Two And Two Potatoes Food

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.

TWO AND TWO POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet and rub with the olive oil. Bake until soft enough to yield to gentle pressure, about 1 hour. Let cool for 10 minutes.
• Heat the milk and butter in a small pot over low heat. Slice the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving just a little bit behind to give the skins some structure. Place the scooped-out potato skins back on the baking sheet and set aside.
• Mash the potatoes with a masher until there are no large clumps. Add the heated milk and butter as well as the Gruyere, sour cream, half of the chives, and salt and pepper to taste. Mix with a wooden spoon until well blended and smooth. Scoop the mashed potatoes back into the potato skins and top each with some of the Cheddar.
• Return the potatoes to the oven; bake for 20 minutes. Transfer to a serving platter, garnish with the remaining chives, and serve.

1 POTATO 2 POTATO

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Spray a quiche dish with nonstick cooking spray.
• Mix mashed potatoes, sour cream, cheddar cheese, and garlic in a bowl.
• Season with salt and pepper; stir to blend.
• Spread mashed potato mixture evenly into the quiche dish.
• Arrange the frozen potato wedges (or crinkle cuts) in a spoke wheel fashion on top of the mashed potatoes. For curly fries, make a random pattern, breaking in half any large fries.
• Sprinkle with bacon bits, green onion and parmesan cheese.
• Bake for 25-30 minutes.
• Cut into wedges and serve.

TWO-POTATOES ANNA

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Peel the sweet potatoes and slice into 1/8-inch-thick rounds (use a mandoline if you have one). Peel half of the russet potatoes and slice into 1/8-inch-thick rounds. (Do not rinse-you'll need the starch for the dish to set.)
• Coat the bottom of a 10-inch nonstick ovenproof skillet with 4 tablespoons melted butter. Starting in the center of the skillet, arrange a layer of russet potato slices in concentric circles, slightly overlapping them. Sprinkle with a pinch of salt and some of the rosemary leaves.
• Set the skillet over medium heat. Working quickly, add the remaining sliced russets in 2 more layers, then the sliced sweet potatoes in 2 layers, sprinkling lightly with more salt and rosemary between layers. (Check to make sure the bottom is browning evenly; adjust the heat as needed.) Drizzle with 4 tablespoons melted butter. Peel and thinly slice the remaining russet potatoes and add them to the skillet in 2 or 3 more layers, lightly seasoning each layer with salt and rosemary. Drizzle with the remaining 4 tablespoons melted butter.
• When the potatoes are golden brown on the bottom, transfer the skillet to the oven and bake until the potatoes soften slightly, about 30 minutes. Remove from the oven; center the bottom of a 9-inch cake pan on the surface of the potatoes and press firmly a few times to help the layers stick together. Remove the cake pan and return the skillet to the oven; bake until the potatoes are tender and the top is golden brown, about 20 more minutes.
• Let the potatoes cool 5 minutes in the skillet, then run a small knife around the edge to loosen. Set an inverted serving plate on top of the skillet and carefully flip the potatoes onto the plate. Season with salt and pepper.

SCALLOPED POTATOES FOR TWO

Steps:

• Place potatoes in a greased 1 quart baking dish, set aside.
• In a small pan, melt margarine and then add flour cook until the flour taste disappears ( About 3 to 4 minutes ).
• Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.
• Add cheese,salt, pepper, and worcestershire sauce and stir until cheese is melted.
• Cool sauce slightly, pour over potatoes.
• Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with french fried onion, and paprika.
• Bake for another 20 minutes or until potatoes are fork tender.
• Let " rest " for 10 minutes, so sauce will thicken.

TWO POTATO GRATIN WITH MASCARPONE

Steps:

• Preheat oven to 400 degrees F.
• In a medium bowl, whisk together the mascarpone cheese with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Arrange half the red potato slices in a greased 9 x 9 baking dish or similar sized casserole; top with half the sweet potatoes.
• Spread half the mascarpone on top; repeat layers.
• Wrap tightly with aluminum foil and bake until tender, about 30 to 35 minutes.
• Meanwhile, in a medium bowl, combine bread crumbs, Parmesan cheese, and minced green onion (white and light green parts).
• Stir in melted butter and sprinkle over baked potatoes and return to oven, uncovered, until golden, about 15 minutes.
• Sprinkle with dark green onion slices and let stand 10 minutes before serving.

TWO-TONE BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°., When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. , Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in. thick shells. Mash pulp with remaining sour cream, chives and salt., Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.

CHEAP AND EASY STEAK AND POTATOES FOR TWO

Steps:

• For the Steaks:.
• In a small bowl, combine the paprika, garlic powder, salt and pepper. Liberally season the steak with the rub on both sides and let it rest on the counter for 15 minutes.
• In a large saute pan, heat the vegetable oil and 1 tablespoon of the butter over medium high heat. When hot, place the steaks in the pan and sear until nicely browned, about 3 minutes per side for medium-rare, 5 minutes per side for medium-well. Remove the steaks to a plate and let rest for 10 minutes.
• In the meantime, deglaze the saute pan with the wine and vinegar and simmer until reduced by half. Add the beef broth to the pan and reduce by half again. Remove from the heat and whisk in the remaining 2 tablespoons of butter.
• For the Potatoes:.
• While the steaks are rubbed and resting (before cooking!), preheat the oven to 525°F
• Peel the potatoes and cut them into 1-inch chunks (smaller pieces will burn!). Pat them dry and place them in a bowl. Drizzle the olive oil over them and toss to coat. Add the rest of the spices and toss to coat well.
• Line a baking sheet with foil and spread the seasoned potatoes out on it, making sure no pieces are touching. Bake for 15 minutes and then turn potato pieces.
• Place back in the oven and bake for an additional 10 minutes.
• To Serve:.
• Place 1 steak and half of the potato cubes on each plate. Scrape any accumulated juices from the plate the steaks were resting on back into the pan sauce. Pour half of the pan sauce over each plate and enjoy!