TWICE-BAKED POTATOES
Steps:
- Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour.
- While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potatoes, add the sour cream, half-and-half and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in 1 cup of the cheese, the jalapenos and scallions. Mound into the potato shells. Sprinkle the tops with the remaining 1/2 cup cheese. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes. Sprinkle with paprika and serve.
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
GREAT TWICE BAKED POTATOES
These went over smashingly at a party. Easy to make (if you don't mind the cooking wait) and impressive looking and tasting!
Provided by ROSIE139
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
- Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
- Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
- Bake for an additional 15 minutes, or until golden brown.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 38.5 g, Cholesterol 62.8 mg, Fat 21.3 g, Fiber 4.2 g, Protein 8.7 g, SaturatedFat 8.7 g, Sodium 551.7 mg, Sugar 3.5 g
GRUYERE POTATO BAKE
My friend shared this recipe with me , and after I discovered what Gruyere cheese was, this easy, delicious dish became a frequent request from my boys. It's so simple...only three ingredients plus salt and pepper to taste.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a greased 1-1/2-qt. baking dish, layer half of the potatoes, cheese, salt and pepper. Repeat layers. Drizzle broth over top., Bake, uncovered, at 350° for 35-40 minutes or until potatoes are tender.
Nutrition Facts : Calories 281 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 238mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.
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
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 GRUYERE MASHED POTATOES
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, mix together potatoes, half and half, butter, Gruyere, parsley and seasoning until smooth. Place into a lightly oiled souffle dish or 4 6-ounce ramekins for individual servings. Bake at 350 degrees F until hot and lightly browned, about 20-25 minutes.
GRUYERE POTATOES
I really like the flavor imparted from the beef broth, instead of more dairy from cream or milk, as is usually found with scalloped potatoes.
Provided by Debbie R.
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Butter inside of 2-quart casserole dish with 2 T. butter.
- Start bringing broth to a boil after all of your ingredients are ready to go.
- Pat dry half of potatoes. Overlap slices on bottom of baking dish. Sprinkle with some pepper, half of onion slices, and half of both cheeses. Dot with the rest of the butter.
- Repeat layering for a second layer. Last layer isn't topped with butter, though.
- Pour boiling broth over the potatoes.
- Bake for 55-60 min or until done (potatoes are tender, top is brown and broth is absorbed).
- Great on Day 2 also.
Nutrition Facts : Calories 313.5, Fat 15, SaturatedFat 9, Cholesterol 44, Sodium 309.8, Carbohydrate 34.5, Fiber 4.3, Sugar 2.1, Protein 11.4
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.
TWICE-BAKED POTATOES WITH GRUYERE
Cottage cheese may seem like an unusual choice, but it adds a tangy flavor similar to that of sour cream. The potatoes can be prepared through step 4 up to a day ahead; refrigerate, covered, until ready to proceed.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Wrap potatoes in aluminum foil, and bake until tender when pierced with the tip of a knife, about 1 hour. Let cool.
- When potatoes are cool enough to handle, cut each in half. Scoop out flesh, reserving skins, and pass through a ricer, or mash by hand. Stir in egg yolks, butter, cream, 1 cup Gruyere cheese, salt, and pepper. Scoop filling onto reserved skins. Cover with foil, and refrigerate until shortly before serving.
- Preheat the oven to 400 degrees. Place filled potatoes on a baking sheet, and sprinkle with remaining Gruyere. Bake until filling is set and tops are golden brown, about 25 minutes. Serve immediately.
ULTIMATE TWICE-BAKED POTATOES
The buttery, creamy indulgence of mashed potatoes meets the joy of digging into a baked potato in this iconic side dish: crispy potato skins are filled with soft whipped potato mixed with cheddar cheese, bacon, sour cream, butter, Tabasco, and herbs, topped with more cheese, and baked until golden brown and bubbly.
Provided by Jessi Leigh
Categories Potato
Time 1h25m
Yield 8 potato skins, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 450°. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour. Transfer to a rack and let cool slightly.
- Halve potatoes lengthwise and scoop out insides with a spoon into a medium bowl, leaving ¼" of the outer layer of flesh and skin behind; transfer empty potato halves to a baking sheet.
- Combine scooped potato insides, ½ cup each cheddar and Gruyère, and sour cream, butter, chives, parsley, Tabasco, Worcestershire, and bacon and season with salt and pepper. Spoon mixture into potato halves and sprinkle with remaining cheese and paprika.
- Bake until cheese is browned and bubbly, about 10 minutes.
Nutrition Facts : Calories 634.7, Fat 42.2, SaturatedFat 23.9, Cholesterol 122.4, Sodium 679.1, Carbohydrate 39, Fiber 4.8, Sugar 3, Protein 26.1
WEBER'S TWICE-GRILLED POTATOES WITH GRUYERE CHEESE AND DIJON
A new take on an old steak-house standard. This version ups the ante with Gruyère cheese and Dijon mustard. From Weber's Big Book of Grilling, by Jamie Purviance and Sandra S. McRae.
Provided by BecR2400
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brush or spray the potato halves with vegetable oil. Grill over Direct Medium heat until tender when pierced with a fork, 30 to 35 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.
- When cool enough to handle, use a small sharp knife to cut around the cut side of the potato to within 1/4 inch of the skin. Using a teaspoon or melon baller, scoop out the interior of the potato, leaving a 1/4-inch-thick shell attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.
- TO MAKE THE STUFFING:.
- Using a potato masher or pastry blender, mash the potato pulp. Add the sour cream and milk and mix well. Stir in the ham and half of the cheese. Add the mustard and season with salt and pepper. Mix well. Adjust the seasoning with more mustard, if desired. Divide the stuffing evenly among the skins so the stuffing mounds slightly. Sprinkle the remaining cheese over the stuffing.
- Grill the stuffed potatoes over Direct Medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately.
- Note: Try a Cheddar & Bacon version, or Blue Cheese and Chives.
Nutrition Facts : Calories 244.8, Fat 13.2, SaturatedFat 7.5, Cholesterol 41.2, Sodium 111, Carbohydrate 20.4, Fiber 2.4, Sugar 1.8, Protein 11.7
TWICE-BAKED POTATOES WITH TWO CHEESES
Provided by Roy Finamore
Categories Milk/Cream Microwave Cheese Potato Side Bake Vegetarian High Fiber Blue Cheese Rosemary Winter Swiss Cheese Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Bake potatoes 30 minutes. Using fork, pierce potatoes in several places. Bake until tender, about 1 hour longer. Maintain oven temperature.
- Meanwhile, microwave milk and rosemary in microwave-safe cup on high heat 45 seconds; let steep 30 minutes.
- Slicing lengthwise, cut top quarter off each potato. Scoop potato into large bowl, leaving about 1/4 inch of potato in skin. Scrapepotato out of tops; discard tops. Coarsely mash potato. Add 4 tablespoons butter; mash. Mash in milk mixture, then Roquefort cheese (mixture will be slightly stiff). Season with coarse salt and pepper.
- Divide mashed potatoes among potato skins; transfer to rimmed baking sheet. Sprinkle Gruyère cheese over potatoes, pressing slightly to adhere. Dot with butter. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Bake potatoes until hot and tops begin to brown, about 30 minutes.
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