STUFFED BLUE CHEESE TWICE BAKED POTATOES
Provided by Sara Wells
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.Wash and dry potatoes.Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet.Bake for one hour or until potatoes are done.
- Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings.You may want to hold them with a potholder as they will still be hot!
- Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish. Return to hot oven and bake for 12-15 minutes.
- Remove and sprinkle bacon and cheddar cheese over each potato and bake an additional 3-5 minutes or until cheese is melted and bubbly
BLUE CHEESE TWICE-BAKED POTATOES
You will love this Blue Cheese Twice-Baked Potatoes Recipe! This delicious appetizer or side is distinctly flavorful.
Provided by Ali
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
- Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!
- Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer or stir with a wooden spoon until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
- Return to hot oven and bake for 12-15 minutes. Remove and sprinkle bacon and cheddar cheese over each potato. Bake an additional 3-5 minutes or until cheese is melted and bubbly
TWICE-BAKED NEW POTATOES
I've used these rich potatoes as both an appetizer and a side dish. Guests seem to enjoy the distinctive taste of Monterey Jack cheese and basil. These satisfying mouthfuls are perfect for a late-afternoon or evening get-together when something a little heartier is needed. - Susan Herbert, Aurora, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400° for 50 minutes or until tender. Cool. , In a large bowl, combine the Monterey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving thin shells. Add pulp to the cheese mixture and mash; stir in bacon. Spoon or pipe into potato shells. , Place on a baking sheet. Broil 4-6 in. from the heat for 7-8 minutes or until heated through.
Nutrition Facts : Calories 178 calories, Fat 12g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 278mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
BLUE CHEESE TWICE BAKED POTATOES
I'm not sure where this recipe originally came from. My MIL had always makes them for Christmas dinner. Even people who don't like Blue Cheese love these potatoes. They are great the next day too.
Provided by Bilette
Categories Potato
Time 2h
Yield 8 halves, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rub potatoes with shortening.
- Bake at 400 for 1 hour til soft.
- Cook bacon til crisp and crumble.
- Cut potatoes in 1/2 lenthwise
- Scoop out inside of each.
- Mash the potatoes.
- Add sour cream, blue cheese, milk, margarine, salt and pepper.
- Beat with mixer until fluffy.
- Spoon potato mixture lightly into shells.
- Sprinkle with bacon.
- Place on baking sheet and return to oven.
- Bake 15 minutes or until heated through.
Nutrition Facts : Calories 238.3, Fat 18.4, SaturatedFat 6.2, Cholesterol 17.8, Sodium 442.4, Carbohydrate 14.9, Fiber 1.2, Sugar 0.6, Protein 4.1
MINI TWICE-BAKED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
- In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
- In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
- When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.
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
CREAMY TWICE-BAKED POTATOES
With a yummy cream cheese filling, these rich potatoes tucked into their own skins are sure winners. They look fancy but are not tricky to make. -Linda Wheeler, Harrisburg, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Pierce potatoes and bake on a baking sheet until tender, about 1 hour. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell., In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika., Place on a baking sheet. Bake, uncovered, until heated through and tops are golden brown, 20-25 minutes. If desired, sprinkle with parsley and green onions.
Nutrition Facts : Calories 452 calories, Fat 29g fat (18g saturated fat), Cholesterol 88mg cholesterol, Sodium 561mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
SKY BLUE POTATOES (AKA BLUE CHEESE TWICE-BAKED POTATO APPETIZERS
This is my take on a Rachel Ray appetizer from her June/July 2008 issue of Everyday Magazine. What wonderful, yet classic appetizers for a summer BBQ. I mean who DOESN'T love twice baked potatoes. . .and these are little mini bites. Great concept and delish to boot!
Provided by januarybride
Categories Potato
Time 45m
Yield 4 potato poppers, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- In a medium bowl, toss the potatoes with the olive oil.
- Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes. Let them cool.
- Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, and green onion.
- Fill each potato skin with the sour cream mixture and garnish with parsley.
Nutrition Facts : Calories 415.7, Fat 10.6, SaturatedFat 6.1, Cholesterol 21.1, Sodium 198.8, Carbohydrate 69.5, Fiber 7.3, Sugar 4.4, Protein 11.4
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