in a mixing bowl, add butter, warm milk, salt, pepper, dill. Use an electric mixer or an immersion blender to beat the mixture into a creamy puree.
TWICE BAKED SWEET POTATOES WITH BLEU CHEESE - SIP BITE GO
From sipbitego.com
Ratings 5Calories 249 per servingCategory Lunch, Side Dish
- Preheat oven to 390 degrees. Poke sweet potato with a fork, rub with olive oil and salt. Bake for 1 hour.
- While sweet potatoes bake, sauté red onion in 1 tbsp olive oil in a pan on low, stirring every 5-10 min until translucent. Remove from heat.
- Carefully remove sweet potato from oven and cut in half. Let cool slightly and remove inside of potatoes, preserving the skin in tact.
- In a bowl, mash the sweet potato and mix in the blue cheese, 1 tbsp of butter, S&P, and and sautéed red onions. Transfer back inside the sweet potato skin halves. Top each sweet potato half with 1/2 tbsp butter. Bake for 25 minutes.
TWICE BAKED POTATOES {SO GOOD!} - SPEND WITH PENNIES
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- Preheat oven to 375°F. Wash potatoes and poke with a fork. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slightly.
- In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth. Add butter milk as needed to create a creamy texture. Stir in chives, bacon and 3/4 cup cheddar cheese.
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- To bake potatoes: Heat oven to 350° F. Rub potatoes with oil and sprinkle with salt. Place directly onto center rack and bake for about 1 hour or until tender. Remove potatoes from oven and allow to cool enough to handle.
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