BLUE CHEESE TWICE-BAKED POTATOES
You will love this Blue Cheese Twice-Baked Potatoes Recipe! This delicious appetizer or side is distinctly flavorful.
Provided by Ali
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
- Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!
- Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer or stir with a wooden spoon until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.
- Return to hot oven and bake for 12-15 minutes. Remove and sprinkle bacon and cheddar cheese over each potato. Bake an additional 3-5 minutes or until cheese is melted and bubbly
CHEESY TWICE-BAKED POTATOES
Cheesy, flavorful potatoes sure to please the most-finicky eater!
Provided by Kitkat
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
- Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
- Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
- Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
- Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
- Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.
Nutrition Facts : Calories 279 calories, Carbohydrate 33.9 g, Cholesterol 29 mg, Fat 12.3 g, Fiber 4.3 g, Protein 9.6 g, SaturatedFat 7 g, Sodium 724.7 mg, Sugar 1.7 g
TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
If you like blue cheese you will LOVE this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.
Provided by lazyme
Categories Potato
Time 1h22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Pierce potatoes with toothpick or fork.
- Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes).
- Transfer to baking sheet; cool 5 minutes.
- Cut off top third of each potato.
- Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
- Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
- Season with salt and pepper.
- Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.).
- Preheat oven to 400°F
- Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
- Spoon 1 tablespoon sour cream atop each potato.
- Sprinkle 1 teaspoon blue cheese over each potato and serve.
- Variation:.
- For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
- Do-Ahead:.
- Note that these potatoes keep for two days in the refrigerator.
BLUE CHEESE TWICE BAKED POTATOES
I'm not sure where this recipe originally came from. My MIL had always makes them for Christmas dinner. Even people who don't like Blue Cheese love these potatoes. They are great the next day too.
Provided by Bilette
Categories Potato
Time 2h
Yield 8 halves, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rub potatoes with shortening.
- Bake at 400 for 1 hour til soft.
- Cook bacon til crisp and crumble.
- Cut potatoes in 1/2 lenthwise
- Scoop out inside of each.
- Mash the potatoes.
- Add sour cream, blue cheese, milk, margarine, salt and pepper.
- Beat with mixer until fluffy.
- Spoon potato mixture lightly into shells.
- Sprinkle with bacon.
- Place on baking sheet and return to oven.
- Bake 15 minutes or until heated through.
Nutrition Facts : Calories 238.3, Fat 18.4, SaturatedFat 6.2, Cholesterol 17.8, Sodium 442.4, Carbohydrate 14.9, Fiber 1.2, Sugar 0.6, Protein 4.1
SKY BLUE POTATOES (AKA BLUE CHEESE TWICE-BAKED POTATO APPETIZERS
This is my take on a Rachel Ray appetizer from her June/July 2008 issue of Everyday Magazine. What wonderful, yet classic appetizers for a summer BBQ. I mean who DOESN'T love twice baked potatoes. . .and these are little mini bites. Great concept and delish to boot!
Provided by januarybride
Categories Potato
Time 45m
Yield 4 potato poppers, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- In a medium bowl, toss the potatoes with the olive oil.
- Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes. Let them cool.
- Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, and green onion.
- Fill each potato skin with the sour cream mixture and garnish with parsley.
Nutrition Facts : Calories 415.7, Fat 10.6, SaturatedFat 6.1, Cholesterol 21.1, Sodium 198.8, Carbohydrate 69.5, Fiber 7.3, Sugar 4.4, Protein 11.4
TWICE BAKED ROSEMARY BLUE POTATO MASH
Steps:
- Butter a 6 to 8 cup shallow baking dish.
- In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes.
- In a large pot, add the potatoes, cover with water and add a heavy pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly. Next, pass them through a food mill over a bowl. If you don't have a food mill, you can hand mash or use a ricer.
- Preheat the oven broiler.
- Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese. By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread into the prepared baking dish and top with remaining cheese. Broil until the cheese is golden and melting, about 3 minutes. Remove the potatoes from the oven and serve.
BLUE CHEESE AND CHIVE TWICE BAKED POTATOES
Make and share this Blue Cheese and Chive Twice Baked Potatoes recipe from Food.com.
Provided by KathyP53
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Bake potatoes for 1 hour or until tender. Cool until able to handle. Cut top 1/4 off each potato lengthwise. Scoop out pulp into large bowl and reserve potato skin shells.
- Add buttermilk and remaining ingredients to potato pulp. Beat with electric mixer at medium speed until well blended. Spoon potato mixture back into reserved shells.
- Arrange stuffed shells on baking sheet. Bake for 20 minutes or until thoroughly heated and browned.
Nutrition Facts : Calories 243.9, Fat 10.6, SaturatedFat 5.1, Cholesterol 22.5, Sodium 634.9, Carbohydrate 30.4, Fiber 3.5, Sugar 3.5, Protein 7.6
STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
Categories Potato Side Bake Blue Cheese Rosemary Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.
POTATO APPETIZERS
Make and share this Potato Appetizers recipe from Food.com.
Provided by Dancer
Categories Potato
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel and chop potatoes.
- Place potatoes in a pot and cover with water.
- Boil until soft. Mash cooked potatoes with oil, then add seasonings.
- Meanwhile, heat oven to 375 degrees.
- Shape mix into 1-inch balls.
- Mix the paprika and wheat germ together in a dish.
- Roll potato balls in paprika and wheat germ mixture until coated.
- Place on oiled baking sheet. Bake at 375 degrees for about 20 minutes.
- Let stand on folded paper towels before serving with toothpicks.
Nutrition Facts : Calories 100.7, Fat 4.2, SaturatedFat 0.6, Sodium 4.5, Carbohydrate 13.8, Fiber 2.3, Sugar 0.5, Protein 2.9
TWICE BAKED CHEESY POTATOES
These are great potatoes to serve with many different types of meals, and kids love them!
Provided by Betsy Loeffler
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Yield 5
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes for 1 hour or until soft.
- In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
- Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
- Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 39 g, Cholesterol 42.6 mg, Fat 16.8 g, Fiber 4.7 g, Protein 10.4 g, SaturatedFat 10.5 g, Sodium 385.1 mg, Sugar 1.8 g
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