Twice Baked Potato Croquettes Recipes

TWICE BAKED POTATOES (STUFFED JACKET POTATOES)

Steps:

• Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
• Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
• Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
• Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
• Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
• Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
• Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
• Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
• Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
• Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
• Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
• Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
• Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.

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 RECIPE

Steps:

• Preheat the oven to 400˚F. Wash the potatoes under cold water and pat them dry. Place them on a baking sheet, leaving a bit of space between each. Poke each potato in several places with a fork. Bake potatoes at 400°F for about 60-75 minutes or until they are easily pierced with a fork and give a little when pressed.
• Cut the potatoes in half lengthwise and scoop out the insides (leaving about 1/4" in the shell) and transfer into a large bowl. Mash the potatoes with a potato masher or fork.
• Add sour cream, half and half, and parsley salt to the bowl with the potato insides. Mash the mixture together until creamy.
• Add green onions, bacon bits, and 1 cup of cheddar cheese and stir to combine.
• Fill the potato skins with the potato mixture and sprinkle the tops with the remaining cheddar cheese. Reduce the oven temperature and bake at 350°F for 15-20 minutes or until the top is golden brown and the potatoes are heated through.

TWICE BAKED POTATO CROQUETTES

Steps:

• 1. PREHEAT OVEN TO 425 DEGREES F. Wash & Pierce potatoes with fork or sharp tip of knife, then arrange on a large platter and microwave until fully cooked. Mine took 19 minutes total. Turn potatoes over half way through cooking process.
• 2. Some of the ingredients I used in the potatoes.
• 3. Spices I used with the Panko Bread crumbs. COMBINE THE BREAD CRUMBS WITH THE PARMESAN CHEESE, CRUSHED ONIONS AND SPICES & chopped or dried parsley in a zip lock bag set aside till needed.
• 4. Chop the sweet red peppers, shallots and seeded Jalapeno peppers. Then cube the cheese and set aside till needed. Combine Breading ingredients, using a large zip lock bag, then shake & blend together, set aside until you are ready to begin breading the potatoes.
• 5. When potatoes are cool enough to handle, scoop out pulp with a medium size spoon into a medium size bowl. Add salt & pepper, then add in the chopped sweet & jalapeno Peppers, butter and chopped shallots.
• 6. Shape potatoes into a ball large enough to cover the cheese cubes. Add cheese cube and & reshape again.
• 7. Spray a jelly roll type baking dish with cooking spray and set aside till needed.
• 8. Beat the 2 eggs in a small bowl. Then pour a small portion, about 1/3 of crumb mixture onto a plate, replenish as needed. When we did the Mozzarella ones we added a bit of Hormel Real Bacon Bits to the crumb mixture, about 1/3 cup. NOTE: You pour from the bag of seasoned crumbs to prevent contaminating what is left over, then you can freeze what is left to use later.
• 9. Dunk each potato ball into beaten egg mixture then roll into bread crumb mixture, then place on prepared shallow pan. Repeat until all of the potatoes have been dipped in eggs and dredged in the bread crumbs. Place in preheated 425 degree F. oven and bake for 30 minutes until crispy and golden brown on outside.
• 10. Potatoes will fall like a thick pancake, with bits of cheese oozing through, but we preferred them this way. Remove from pan with a thin spatula to serving platter. If you want them to retain their shape, I would suggest adding a bit of flour to the mixture before shaping into the croquettes.
• 11. Serve while piping hot, with condiments of your choice,Add a bit of chopped Green Onions if desired as garnish.

TWICE-BAKED POTATOES

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

CHEF JOHN'S TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Rub potatoes with vegetable oil and place on the prepared baking sheet.
• Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
• Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
• Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
• Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
• Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.