HERBED TWICE-BAKED POTATOES
Light cream cheese, garlic and butter make these potatoes irresistible. Replace the basil with parsley if you'd like. -Ruth Andrewson of Peck, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half lengthwise. Scoop out pulp, leaving thin shells., In a large bowl, mash pulp with cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika., Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through., , ,
Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 234mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
CAMPING BAKED POTATOES WITH HERBED SOUR CREAM
Steps:
- Start a wood campfire and wait until the flames die down and the coals glow red with white ash. Lower a grilling grate so that it sits above the coals and you have nice, even medium heat. Wash the potatoes well in cold water, prick each all over with the tip of a knife and rub them all over with olive oil. Rub salt all over the potatoes; this will help crisp the skin. Tightly wrap each potato in aluminum foil.
- Place the potatoes on the grill grate over red coals (medium heat) and cook about 1 hour to 1 hour 15 minutes, turning halfway through. (Feed the fire with more wood as needed.) When done, the tip of a paring knife will go straight through the potato without resistance (you can do this through the foil).
- In a small bowl, combine the scallions, chopped herbs and sour cream. Set aside.
- Cut the potatoes open through the foil and peel back the foil to expose the potato. Squeeze the potatoes gently from the bottom to expose the soft, fluffy insides. Season with salt and pepper, top with butter and finish with a big spoonful of the herbed sour cream.
- Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"
BAKED POTATOES WITH HERB BUTTER
Steps:
- Preheat grill to medium.
- With a fork prick the potatoes 4 to 5 times, smear them with a little butter and sprinkle each potato with salt. Wrap in foil. Place the potatoes on the grill and cook for 40 to 45 minutes turning every so often.
- In a mixing bowl add butter, garlic, chives and pepper. Whip together until well incorporated. Take a piece of plastic wrap and lay it on the counter. Place the butter mixture on the plastic wrap and shape into a log or place the bowl in refrigerator covered to firm it back up. When your potatoes are cooked take butter out of the refrigerator, slice open the potatoes and top with herb butter.
HERBED TWICE BAKED POTATOES
Make and share this Herbed Twice Baked Potatoes recipe from Food.com.
Provided by Brookelynne26
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half. Scoop out pulp, leaving a thin shell.
- In a large bowl, mash pulp with the cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika.
- Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through.
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 COOKED BABY POTATOES
Beautifully soft on the inside and crispy on the outside, these little potatoes are a treat! Using a garlic or herb-infused olive oil would really take them over the top, or try tossing in a bit of fresh herbs at the end. Delicious!
Provided by Cookin-jo
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Wash potatoes.
- Boil potatoes about 15 minutes or until just tender, and drain.
- Coat with olive oil and let cool until cool enough to handle.
- Preheat oven to 400 degrees.
- Place potatoes on a large rimmed baking sheet.
- Using the flat bottom of a small saucepan gently press down on each potato until it flattens slightly and the skin splits
- Sprinkle with salt and pepper. I prefer kosher salt.
- Bake for 20 - 30 minutes until the potatoes are browned to your taste.
TWICE-BAKED POTATOES SUPREME
On Christmas Day, we invite all our nearby relatives to dinner. One way I make the meal memorable is with this side dish that combines mashed and baked potatoes. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 12 servings (1 stuffed potato half each).
Number Of Ingredients 10
Steps:
- Pierce potatoes with a fork. Bake at 400° for 60-70 minutes or until tender. Cut potatoes in half lengthwise; scoop out pulp, leaving a thin shell. Set 12 shell halves aside (discard remaining shells or save for another use). , In a large bowl, mash pulp; add the butter, salt, garlic powder, oregano, cayenne, celery salt and enough milk to reach desired consistency. Pipe or spoon into shells; place in two greased 13x9-in. baking pans. Sprinkle with Parmesan cheese and, if desired, paprika. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 199 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 131mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
TWICE BAKED POTATOES
You don't have to wait for dinner at a fancy steakhouse to enjoy cheesy, gooey twice baked potatoes. They're surprisingly easy to make at home. Once assembled, the finished potatoes are super-easy to make ahead and store in the fridge or freezer.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
- Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
- When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
- Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
- Increase oven temperature to 400°F. Bake about 20 minutes or until hot.
Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g
HERBED TWICE-BAKED POTATOES
Light cream cheese, garlic and butter make these potatoes irresistible. Replace the basil with parsley if you'd like. -Ruth Andrewson of Peck, Idaho
Provided by Allrecipes Member
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Scrub and pierce potatoes. Bake at 375 degrees F for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half. Scoop out pulp, leaving a thin shell.
- In a bowl, mash the pulp with cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika. Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 20.4 g, Cholesterol 13.8 mg, Fat 4.9 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 3.1 g, Sodium 187 mg, Sugar 1.5 g
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