Twice Baked Potatoes With Goat Cheese And Tarragon Food

TWICE BAKED POTATOES WITH CHEESE AND BACON

Steps:

• Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are very tender, 20 to 25 minutes.
• In a small saucepan, combine the cream and garlic and bring to a simmer over low heat. Turn off the heat and let steep.
• When the potatoes are done, press them through a potato ricer into a large bowl. Add the butter and slowly fold in the garlic-infused cream. Taste and add salt and pepper.
• Preheat the oven to 350 degrees F.
• Transfer the potatoes into 2 ovenproof ramekins or small bowls. Top each with the cheeses and paprika. Bake until the cheese is melted and bubbly, 10 to 15 minutes. Top each serving with the bacon and chives and serve hot.

CHEDDAR TWICE-BAKED POTATOES

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.

CREAMY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 350°. Pierce potatoes and bake on a baking sheet until tender, about 1 hour. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell., In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika., Place on a baking sheet. Bake, uncovered, until heated through and tops are golden brown, 20-25 minutes. If desired, sprinkle with parsley and green onions.

TWICE-BAKED POTATOES

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.

TWICE BAKED POTATOES

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.

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.

TWICE-BAKED POTATOES WITH GOAT'S CHEESE

Steps:

• Heat oven to 190C/170C fan/gas 5. Prick each potato a few times with a fork. Place in the oven and cook for 1 hr. Remove from the oven and, using a tea towel to protect your hands, cut them in half lengthwise. Use a spoon and scoop out the flesh, leaving behind enough skin and flesh to form a shell.
• Heat the grill. Place the potato halves, cut side up, onto a baking tray. Brush with a little melted butter then grill for 3-5 mins until starting to crisp. Meanwhile mash the potato flesh with 100g of goat's cheese, any leftover butter and cream, then season well. Spoon a little mash back into each potato shell, then top with a slice of goat's cheese. Place under the grill and cook for 5 mins until golden.

ELEGANT TARRAGON TWICE BAKED POTATOES

Steps:

• NOTE: Depending on the size of your potatoes is how much of the other ingredients you will need. If the potatoes tend to be more medium-sized than large, start with the smaller amounts.
• Heat the oven to 350 degrees. Pierce potatoes, rub the potatoes with oil, sprinkle with the coarse salt, and bake 1 hour or until tender when tested. Set the oven to broil.
• In a small pan, heat the butter and milk, but do not boil.
• Cut the potatoes in half lengthwise and scoop out the pulp. Mash, until creamy, with the butter/milk, and salt and pepper to taste. Stir in the cheese and tarragon.
• Place the potatoes into a pastry bag fitted with a large star tip and pipe back into the shells.
• Broil the potatoes until the top is just golden brown, about 1-2 minutes, depending on your broiler.

TWICE-BAKED POTATOES WITH GOAT CHEESE AND TARRAGON

Steps:

• Preheat the oven to 400 degrees. Put the potatoes on the oven rack and bake until very tender, about 1 hour. Protecting your hand with an oven mitt, slice the top third off of each potato and discard or save for another use. Being careful to leave the skins intact, use a spoon to gently scoop out the flesh from the potatoes and place it in a mixing bowl. Transfer the potato skins to a baking sheet.
• While the potato flesh is still hot, add the goat cheese and butter and use a potato masher or fork to mash them in. Continue to mash until the mixture is smooth. Stir in the milk and tarragon. Season to taste with salt and pepper.
• Pile the mashed potatoes back into the skins. Raise the oven temperature to 450 degrees. Sprinkle the Parmesan over the potatoes and bake until the tops are golden, 20 to 30 minutes.

TWICE-BAKED POTATOES

Steps:

• Heat oven to 400ºF.
• Prick potatoes in several places with fork. Bake 1 hour or until tender. Reduce oven temperature to 350°F.
• Cut thin slice off top of each potato. Discard tops; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes. Add dressing, sour cream and onions; mix well. Spoon into shells; top with VELVEETA. Place in shallow baking dish.
• Bake 20 min. or until heated through.

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400° degrees convection or 425° conventional.
• Scrub russet potato(es).
• Coat with some oil lightly.
• Bake until well done. About 1 hour or more.
• While potatoes are cooking, slice up butter and combine with sour cream, milk, shredded cheddar cheese, seasoning salt (Lowry's or similar), and pepper.
• When potato(es) are done, remove from oven and allow to cool just enough not to burn yourself. Scoop out the potato(es) leaving a small rim of potato in the skins.
• Mix the scooped potatoes into the butter mixture and mash together. This does not need to be smooth.
• You may add optional bacon, green onion or other things here if you want. If refrigerating or freezing, I suggest skipping the onion.
• Bake at 375° for about 20 minutes until hot and browning some.

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 425º F.
• Wash and dry the potatoes.
• Pierce the potato 2-3 times with a fork.
• Rub oil all over the potatoes.
• Rub salt and pepper all over the potatoes.
• Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.
• Remove the potatoes from the oven and allow them to cool for 10 minutes.
• Reduce the oven temperature to 350º F.
• Slice potatoes in half lengthwise and use a spoon to scoop the flesh into a large bowl. Be sure to leave about ¼" of the flesh on the skins so the skins can hold the filling.
• To the potato flesh add sour cream, cream cheese, milk, butter, bacon, chopped onions and 1 cup of cheese.
• Use a potato masher to mash the mixture together until it is well mixed and as smooth as you'd like it. It's ok to leave the potatoes a little chunky if you'd like...more make them completely smooth!
• Spoon the mixture into the potato skins. Top each with remaining cheese and bacon.
• Bake for an additional 10-15 minutes or until the cheese is melted.

POTATO GRATIN WITH GOAT CHEESE AND GARLIC

Steps:

• Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.

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 POTATO WITH GOAT CHEESE AND ROSEMARY

Steps:

• Position rack in center of oven; preheat to 375°F
• Rub oil over potatoes. Place directly on oven rack; bake until very tender, about 45 minutes. Transfer to rack; cool 10 minutes.
• Using oven mitts, grasp 1 potato in hand; cut potatoes in half. Using spoon, scoop out potato, leaving 1/4-inch-thick shell. Repeat with remaining potatoes.
• Transfer potato flesh to large bowl.
• Place potato shells back on baking sheet and return hot oven while preparing filling so they will give a nice crispy shell.
• Mash potatoes until smooth. Mix in cheese, then Buttermilk, butter, and chives, Fresh rosemary and Beacon Bits if desired, season with salt and pepper to taste.
• Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large decorative tip. Pipe filling atop potatoes; place potatoes on baking sheet.
• Position rack in center of oven and preheat to 375°F.
• Bake potatoes until filling is heated through and tops brown, about 20 minutes.