Italian Twice Baked Potato Recipes

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, ITALIAN STYLE OAMC

Steps:

• Preheat oven to 400°F (204°C); scrub the dirt from the potatoes under cool running water.
• Place the potatoes directly on the rack in the middle of the preheated oven and bake for 55 minutes.
• Remove the potatoes but keep oven turned on; slice 1 inch of the top off of each potato and using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
• Mash the potatoes with the butter, ricotta, parmesan, garlic and pepper; add the green pepper and onion, mixing well.
• Spoon into potato shells, place stuffed potatoes on a baking sheet and return to the middle rack in the hot oven.
• Bake for 20 minutes; then spoon some spaghetti sauce on top of the potatoes (you decide how much); then sprinkle some of the shredded cheese over the sauce (you decide how much).
• Return once more to the oven for 10 minutes or until the cheese is melted; Serve immediately.
• For OAMC: Prepare potatoes up until you've got them re-stuffed; place on baking sheet and flash-freeze.
• Once frozen, double wrap each stuffed potato in plastic wrap, then foil and place into a freezer storage bag until wanted for a meal.
• 24 hours before you wish to serve them, remove them from the freezer, completely unwrap them, place them on a baking sheet and thaw in your fridge.
• Preheat oven to 400°F (204°C); heat on baking sheet in hot oven for 20 minutes; then spoon some spaghetti sauce on top of the potatoes (you decide how much); then sprinkle some of the shredded cheese over the sauce (you decide how much).
• Return once more to the oven for 10 minutes or until the cheese is melted; Serve immediately.

TWICE BAKED POTATOES WITH MOZZARELLA, TOMATO AND BASIL

Steps:

• Preheat the oven to 350°F or 180°C.
• Bake the potatoes in the oven for about an hour, until the skins are firm and the centre is soft.
• Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the grated mozzarella, chopped basil and pine nuts.
• When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
• Lightly mash with a fork the flesh that has been removed from the skins. Mix in the cream cheese. Season to taste with salt and pepper.
• Add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
• Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
• Serve hot!

TWICE BAKED ITALIAN RANCH POTATOES

Steps:

• Preheat oven to 425°F.
• Microwave pierced potatoes for 12 minutes on high; let cool until manageable.
• Cut skin off of potato tops and scoop out pulp into a medium bowl, being sure to keep skins intact, and keep skins about 1/4-inch thick.
• Heat skillet over medium heat, melt butter, and sauté shallot until slightly caramelized.
• Add the butter/ shallot mixture into potato pulp and mash potatoes very well.
• Add ranch, milk, garlic salt, and 1 1/2 teaspoons of the basil; mix very well, adding more milk or ranch until your desired taste and consistancy.
• Re-Stuff the empty potato skins with the mashed potatoes and top off each potato with the parmesan cheese and the remaining basil.
• Carefully brush outer potato skins with vegetable oil.
• Place on greased, or non-stick baking sheet or pan.
• Bake in oven until heated through and cheese is melted, about 15 minutes.

TWICE BAKED POTATOES

Steps:

• Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
• Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
• Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Increase oven temperature to 400°F. Bake about 20 minutes or until hot.

DOUBLE-BAKED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.