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
Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 10
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.
" MIDDLE EASTERN " TWICE-BAKED POTATOES
A delicious yet low-fat twice-baked potato side dish with a blend of classic Middle Eastern flavours: chickpeas, cumin and coriander. Serve with roasts or with your favourite Middle Eastern main course dish. Adapted from "Practical Cookery: low fat". These potatoes could also be served on their own as a light vegetarian meal. In view of the comments by reviewers about the potatoes being a bit dry, I have added a tablespoon of tahini. I have also added some garlic. I'm not sure how the recipe escaped having garlic in it when I first posted it!
Provided by bluemoon downunder
Categories Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºC.
- Wash the potatoes to remove any dirt, pat dry with paper towels.
- Prick the potatoes all over with a fork, brush with olive oil and season to taste with salt and pepper.
- Place the potatoes on a lightly greased baking tray and bake for about an hour or until cooked through.
- Cool for about 10 minutes.
- While the potatoes are roasting, drain the chickpeas, place in a large mixing bowl and mash with a fork.
- Add the ground coriander, the cumin, the crushed garlic and half the fresh coriander. Cover the bowl with with plastic wrap, and set aside.
- Once they have cooled, taking care to keep the shells intact, halve the cooked potatoes and scoop out the flesh.
- Mash the potato flesh until smooth and gently mix with the chickpea mixture.
- Fold in the yoghurt and tahini, and add a little more of either of these if the mixture seems too dry, season with the pepper and salt, to taste.
- Place the potato shells on a lightly greased baking tray and fill them with the potato and chickpea mixture.
- Place the filled potato shells in the oven and bake for 10-15 minutes, or until heated through.
- Serve the potatoes with the remaining half of the chopped coriander.
Nutrition Facts : Calories 327.6, Fat 7.3, SaturatedFat 1.3, Cholesterol 2.5, Sodium 359.9, Carbohydrate 56.3, Fiber 7.6, Sugar 4.1, Protein 10.9
TWICE BAKED POTATOES
Provided by Aaron McCargo Jr.
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
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
Provided by Valerie Bertinelli
Categories side-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Poke the potatoes all over with a fork. Place the potatoes on a baking sheet and then drizzle with the oil, turning them over to coat completely. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Let cool completely (leave the oven on).
- Cut the potatoes in half lengthwise and scoop out the insides, being careful not to break the skins (it's better to leave a little flesh in the skin than to risk breaking it). Rice the potato flesh into a large bowl and set aside.
- Stir the milk into the potato flesh along with 2 cups of the Cheddar, and the sour cream, scallions, 1 tablespoon salt, and pepper to taste. Place the potato skins on a baking sheet and divide the potato mixture evenly among them. Top the potatoes with the chopped bacon and the remaining 1 cup Cheddar. Bake until the cheese is melted, the potatoes are completely heated through and the tops are just beginning to brown slightly, 20 minutes more. Garnish with scallions and serve immediately.
MIDDLE EASTERN POTATOES
Ready, Set, Cook! Special Edition Contest Entry: Potatoes laced with Middle Eastern spices Learned of these spice while living in Jerusalem Quick and easy and delicious
Provided by 1 to another
Categories Mashed Potatoes
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 12 inch non-stick skillet heat oil over medium heat. Add potatoes and cover for five minutes. Stir and toss with a wooden spoon, add diced bell peppers, and sliced green onions cover for 5 more minutes. Stir well and uncover. Cook for 5 more minutes tossing every few minutes. Add broth, sumac and zatar and heat well while tossing and scraping pan. Top with freshly chopped cilantro when serving on hot plates.
Nutrition Facts : Calories 72.5, Fat 7.1, SaturatedFat 1, Cholesterol 0.1, Sodium 76.5, Carbohydrate 1.7, Fiber 0.6, Sugar 0.9, Protein 0.9
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