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
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
JALAPENO HONEY GLAZED HAM
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h5m
Yield 12 to 14 servings
Number Of Ingredients 21
Steps:
- For the ham: Preheat the oven to 325 degrees F and adjust the oven rack to the lowest level.
- Using a sharp paring knife or box cutter, score the entire fat layer of the ham with deep cuts (being careful to not cut into the meat) in a 1/2-inch-wide diamond pattern.
- Place the ham cut side-down in a roasting pan fitted with a rack and add water to the bottom of the roasting pan about 1/2 inch deep. Cover loosely with foil and bake for 45 minutes.
- Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, jam, mustard, vinegar, garlic, jalapeno, orange zest and juice and pepper to taste until combined. Bring to a gentle simmer over medium heat. Cook, stirring often, until the glaze is slightly thickened, 3 to 5 minutes. Remove from the heat and set aside.
- Remove the foil from the ham and spoon the pan drippings over the top; then generously brush the glaze all over. Continue baking the ham, uncovered, and repeat the basting with juices and brushing with glaze every 20 minutes until the glaze is deep golden brown and caramelized or until the internal temperature reaches 130 degrees F, 10 to 12 minutes per pound, about 1 hour more.
- Loosely cover the ham with foil and let rest 15 minutes before slicing. Serve warm or at room temperature as a main course, or prepare a sandwich bar.
- For the ham sandwich bar: Arrange all the ingredients on the table or counter. I like to assemble my sandwich like this: Put cheese and then a couple of slices of ham on a bun bottom. On the bun top, dollop mustard and mayo, then top with cornichons and Pickled Red Onions. Close up the sandwich.
- To a saucepan, add the vinegar, sugar, salt, bay leaf, red pepper flakes to taste and 1/2 cup water and bring to a boil. Put the onions in a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for 30 minutes to let cool. Cover and refrigerate until ready to use.
TWICE BAKED SWEET POTATOES
These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
- Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
- Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 257 calorie, Fat 14 grams, SaturatedFat 8.5 grams, Cholesterol 41 milligrams, Sodium 250 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams
STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE
Steps:
- Preheat the oven to 450 degrees F.
- Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
- Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
- Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
- Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
- With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
- Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
- Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
- Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
- Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.
TWICE BAKED JALAPEñO POTATOES
These are amazing! I accidentally discovered this with my Sister-n-law on a holiday last year. they were remodeling their house...what do you make when the stores are closed and the kitchen is empty? They always make jalapeño poppers and Italian food, so they had these following ingredients on hand and what a great food we discovered! You can also make up ahead of time, just freeze and wait to do the last step when you are ready to eat. Please enjoy!
Provided by Mama Chef of 3
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash potatoes and poke holes in them on the top for venting.
- Microwave until a fork can be easily inserted into them.
- When removed, let cool until barely warm so it is more easy to scoop out the potato into your mixing bowl, saving your potato skins.
- Scoop out your potato and mix on all ingredients. (Your Jalapeno peppers should be de-seeded and diced.).
- Scoop back into your potato skins.
- Top with pre-sliced Swiss cheese.
- Bake at 400 degrees until cheese is slightly browned on top.
Nutrition Facts : Calories 364.6, Fat 17.5, SaturatedFat 11, Cholesterol 52.1, Sodium 150.5, Carbohydrate 39.5, Fiber 4.8, Sugar 2.4, Protein 13.7
TWICE BAKED HAM AND CHEESE POTATOES
Make and share this Twice Baked Ham and Cheese Potatoes recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Potato
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes at 400 degrees Fahrenheit for 1 hour until soft.
- Slice potatoes in half lengthwise.
- Scoop out insides, leaving a firm shell.
- Place potato pulp, cheddar cheese, milk, ham, sour cream, onion salt, pepper, and butter in a mixing bowl.
- Beat at high speed until smooth.
- Fill potato shells with mixture.
- Bake at 350 degrees Fahrenheit for 20 to 30 minutes.
- Garnish with paprika or parsley.
Nutrition Facts : Calories 456, Fat 25.2, SaturatedFat 15.1, Cholesterol 80.7, Sodium 611.7, Carbohydrate 41.6, Fiber 4.7, Sugar 3.1, Protein 17.1
TWICE BAKED JALAPENO HAM POTATOES
This is DH's favorite way to eat potatoes. They make a great side dish or a meal in itself. The combination of green chili, ham and jalapeño cheese flavors is "muy bueno!"
Provided by Dawn399
Categories Potato
Time 2h10m
Yield 4 potatoes
Number Of Ingredients 9
Steps:
- Scoop out inside of potato, leaving a shell.
- Mix remaining ingredients together,except cheese.
- You may add green chilies if you like.
- If potato mixture is too thick, you may add milk.
- Fill shell with potato mixture.
- Sprinkle with cheese and bake at 350°F for 10 minutes until cheese is melted.
- Serve!
Nutrition Facts : Calories 490.7, Fat 18.1, SaturatedFat 8.4, Cholesterol 44, Sodium 453.1, Carbohydrate 67.2, Fiber 8.2, Sugar 3, Protein 16.6
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