Roquefort Stuffed Twice Baked Potatoes Recipes

CLASSIC STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub and pierce potatoes.
• Bake for one hour, or until fully cooked.
• Remove potatoes from oven and let cool slightly.
• Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
• Set skins aside.
• Add butter and salt to potatoes; mash until smooth.
• Add sour cream; mash until combined.
• Add cheese; mash until combined.
• Add one tablespoon of milk; mash.
• If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
• Add additional salt to taste, if needed.
• Fill empty skins with potato mixture.
• Top each potato with a half slice of cheese.
• Return to oven and reheat until hot.
• *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
• If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.

DOUBLE-BAKED ROQUEFORT POTATOES

Steps:

• Preheat oven to 375 degrees.
• Pierce potatoes with fork. Place potatoes directly on oven rack. Bake until potatoes are tender, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes.
• Halve each potato lengthwise. Scoop flesh from potatoes, leaving 1/4-inch-thick shell; place flesh in large mixing bowl. Add crumbled Roquefort cheese and sour cream to potato flesh; mash until smooth. Season mixture with salt and pepper.
• Spoon potato mixture into 8 potato shells, mounding slightly and dividing equally (reserve remaining 4 potato shells for another use). Place potatoes on baking sheet. Sprinkle Parmesan cheese over potatoes. Dot with butter. (Can be made 1 day ahead. Cover and refrigerate.).
• Preheat oven to 400 degrees. Bake potatoes until heated through and beginning to brown on top, about 25 minutes. Sprinkle parsley over potatoes and serve.

DOUBLE-BAKED ROQUEFORT POTATOES

Steps:

• Preheat oven to 375°F. Pierce potatoes with fork. Place potatoes directly on oven rack. Bake until potatoes are tender, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes.
• Halve each potato lengthwise. Scoop flesh from potatoes, leaving 1/4-inch-thick shell; place flesh in large bowl. Add crumbled Roquefort cheese and sour cream to potato flesh; mash until smooth. Season mixture with salt and pepper.
• Spoon potato mixture into 8 potato shells, mounding slightly and dividing equally (reserve remaining 4 potato shells for another use). Place potatoes on baking sheet. Sprinkle Parmesan cheese over potatoes. Dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Bake potatoes until heated through and beginning to brown on top, about 25 minutes. Sprinkle parsley over potatoes and serve.

STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

ROQUEFORT STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 450. Wash and dry potatoes and rub skins with salad oil. Bake for 45 minutes. Holding the potato horizontally in your hand, slice the top off. Scoop out the potato, being careful not to tear through the skins. Mash the potatoes with milk and sour cream. Stir in Roquefort, chives (reserving some to sprinkle on top) and salt and pepper. Stuff the mixture back into the potato skins and sprinkle the remaining chives on top. Bake for 10 minutes.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

CHEESE-STUFFED TWICE-BAKED POTATOES

Steps:

• Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,

ULTIMATE TWICE BAKED POTATOES

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.

CREAMY STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

TWICE-BAKED POTATOES

Steps:

• * Bake potatoes Slice off the top 1/4 inch of each potato. Discard top. Carefully spoon out center pulp, leaving about 1/2 -inch shell. Place pulp in a medium bowl and mash until smooth. Stir in 2 tablespoons butter, salt and pepper and enough milk to moisten. Beat until light and fluffy.* Mound into shells. Place on an ungreased baking sheet. Sprinkle with paprika or dot with additional butter if desired. Bake in a preheated 375° oven for 15 to 20 minutes or until heated through. * Flavor Variations:Barbecue Stuffed Potatoes: Stir in 1 tablespoon chopped parsley, a few drops of hot pepper sauce and liquid smoke. Fill shells and bake. Meanwhile, sauté until soft, a thinly sliced small onion and 1/2 of a red and/or green pepper, cut into strips. Top each serving with 1 tablespoon of your favorite barbecue sauce and some of the sautéed vegetables. Sprinkle with shredded Colby cheese if desired.Cheese-Bacon Stuffed Potatoes: Stir in 1/2 cup shredded sharp Cheddar or Swiss cheese, 3 tablespoons crumbled cooked bacon (about 3 slices) and 1 tablespoon each minced onion and parsley. Top each potato with a pat of butter before baking. (Three to 4 tablespoons crumbled Roquefort or blue cheese can be used in place of the Cheddar cheese.)Ranch-Style Stuffed Potatoes: Use 1/2 cup milk for mashing. Then beat in 3/4 cup lowfat cottage cheese or 3 oz. softened cream cheese, 1 tablespoon minced green onion and 1/2 teaspoon lemon juice. Fill shells and bake. Top with chopped tomatoes and additional green onions.Herb Stuffed Potatoes: Stir in 1 tablespoon fresh snipped chives or a mixture of 3/4 teaspoon dried crushed herbs such as parsley, basil, and thyme or dill. Taste for amount of seasoning before filling potato shells. Bake. Garnish with sautéed mushrooms, paprika and parsley sprigs.Seafood Stuffed Potatoes: Stir in 1 cup grated Swiss cheese, 1 tablespoon grated onion, 1/2 teaspoon lemon juice, and a dash of dried dill weed and cayenne pepper. Drain 1 can (4 1/2 oz.) tiny cocktail shrimp or thaw and drain 1 package (6 oz.) frozen peeled, deveined cooked small shrimp. Reserve a few for garnishing. Gently stir into potato mixture. Fill shells and bake. Garnish with reserved shrimp, a sprinkle of dried dill weed and sliced lemon.

STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees.
• Wash and dry potatoes. Prick the skins. Bake for 60 minutes, or until done.
• Cut an oval slice from the top of each potato, and scoop out the pulp. In a blender, whip cottage cheese until creamy. Mash the potato pulp, and blend in enough of the whipped cottage cheese to make a light, fluffy mixture. Stir in the scallions. Spoon the mixture back into the potato shells, mounding it slightly.
• Place stuffed potatoes on a baking sheet. Dust the tops with Parmesan cheese and paprika, and return to the oven until lightly browned.