MAKE-AHEAD POTATOES
There's no need to slave away making mashed potatoes at the last minute, not when this creamy, comforting potato side dish is so handy to prepare well in advance. Plus, it's an easy dish for people to serve themselves and it looks so appealing on a buffet. -Margaret Twitched, Danbury, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a Dutch oven or large kettle; cover with water and bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are tender. , Drain potatoes and place in a bowl; mash. Add sour cream, cream cheese, 4 tablespoons butter, onion and salt; stir until smooth and the cream cheese and butter are melted. Spread in a greased 13x9-in. baking dish. , Melt the remaining butter; drizzle over the potatoes. Sprinkle with paprika. Refrigerate or bake immediately, covered, at 350° for 40 minutes; uncover and bake 20 minutes longer. If potatoes are made ahead and refrigerated, let stand at room temperature for 30 minutes before baking.
Nutrition Facts : Calories 262 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 226mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
MAKE-AHEAD TWICE-BAKED POTATOES
These twice baked potatoes are great to keep in the freezer for busy days or unexpected company! When baking potatoes are on special, I buy a 10-15 pound bag and make about 30-35 of these creamy, delicious potatoes for the freezer. A wonderful side dish with steaks, roasts, seafood, pork and meatloaf. For variety, sprinkle top of potatoes with real bacon pieces just before serving. To have a meatless lunch, I often heat one of these potatoes in the microwave or toaster oven.
Provided by BeachGirl
Categories Potato
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Wash potatoes and pat dry.
- Place potatoes, not touching, on a large baking sheet.
- You may need two baking sheets.
- Spray potatoes generously with non-stick cooking spray.
- Sprinkle outside of potatoes with a little salt.
- Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.
- In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.
- With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.
- With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.
- Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.
- Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes.
- You may need a little more or less milk to get the final desired consistency.
- Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell.
- Return filled shell to baking sheet.
- Sprinkle with shredded cheese and pat cheese to make it adhere to the potatoes.
- TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.
- TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.
- Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.
- Place wrapped potatoes into one or more gallon resealable freezer bags.
- Store in freezer for up to 3 months.
- TO COOK FROZEN POTATOES: Preheat oven to 350°F.
- Place potatoes on baking sheet and loosely cover with aluminum foil.
- Bake about 45 minutes.
- Uncover and bake an additional 15 minutes or more until potatoes are hot.
- Do not over bake.
- This method keeps the potato skins firm and crisp.
- If time is short, place potatoes in microwave and cook on high about 10 minutes.
- Remove and then place in 350°F oven to finish cooking.
- IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot.
- Potato skins will be softer than if cooked in the oven.
- OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.
MAKE-AHEAD BAKED POTATOES
Try our delicious Make-Ahead Baked Potatoes. Our Make-Ahead Baked Potatoes are all dressed up and looking spudly with their bacon-studded cheese filling.
Provided by My Food and Family
Categories Home
Time P1DT35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prick potatoes in several places. Microwave on HIGH 6 to 8 min. or until tender, turning over and rearranging after 3 min. Cool 5 min.
- Cut thin slice off top of each potato. Discard tops; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Mash potato flesh. Add cream cheese spread, milk, cheese and bacon; mix well. Spoon into potato shells; wrap individually in foil. Refrigerate up to 24 hours.
- Heat grill to medium heat. Unwrap potatoes; place on grill grate. Grill 15 min. or until heated through.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 2 g, Protein 8 g
PERFECT BAKED POTATO
This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!
Provided by CURLEEGIRLEE
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h31m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
- Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.
Nutrition Facts : Calories 419.3 calories, Carbohydrate 38.3 g, Cholesterol 57.7 mg, Fat 24.5 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 13.1 g, Sodium 1447.8 mg, Sugar 1.9 g
MAKE-AHEAD CREAMY POTATOES
For the holidays, I usually serve the traditional foods with a new spin or two on family favorites. I put together these creamy potatoes the night before and simply bake the day of to save precious holiday time. -Wendy Ball, Battle Creek, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- Place whole potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 20-25 minutes. Drain., Meanwhile, in a large saucepan, heat 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 2-4 minutes or until tender. Stir in flour until blended; gradually whisk in milk, salt, pepper and thyme. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Peel and cube potatoes when cool enough to handle. Press through a potato ricer or strainer into a large bowl; stir in cheddar cheese, sour cream, mushroom mixture, onion and remaining butter. Transfer potato mixture to a greased 13x9-in. baking dish. Refrigerate, covered, overnight., Preheat oven to 375°. Remove potatoes from refrigerator; uncover and let stand while oven heats. Sprinkle with bread crumbs and Parmesan cheese. Bake, uncovered, until heated through, 55-65 minutes.
Nutrition Facts : Calories 283 calories, Fat 16g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 345mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
More about "make ahead baked potatoes recipes"
MAKE-AHEAD TWICE BAKED POTATOES | THE ANTHONY KITCHEN
From theanthonykitchen.com
4.2/5 (10)Total Time 2 hrsCategory Side DishCalories 330 per serving
- Drizzle oil over potatoes, sprinkle with 2 tablespoons of kosher salt and rub in evenly on all sides. Place on a heavy-duty rimmed baking sheet, spacing evenly apart. Bake for 1 hour.
- Once the potatoes are cool enough to handle, use a sharp, serrated knife to cut the potatoes in half lengthwise and carefully scoop out the flesh with a spoon. Take care not to break the skin and leave about a rim of flesh around the potato.
- Transfer the flesh of the potatoes to a medium-sized mixing bowl, add the cream cheese, butter, milk, remaining 2 teaspoons Kosher salt, and pepper. Using a handheld mixer on low, mix together until just combined. Do not overmix. Add about two-thirds of the bacon and half of the cheddar to the potato mixture. Stir to combine.
BAKED POTATOES FOR A CROWD - CREATIVE HOMEMAKING
From creativehomemaking.com
3/5 (1)Estimated Reading Time 4 mins
HERE IS THE BEST TWICE BAKED POTATO RECIPE (THAT YOU …
From familysavvy.com
THE BEST TWICE BAKED POTATOES - MOM ON TIMEOUT
From momontimeout.com
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
MAKE AHEAD TWICE BAKED POTATO - CLEVERLY INSPIRED
From cleverlyinspired.com
CREAMY MAKE-AHEAD MASHED POTATOES - ONCE UPON A …
From onceuponachef.com
TWICE-BAKED POTATOES - CULINARY HILL
From culinaryhill.com
MAKE AHEAD TWICE-BAKED POTATO CASSEROLE - LAKE LIFE …
From lakelifestateofmind.com
EASY OVEN ROASTED POTATOES RECIPE – BEST EVER! – …
From melaniecooks.com
PREPARE AHEAD ROAST POTATOES - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
CREAMY BAKED MASHED POTATOES (MAKE-AHEAD) | CHEW OUT LOUD
From chewoutloud.com
MAKE AHEAD TWICE BAKED POTATOES | RECIPE CART
From getrecipecart.com
EASY MAKE AHEAD BAKED MASHED POTATOES RECIPE - LIFE WITH LILIAS
From liliaslewis.com
CHEESY BAKED MASHED POTATOES RECIPE (WITH PARMESAN AND …
From thekitchn.com
BEST BAKED POTATOES {PERFECT EVERY TIME} - COOKING CLASSY
From cookingclassy.com
MAKE-AHEAD DUCHESS MASHED POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
MAKE AHEAD MASHED POTATOES - RECIPE GIRL
From recipegirl.com
MAKE-AHEAD BAKED MASHED POTATOES – THE FOUNTAIN AVENUE …
From fountainavenuekitchen.com
DUCHESS POTATOES (MAKE AHEAD SIDE DISH) | MOM ON TIMEOUT
From momontimeout.com
EASY (MAKE-AHEAD) BAKED POTATO AND BACON CASSEROLE
From heavenlyhomemakers.com
LOADED BAKED POTATOES (FREEZER FRIENDLY) - SPEND WITH PENNIES
From spendwithpennies.com
THE PIONEER WOMAN’S TWICE BAKED POTATO CASSEROLE
From thecozycook.com
TWICE BAKED POTATOES (MAKE AHEAD AND FREEZE) - VALERIE'S KITCHEN
From fromvalerieskitchen.com
MAKE-AHEAD CHEESY SCALLOPED POTATOES (WITH CREAM) - BORROWED …
From borrowedbites.com
MAKE-AHEAD TWICE BAKED POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
MAKE AHEAD AU GRATIN POTATOES RECIPES - STEVEHACKS
From stevehacks.com
16 DELICIOUS WAYS TO USE LEFTOVER BAKED POTATOES
From eatwellspendsmart.com
BAKED MAKE-AHEAD MASHED POTATOES RECIPE - RECIPETIPS.COM
From recipetips.com
EASY MAKE-AHEAD MASHED POTATOES RECIPE | LAND O’LAKES
From landolakes.com
MAKE AHEAD BAKED POTATOES - RECIPES - PAGE 7 - COOKS.COM
From cooks.com
MAKE AHEAD ROASTED POTATOES | CREATE KIDS CLUB
From createkidsclub.com
MAKE AHEAD BAKED POTATOES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
7 MAKE-AHEAD POTATO DISHES | COOKING LIGHT
From cookinglight.com
MAKE AHEAD ROASTED GARLIC MASHED POTATOES. - HALF BAKED HARVEST
From halfbakedharvest.com
TWICE BAKED POTATOES – MAKE AHEAD AND FREEZER FRIENDLY!
From kyleecooks.com
MAKE AHEAD BAKED MASHED POTATOES RECIPES ALL YOU NEED …
From stevehacks.com
MARVELOUS MAKE-AHEAD LOADED POTATO CASSEROLE - SUMPTUOUS …
From sumptuousspoonfuls.com
MAKE-AHEAD: BAKED CURRIED BEEF AND SWEET POTATOES RECIPE
From recipeland.com
HOW TO MAKE TWICE BAKED POTATOES - THE SEASONED MOM
From theseasonedmom.com
MAKE AHEAD MASHED POTATOES BAKED : OPTIMAL RESOLUTION LIST
From recipeschoice.com
10 LEFTOVER BAKED POTATO RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search