Roasted Garlic Twice Baked Potato Recipes

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GARLIC TWICE-BAKED POTATOES



Garlic Twice-Baked Potatoes image

You'll only have to announce dinner once when these twice-baked potatoes are on the menu! Their aroma is sure to make everyone eager to come to the table. Garlic and rosemary add herbal goodness to the mashed potato filling. A sprinkling of paprika serves as a colorful garnish.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

6 medium baking potatoes
1 whole garlic bulb
1 teaspoon olive oil
2 tablespoons butter, softened
1/2 cup fat-free milk
1/2 cup buttermilk
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
Paprika

Steps:

  • Bake the potatoes at 400° for 45-55 minutes or until tender. Meanwhile remove papery outer skin from garlic (do not peel or separate cloves). Place garlic in a double thickness of heavy-duty foil. Frizzle with oil. Wrap foil around garlic. , Bake at 400° for 30-35 minutes or until softened. Cool for 10 minutes. Cut top off garlic head, leaving root end intact. Squeeze softened garlic into a small bowl; set aside., Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic. , Pipe or spoon into potato shells. Place on an ungreased baking sheet. Bake at 425° for 20-25 minutes or until heated through. Sprinkle with paprika.

Nutrition Facts : Calories 194 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED GARLIC TWICE-BAKED POTATO



Roasted Garlic Twice-Baked Potato image

The creamy texture flavored with the roasted garlic makes this potato side dish a winner. It's easy to prepare and a perfect choice to accompany a hearty meat entree.

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 2 servings.

Number Of Ingredients 9

1 large baking potato
1 teaspoon canola oil, divided
6 garlic cloves, unpeeled
2 tablespoons butter, softened
2 tablespoons 2% milk
2 tablespoons sour cream
1/4 teaspoon minced fresh rosemary or dash dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Scrub and pierce potato; rub with 1/2 teaspoon oil. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic. Place potato and garlic on a baking sheet. Bake at 400° for 15 minutes. Remove garlic; bake potato until tender, 45 minutes longer., When cool enough to handle, cut potato in half lengthwise. Scoop out the pulp, leaving thin shells., Squeeze softened garlic into a small bowl; add potato pulp and mash. Stir in remaining ingredients. Spoon into potato shells. Place on an ungreased baking sheet. Bake, uncovered, at 350° until heated through, 25-30 minutes.

Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 253mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

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

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

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

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

What could be better than roasted new potatoes with garlic? Yummy!

Provided by It's A New Day

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 pound small new potatoes, halved
1 head garlic, cloves separated but not peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
  • Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
  • Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 24.5 g, Fat 6.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 300.1 mg, Sugar 1 g

ROASTED GARLIC TWICE-BAKED POTATOES RECIPE - (4.4/5)



Roasted Garlic Twice-Baked Potatoes Recipe - (4.4/5) image

Provided by Nicole S

Number Of Ingredients 7

1 head garlic
1 tsp. oil
4 large baking potatoes (2-1/2 lb.)
1 cup Sour Cream
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes, divided
1/4 cup Grated Parmesan Cheese
4 slices bacon, cooked, crumbled

Steps:

  • HEAT oven to 400°F. CUT thin slice off top of garlic; discard top. Place garlic on sheet of foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour. REDUCE oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish. BAKE 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Number Of Ingredients 8

2 large russet potatoes, scrubbed
3 to 4 tablespoons milk
2 tablespoons unsalted butter, room temperature
2 tablespoons sour cream
1/2 cup grated sharp cheddar cheese
Coarse salt and freshly ground pepper
1 large egg, lightly beat
1 tablespoon chopped fresh chives, plus more for garnish

Steps:

  • Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
  • Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.
  • Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.

Nutrition Facts : Calories 301 g, Fat 11 g, Protein 8 g

ROASTED GARLIC TWICE-BAKED POTATOES



Roasted Garlic Twice-Baked Potatoes image

Make Roasted Garlic Twice-Baked Potatoes and get a guaranteed win. This recipe features fresh roasted garlic swirled into baked potatoes with VELVEETA and Parmesan and is topped with crumbled bacon. Delight your family with Roasted Garlic Twice-Baked Potatoes tonight.

Provided by My Food and Family

Categories     Home

Time 1h45m

Yield 8 servings

Number Of Ingredients 7

1 head garlic
1 tsp. oil
4 large baking potatoes (2-1/2 lb.)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes, divided
1/4 cup KRAFT Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Heat oven to 400°F.
  • Cut thin slice off top of garlic; discard top. Place garlic on sheet of Reynolds Wrap® Aluminum Foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
  • Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish.
  • Bake 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 540 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 6 g, Protein 11 g

ROASTED GARLIC TWICE-BAKED CHEESY POTATOES



Roasted Garlic Twice-Baked Cheesy Potatoes image

I saw the original recipe in a Kraft Food & Family magazine. I have used it numerous times since then, and changed it a bit to meet our tastes. Here's what we usually do. The bacon can be easily subbed with vegetarian bacon, which I do frequently for our vegetarian guests. This is a favorite for our game watching!

Provided by Starrynews

Categories     < 4 Hours

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

4 large potatoes
1 head garlic
5 teaspoons olive oil
1/2 cup sour cream
4 ounces processed cheese, cubed (like Velveeta)
pepper, to taste
4 slices bacon or 4 slices vegetarian bacon, cooked and crumbled
2 green onions, chopped

Steps:

  • Preheat oven to 400°F.
  • Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
  • Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves.
  • Drizzle each potato and the heads of garlic with olive oil.
  • Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
  • Remove the potatoes and garlic from the oven and reduce heat to 350°F.
  • Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin.
  • Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
  • Stuff mixture into the cups - it will be quite full, so mound on top as needed.
  • Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
  • Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
  • Garnish the potatoes with bacon and green onions before serving.

Nutrition Facts : Calories 272.3, Fat 11.2, SaturatedFat 4.9, Cholesterol 19.4, Sodium 286.2, Carbohydrate 36.5, Fiber 4.3, Sugar 3.2, Protein 7.8

TWICE-BAKED POTATOES WITH ROASTED GARLIC AND CHEDDAR



Twice-Baked Potatoes with Roasted Garlic and Cheddar image

Provided by Food Network

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

1/4-cup olive oil
salt and pepper to taste
6 baking potatoes
1/2-cup shredded Cheddar cheese, divided
1 egg, beaten
1/4-cup unsalted butter
1/2 head roasted garlic, squeezed from the skins
1/2-cup milk
pinch liquid smoke, optional

Steps:

  • Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown.

TWICE BAKED POTATOES



Twice Baked Potatoes image

This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.

Provided by Jamie

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 4

Number Of Ingredients 13

4 large baking potatoes
½ pound bacon
4 tablespoons butter
1 large onion, chopped
½ cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
  • Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
  • Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
  • Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
  • Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g

ROASTED GARLIC TWICE BAKED POTATOES



Roasted Garlic Twice Baked Potatoes image

This is a delicious recipe for twice baked potatoes. the potato shells are so crispy, and so flavorful, so good to eat!! To make ahead, you can stuff potato shells as directed, but do not sprinkle with the 1/4 cup cheddar cheese; cover and refrigerate up to 24 hours. Preheat oven to 325F. Uncover potatoes. Bake 45 minutes. Top with remaining Cheddar cheese. Bake an additional 5 minutes or until cheese is melted. Sprinkle with bacon. For a substitution, you can substitute 4 slices ready-to-serve bacon, chopped, for the cooked bacon.

Provided by Chef mariajane

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

1 head garlic
1 teaspoon oil
4 large baking potatoes
1 cup light sour cream
1 1/2 cups shredded cheddar cheese
1/4 cup grated parmesan cheese
4 slices bacon, crisply cooked, drained and crumbled

Steps:

  • Preheat oven to 400°F Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
  • Reduce oven temperature to 350°F Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8 inch-thick shells. Place potato flesh in medium bowl mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream. 1/4 cup of the shredded cheese and the parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in a shallow baking dish.
  • Bake 30 minutes; top with remaining 1/4 cup shredded cheese. Bake an additional 5 minutes or until cheese is melted. Sprinkle with bacon.

Nutrition Facts : Calories 542.2, Fat 33.5, SaturatedFat 17.4, Cholesterol 85.5, Sodium 596.9, Carbohydrate 40.1, Fiber 3, Sugar 1.9, Protein 21.4

BAKED POTATOES WITH ROASTED GARLIC



Baked Potatoes with Roasted Garlic image

Roasted garlic is also good spread on bread and stirred into sauces or vinaigrettes. Make an extra head or two; it will keep, tightly wrapped, in the refrigerator for up to three days.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

4 whole heads garlic
Extra-virgin olive oil
4 (about 2 1/4 pounds) Idaho baking potatoes
Salt and freshly ground black pepper

Steps:

  • Using a sharp knife, score each head of garlic 1 inch from top, and peel away top inch of skin. Scrub the potatoes well, dry them, and prick each several times with a fork.
  • Heat oven to 425 degrees. Rub heads of garlic lightly with olive oil, and wrap them loosely in aluminum foil. Bake garlic and potatoes until garlic is very soft and potatoes are tender, about 1 hour. Serve each potato with a head of garlic; let guests squeeze roasted garlic from skin, and mix it into baked potato along with salt, pepper, and olive oil as desired.

ROASTED GARLIC TWICE BAKED POTATO



Roasted Garlic Twice Baked Potato image

Make and share this Roasted Garlic Twice Baked Potato recipe from Food.com.

Provided by Mimi Hall

Categories     Potato

Time 1h30m

Yield 4-8 serving(s)

Number Of Ingredients 7

4 whole baking potatoes
2 tablespoons roasted garlic, mashed
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
2 tablespoons fresh chives

Steps:

  • Bake potato until done.
  • Let cool until they can be handled.
  • Cut in half lengthwise scoop out most of potato into bowl.
  • Add the garlic, 1/4 cup sour cream, butter, salt & pepper.
  • Mash together and fill hollowed out potato skins.
  • Bake again in 400 degree oven until brown.
  • Garnish with rest of sour cream and chives.

Nutrition Facts : Calories 170.3, Fat 17.6, SaturatedFat 11.1, Cholesterol 43.1, Sodium 388.5, Carbohydrate 2.8, Fiber 0.2, Sugar 0.1, Protein 1.4

TWICE-BAKED GARLIC POTATOES



Twice-Baked Garlic Potatoes image

Make and share this Twice-Baked Garlic Potatoes recipe from Food.com.

Provided by Drunk Chef

Categories     < 60 Mins

Time 1h

Yield 8 potatoes, 8 serving(s)

Number Of Ingredients 11

1 head garlic
1 tablespoon olive oil
8 baking potatoes
1/2 cup butter
milk
6 ounces cream cheese, softened
1/4 cup minced fresh parsley
1/4 cup thinly sliced green onion
1 teaspoon salt
2 cups grated cheddar cheese
paprika

Steps:

  • Preheat oven to 400º. Cut off and discard top of garlic. Place garlic on piece of foil, drizzle with olive oil and wrap tightly. Bake potatoes and garlic for 1 hour. Cut potatoes in half lengthwise, scoop out into a bowl and reserve shells. Unwrap garlic and squeeze cloves into potatoes. Mash potatoes and garlic with butter and enough milk to moisten. Blend in cream cheese, parsley, onions and salt. Spoon mixture back into potato shells. Sprinkle with cheese and paprika. Bake until cheese melts, 25 minutes.

Nutrition Facts : Calories 434.5, Fat 30, SaturatedFat 17.6, Cholesterol 83.6, Sodium 644.1, Carbohydrate 31.4, Fiber 2.8, Sugar 2.2, Protein 11.6

CRISP TWICE-ROASTED POTATOES



Crisp Twice-Roasted Potatoes image

This is my new favorite way of doing potatoes. I've tried different kinds but have found the red-skinned potato to work best. The recipe is from A New Way To Cook by Sally Schneider.

Provided by oliveoil

Categories     Potato

Time 1h55m

Yield 2 potatoes, 1 serving(s)

Number Of Ingredients 3

2 small red potatoes (about the size of a golf ball or just a bit larger and as many as you want per person)
olive oil
salt and pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Pierce the potatoes in several places and place on a baking sheet and roast until very tender, about 1 hour.
  • While the potatoes are still hot,smash them lightly, one by one, with the bottom of a glass until they are about 1/2-inch thick.
  • Lightly brush the top with olive oil and put back into the oven to roast again for about 45 minutes.
  • Flip occasionally and brush the other side with olive oil.
  • When they are brown and crisp, remove from the oven and sprinkle with salt and pepper and serve.
  • If you would like to do this ahead of time, you can roast the small potatoes and lightly smash them, then let them cool to room temperature.
  • They can now be refrigerated or frozen.
  • If you freeze them, thaw slightly and then continue with the second baking in the oven as directed.

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From withthewoodruffs.com


ROASTED GARLIC AND PARMESAN TWICE BAKED POTATOES RECIPE
Place garlic and potatoes in preheated oven; roast garlic for 30 to 40 minutes and bake potatoes until fork tender, about 1 hour. When cool enough to handle, cut off part of top of potato and scoop out flesh, leaving a ¼-inch thick shell. Reserve flesh and skins. Insert metal blade. With machine running, drop cheese through small feed tube and ...
From cuisinart.com


TWICE-COOKED POTATOES WITH ROASTED GARLIC - BIGOVEN
INSTRUCTIONS. Roast the garlic until it's soft and browned. Cook the potatoes in boiling water until just tender, approximately 10 minutes: Drain well: Melt the butter in a large skillet, add the boiled potatoes, and saute over medium heat just until crispy, about 5 minutes. Sprinkle with chervil, season to taste, and serve hot:
From bigoven.com


TWICE-BAKED POTATOES (4 WAYS!) - PASS ME SOME TASTY
2020-12-19 Step 1: Prick each potato several times with a fork. Step 2: Brush each potato all over with olive oil. Step 3: Sprinkle all sides of the potatoes with salt and pepper and rub to evenly distribute. Bake in the oven at 400°F for 45-60 minutes or until fork tender.
From passmesometasty.com


ROASTED GARLIC TWICE-BAKED CHEESY POTATOES - PLAIN.RECIPES
Ingredients. 4 large potatoes; 1 head garlic; 5 teaspoons olive oil; 1/2 cup sour cream; 4 ounces processed cheese, cubed (like Velveeta) pepper, to taste
From plain.recipes


ROASTED GARLIC TWICE-BAKED POTATO RECIPE: HOW TO MAKE IT
The creamy texture flavored with the roasted garlic makes this potato side dish a winner. It's easy to prepare and a perfect choice to accompany a hearty meat entree. It's easy to prepare and a perfect choice to accompany a hearty meat entree.
From stage.tasteofhome.com


GARLIC ROASTED POTATOES - MOM ON TIMEOUT
2018-11-14 Preheat the oven to 400F. Scrub the potatoes clean and pat dry with a towel. Cut the potatoes in half (or quarters, depending on the size of the potato) and place on a small, rimmed baking sheet. Drizzle the olive oil on top of the potatoes, add garlic, and season with salt and pepper. (Hint: Use a garlic press to mince garlic.)
From momontimeout.com


TWICE BAKED POTATOES - DINNER, THEN DESSERT
2018-11-24 Instructions. Preheat the oven to 400 degrees and rub the canola oil over the potatoes, place them on a baking sheet and bake for 60 minutes. Cut the potatoes in half horizontally and scoop out all but ½ inch of the wall of the potatoes and place into a large bowl with the butter, bacon, sour cream, 1 cup of cheddar cheese, milk, salt, pepper ...
From dinnerthendessert.com


ROASTED GARLIC TWICE BAKED POTATOES : OPTIMAL RESOLUTION LIST
Sweet Potato Stew Recipe Vegetarian ... Bisquick Impossible Turkey Pie Recipes Leftover Turkey Recipes With Bisquick Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef Healthy Diet Holiday Menu …
From recipeschoice.com


ROASTED GARLIC TWICE-BAKED POTATOES RECIPE | FOOD, COOKING …
Jun 10, 2015 - Make Roasted Garlic Twice-Baked Potatoes and get a guaranteed win. This recipe features fresh roasted garlic swirled into baked potatoes with VELVEETA and Parmesan and is topped with crumbled bacon. Delight your family with Roasted Garlic Twice-Baked Potatoes tonight.
From pinterest.ca


TWICE-BAKED ROASTED GARLIC SMASHED POTATOES - GOODCOOK
Cover and cook on high for 2-3 hours, or on low for 4-5 hours, until the potatoes are extremely tender. Preheat oven to 425 degrees. Remove potatoes and garlic from the crockpot. Place in a stand mixer, and beat with cream, salt, pepper, and parmesan cheese. Spoon into a Good Cook ceramic baking dish or 9x9” baking dish.
From goodcook.com


PARMESAN GARLIC TWICE BAKED POTATO CASSEROLE - SEASONED SPRINKLES
2018-11-15 Bake the potatoes for 60 minutes. Let cool. Cut potatoes in half and scoop the insides out into a bowl. Discard the skins. Add the melted butter, pressed garlic, 1/2 of the half and half and 1 cup of Parmesan cheese to the bowl. Mash with a potato masher until smooth or whisk with a hand mixer.
From seasonedsprinkles.com


ROASTED GARLIC TWICE-BAKED POTATOES - MARKET BASKET
2016-12-31 Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour. Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving ⅛-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes.
From marketbasketfoods.com


POT ROAST TWICE BAKED POTATO - I AM HOMESTEADER
2020-01-30 Take out the pot roast at least 30 minutes before roasting it. Season it with salt and pepper, and preheat the oven to 300°F. Get out a large Dutch oven and set it over medium-high heat. Add the olive oil and the butter. Once the butter has melted, sear the roast until it …
From iamhomesteader.com


ROASTED GARLIC TWICE-BAKED POTATOES | HY-VEE
Heat oven to 400 degrees. Cut thin slice off top of garlic; discard top. Place garlic on sheet of foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour. Reduce oven temperature to 350 degrees. Cut small slice off both ends of each potato. Cut potatoes crosswise in half.
From hy-vee.com


ROASTED GARLIC TWICE BAKED POTATOES | RECIPE | TWICE BAKED …
LOL Cheesy Spinach Mashed Potatoes (Slow Cooked) 1 10 ounce package frozen chopped spinach6 potatoes (peeled and chopped)1/2 cup Chicken Broth (or veggie broth)1/2 cup Candice Forbes I Love Food!
From pinterest.com


ROASTED GARLIC TWICE-BAKED POTATOES RECIPE LIST - SALEWHALE.CA
1 head: garlic: 1 tsp. oil: 4 large: baking potatoes (2-1/2 lb./1.1 kg) 1 cup: light sour cream: 1-1/2 cups: shredded Cracker Barrel Light Cheddar Cheese, divided
From salewhale.ca


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