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
CHEESY TWICE-BAKED POTATOES
Cheesy, flavorful potatoes sure to please the most-finicky eater!
Provided by Kitkat
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
- Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
- Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
- Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
- Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
- Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.
Nutrition Facts : Calories 279 calories, Carbohydrate 33.9 g, Cholesterol 29 mg, Fat 12.3 g, Fiber 4.3 g, Protein 9.6 g, SaturatedFat 7 g, Sodium 724.7 mg, Sugar 1.7 g
GREEK YOGURT AND CHIVE TWICE-BAKED POTATOES WITH OPTIONAL BACON
Greek yogurt replaces the sour cream often found in twice-baked potatoes for a healthier spin on this delicious classic. Meat-eaters will be happy to have bacon added to theirs, but this recipe is plenty delicious without it.
Provided by Kare for Kitchen Treaty
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Scrub potatoes, dry, and rub with olive oil and kosher salt. Prick them three or four times with a fork. Place directly on oven rack and bake 40 - 50 minutes until tender all the way through.
- Remove from oven and reduce heat to 350 degrees. Allow potatoes to cool for about five minutes, until relatively easy to handle. Slice in half with a sharp knife and allow to cool, cut side up, for a few more minutes.
- Using a spoon, carefully carve out the middle of the potato, leaving about 1/4 inch of potato along the sides and bottoms. This helps the potato to stay rigid.
- Carefully set potato halves hollowed side up on a roomy baking sheet.
- Place potato innards in a large bowl along with the Greek yogurt, 1 cup cheddar cheese, and Parmesan cheese.
- In a microwave-safe bowl, heat the milk and butter on medium heat just until the butter has melted. Add to the potato mixture. Using a potato masher or a fork, stir and mash until only small lumps remain. Stir in the chives, salt, and pepper. If adding bacon to the entire recipe, go ahead and stir that in now as well. If you're adding it to half of the recipe only, don't add it yet!
- Taste and add additional salt and pepper if you'd like.
- Carefully spoon potato and Greek yogurt mixture into six of the potato halves, mounding as much as you can without the filling spilling over the sides. If adding bacon to half the mixture, stir the bacon into the remaining mixture then continue filling the rest of the potatoes.
- Sprinkle the remaining 1/3 cup cheddar cheese over each potato half.
- Bake for about 20 minutes until the filling is heated through and the potatoes begin to turn golden brown.
- Garnish with additional fresh snipped chives, if desired. Serve.
TWICE-BAKED POTATOES WITH GREEK YOGURT
Russet potatoes are mixed with butter, cream, yogurt, and minced chives and baked a second time in this sophisticated rendition of twice-baked potatoes. Including Greek yogurt lightens the texture and adds a delightful tangy note.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours. Let cool slightly.
- Warm butter and cream in a small saucepan. Carefully peel hot potatoes, and cut into thirds. Pass potatoes through a ricer into a large bowl. Fold in cream mixture, yogurt, and chives. Season with salt and pepper.
- Place eight 6-ounce ramekins on a rimmed baking sheet, and divide potatoes among ramekins. Bake until tops are slightly puffed and golden brown, about 30 minutes. Let stand for 10 minutes. Garnish with chives if desired before serving.
SUNNY'S GREEN GODDESS TWICE BAKED POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the potatoes: Preheat the oven to 400 degrees F. Rub the potatoes all over with the oil. Season the skins with salt and pepper and place on a baking sheet. Bake until tender inside, about 1 hour. Set aside until cool enough to handle, but still warm. Leave the oven on.
- For the yogurt mixture. While the potatoes are baking, in a medium bowl, stir together the yogurt, cilantro, dill, mint, parsley and scallions. Taste and season with salt and pepper. Set aside.
- For the filling: Slice each potato in half lengthwise. Use a spoon to gently hollow out each half, leaving about 1/4 inch of flesh around the border and bottom. Mash the potato flesh in a large bowl with a fork or potato masher. Add the melted butter, half of the cream or milk, 1 cup of the cheese blend, 1/2 cup of the yogurt mixture, and salt and pepper to taste. Reserve the rest of the yogurt mixture for serving. Mix to combine, adding more cream or milk to make smooth. Taste and season with salt and pepper if needed.
- Re-bake the potatoes: Line a baking sheet with parchment or nonstick aluminum foil. Place the hollowed-out potatoes on the prepared baking sheet. Using a large spoon, fill the recess of each potato with the filling. Top the potatoes with the remaining cheese. Bake until the tops begin to brown, 20 to 25 minutes. Serve with a dollop of the reserved yogurt mixture.
TWICE-BAKED POTATOES WITH GOAT'S CHEESE
A brilliant combination of creamy mash stuffed into crisp baked potato shells
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- Heat oven to 190C/170C fan/gas 5. Prick each potato a few times with a fork. Place in the oven and cook for 1 hr. Remove from the oven and, using a tea towel to protect your hands, cut them in half lengthwise. Use a spoon and scoop out the flesh, leaving behind enough skin and flesh to form a shell.
- Heat the grill. Place the potato halves, cut side up, onto a baking tray. Brush with a little melted butter then grill for 3-5 mins until starting to crisp. Meanwhile mash the potato flesh with 100g of goat's cheese, any leftover butter and cream, then season well. Spoon a little mash back into each potato shell, then top with a slice of goat's cheese. Place under the grill and cook for 5 mins until golden.
Nutrition Facts : Calories 369 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.75 milligram of sodium
DECADENT TWICE BAKED POTATOES
-These creamy stuffed potatoes have a mild smoky flavor and are easy to make. Most of the cooking time is baking the potatoes before stuffing. I prepared everything early in the day and did the final bake at dinnertime. The listed serving size is half a potato per person. Created for RSC #15
Provided by Susie D
Categories < 4 Hours
Time 1h34m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Scrub potatoes. Spray pan and potatoes with cooking spray and lightly sprinkle with salt if desired. Bake at 350 degrees until done (approx 40 minutes).
- Let potatoes cool enough to handle. Slice in half lengthwise. Spoon out the inside of the potatoes into a bowl; leaving a shallow amount in the shells. Place shells back into pan.
- Add cream cheese, butter, sour cream, cheddar cheese, 2 tablespoons of the milk and all spices into the bowl with the potato insides. Stir until blended & fluffy, but not overworked. Adjust with additional tablespoons of milk if needed. The result should be creamy, but still scoop able.
- Spoon into the potato shells. Cover and chill at this point if making for a later meal. They can also be frozen at this point.
- Bake at 350 degrees for 20-25 minutes or until potatoes are hot & lightly browned. If working with chilled potatoes made earlier in the day add 10-15 minutes cooking time. The potatoes can also be baked directly from frozen by adjusting the cooking time.
- Optional garnish: After removing from oven sprinkle lightly with smoked paprika & the green onion tops for color.
TWICE BAKED POTATOES
Make and share this Twice Baked Potatoes recipe from Food.com.
Provided by Miss Diggy
Categories Weeknight
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash, pierce and then bake potatoes at 400°F for 1 hour.
- Take out of oven and cut lengthwise, in half.
- Spoon out meat of potato and put in bowl along with sour cream, butter and seasonings.
- Mix until all lumps are gone.
- Spoon back into potato skins and top with cheese.
- Place back in oven for another 20 minutes.
Nutrition Facts : Calories 566.2, Fat 27.5, SaturatedFat 17.3, Cholesterol 73.9, Sodium 298.3, Carbohydrate 66.4, Fiber 8.1, Sugar 3.1, Protein 15.8
More about "twice baked potatoes with greek yogurt recipes"
TWICE BAKED POTATOES WITH GREEK YOGURT - LIFE AS A …
From lifeasastrawberry.com
Reviews 3Estimated Reading Time 2 minsServings 16
- Spread potatoes in a single layer on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 375 for 40 minutes, or until potatoes are slightly browned and easily pierced with a fork.
- Remove potatoes from oven and let cool until you can handle them without burning your fingertips off. Slice them in half and scoop most of the potato out of each half into a large bowl. Be careful not to take too much potato out – you still want the skin to hold its shape so it can support the filling!
- Add salt, pepper, cheddar cheese, and greek yogurt to the potato scoopings and mash well with a fork or a potato masher. Make the filling as chunky or as smooth as you’d like! I like my filling a bit chunky.
- Scoop the filling back into the potato skins and top with a bit of cheddar cheese and a sprinkle of black pepper. If you’re refrigerating or freezing the potatoes for later, pack them up after this step.
TWICE BAKED POTATOES - GREEK YOGURT TWICE BAKED POTATOES
From howsweeteats.com
5/5 (16)Total Time 1 hr 45 minsCategory Side Dish
- Preheat the oven to 400 degrees F. Poke a few holes in the potatoes with a fork, rub them with the olive oil and place them on a baking sheet. Bake for 1 hour, or until they are cooked through. Remove and let cool slightly.
- While the potatoes are baking, heat a skillet over medium heat and fry the bacon. Cook until all the fat is rendered and the bacon is crispy. Remove it with a slotted spoon and place it on a paper towel to drain.
- Carefully slice the potatoes in half lengthwise. Scoop out the insides of the potato, leaving the skin in tact. I like to use a serrated (grapefruit) spoon for this. Place the potatoes in the bowl of your electric mixer. Add the greek yogurt, milk and butter. Using the whisk attachment (or beaters), whip the mixture until it's smooth and creamy. Beat in the cheese, salt and pepper.
- Scoop the mixture back into the potato skins. Top with a bit more grated cheddar cheese. Bake for 20 minutes or until the cheesy is slightly golden and the potatoes are warmed through. Remove from the oven and top with the bacon, chives and a sprinkle of smoked paprika. Serve!
GREEK TWICE BAKED POTATOES RECIPE - FOOD FANATIC
From foodfanatic.com
THE BEST TWICE BAKED POTATOES - GARNISH & GLAZE
From garnishandglaze.com
6 INGREDIENT HEALTHIER TWICE BAKED POTATO « RUNNING IN A …
From runninginaskirt.com
THE BEST TWICE BAKED POTATO RECIPE - BROWN EYED BAKER
From browneyedbaker.com
TWICE-BAKED POTATOES WITH GREEK YOGURT - 360 FAMILY …
From 360familynutrition.org
TWICE BAKED SWEET POTATOES - ORGANIZE YOURSELF SKINNY
From organizeyourselfskinny.com
CROCK POT TWICE BAKED POTATOES - RECIPES THAT CROCK!
From recipesthatcrock.com
HOW TO MAKE TWICE BAKED POTATOES: TWICE BAKED …
From today.com
TWICE BAKED POTATOES | EAT. LIVE. TRAVEL. WRITE.
From eatlivetravelwrite.com
TWICE BAKED POTATOES WITH GREEK YOGURT RECIPE - DELISH
From delish.com
Cuisine AmericanEstimated Reading Time 1 minServings 8
- Preheat oven to 375 degrees F. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours.
TWICE BAKED POTATOES (MAKE AHEAD & FREEZER INSTRUCTIONS)
From carlsbadcravings.com
HEALTHY TWICE BAKED POTATOES GREEK YOGURT - GO FOOD
From gofoodfood.cc
DELICIOUS AIR FRYER TWICE BAKED POTATOES - AMEE'S SAVORY DISH
From ameessavorydish.com
GLUTEN-FREE GREEK YOGURT TWICE BAKED POTATOES - BLESS HER HEART …
From blessherheartyall.com
TWICE BAKED POTATOES - EASY PEASY MEALS
From eazypeazymealz.com
GREEK-STYLE TWICE-BAKED POTATOES | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
TWICE-BAKED POTATOES WITH GREEK YOGURT - MEALPLANNERPRO.COM
From mealplannerpro.com
LOADED TWICE-BAKED POTATOES RECIPE | MYRECIPES
From myrecipes.com
TWICE BAKED POTATOES - JO COOKS
From jocooks.com
TWICE BAKED POTATOES RECIPE - BAKE ME SOME SUGAR
From bakemesomesugar.com
TWICE BAKED POTATOES WITH SPINACH AND FETA CHEESE RECIPE
From simplyrecipes.com
TWICE BAKED POTATOES (STUFFED JACKET POTATOES) | RECIPETIN EATS
From recipetineats.com
THE ULTIMATE TWICE BAKED POTATOES - THE GIRL ON BLOOR
From thegirlonbloor.com
TWICE BAKED POTATOES RECIPE - ICONIC AND COMFORT THANKSGIVING …
From healthyrecipes101.com
TWICE BAKED POTATOES - COOKED BY JULIE
From cookedbyjulie.com
TWICE-BAKED SWEET POTATOES - FOOD NETWORK
From foodnetwork.com
VEGAN GREEK TWICE BAKED POTATOES - BAKED IN
From baked-in.com
TWICE BAKED POTATOES, TWO WAYS - A COZY KITCHEN
From acozykitchen.com
TWICE-BAKED GREEK-STYLE POTATOES ARE WORTH THE CARBS - CO
From brit.co
TWICE BAKED POTATOES - 365 DAYS OF BAKING AND MORE
From 365daysofbakingandmore.com
LOADED TWICE-BAKED POTATOES RECIPE | EATINGWELL
From eatingwell.com
TWICE BAKED POTATOES WITH GREEK YOGURT | RECIPE | TWICE BAKED …
From pinterest.com
HEALTHY TWICE BAKED POTATOES - SIMPLE AND SAVORY
From simpleandsavory.com
ULTIMATE TWICE BAKED POTATOES - FIT FOODIE FINDS
From fitfoodiefinds.com
GREEK YOGURT TWICE BAKED POTATOES. | RECIPE | TWICE BAKED …
From pinterest.com
TWICE BAKED SWEET POTATOES - WELL PLATED BY ERIN
From wellplated.com
HOW TO MAKE TWICE-BAKED POTATOES | KITCHN
From thekitchn.com
You'll also love