TWICE-BAKED POTATOES WITH GOAT'S CHEESE
A brilliant combination of creamy mash stuffed into crisp baked potato shells
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 190C/170C fan/gas 5. Prick each potato a few times with a fork. Place in the oven and cook for 1 hr. Remove from the oven and, using a tea towel to protect your hands, cut them in half lengthwise. Use a spoon and scoop out the flesh, leaving behind enough skin and flesh to form a shell.
- Heat the grill. Place the potato halves, cut side up, onto a baking tray. Brush with a little melted butter then grill for 3-5 mins until starting to crisp. Meanwhile mash the potato flesh with 100g of goat's cheese, any leftover butter and cream, then season well. Spoon a little mash back into each potato shell, then top with a slice of goat's cheese. Place under the grill and cook for 5 mins until golden.
Nutrition Facts : Calories 369 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.75 milligram of sodium
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 WITH GOAT CHEESE AND CHIVES
Make and share this Twice-Baked Potatoes With Goat Cheese and Chives recipe from Food.com.
Provided by KathyP53
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Rub oil over potatoes. Pierce potatoes in several places with a fork. Place directly on oven rack. Bake until tender, about 45 minutes. Transfer to rack and cool for 10 minutes. Using oven mitts, cut off top 1/4 of each potato. Scoop out potato flesh, leaving 1/2" thick shell. Set shells aside. Mash potatoes until smooth. Mix in cheese, then half and half, butter and chives. Season taste with salt and pepper.
- Spoon potato filling into pastry bag with large star tip, or into heavy duty freezer bag with small hole cut in one corner. Squeeze potato filling into each potato shell. Place potatoes on baking sheet.
- Bake potatoes until filing is heat and tops are brown, about 20 minutes.
Nutrition Facts : Calories 258.7, Fat 12, SaturatedFat 7.4, Cholesterol 28.8, Sodium 121.9, Carbohydrate 30.9, Fiber 3.8, Sugar 1.6, Protein 7.8
TWICE-BAKED POTATOES WITH GOAT CHEESE AND TARRAGON
Provided by Molly O'Neill
Categories lunch, weekday, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Put the potatoes on the oven rack and bake until very tender, about 1 hour. Protecting your hand with an oven mitt, slice the top third off of each potato and discard or save for another use. Being careful to leave the skins intact, use a spoon to gently scoop out the flesh from the potatoes and place it in a mixing bowl. Transfer the potato skins to a baking sheet.
- While the potato flesh is still hot, add the goat cheese and butter and use a potato masher or fork to mash them in. Continue to mash until the mixture is smooth. Stir in the milk and tarragon. Season to taste with salt and pepper.
- Pile the mashed potatoes back into the skins. Raise the oven temperature to 450 degrees. Sprinkle the Parmesan over the potatoes and bake until the tops are golden, 20 to 30 minutes.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 1030 milligrams, Sugar 4 grams, TransFat 0 grams
CHEESY TWICE-BAKED POTATOES
Cheesy, flavorful potatoes sure to please the most-finicky eater!
Provided by Kitkat
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 279 calories, Carbohydrate 33.9 g, Cholesterol 29 mg, Fat 12.3 g, Fiber 4.3 g, Protein 9.6 g, SaturatedFat 7 g, Sodium 724.7 mg, Sugar 1.7 g
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- Position rack in center of oven; preheat to 375°F. Rub oil over potatoes. Pierce in several spots with fork. Place directly on oven rack; bake until very tender, about 45 minutes. Transfer to rack; cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato. Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes. Mash potatoes until smooth. Mix in cheese, then half and half, butter, and chives. Season with salt and pepper.
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