TWICE BAKED POTATOES
Steps:
- Preheat oven to 350 degrees F. Scrub the potatoes. Pat dry with paper towels. Bake potatoes for 45 minutes. Remove from oven and place on a cutting board. Let cool for 30 minutes. Slice each potato lengthwise, cutting off the top quarter. Scoop out the pulp to form the boat. Put the pulp into a large bowl and add sour cream, scallions, basil, tomatoes and rosemary. Mix together until you have a smooth texture. Stuff each potato with stuffing. Sprinkle with cheddar cheese and parsley. Place in covered barbecue and cook for another 15 minutes. Remove with barbecue tongs to serving tray and serve hot.
TWICE BAKED POTATOES
These potatoes still taste buttery and rich but are much lighter than the full fat version by using a small amount of butter to saute sweet leeks and some chive flavored reduced fat cream cheese. This is a great side dish for any time of year and for special gatherings, like Thanksgiving. Simply double the recipe, or halve the potatoes after the first bake and the dish serves more.
Provided by Food Network Kitchen
Categories side-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt. Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes. Let stand 5 minutes.
- Meanwhile, heat the butter in a large nonstick skillet set over medium heat. Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Cool slightly.
- Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end. Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.
- Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in the chopped parsley. Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet. Bake until heated through and the tops are lightly browned, 20 to 25 minutes. Garnish with extra parsley.
LEFTOVER HAM -N- POTATO CASSEROLE
An easy cheesy dish that uses up that Christmas or Easter ham! My family looks forward to this one!
Provided by SweetT
Categories Main Dish Recipes Pork Ham
Time 1h15m
Yield 6
Number Of Ingredients 10
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, about 20 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 1 1/2-quart baking dish.
- Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir potatoes into ham mixture; transfer to the prepared baking dish.
- Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
- Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
- Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
- Pour sauce over ham and potatoes.
- Sprinkle bread crumbs atop casserole.
- Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
Nutrition Facts : Calories 577.7 calories, Carbohydrate 40.3 g, Cholesterol 104.9 mg, Fat 35.8 g, Fiber 4.2 g, Protein 24.3 g, SaturatedFat 20.2 g, Sodium 973.7 mg, Sugar 5.2 g
CAULIFLOWER AND HAM CASSEROLE
My mother made this recipe many times while I was growing up. I remember leaning on the table to watch her. Cooking has always been a hobby of mine, along with sewing and crafting.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a saucepan over medium heat, saute chopped onion in 2 tablespoons of butter until tender. Stir in flour, salt and pepper until smooth. Gradually add milk; cook and stir for 2 minutes or until thick and bubbly. , Remove from the heat; stir in cheese until melted. Fold in cauliflower, ham, mushrooms and pimientos. Pour into a greased 2-qt. casserole. , In a small saucepan, brown cracker crumbs in remaining butter; sprinkle over casserole. Cover and bake at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 209 calories, Fat 12g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 942mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
TWICE-BAKED POTATOES WITH CAULIFLOWER AND CHEESE
This is a recipe that nods at a lesson taught by the British writer Nigel Slater, which is to poach the cauliflower in bay-leaf scented milk while the potatoes bake. The soft florets are then mashed in with the potato flesh and a healthy splash of the cooked milk. Add butter. Top with cheese.
Provided by Sam Sifton
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
- Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
- While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.
- When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.
Nutrition Facts : @context http, Calories 643, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 26 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 16 grams, Sodium 1540 milligrams, Sugar 13 grams, TransFat 0 grams
CAULIFLOWER HAM CASSEROLE
Cauliflower replaces the potatoes in this comforting casserole, which I've been making for 30 years. Whenever we have leftover ham, my husband asks me to make this dish. -Sue Herlund, White Bear Lake, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place cauliflower in a large saucepan; cover with 1 in. water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender. , Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted. , Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish. , Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through.
Nutrition Facts : Calories 383 calories, Fat 25g fat (15g saturated fat), Cholesterol 95mg cholesterol, Sodium 1007mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.
LOW-CARB, TWICE-BAKED CAULIFLOWER CASSEROLE
A twist to the twice-baked potato, for those looking for an alternative.
Provided by buddyboy02
Categories Side Dish Vegetables Cauliflower
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Drain well and transfer cauliflower to a large bowl. Mash, using a potato masher, leaving some chunks.
- Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into the mashed cauliflower in the bowl. Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top.
- Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 10.5 g, Cholesterol 46.3 mg, Fat 15.6 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 9.2 g, Sodium 639.9 mg, Sugar 3.7 g
TWICE-BAKED CAULIFLOWER
This vegetarian and onion-free version of the dish turned out delicious. Even my cauliflower-hating wife loved it! Served with fresh cracked pepper brought the flavors out nicely.
Provided by Rachel Meytin
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, about 5 minutes.
- Transfer cauliflower to a bowl and mash with a potato masher until few chunks remain; add 1/2 cup Cheddar cheese, sour cream, cream cheese, and Parmesan cheese and mix thoroughly. Spread the mixture into a 8-inch square casserole dish; top with remaining Cheddar cheese. Cover dish with aluminum foil or lid.
- Bake in preheated oven until hot and bubbling, 20 to 25 minutes. Remove cover and continue baking until the top is browned, about 10 minutes more.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 10 g, Cholesterol 41.2 mg, Fat 13.1 g, Fiber 3.5 g, Protein 11.3 g, SaturatedFat 8.2 g, Sodium 274.2 mg, Sugar 3.6 g
MOCK TWICE BAKED POTATOES (CAULIFLOWER)
I made this for Thanksgiving once and one of my daughter's friends wanted to know what was in the "potatoes"! People who claim to dislike cauliflower love this dish.
Provided by Sooz Cooks
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 400 degrees.
- Place the frozen cauliflower in a 1 1/2-quart casserole. Add 1/2 cup water. Cover and microwave on high for 7 minutes. Stir and cook another 4 minutes. Let stand 2 minutes. Place in a colander to drain and blot with paper towels to absorb as much moisture as possible.
- Place the cauliflower in a food processor. Add the sour cream, cream cheese, butter, half the cheese, half the bacon, salt and pepper to processor. Process until contents have the smooth consistency of mashed potatoes.
- Grease the same casserole used for cooking the cauliflower and pour in the cauliflower mixture.
- Top with the remaining cheese and crumbled bacon.
- Bake uncovered 20 minutes at 400º or until lightly browned.
HAM & CAULIFLOWER CASSEROLE
You can get this ready in the morning and then finish it 30 minutes before dinner. I like to put in some frozen peas too for color Just put them in frozen before adding the sauce. Nice way to use up some of the left over ham
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix cooked cauliflower ham and mushrooms.
- Season with salt and pepper.
- Melt butter in a sauce pan and stir in the flour.
- Stir in the milk and cook until it has thickened.
- Stir in the sour cream and cheese; stir until the cheese has melted and the sauce is smooth Put ham and cauliflower in to an ungreased 3 quart casserole dish.
- Pour sauce over top.
- You make now let this sit in the fridge until 40 minutes before dinner or continue to the finish- Preheat oven to 350°F.
- Sprinkle with crumbs.
- Put in the oven for 30-40 minutes or until heated through.
BAKED CAULIFLOWER WITH HAM
Make and share this Baked Cauliflower With Ham recipe from Food.com.
Provided by conniecooks
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Separate cauliflower into flowerets (small pieces).
- Cook till barely tender about 5 minute.
- Drain very well.
- Treat an 8" x8" baking dish with cooking spray.
- Spread a layer of cauliflower in dish nestle about half the ham in all the nooks & crannies.
- Sprinkle lightly with salt & pepper, and 1/2 the parmesan cheese.
- Repeat layer.
- Mix egg, sour cream, onion & tomato paste.
- Pour over the top.
- Mix melted butter with crumbs and spread over the top.
- Bake at 350F for 20 -30 min until golden.
Nutrition Facts : Calories 262.9, Fat 17, SaturatedFat 9.7, Cholesterol 81.8, Sodium 656.4, Carbohydrate 14.8, Fiber 3, Sugar 3.7, Protein 14
TWICE BAKED HAM AND CHEESE POTATOES
Make and share this Twice Baked Ham and Cheese Potatoes recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Potato
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes at 400 degrees Fahrenheit for 1 hour until soft.
- Slice potatoes in half lengthwise.
- Scoop out insides, leaving a firm shell.
- Place potato pulp, cheddar cheese, milk, ham, sour cream, onion salt, pepper, and butter in a mixing bowl.
- Beat at high speed until smooth.
- Fill potato shells with mixture.
- Bake at 350 degrees Fahrenheit for 20 to 30 minutes.
- Garnish with paprika or parsley.
Nutrition Facts : Calories 456, Fat 25.2, SaturatedFat 15.1, Cholesterol 80.7, Sodium 611.7, Carbohydrate 41.6, Fiber 4.7, Sugar 3.1, Protein 17.1
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