Minibakedpotatoeswithmascarponeandprosciuttobits Recipes

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MINI TWICE-BAKED POTATOES



Mini Twice-Baked Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
6 ounces bacon, chopped fine
1/3 cup panko breadcrumbs
1/4 cup chopped fresh chives
1/4 cup freshly grated Parmesan, plus 2 tablespoons
1/4 cup sour cream, at room temperature
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream, at room temperature

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
  • In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
  • In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
  • When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.

MINI BAKED POTATOES WITH MASCARPONE AND PROSCIUTTO BITS



Mini Baked Potatoes with Mascarpone and Prosciutto Bits image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 50m

Yield 5 servings

Number Of Ingredients 7

10 small Yukon gold potatoes
Coarse salt
3 tablespoons plus 1 teaspoon prosciutto bits
1/2 cup plus 2 tablespoons mascarpone or creme fraiche
2 tablespoons plus 2 teaspoons chopped chives
4 ounces prosciutto (Have the butcher grind it or chop it finely yourself. If finely chopping yourself, partially freeze it first.)
1 tablespoon olive oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Wash and dry the potatoes. Spread a 1/4-inch bed of salt in a baking dish and top with the potatoes. Prick the top of the potatoes. Bake for about 40 minutes, or until the potatoes are cooked throughout.
  • Meanwhile, make the prosciutto bits.
  • Place a small saute pan over medium-high heat. Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium low and cook, stirring occasionally, until the prosciutto bits are crisp, about 25 to 30 minutes.
  • Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. (Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.)
  • Remove the potatoes from the oven.
  • Cut an x in the top of each potato, and push in the sides to split open. Divide the prosciutto bits, mascarpone or creme fraiche, and chives among the potatoes and serve immediately.

GARLIC MINI POTATOES



Garlic Mini Potatoes image

Make and share this Garlic Mini Potatoes recipe from Food.com.

Provided by Alia55

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

24 small potatoes
1 tablespoon butter
1/2 teaspoon garlic seasoning
1/4 teaspoon italian seasoning

Steps:

  • Boil potatoes in water until tender.
  • Drain water and add butter and seasoning.
  • Saute for 10 minutes.

MINI TWICE-BAKED POTATOES



Mini Twice-Baked Potatoes image

Made with butter and two kinds of cheese, these mini twice-baked potatoes topped with Creole-seasoned shrimp are an impressive appetizer.

Provided by Holly Haines

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h21m

Yield 6

Number Of Ingredients 10

6 slices bacon
1 ½ pounds baby potatoes
1 tablespoon vegetable oil
salt and ground black pepper to taste
3 tablespoons butter, melted
3 tablespoons mascarpone cheese
3 green onions, finely chopped
3 tablespoons shredded Cheddar cheese
½ pound shrimp, peeled and deveined
1 pinch Creole seasoning, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
  • Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
  • Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
  • Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
  • Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
  • Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
  • Season shrimp with Creole seasoning; transfer to a grill pan.
  • Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 20.6 g, Cholesterol 96 mg, Fat 16.9 g, Fiber 2.7 g, Protein 13.6 g, SaturatedFat 8 g, Sodium 408.5 mg, Sugar 1.1 g

MINI BAKED POTATOES



Mini Baked Potatoes image

These little appetizers are great for a small dinner party - they are cute and very easy to make. You can double the recipe with no problem - simply boil up extra potatoes and have extra toppings on hand. If you want the sour cream to look especially fancy, try using an icing decorator tube or simply put the sour cream into a ziploc baggie and cut a tiny hole in one corner. For a real splurge, omit olive and sprinkle with caviar instead. Prep time includes time to boil the potatoes.

Provided by HeatherFeather

Categories     Potato

Time 30m

Yield 24 serving(s)

Number Of Ingredients 7

12 very small red potatoes, boiled
1/2 cup sour cream
2 -3 tablespoons black olives, chopped
2 -3 tablespoons chives, chopped
2 -3 tablespoons crumbled cooked bacon, optional
salt and pepper
melted butter, optional

Steps:

  • Have potatoes cooked and ready to go- they should be warm, but cool enough to handle.
  • Slice potatoes in half crosswise.
  • Using a melon baller, scoop out a small portion of cooked potato flesh from each potato half.
  • Season to taste with some salt and pepper.
  • Fill each hole with a dollop of sour cream.
  • Sprinkle with chopped olives, chives, and bacon.
  • If you want extra decadence, drizzle a little melted butter into the hollows before adding sour cream.

TWICE-BAKED MINI POTATOES



Twice-Baked Mini Potatoes image

I love to take tried and true recipes like twice baked potatoes and add new twists. I consider these to be the ultimate party appetizer. -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 30 appetizers.

Number Of Ingredients 11

15 small Yukon Gold potatoes
2 tablespoons butter
1/4 cup 2% milk
2 tablespoons spreadable garlic and herb cream cheese
1-1/2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper
3 slices bacon strips, cooked and crumbled
1/2 green onion, thinly sliced
2/3 cup shredded cheddar cheese, divided
2 teaspoons minced chives

Steps:

  • Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until just tender. Drain. Cool slightly and cut each potato in half lengthwise. Gently scoop out the pulp, leaving thin shells., In a large bowl, mash pulp with butter, milk, cream cheese, horseradish, salt and pepper. Stir in the bacon, onion and half of the cheese. Spoon mixture into potato shells; sprinkle with remaining cheese., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until heated through. Top with chives.

Nutrition Facts :

MINI TWICE-BAKED POTATOES RECIPE BY TASTY



Mini Twice-baked Potatoes Recipe by Tasty image

Here's what you need: baby red potato, olive oil, salt, pepper, butter, sour cream, finely shredded cheddar cheese, bacon, green onion, salt, pepper, shredded cheddar cheese, bacon, fresh chives

Provided by Mercedes Sandoval

Categories     Snacks

Yield 8 servings

Number Of Ingredients 14

5 lb baby red potato
olive oil
1 teaspoon salt
1 teaspoon pepper
½ cup butter, melted
1 cup sour cream
1 cup finely shredded cheddar cheese
¾ cup bacon, diced
⅓ cup green onion
1 teaspoon salt
1 teaspoon pepper
⅓ cup shredded cheddar cheese, divided
⅓ cup bacon, cooked, divided
¼ cup fresh chives, minced

Steps:

  • Wash potatoes thoroughly and poke holes in each with a fork. Place into a large bowl.
  • Sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
  • Place on a baking sheet covered with foil.
  • Bake at 425˚F (220˚C) for 35 minutes, or until potatoes are tender enough that a fork can go through the center flesh easily. Let cool for 10 minutes or until potatoes can be handled comfortably.
  • Cut off tips of both ends of each potato. Using a melon baller or metal teaspoon, carve out the center each potato.
  • Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
  • Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
  • Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
  • Using a small spoon, stuff each of the hollowed out potatoes with the filling.
  • Bake at reduced temperature 375˚F(190˚C) for 5-7 minutes.
  • Top each potato with cheddar cheese and bacon.
  • Return to oven and bake for 3-5 minutes or until cheese is melted.
  • Garnish with green onion.
  • Enjoy!

Nutrition Facts : Calories 623 calories, Carbohydrate 58 grams, Fat 34 grams, Fiber 5 grams, Protein 19 grams, Sugar 3 grams

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