Double Done Potatoes Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
• Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
• Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
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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.

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.

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.

Steps:

• Preheat oven to 400 degrees F.
• Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.
• Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli.
• When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt.
• Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives.

Steps:

• Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt. Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes. Let stand 5 minutes.
• Meanwhile, heat the butter in a large nonstick skillet set over medium heat. Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Cool slightly.
• Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end. Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.
• Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in the chopped parsley. Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet. Bake until heated through and the tops are lightly browned, 20 to 25 minutes. Garnish with extra parsley.

Steps:

• Wash, dry and lightly oil the potatoes.
• Cook in microwave on high for 6-9 minutes.
• Let potatoes cool then cut in half lengthwise.
• While potatoes are cooling saute onion in a bit of olive oil.
• Scoop out the potato insides and put in bowl.
• Place empty skins upside down on baking sheet under broiler for about 5 minutes or til crisp.
• Steam or boil the broccoli, drain and put in bowl with potato insides.
• Add the sour cream and onions to the potato-broccoli mixture and mix well add salt and pepper to taste.
• Remove potato skins from oven. Turn them right side up and fill them with the mixture.
• Top with the grated cheddar and put back under broiler til cheese melts.

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Scrub potatoes; prick several times with a fork.
• Place in oven; bake 50 to 60 minutes until potatoes feel soft when squeezed.
• Remove and cool 15 minutes; half potatoes length wise (carefully).
• Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell.
• Save the best 8 shells.
• Freeze the remaining shells for French fries or stuffed potato skins.
• Simmer milk and butter until butter melts.
• Pour over potato pulp and mash or beat until almost smooth.
• Add egg, half of cheese,salt, pepper and nutmeg.
• Mash until almost smooth.
• Fill shells using about 1/3 cup mixture per shell.
• Sprinkle with chives or green onion, remaining cheese and a little paprika.
• Reduce oven heat to 350 degrees Fahrenheit.
• Place shells on cookie sheet.
• Bake for 30 minutes until puffed and brown.

Steps:

• Preheat the oven to 375 degrees.
• Pierce the potatoes in several places and place on a baking sheet and roast until very tender, about 1 hour.
• While the potatoes are still hot,smash them lightly, one by one, with the bottom of a glass until they are about 1/2-inch thick.
• Lightly brush the top with olive oil and put back into the oven to roast again for about 45 minutes.
• Flip occasionally and brush the other side with olive oil.
• When they are brown and crisp, remove from the oven and sprinkle with salt and pepper and serve.
• If you would like to do this ahead of time, you can roast the small potatoes and lightly smash them, then let them cool to room temperature.
• They can now be refrigerated or frozen.
• If you freeze them, thaw slightly and then continue with the second baking in the oven as directed.