Twice Baked Potatoes With Green Onions Food

TWICE-BAKED POTATOES WITH GREEN ONIONS

Steps:

• Preheat oven to 375 degrees. Place potatoes on a baking sheet. Prick top of each potato a few times with a fork, and bake until easily pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly, about 10 minutes.
• Using a serrated knife, cut off top one quarter of each potato, slicing lengthwise. Use a spoon to scoop flesh into a medium bowl, leaving a 1/4-inch border all around. Set shells aside. Mash flesh with a fork until smooth. Add remaining ingredients, and stir until combined.
• Refill shells with potato mixture. Cook until potato is soft and filling is lightly browned on top, 35 to 40 minutes. Remove from oven; serve immediately.

TWICE-BAKED POTATOES WITH CREAMY GREEN ONION SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.
• Bake potatoes in the preheated oven until tender, about 1 hour.
• Melt 2 tablespoons butter in small pot over medium heat. Add green onions; cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.
• Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter; blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.
• Fill baked potato skins with the mashed pulp mixture; make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.
• Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown; 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 oven to 350°F.
• Clean and scrub baking potatoes.
• Pierce skin with a fork once or twice.
• Bake at 350°F 1 hour or until tender.
• Let potatoes cool slightly.
• Cut baked potatoes in half and scoop out within 1/4 inch of edge.
• Mash with milk, green onions, s&p, and butter.
• Stuff shells with mashed potato.
• Sprinkle tops with cheeses (and bacon if used).
• Place on a baking sheet and bake at 350° for 15 minutes or until cheese is melted.
• Serve with sour cream.

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 SOUR CREAM AND GREEN ONIONS

Steps:

• Preheat oven to 350 degrees. Scrub potatoes, prick all over with fork and place directly on oven rack in center of oven. Bake until tender, about 1 hour and 10 minutes. Cool potatoes for 15 minutes.
• Slice small portion of skin off one side of potatoes and carefully scoop out flesh. Side potato shells aside. Transfer flesh to mixing bowl. Rice or mash potato flesh.
• Add sour cream and whipping cream and stir util incorporated into potatoes. Add butter and blend well. Add salt, pepper and green onions and stir. Adjust seasoning as necessary.
• Spoon potato mixture into reserved potato shells. Top each with a few bits of butter. Can be made ahead and refrigerated. Allow to come to room temperature before baking.
• Heat oven to 400 degrees. Place potatoes on baking sheet. Bake until heated through and beginning to brown on top, about 30 minutes. Can also place on grill, over indirect heat, for 20-30 minutes or until heated through.

TWICE BAKED POTATOES

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Scrub potatoes; prick several times with a fork.
• Place in oven; bake 50 to 60 minutes until potatoes feel soft when squeezed.
• Remove and cool 15 minutes; half potatoes length wise (carefully).
• Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
• Save the best 8 shells.
• Freeze the remaining shells for French fries or stuffed potato skins.
• Simmer milk and butter until butter melts.
• Pour over potato pulp and mash or beat until almost smooth.
• Add egg, half of cheese,salt, pepper and nutmeg.
• Mash until almost smooth.
• Fill shells using about 1/3 cup mixture per shell.
• Sprinkle with chives or green onion, remaining cheese and a little paprika.
• Reduce oven heat to 350 degrees Fahrenheit.
• Place shells on cookie sheet.
• Bake for 30 minutes until puffed and brown.

DECADENT TWICE BAKED POTATOES

Steps:

• Scrub potatoes. Spray pan and potatoes with cooking spray and lightly sprinkle with salt if desired. Bake at 350 degrees until done (approx 40 minutes).
• Let potatoes cool enough to handle. Slice in half lengthwise. Spoon out the inside of the potatoes into a bowl; leaving a shallow amount in the shells. Place shells back into pan.
• Add cream cheese, butter, sour cream, cheddar cheese, 2 tablespoons of the milk and all spices into the bowl with the potato insides. Stir until blended & fluffy, but not overworked. Adjust with additional tablespoons of milk if needed. The result should be creamy, but still scoop able.
• Spoon into the potato shells. Cover and chill at this point if making for a later meal. They can also be frozen at this point.
• Bake at 350 degrees for 20-25 minutes or until potatoes are hot & lightly browned. If working with chilled potatoes made earlier in the day add 10-15 minutes cooking time. The potatoes can also be baked directly from frozen by adjusting the cooking time.
• Optional garnish: After removing from oven sprinkle lightly with smoked paprika & the green onion tops for color.