Rose Marys Twice Baked Party Potatoes Recipes

ROASTED GARLIC AND ROSEMARY TWICE BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Wrap each potato in aluminum foil and pierce a few holes in the potato to allow steam to escape; then bake 45-60 minutes.
• Remove excess skin from the garlic head, cut off 1/4" from the top; then sprinkle with some olive oil and salt. Cover the entire bulb with foil and bake for 35-40 minutes.
• When the potatoes are cooked through and soft, cut them in half lengthwise, scoop out the fleshy potato and place in a bowl; then place the potato skins on a baking sheet.
• Next, carefully remove the garlic from the oven and gently squeeze the garlic pulp into the potatoes.
• Add the butter, rosemary and milk and mash until creamy. Depending on the actual size of your potatoes, add more milk as needed. Season with salt and pepper.
• Place the mashed potatoes back into the potato skins and bake for an additional 10 minutes.

TWICE BAKED ROSEMARY AND CHEESE POTATOES

Steps:

• Place the potatoes and garlic cloves in a large pot. Fill the pot with water until it's at least 2" over the top of the potatoes. Cover, and heat over medium high heat until it comes to a boil. Remove the lid, reduce the heat to medium, and simmer until the potatoes are tender, about 15 minutes. Remove from heat, drain, and place the potatoes in a large bowl.
• Preheat the oven to 350 degrees. Mash the potatoes with a potato masher or ricer until they reach the desired consistency. Add ½ cup of the cheese, the Greek yogurt, ½ cup of the milk, the butter, 1 tablespoon of the salt, and pepper, and stir until combined. You may use the masher to combine the ingredients, but just make sure you don't over-mash or the potatoes may become gluey. Add as much of the remaining milk as desired and adjust the seasoning, if necessary.
• Grease an 9x13" baking dish with cooking spray and add the potatoes. Top with the remaining cheese and bake until warmed through and the cheese has melted, about 30 minutes. Serve immediately and enjoy!

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.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Poke the potatoes all over with a fork. Place the potatoes on a baking sheet and then drizzle with the oil, turning them over to coat completely. Bake until the potatoes offer no resistance when pierced with a paring knife, about 1 hour. Let cool completely (leave the oven on).
• Cut the potatoes in half lengthwise and scoop out the insides, being careful not to break the skins (it's better to leave a little flesh in the skin than to risk breaking it). Rice the potato flesh into a large bowl and set aside.
• Stir the milk into the potato flesh along with 2 cups of the Cheddar, and the sour cream, scallions, 1 tablespoon salt, and pepper to taste. Place the potato skins on a baking sheet and divide the potato mixture evenly among them. Top the potatoes with the chopped bacon and the remaining 1 cup Cheddar. Bake until the cheese is melted, the potatoes are completely heated through and the tops are just beginning to brown slightly, 20 minutes more. Garnish with scallions and serve immediately.

BRIE TWICE BAKED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Slice 5 of the baked potatoes lengthwise in half. Carefully scoop out the potato flesh into a medium bowl, leaving a 1/2-inch thick shell. Rice the potatoes back into the bowl. Rice the garlic the peel the other potato and rice into the bowl.
• Add butter, creams, onion mix, pepper, parsley and brie to the bowl of potatoes and stir til combined.
• Mound the potatoes into the potato shells and place on cookie sheet pan. (Potatoes may be covered and refrigerated up to 24 hours at this point. Let come to room temperature before finishing in the oven.)
• Bake 12 to 15 minutes, until cheese has melted and stuffing is heated through. Brown under the broiler until golden, if desired.

CHEF JOHN'S POTATO ROSES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
• Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
• Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
• Loosen edges of potato roses with a fork and lift out of pan to serving dish.

GREAT TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
• Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
• Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
• Bake for an additional 15 minutes, or until golden brown.

MRS. MURPHY'S TWICE BAKED POTATOES

Steps:

• Bake the potatoes in the oven, and then let them cool.
• Cut them in half lengthwise and scrape out the potato leaving about ¼ inch thick potato inside the skin.
• Mash the potatoes with the cream.
• Set aside.
• Melt the butter in a pan and cook the onions and green pepper until the onions are translucent.
• Add these to the potato mixture along with the corned beef, Worcestershire sauce, parsley and salt and pepper.
• Mix well.
• Stuff the shells with the potato mixture and bake in a 350°F degree oven for 30 minutes.

TWICE-BAKED POTATOES

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.