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 RED POTATOES
Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. -Valerie Cox, Secretary, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Scrub potatoes; pierce each several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once., When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese., Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.
Nutrition Facts : Calories 211 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 322mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
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
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 FOR THE FREEZER
One would think you spent all day in the kitchen when you serve these potatoes as a side dish. Feel free to season the potato filling to your liking.
Provided by SHORECOOK
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h35m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Wash and scrub potatoes. Place potatoes on the center rack and bake until they are soft in the center, about 1 hour. Remove from the oven and cool to the touch, about 15 minutes.
- Cut potatoes in half and remove potato flesh from the skin, leaving the skin intact. Place potato flesh in a large bowl and beat until fluffy using an electric mixer. Add butter, milk, salt, and pepper and beat until smooth.
- Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into the potato skins. Sprinkle with fresh chives. Transfer to freezer bags and freeze until ready to use.
Nutrition Facts : Calories 220 calories, Carbohydrate 40.1 g, Cholesterol 12.9 mg, Fat 5 g, Fiber 5 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 107.8 mg, Sugar 2.2 g
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.
HEALTHIER ULTIMATE TWICE-BAKED POTATOES
I love these in a restaurant so when I make them at home I try to make them a little healthier.
Provided by MakeItHealthy
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven until easily pierced with a fork, about 1 hour. Allow to cool for 10 minutes. Do not turn off oven.
- Meanwhile, cook bacon in a large deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
- Slice potatoes in half lengthwise and scoop flesh into a large bowl; save skins. Mix in sour cream, milk, salt, pepper, 1/2 cup Cheddar cheese, and half the green onions into potato flesh. Blend with a hand mixer until creamy. Spoon potato mixture into potato skins. Top each with remaining 1/2 cup Cheddar cheese, 4 sliced green onions, and bacon.
- Bake in oven until filling is hot and cheese is melted, about 15 minutes.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 35.8 g, Cholesterol 37 mg, Fat 12.3 g, Fiber 4.5 g, Protein 12.3 g, SaturatedFat 6.6 g, Sodium 476.2 mg, Sugar 2.7 g
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