TWICE BAKED MASHED POTATOES
A baked version of the favorite twice baked taters everyone loves. I also add in chopped onion and a bit of diced garlic sometimes, too. Great with ribs, chicken, or beef dishes.
Provided by Kimber E
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
- Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 15.2 g, Cholesterol 66.2 mg, Fat 23 g, Fiber 1.2 g, Protein 10.3 g, SaturatedFat 15.6 g, Sodium 318.7 mg
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
TWICE BAKED ROSEMARY BLUE POTATO MASH
This is a yummy potato dish! Be sure to use unsalted butter and fresh rosemary. I use 4 cloves of garlic. You can also use any cheese you like, but it's great with the blue. Sometimes I add a bit of milk or half and half to get them more creamy. Next time, I may try some Panko crumbs on top along with the cheese. From Food Network, Claire Robinson.
Provided by Scoutie
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Butter a 6 to 8 cup shallow baking dish.
- In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.
- In a large pot, add the potatoes, cover with water and add a heavy pinch of salt.
- Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes.
- Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly.
- Next, pass them through a food mill over a bowl. If you don't have a food mill, you can hand mash or use a ricer.
- Preheat the oven broiler.
- Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese.
- By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste.
- Spread into the prepared baking dish and top with remaining cheese.
- Broil until the cheese is golden and melting, about 3 minutes.
- Remove the potatoes from the oven and serve.
Nutrition Facts : Calories 481.9, Fat 29.6, SaturatedFat 18.9, Cholesterol 77.4, Sodium 599.4, Carbohydrate 42.6, Fiber 3.8, Sugar 2, Protein 13.1
TWICE BAKED POTATO CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cook the bacon in a saute pan until crispy; let cool and then crumble.
- Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
- Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
- Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
TWICE-BAKED MASHED POTATOES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Bake the potatoes until tender, 1 hour. Let cool enough to handle, and then scoop out the flesh into a medium bowl. Warm the butter and milk together in the microwave until the butter is just melted and the milk is warm. Add half the butter and milk to the potatoes and mash well with a potato masher or fork. Add the green onions and 1/2 cup Cheddar, and blend well with the potato masher, adding more of the remaining milk and butter if too dry. Season with salt and pepper.
- Reduce the oven to 350 degrees F. Spoon the potatoes into a greased 1 1/2-quart baking dish and bake 15 minutes. Add the remaining 1/4 cup Cheddar on top and bake an additional 15 minutes. Serve.
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.
TWICE-BAKED MASHED POTATOES
If you like the filling in twice-baked potatoes, you'll love the flavor of this savory side dish that complements most entrees. "It's a good way to finish off extra mashed potatoes," says Margaret Mayhugh of Murphysboro, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Nutrition Facts :
TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
If you like blue cheese you will LOVE this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.
Provided by lazyme
Categories Potato
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Pierce potatoes with toothpick or fork.
- Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes).
- Transfer to baking sheet; cool 5 minutes.
- Cut off top third of each potato.
- Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
- Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
- Season with salt and pepper.
- Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.).
- Preheat oven to 400°F
- Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
- Spoon 1 tablespoon sour cream atop each potato.
- Sprinkle 1 teaspoon blue cheese over each potato and serve.
- Variation:.
- For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
- Do-Ahead:.
- Note that these potatoes keep for two days in the refrigerator.
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