TWICE BAKED POTATOES (STUFFED JACKET POTATOES)
Recipe video above. Baked potatoes stuffed with a creamy, cheesy, mashed potato filling hit with salty pops of bacon. Think of it as the spud love-child of jacket potatoes and mashed potato! This is pretty much every cheese lovin,' carb monster's dream come true. Dainty food this ain't - this is proper comfort food, turned up to 11!Serve it as a side, or as a meal.
Provided by Nagi
Categories Main Potato Side Dish
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
- Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
- Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
- Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
- Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
- Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
- Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
- Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
- Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
- Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
- Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
- Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
- Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.
Nutrition Facts : Calories 430 kcal, Carbohydrate 27 g, Protein 10 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 75 mg, Sodium 486 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
" MIDDLE EASTERN " TWICE-BAKED POTATOES
A delicious yet low-fat twice-baked potato side dish with a blend of classic Middle Eastern flavours: chickpeas, cumin and coriander. Serve with roasts or with your favourite Middle Eastern main course dish. Adapted from "Practical Cookery: low fat". These potatoes could also be served on their own as a light vegetarian meal. In view of the comments by reviewers about the potatoes being a bit dry, I have added a tablespoon of tahini. I have also added some garlic. I'm not sure how the recipe escaped having garlic in it when I first posted it!
Provided by bluemoon downunder
Categories Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºC.
- Wash the potatoes to remove any dirt, pat dry with paper towels.
- Prick the potatoes all over with a fork, brush with olive oil and season to taste with salt and pepper.
- Place the potatoes on a lightly greased baking tray and bake for about an hour or until cooked through.
- Cool for about 10 minutes.
- While the potatoes are roasting, drain the chickpeas, place in a large mixing bowl and mash with a fork.
- Add the ground coriander, the cumin, the crushed garlic and half the fresh coriander. Cover the bowl with with plastic wrap, and set aside.
- Once they have cooled, taking care to keep the shells intact, halve the cooked potatoes and scoop out the flesh.
- Mash the potato flesh until smooth and gently mix with the chickpea mixture.
- Fold in the yoghurt and tahini, and add a little more of either of these if the mixture seems too dry, season with the pepper and salt, to taste.
- Place the potato shells on a lightly greased baking tray and fill them with the potato and chickpea mixture.
- Place the filled potato shells in the oven and bake for 10-15 minutes, or until heated through.
- Serve the potatoes with the remaining half of the chopped coriander.
Nutrition Facts : Calories 327.6, Fat 7.3, SaturatedFat 1.3, Cholesterol 2.5, Sodium 359.9, Carbohydrate 56.3, Fiber 7.6, Sugar 4.1, Protein 10.9
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 POTATOES
Steps:
- Preheat the oven to 400 degrees. Bake the potatoes on a rack for 1 hour or until soft. Allow them to cool slightly.
- Cut the potatoes in 1/2, scoop out the pulp, and place in a mixing bowl, setting the skins aside. Add the butter, salt, black pepper, and cayenne. Mash well, adding enough milk to make a fairly stiff mixture. Add the beaten egg yolks and stir well.
- Spoon the mixture into the potato skins and top with shredded cheese. Place on a cookie sheet and bake for 20 minutes, until well browned.
MIDDLE EASTERN POTATOES
Ready, Set, Cook! Special Edition Contest Entry: Potatoes laced with Middle Eastern spices Learned of these spice while living in Jerusalem Quick and easy and delicious
Provided by 1 to another
Categories Mashed Potatoes
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 12 inch non-stick skillet heat oil over medium heat. Add potatoes and cover for five minutes. Stir and toss with a wooden spoon, add diced bell peppers, and sliced green onions cover for 5 more minutes. Stir well and uncover. Cook for 5 more minutes tossing every few minutes. Add broth, sumac and zatar and heat well while tossing and scraping pan. Top with freshly chopped cilantro when serving on hot plates.
Nutrition Facts : Calories 72.5, Fat 7.1, SaturatedFat 1, Cholesterol 0.1, Sodium 76.5, Carbohydrate 1.7, Fiber 0.6, Sugar 0.9, Protein 0.9
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
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
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