Twice Baked Three Cheese Potatoes Food

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
• Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
• Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
• Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
• Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
• Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour.
• While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potatoes, add the sour cream, half-and-half and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos and scallions. Mound into the potato shells. Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.

TWICE BAKED CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes for 1 hour or until soft.
• In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
• Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
• Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

CHEESE-STUFFED TWICE-BAKED POTATOES

Steps:

• Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,

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 WITH CRISPY PORK BELLY AND CHEDDAR CHEESE

Steps:

• For the potatoes: Preheat the oven to 400 degrees F.
• Make a bed of salt on a quarter-sheet tray and place the potatoes on top. Bake until tender, about 1 hour. Slice the potatoes in half lengthwise, then hollow out the skins, scooping the flesh into a bowl. Add the cream, butter, egg yolks and cheese to the potato filling and mix thoroughly.
• For the pork belly: Meanwhile, turn the heat under a large stovetop pressure cooker to medium-high and add 2 tablespoons oil, along with the onions and garlic. Allow to sweat, about 3 minutes. Add the juniper, allspice, clove, mustard seeds, peppercorns and bay leaves and stir to combine. Pour in the beer and stir in the soy sauce and brown sugar. Bring to a simmer, then gently add the pork belly. Carefully secure the pressure cooker lid and bring to high pressure over medium-high heat. Cook at pressure for as long as it takes for the potatoes to cook, 45 minutes to 1 hour. Turn off the heat and carefully run the pressure cooker under cold water until cool enough to open. Open and remove the pork.
• Preheat a deep-fryer or a large Dutch oven with oil to 350 degrees F.
• Set aside some of the pork pieces for garnish, glazing with what is left in the pressure cooker. Fry the pieces in batches until crispy, 2 to 3 minutes.
• Chop the crispy fried pork into chunks, then fold them into the potato mixture. Spoon the potato mixture into the potato skins and bake until crispy and browned, about 15 minutes. Top each with any remaining pork belly pieces and green onions.

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
• Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside.
• Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells.
• In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste.
• Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm.

TWICE BAKED HAM AND CHEESE POTATOES

Steps:

• Bake potatoes at 400 degrees Fahrenheit for 1 hour until soft.
• Slice potatoes in half lengthwise.
• Scoop out insides, leaving a firm shell.
• Place potato pulp, cheddar cheese, milk, ham, sour cream, onion salt, pepper, and butter in a mixing bowl.
• Beat at high speed until smooth.
• Fill potato shells with mixture.
• Bake at 350 degrees Fahrenheit for 20 to 30 minutes.
• Garnish with paprika or parsley.

TWICE BAKED POTATOES WITH PARMESAN

Steps:

• Preheat oven to 350°F.
• Scrub potatoes, dry them off and pierce several times with a fork; place on a baking sheet. Wrap garlic in foil and place alongside the potatoes. Bake until potatoes are tender and the garlic is browned and softened, 50-60 minutes. Let them stand until they are comfortable to handle, about 15 minutes.
• Cut potatoes in half, lengthwise, remove cooked potato and put in large bowl. Be careful to leave the skin intact. Cut the garlic bulb in half; squeeze out the pulp and add to potato. Add the broth, sour cream, and pepper; stir and mash with a fork to desired texture. Spoon the stuffing back into the skins; sprinkle with paprika and cheese.
• Return potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.

TWICE BAKED POTATOES WITH CREAM CHEESE

Steps:

• Preheat oven to 350°F.
• Put cream cheese out to soften.
• Scrub potatoes; dry them off and grease them with butter and salt the skins. Bake at 350°F for 1 hour. Remove from oven and cool to handle.
• Cut potatoes in half, lengthwise, remove cooked potato and put in large bowl. Be carefully to leave the skin intact.
• Mash with cream cheese, hot milk, onion salt, butter, and pepper.
• Pile mixture back into skins.
• Sprinkle with paprika and parsley and bake 20 more minutes.

TWICE BAKED POTATOES WITH ALOUETTE CHEESE

Steps:

• Scrub and dry potatoes. Pierce with fork. Microwave on high for 8 to 10 minutes or until soft. Or bake at.
• 350° F for 1 hour or until soft.
• Cut potatoes in half. Scoop out flesh into medium bowl, leaving ¼ inch around edge of potato.
• Mash with fork, or mix with a hand held mixer adding the egg, nutmeg, chives and Alouette until well mixed.
• Spoon back into potato shells. Top with bacon.
• Place on microwave-safe dish and microwave on high for 1 to 2 minutes or until thoroughly heated. Or place on oven-safe dish and bake 15 minutes at 350° F or until thoroughly heated.
• Sprinkle with green onion.
• *Look for real bacon pieces in the aisle with the salad dressings. Or you could fry 1 to 2 strips of bacon very crisp, drain and crumble.

TWICE BAKED POTATOES FOR TWO

Steps:

• Scrub potatoes thoroughly, and rub skins with oil; bake at 400°F for 1 hour or until done.
• Allow potatoes to cool to touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells intact. Mash pulp.
• Combine potato pulp and next 6 ingredients; mix well. Stuff shells with potato mixture; sprinkle with cheese and paprika. Place in a shallow baking dish; bake at 375°F for 15 to 20 minutes or until thoroughly heated. Yield: 2 servings.
• Southern Living.