PARMESAN AND ASIAGO CAULIFLOWER POTATO MASH
[DRAFT]
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a 6-quart pot, combine potatoes, cauliflower, roasted garlic, Holland House White Cooking Wine, stock, heavy cream, thyme, and salt and simmer for 15 to 20 minutes or until potatoes are just cooked through. Remove from heat. With a potato ricer or food mill, mash potato and cauliflower mixture until smooth. While still hot, mix in Parmesan cheese, Asiago cheese, and butter. Season to taste with black pepper.
TWICE BAKED POTATO CASSEROLE
Provided by Food Network
Time 2h20m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
- When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
- Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
- Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.
TWICE BAKED POTATO CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cook the bacon in a saute pan until crispy; let cool and then crumble.
- Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
- Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
- Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
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 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 POTATO WITH GOAT CHEESE AND ROSEMARY
Make and share this Twice-Baked Potato With Goat Cheese and Rosemary recipe from Food.com.
Provided by GoldsmithLissa
Categories Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 312.8, Fat 12.8, SaturatedFat 7.8, Cholesterol 28, Sodium 125.9, Carbohydrate 41.5, Fiber 3.6, Sugar 3, Protein 9.3
TWICE BAKED POTATOES WITH TWO CHEESE
I love twice-baked potatoes in the summer with steak on the grill. This version makes has savory rosemary and makes enough for a crowd. You can substitute fresh chives for the rosemary if desired. Use a mild Roquefort or blue cheese.
Provided by KathyP53
Categories < 4 Hours
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- 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 for 45 seconds; let steep 30 minutes.
- Slicing lengthwise, cut top quarter of each potato. Scoop potato into large bowl, leaving about 1/4" of potato in skin. Scrape potato out of tops; discard tops.
- Coarsely mash potato. Add 4 tbap butter; mash. Mash in milk mixture, then Roquefort cheese (mixture will be slightly stiff). Season with salt and pepper.
- Divide mash potatoes among potato shells; transfer to rimmed baking sheet. Sprinkle Gruyere cheese over potatoes, pressing lightly to adhere. Dot with butter.
- Can be made 4 hours ahead. Let stand at room temperature.
- Bake potatoes unti lhot and tops begin to brown, about 30 minutes.
Nutrition Facts : Calories 572, Fat 30.2, SaturatedFat 18.6, Cholesterol 87.4, Sodium 856, Carbohydrate 56.3, Fiber 6.9, Sugar 3.6, Protein 20.9
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.
CARAMELIZED ONION & GORGONZOLA MASHED POTATOES
I love this recipe! It came from Southern Living magazine and is one of my family's favorite. It takes a little bit of time to prepare and cook but is well worth the effort. Very unique taste with the gorgonzola and the sweetness of the onions. Enjoy!
Provided by Lisa in Acworth
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender.
- Drain and keep warm.
- Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender.
- Add garlic, and cook 3 minutes.
- Stir in rosemary; remove from heat.
- Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended.
- Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper.
- Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.
- Broil, 3 inches from heat, 5 minutes or until top is lightly browned.
- Garnish, if desired.
TWICE BAKED ROSEMARY BLUE POTATO MASH
This is a yummy potato dish! Be sure to use unsalted butter and fresh rosemary. I use 4 cloves of garlic. You can also use any cheese you like, but it's great with the blue. Sometimes I add a bit of milk or half and half to get them more creamy. Next time, I may try some Panko crumbs on top along with the cheese. From Food Network, Claire Robinson.
Provided by Scoutie
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 481.9, Fat 29.6, SaturatedFat 18.9, Cholesterol 77.4, Sodium 599.4, Carbohydrate 42.6, Fiber 3.8, Sugar 2, Protein 13.1
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