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 COOKED BABY POTATOES
Beautifully soft on the inside and crispy on the outside, these little potatoes are a treat! Using a garlic or herb-infused olive oil would really take them over the top, or try tossing in a bit of fresh herbs at the end. Delicious!
Provided by Cookin-jo
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Wash potatoes.
- Boil potatoes about 15 minutes or until just tender, and drain.
- Coat with olive oil and let cool until cool enough to handle.
- Preheat oven to 400 degrees.
- Place potatoes on a large rimmed baking sheet.
- Using the flat bottom of a small saucepan gently press down on each potato until it flattens slightly and the skin splits
- Sprinkle with salt and pepper. I prefer kosher salt.
- Bake for 20 - 30 minutes until the potatoes are browned to your taste.
TWICE BAKED OUTDOOR BBQ BABY POTATOES
This is how we cook our leftover baby spuds, when we have any leftovers that is! Therefore, I often find myself cooking up a pan of these potatoes, in order for them to be grilled or baked on the BBQ! Quantities given are assuming that there will be other accompaniments - please feel free to increase or decrease the amounts listed. Split them open once baked/grilled and spread with butter and a good twist of sea salt plus some ground black pepper - no other embellishments are needed for these delicious potatoes! When the potatoes are VERY baby in size, I cook these in an old cast iron pan which is used just for the BBQ - they still come out smoky and delectable!
Provided by French Tart
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- If you need to par-boil these potatoes first, place them in a large pan of boiling water and cook for about 5 to 8 minutes. Do NOT peel them, but scrub them if necessary and cut any protruding eyes out.
- Drain them well and place them straight on to the BBQ grill/shelf, moving them around all the time with heatproof tongs.
- Or, if they are too small and might fall through the grill, put them in an old frying pan, skillet or cast iron container with a knob of butter, and cook them over the direct heat, again moving them around so they don't over colour in one area.
- I have also placed these potatoes in a double wrapping of tin foil, with a knob of butter and cooked them in the embers of a BBQ - turning them around regularly for about 30 to 45 minutes. (You can also do them this way when you have a wood fire burning in your home during the winter months.).
- Bake them for about 20 to 30 minutes until the skins are well coloured and slightly crispy, and then serve them piping hot with butter and sea salt and black pepper.
Nutrition Facts : Calories 158.9, Fat 0.2, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 35.7, Fiber 5.5, Sugar 2.6, Protein 3.8
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