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 LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 1 hour.
- Transfer potatoes to a cutting board, and cut in half.
- Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
- Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
- Use a spoon to transfer the potato mixture back into the scooped out potato skins.
- Bake for 10 minutes.
- Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
- Top with sour cream, bacon, and the remaining scallions.
- Enjoy!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
CHEF JOHN'S TWICE-BAKED POTATOES
When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 2h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Rub potatoes with vegetable oil and place on the prepared baking sheet.
- Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
- Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
- Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
- Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
- Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 66.1 g, Cholesterol 137.3 mg, Fat 31 g, Fiber 8.4 g, Protein 12.5 g, SaturatedFat 17.9 g, Sodium 205.3 mg, Sugar 3 g
CATTLEMEN'S CLUB TWICED BAKED POTATOES
I got this recipe from one of my favorite cookbooks called More Kitchen Keepsakes. This is suppose to be a side dish to steak but we make it a main meal and serve a tossed salad with it. preparation time not included.
Provided by bullwinkle
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bake potatoes for 1 hour in at 350°F or until tender in center.
- Cut potatoes in half lengthwise and scoop out potato being careful not to tear skins.
- Mash potatoes with electric mixer, adding half and half and beating until smooth.
- Add remaining ingredients and mix well.
- The mixture will be some what softer than regular mashed potatoes.
- Fill potato shells with the mashed potato mixture and place on cookie sheet.
- Top each potato half with extra grated cheddar cheese.
- Bake an additional 20 minutes at 350°F.
Nutrition Facts : Calories 440.3, Fat 25.5, SaturatedFat 14.3, Cholesterol 85.7, Sodium 715.2, Carbohydrate 42.7, Fiber 5.2, Sugar 2.1, Protein 11.8
CATTLEMEN'S CLUB TWICE-BAKED POTATOES
Number Of Ingredients 12
Steps:
- Bake potatoes for one hour at 350° or until tender in center. Cut in half lengthwise. Scoop out potato carefully as to not tear skins. Mash potatoes with mixer, add half-and-half and continue to beat until smooth. Add all other ingredients and mix well. Mixture should be somewhat softer than regular mashed potatoes to prevent drying out when baking again. Fill skin shells with mashed potato mixture and arrange on cookie sheet. Top each with extra grated cheese. Bake at 350° for 20 minutes. Great with steaks!
Nutrition Facts : Nutritional Facts Serves
CATTLEMEN'S CLUB TWICE-BAKED POTATOES
Number Of Ingredients 12
Steps:
- Bake potatoes for 1 hour at 350° until tender in center. Cut in half lengthwise. Scoop out potato carefully so as not to tear skins. Mash potatoes with mixer, add half-and-half and continue to beat until smooth. Add all other ingredients and mix well. Mixture should be somewhat softer than regular mashed potatoes to prevent drying out when baking again. Fill skin shells with mashed potato mixture and arrange on cookie sheet. Top each with extra grated cheese. Bake at 350° for 20 minutes. Great with steaks!
Nutrition Facts : Nutritional Facts Serves
CATTLE COMPANY'S LOADED BAKED POTATO SOUP
This is the best potato soup you will make. The restaurant close a few years back here and I had to find the recipe. Leftover baked potatoes will work well and it's also your preference if you would like them peeled or unpeeled.The last time I made this I doubled it and kept the butter the same.
Provided by cookin4girls
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, melt the butter and saute onion, but do not brown.Add the flour to make a roux, and cook and stir for 5 minutes.
- In a separate bowl, combine the chicken stock, instant potatoes, salt, basil, pepper and tabasco.
- Gradually add to the roux mixture, stirring and bringing to a boil, then reduce heat and simmer 20 minutes, stirring often.
- Add the diced potatoes to the soup, continue to simmer 5-10 minutes, stirring carefully without mashing the potatoes.
- Add cream as desired for consistency.
- Garnish: Top individual bowls of soup with cheese, bacon, sour cream and onions.
Nutrition Facts : Calories 312, Fat 16.9, SaturatedFat 10, Cholesterol 46.2, Sodium 610.8, Carbohydrate 33.2, Fiber 3.2, Sugar 4.6, Protein 7.8
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