Leek And Ricotta Twice Baked Potatoes Recipes

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TWICE BAKED SWEET POTATOES WITH RICOTTA CHEESE



Twice Baked Sweet Potatoes with Ricotta Cheese image

A tasty, savory version of twice baked sweet potatoes.

Provided by frank11

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 2h

Yield 6

Number Of Ingredients 10

3 medium sweet potatoes
1 teaspoon olive oil
2 shallots, finely chopped
½ cup fat-free ricotta cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground ginger
1 tablespoon brown sugar
¼ cup grated Parmesan cheese
2 ½ tablespoons chopped fresh sage

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
  • Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
  • Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
  • Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
  • Bake until heated through, about 30 minutes.

Nutrition Facts : Calories 161.3 calories, Carbohydrate 29.9 g, Cholesterol 7 mg, Fat 2.1 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 0.9 g, Sodium 247.4 mg, Sugar 8.2 g

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY



Twice-Baked Loaded Potatoes Recipe by Tasty image

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

2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled

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

TWICE-COOKED POTATO-AND-LEEK CASSEROLE



Twice-Cooked Potato-and-Leek Casserole image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h20m

Number Of Ingredients 10

2 pounds sweet potatoes (about 5 small), peeled and cut into 1/2-inch pieces
2 pounds russet potatoes (about 7 small), peeled and cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
3/4 cup whole milk, warmed
3/4 cup heavy cream, warmed
1 1/2 sticks unsalted butter, melted
2 tablespoons all-purpose flour
Pinch of cayenne pepper
1 leek, white and light-green parts only, cut into 1/4-inch rounds, washed well, and dried (about 2 cups)
Safflower oil, for frying

Steps:

  • Preheat oven to 425 degrees. Cover sweet potatoes and russet potatoes each with 1 inch water in 2 separate medium saucepans. Bring to a boil, salt generously, and boil until fork-tender, about 8 minutes. Drain and return potatoes to respective pans.
  • In a bowl, combine milk, cream, and butter. Divide milk mixture between saucepans. Mash potatoes until smooth; season with salt and pepper.
  • Spread mashed sweet potatoes evenly in the bottom of a shallow 2-quart baking dish. Top with mashed russet potatoes; spread evenly to edges. Bake until golden, about 25 minutes.
  • Meanwhile, in a bowl, combine flour and cayenne. Add leeks; toss to coat. In a medium saucepan, heat 2 inches oil over medium-high heat until a thermometer registers 350 degrees. Working in batches, add leeks and cook, turning, until crisp and light golden around edges, about 1 minute. With a slotted spoon, transfer to paper towels to drain. Season with salt.
  • Sprinkle fried leeks over potatoes; serve.

ROASTED POTATOES WITH RICOTTA



Roasted Potatoes with Ricotta image

Try this side with pork chops or steak and sliced tomatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 1/2 pounds small new potatoes
1 teaspoon plus 1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup ricotta
2 tablespoons Parmesan cheese, finely grated
Zest from 1/2 lemon, finely grated

Steps:

  • Preheat oven to 450 degrees. Place potatoes in center ofa 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.
  • In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes.

Nutrition Facts : Calories 238 g, Fat 10 g, Fiber 3 g, Protein 8 g

RICOTTA-STUFFED POTATOES



Ricotta-Stuffed Potatoes image

Use ricotta and Parmesan cheeses to give twice-baked potatoes an Italian twist.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 6

Number Of Ingredients 7

6 medium baking potatoes
1 1/2 cups ricotta cheese
1 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
1 egg, beaten
Additional chopped fresh parsley, if desired

Steps:

  • Heat oven to 375°F. Bake potatoes about 1 hour or until tender.
  • Cut each potato in half crosswise; scoop out inside into large bowl, leaving a thin shell. Mash potatoes until no lumps remain. Stir in cheeses, 1/4 cup parsley, the pepper and egg until well blended.
  • Increase oven temperature to 400°F. Cut thin slice from bottom of each potato half if needed to stand upright. Place shells on ungreased 15x10-inch pan with sides; fill shells with potato mixture.
  • Bake about 20 minutes or until hot. Garnish with additional parsley and bell pepper.

Nutrition Facts : Calories 340, Carbohydrate 41 g, Cholesterol 70 mg, Fiber 4 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 0 g

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

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

4 tablespoons unsalted butter, cubed and softened
4 large russet potatoes
2 tablespoons canola or other neutral oil
Kosher salt
1/2 cup whole milk
1/2 cup sour cream
1/2 cup grated Cheddar cheese (about 2 ounces)
Black pepper
2 tablespoons chopped chives (optional)

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

CREAMY TWICE-BAKED POTATOES



Creamy Twice-Baked Potatoes image

With a yummy cream cheese filling, these rich potatoes tucked into their own skins are sure winners. They look fancy but are not tricky to make. -Linda Wheeler, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 2 servings.

Number Of Ingredients 8

2 medium baking potatoes
2 tablespoons butter, softened
1 tablespoon 2% milk
1/4 teaspoon salt
3 ounces cream cheese, cubed
2 tablespoons sour cream
Paprika
Optional: Minced fresh parsley and green onions

Steps:

  • Preheat oven to 350°. Pierce potatoes and bake on a baking sheet until tender, about 1 hour. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell., In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika., Place on a baking sheet. Bake, uncovered, until heated through and tops are golden brown, 20-25 minutes. If desired, sprinkle with parsley and green onions.

Nutrition Facts : Calories 452 calories, Fat 29g fat (18g saturated fat), Cholesterol 88mg cholesterol, Sodium 561mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

LEEK AND RICOTTA TWICE BAKED POTATOES



Leek and Ricotta Twice Baked Potatoes image

These potatoes are my own riff on twice baked. Leeks are a classic pairing with potatoes, and the ricotta lends a fluffy creaminess. These are great with steak or just about anything else.

Provided by Kooch

Categories     < 4 Hours

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 large russet potatoes or 6 large yukon gold potatoes
2 leeks
2 garlic cloves
1/3 cup ricotta cheese
4 tablespoons butter
1/2 cup half-and-half cream
3/4 cup shredded pizza cheese (or any white cheese such as provolone, mozzarella, parmesan, etc.)
salt

Steps:

  • Bake the potatoes at 400 degrees until done. You can start them in the microwave to save time but finish them in the oven. Let them cool. Slice in half. Scoop the potato from the skins leaving a thin layer of potato on the skin. Run the potato through a ricer if you have one or mash the potatoes until smooth.
  • Cut off the root side and dark green part of the leeks. Slice in half lengthwise and wash thoroughly. Cut lengthwise again then slice. Saute the leeks in the butter on medium low heat. Add the garlic at the last 2 minutes. Remove brown bits if necessary.
  • Combine the leeks with the potato and remaining ingredients. Fill the skins with the mixture. You may not need all of the skins. These can be refrigerated several hours in advance.
  • Bake in a 400 degree oven for 30-40 minutes until golden brown. Lightly broil to brown if necessary.

Nutrition Facts : Calories 421.6, Fat 12.2, SaturatedFat 7.5, Cholesterol 34.8, Sodium 102.5, Carbohydrate 70.3, Fiber 8.7, Sugar 4.1, Protein 10.2

TWICE BAKED POTATOES



Twice Baked Potatoes image

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

4 medium russet potatoes, about 6 ounces each
1 teaspoon vegetable oil
Kosher salt
1 tablespoon unsalted butter
2 leeks, (white and light green parts), halved lengthwise and thinly sliced
Freshly ground black pepper
2 cloves garlic, minced
2 teaspoons freshly chopped thyme
4 ounces 1/3-less fat chive-and-onion flavored cream cheese
1/2 cup skim milk
1 tablespoon chopped fresh parsley, plus extra for garnish

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.

NEELY'S TWICE BAKED POTATOES



Neely's Twice Baked Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 10

4 (3/4-pound) russet potatoes, scrubbed
3 tablespoons olive oil, divided
Kosher salt and freshly cracked black pepper
1 tablespoon butter, plus extra for serving, softened
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 bunch Swiss chard, stems discarded and leaves finely chopped
1/2 cup part-skim ricotta cheese
1/2 cup shredded smoked mozzarella, plus extra for topping
1/4 cup grated Parmesan, plus extra for topping

Steps:

  • Preheat the oven to 400 degrees F.
  • Pierce around the potatoes with a fork and put them on a sheet tray. Drizzle with 2 tablespoons olive oil and season, to taste, with salt and black pepper. Slide them onto the center rack in the oven and bake for 1 hour, then let them cool slightly.
  • Using a paring knife, slice the potatoes lengthwise and scoop the flesh into a large mixing bowl. Make sure to leave a 1/2-inch thick wall of flesh along the inside of the skin.
  • In a heavy-bottomed skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Once warm, saute the garlic and red pepper flakes until fragrant, about 1 minute. Add the Swiss chard leaves and continue sauteing until they are soft and tender and all liquid has been evaporated. Adjust the seasonings with salt and pepper, then transfer the vegetables to a bowl.
  • Stir the ricotta cheese, mozzarella and Parmesan into the potatoes and season with salt and pepper, to taste. Mash until the filling is creamy, then fold in the Swiss chard.
  • Using a small spoon, scoop the filling back into the potatoes and pat down the mound so it is secure. Sprinkle more mozzarella and Parmesan over the tops of the potatoes and set them onto a baking sheet. Bake them once more to heat through and to melt the cheese, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter. Serve with softened butter, if desired.

MAKEOVER TWICE-BAKED POTATOES



Makeover Twice-Baked Potatoes image

A slimmed-downed version of this classic by using substituting 1% milk, turkey bacon and reduced-fat cheddar cheese. Try this version and see if you family can tell difference.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 6 servings.

Number Of Ingredients 8

6 large baking potatoes
2 tablespoons butter, softened
1 cup 1% milk
1/4 pound turkey bacon (about 9 slices), diced and cooked
1-1/2 cups shredded reduced-fat cheddar cheese, divided
2 tablespoons minced chives
1/2 teaspoon salt
Dash pepper

Steps:

  • Bake the potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells., Place on an ungreased baking sheet. Bake at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 298 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 717mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 15g protein.

TWICE-BAKED POTATOES WITH LEEKS



Twice-Baked Potatoes With Leeks image

I love the combination of leeks and potatoes, and I love twice-baked potatoes, so this recipe is ideal for me. This is a great presentation, with leeks in the potatoes and garnished with frizzled leeks as well. To make ahead, you can fill the potato skins and chill; then bake for 30 minutes.

Provided by JackieOhNo

Categories     Potato

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 9

8 baking potatoes
3 leeks, white and light green parts only
3 tablespoons butter
1 cup milk
1 (8 ounce) container cream cheese with chives
1/2 teaspoon salt
1/2 teaspoon pepper
oil
sour cream (optional)

Steps:

  • Heat oven to 400 degrees. Pierce potatoes with fork; bake until tender, about 1 hour.
  • Chop 2 leeks. Cut remaining leeks into thin strips about 2" long. In nonstick skillet, melt 1 T. butter over medium heat. Add chopped leeks; cook, stirirng, 5 minutes.
  • Horizontally cut top 1/3 from each potato. Scoop potato from skins, leaving 1/4"-thick shells. Heat milk and remaining butter until hot; add to potatoes with cheese, salt and pepper. Mash; stir in cooked leeks. Pipe or spoon mixture into potato shells. On baking sheet, bake until golden, 20-25 minutes.
  • In nonstick skillet, heat 1/4" oil over medium heat. Add sliced leeks; cook, stirring, 2 minutes. Drain on paper towels. Top potatoes with leeks and, if desired, sour cream.

CREAMY TWICE-BAKED POTATOES



Creamy Twice-Baked Potatoes image

These easy twice baked potatoes get their creamy texture from a rich cream cheese filling. Double the recipe if you're having guests over or want leftovers.

Provided by tplbml

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 2

Number Of Ingredients 7

2 baking potatoes
2 tablespoons butter, softened
1 tablespoon milk
¼ teaspoon salt
1 (3 ounce) package cream cheese, cubed
2 tablespoons sour cream
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place on a baking sheet.
  • Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.
  • Reduce oven to 350 degrees F (175 degrees C).
  • Cut a thin slice off the top of each potato; scoop out pulp and place in a small bowl. Beat potato flesh, butter, milk, and salt with an electric mixer in a large bowl until smooth and fluffy. Fold cream cheese and sour cream into potatoes; spoon mixture into potato shells. Sprinkle with paprika and place on a baking sheet.
  • Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 39.6 g, Cholesterol 84.2 mg, Fat 29.8 g, Fiber 4.9 g, Protein 8.4 g, SaturatedFat 18.7 g, Sodium 522 mg, Sugar 2.2 g

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From sustained.kitchen


TWICE-BAKED POTATOES | RECIPE - RACHAEL RAY SHOW
Mash the potatoes, or even better, pass them through a potato ricer. Add cream cheese, cheddar cheese, butter, salt, pepper and 1/4 cup chives. Spoon 3/4 of the potato mixture back into the shells. Put the remaining potato mixture into a pastry …
From rachaelrayshow.com


BROCCOLI AND LEEK BAKE BEST RECIPES
Steps: Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
From findrecipes.info


CREAMY RICOTTA STUFFED TWICE BAKED POTATOES RECIPE
2014-07-06 Step 3. Filling ... Add the ricotta, broth, scallions, chives, garlic, mustard, a pinch of salt and pepper, to the bowl with the potato; and, mix to combine.
From recipezazz.com


TWICE-BAKED POTATOES WITH LEEKS AND CHEESE - VEGETARIAN SOCIETY
Method. Preheat the oven to 180°C/gas mark 6 and bake the potatoes until cooked through, approximately 45 - 60 minutes. When the potatoes are nearly finished baking, prepare the leek by slicing it almost in half lengthways, then fan it out under a running tap to wash away any trapped dirt. Slice each half into four lengthways, then cut into ...
From vegsoc.org


LEEK AND POTATO RECIPES | BBC GOOD FOOD
Leek and potato recipes. 23 items. Magazine subscription – your first 5 issues for only £5! Potatoes and leeks are known to make a delicious combination in soup. But, we've got plenty more ideas for these ingredients, including cheesy pies, traybakes, gratins and more.
From bbcgoodfood.com


ESSENTIALS: POTATOES BAKED AND TWICE-BAKED RECIPE - SERIOUS EATS
2018-08-09 Preheat the oven to 350°F. While you wait for the oven to heat up, use a spoon to scoop the flesh out of each potato half into a bowl, leaving about 1/4 inches of flesh attached to the shell. Arrange the shells upright on a baking sheet …
From seriouseats.com


HERBED RICOTTA & FONTINA TWICE BAKED POTATOES — SMART CHICKEN
2019-05-30 Preheat oven to 375°F. Arrange potatoes on a baking sheet and brush with olive oil. Sprinkle with salt and bake for 1 hour. Allow potatoes to cool slightly, then cut in half and scoop flesh into a mixing bowl, leaving the shells intact. Add the ricotta, fontina, sour cream, butter, egg, chives, parsley, garlic powder, hot sauce, salt, and ...
From smartchicken.com


TWICE BAKED POTATOES WITH LEEKS RECIPES
Steps: Preheat oven to 425 degrees. Cover sweet potatoes and russet potatoes each with 1 inch water in 2 separate medium saucepans. Bring to a boil, salt generously, and boil until fork-tender, about 8 minutes.
From tfrecipes.com


LOADED TWICE BAKED POTATOES | A BOUNTIFUL KITCHEN
2014-12-22 Wash and pat potatoes dry. Pierce the potatoes with a fork about three times to allow heat to prevent bursting of skins. Preheat oven to 350°F. Bake potatoes on rack for about 1 hour 15 minutes, or until knife is easily inserted in center of potato. Remove from oven and place on cookie sheet or cutting board.
From abountifulkitchen.com


LOADED TWICE BAKED POTATOES - MY FARMHOUSE TABLE
2019-06-19 Scrub the potatoes and pierce with a fork. Lightly coat with olive oil and salt. Bake at 400°F for about 45 minutes or until cooked and tender. Once the potatoes are cool enough to handle, cut a thin slice off the top of each potato. Scoop out the inside of the potato, leaving a thin shell. Put the scooped out potato into a bowl and add in the ...
From myfarmhousetable.com


ROASTED LEEKS AND POTATOES - COPYKAT RECIPES
2021-01-13 Place potatoes into a large bowl. Wash leeks and cut the white part into 3/8 inch slices. Discard the green part. Rinse leek slices in a colander. Add sliced leeks to bowl with potatoes. Mix together melted butter and oil. Drizzle all but 1 tablespoon of the butter-oil mixture on the potatoes and leeks.
From copykat.com


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