JALAPEñO POPPER TWICE-BAKED POTATOES
Twice-baked potatoes get a little flavor pow with chopped jalapeño peppers and bacon.
Provided by By Cheri Liefeld
Categories Side Dish
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.
- Bake 1 hour or until tender when pierced with fork. Cool slightly.
- When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out inside of each half into medium bowl, leaving thin potato shell on each. Set shells aside. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add cream cheese, butter, 2 tablespoons of the milk, the salt and pepper; stir or beat until smooth and fluffy. If needed, add more milk. Stir in bacon, chopped chile and 1/2 cup of the cheese.
- Fill potato shells with mashed potato mixture; place on ungreased sheet. Sprinkle remaining 1/2 cup cheese and arrange a few chile rings on top of each half.
- Bake 20 minutes or until cheese is melted and potatoes are hot.
Nutrition Facts : ServingSize 1 Serving
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
At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram
BAKED POTATO POPPERS
These crispy potato puffs unabashedly copy, but far surpass, the commercial brand found in the frozen section of your supermarket. Baked rather than deep-fried, they are perfectly crispy on the outside and meltingly soft on the inside. They will fool even the most die-hard tater tot fiend. You can't stop eating them. Panko bread crumbs are essential to the dish's success, providing the crispiest crunch. Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24 poppers
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees, with a rack in the middle position. Put a rimmed baking sheet in the oven to preheat. Peel and grate the potatoes, and transfer to a large bowl. Cover with boiling water by two inches. Let stand for 10 minutes.
- Drain the potatoes in a colander and rinse thoroughly with cold water. Squeeze the potatoes to remove excess moisture, and transfer back to the large bowl. Add the flour, cornstarch, salt, pepper, and egg yolk and fold into the potatoes.
- Spread the panko on another rimmed baking sheet. With wet hands, pinch off tablespoons of the potato mixture, form into balls, and coat with the panko crumbs.
- Carefully remove the hot baking sheet from the oven and coat with 2 tablespoons of the olive oil. Quickly transfer the poppers to the baking sheet and drizzle with the remaining 2 tablespoons olive oil. Bake for about 30 minutes, flipping once, until golden brown and crispy. Serve with ketchup.
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.
TWICE BAKED POTATOES
This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.
Provided by Jamie
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
- Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
- Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
- Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
- Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.
Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g
BEST TWICE-BAKED POTATOES
Make and share this Best Twice-Baked Potatoes recipe from Food.com.
Provided by LorenLou
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
- Allow to cool a bit.
- Slice about a 1" strip of the skin off the top of each potato.
- Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
- Mash the potato pulp along with the margarine.
- Add milk, sour cream, cheese, salt and pepper; combining well.
- Spoon the mixture back into the potato shells, piling high.
- Top with the crumbled bacon or bacon bits.
- Bake at 400 for 15 minutes.
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- Preheat your oven to 400°. Wash and pat dry the potatoes and place them on a lined baking sheet.
- Bake the potatoes at 400° for 30-40 minutes, or until soft. Remove the potatoes from the oven and allow to cool to touch.
- Slice each potato in half and scoop out the center of the flesh using a melon baller or small cookie scoop.
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5/5 Category AppetizersCuisine AmericanTotal Time 1 hr
- Preheat your oven to 400°F. Wash and pat dry the potatoes and place them on a lined baking sheet.
- Bake the potatoes 30–40 minutes, or until soft. Remove the potatoes from the oven and allow to cool to touch.
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- Remove the potatoes from the oven and quickly top each one with a sprinkle of Parmesan cheese and return to the oven to bake an additional 5 minutes. If desired, finish with finely chopped cilantro or parsley. Serve immediately.
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