TWICE-COOKED POTATOES WITH CAVIAR
A gathering becomes instantly festive when you offer these delicate hors d'oeuvres topped with caviar.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan, and cover with cold water. Bring to a boil; reduce to a simmer, and cook until just tender when pierced with the tip of a sharp knife, about 15 minutes. Drain well. Transfer to a rimmed baking sheet, and let stand until cool enough to handle.
- Cut off tops and a thin slice from bottoms of 24 potatoes. Using a small melon baller, scoop out flesh from these potatoes, leaving a 1/4-inch-thick shell. Peel remaining 4 potatoes. Press whole potatoes and remaining flesh through a ricer into a medium bowl.
- Preheat oven to 375 degrees. Heat milk and the room-temperature butter in a small saucepan over medium until butter melts. Stir into riced potatoes, a little at a time, until creamy. Stir in creme fraiche and the chives; season with salt and pepper.
- Transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe potato mixture into shells, mounding about 1/2 inch above top edge.
- Bake until tops are golden brown and slightly puffed, about 15 minutes. Brush with melted butter, and bake 15 minutes more. Top each potato with about 1/4 teaspoon caviar. Serve immediately.
"TWICE BAKED" BABY POTATOES WITH CAVIAR
These special occasion-worthy bite-sized spuds are crowned with sour cream and caviar. Tip: these melt-in-your-mouth morsels pair especially well with a glass of bubbly-cheers!
Provided by Greg Lofts
Categories Food & Cooking Appetizers
Time 1h30m
Yield Makes about 35
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
- Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
- For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
- Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.
CRISPY ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees F. Place 2 stacked rimmed baking sheets in the oven and let them heat with the oven (stacking them helps the pans hold the heat).
- Toss the potatoes with the oil and 1 teaspoon garlic salt in a bowl. Remove the heated pans from the oven and arrange the potatoes in an even layer, cut-side down, in the top pan. Return the pans to the oven and bake for 15 minutes, then flip the potatoes and bake until both sides are toasted and brown, another 15 minutes.
- Meanwhile, add the mayo, chives, dill, parsley and remaining 1/2 teaspoon garlic salt to a food processor and pulse until chunky.
- Smear the aioli on the bottom of a serving platter. Pile the potatoes on top of the aioli. Drizzle with more olive oil and season with salt and pepper.
CRAB AND CAVIAR TWICE-BAKED POTATOES
Provided by Katie Lee Biegel
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Pierce the potatoes with a fork a few times on all sides. Place on a baking sheet and bake until fork-tender, 1 hour to 1 hour 20 minutes. Let cool slightly. (Leave the oven on.)
- Meanwhile, melt 4 tablespoons butter in a small skillet over medium heat. Add the shallot and cook until softened but not browned, about 5 minutes. Transfer to a small bowl. Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
- Once the potatoes are cool enough to handle, use a paring knife to make a slit lengthwise down the top of each, cutting about halfway through. Make another small slit across the first to make a "t". Gently push the sides of the potato with your hands to loosen the filling. Scoop out the flesh to a large bowl with a spoon or melon baller, leaving a 1/4 inch of flesh in the skins to preserve the shape of the potatoes. Return the potato skins to the baking sheet.
- Mash the potato flesh until smooth. Add the shallot butter mixture, creme fraiche, chives and lemon zest, then season with salt and pepper. Gently fold in the crabmeat.
- Spoon the mixture evenly into the potato skins. Drizzle with the remaining melted butter. Bake until browned, 20 to 25 minutes. Top each potato with a dollop of creme fraiche, a sprinkle of chives and a spoonful of caviar. Serve immediately.
CRAB STUFFED TWICE BAKED POTATOES
Provided by Food Network
Categories side-dish
Time 1h55m
Yield 6 stuffed potatoes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
- While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
- Lower the oven to 350 degrees F.
- Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
- Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
- To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
- Sprinkle with parsley.
CRAB AND CAVIAR TWICE-BAKED POTATOES
Provided by Katie Lee Biegel
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Pierce the potatoes with a fork a few times on all sides. Place on a baking sheet and bake until fork-tender, 1 hour to 1 hour 20 minutes. Let cool slightly. (Leave the oven on.)
- Meanwhile, melt 4 tablespoons butter in a small skillet over medium heat. Add the shallot and cook until softened but not browned, about 5 minutes. Transfer to a small bowl. Melt the remaining 2 tablespoons butter in a small bowl in the microwave.
- Once the potatoes are cool enough to handle, use a paring knife to make a slit lengthwise down the top of each, cutting about halfway through. Make another small slit across the first to make a "t". Gently push the sides of the potato with your hands to loosen the filling. Scoop out the flesh to a large bowl with a spoon or melon baller, leaving a 1/4 inch of flesh in the skins to preserve the shape of the potatoes. Return the potato skins to the baking sheet.
- Mash the potato flesh until smooth. Add the shallot butter mixture, creme fraiche, chives and lemon zest, then season with salt and pepper. Gently fold in the crabmeat.
- Spoon the mixture evenly into the potato skins. Drizzle with the remaining melted butter. Bake until browned, 20 to 25 minutes. Top each potato with a dollop of creme fraiche, a sprinkle of chives and a spoonful of caviar. Serve immediately.
TWICE-BAKED POTATOES
Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 10
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.
MINI JACKET POTATOES
Bake up some new potatoes and top with soured cream and chives for a bite-sized, simple canapé
Provided by Sarah Cook
Categories Buffet, Starter
Time 1h10m
Yield Serves 4-5 as a nibble, 8 with other canapés
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.
Nutrition Facts : Calories 133 calories, Fat 4.6 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 19.6 grams carbohydrates, Sugar 2.4 grams sugar, Fiber 1.4 grams fiber, Protein 3.1 grams protein, Sodium 0.7 milligram of sodium
TWICE-BAKED POTATOES
Make and share this Twice-Baked Potatoes recipe from Food.com.
Provided by senseicheryl
Categories Potato
Time 1h30m
Yield 4 potatoes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350 degrees.
- Cut off thin slice from top of each potato. Discard tops; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes. Add dressing, sour cream and chives; mash until fluffy. Spoon into shells; top with Velveeta. Place in shallow baking dish.
- Bake 20 minutes or until heated through.
Nutrition Facts : Calories 234.4, Fat 9.3, SaturatedFat 6, Cholesterol 28.7, Sodium 432.8, Carbohydrate 30.8, Fiber 2.5, Sugar 3.5, Protein 7.6
TWICE-BAKED POTATO BITES
Serve up these bite-size twice-baked potatoes for an easy and unique side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat. On a rimmed baking sheet, toss with oil; season with salt and pepper, and arrange bottom side down. Bake until tender, 30 to 35 minutes. Let cool on sheet.
- When cool enough, scoop out about a teaspoon from the center of each potato into a medium bowl. Add sour cream and chives, and mash; season with salt and pepper. Stuff potatoes with filling. (To store, refrigerate stuffed potatoes on a rimmed baking sheet, up to 1 day.)
- Bake potatoes at 450 degrees until lightly browned, about 15 minutes. Garnish with chives.
Nutrition Facts : Calories 131 g, Fat 5 g, Fiber 2 g, Protein 3 g
POTATOES AND CAVIAR
These are delightful as appetizers at the holidays or as a side dish for a romantic Valentine's dinner. Twice cooked baby red potatoes are topped with chives and red caviar. Red caviar is not expensive and you only need a small jar. If you prefer to use more expensive caviar, the red and green theme still shows in the red potatoes and chives. A bit of work, but they can be done ahead, ready for the oven.
Provided by sugarpea
Categories Potato
Time 1h15m
Yield 24 stuffed potatoes, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, cover the potatoes with cold water; bring to a boil and simmer until tender but still quite firm when pierced with the tip of a knife; remove all but 4 potatoes and continue to cook these 4 until soft.
- When cool, cut the tops off the group of 24 potatoes; scoop out the flesh with a melon baller, leaving a 1/4" thick wall; place the pulp in a double boiler or metal bowl over simmering water to keep it warm; peel and add the 4 remaining potatoes.
- Cut a small slice off the bottom of each potato so that they will stand upright on a baking sheet; preheat the oven to 375°; Heat the milk and melt the butter in a small saucepan; push the potato flesh through a ricer, food mill or wide-meshed sieve.
- Stir the milk into the potatoes a bit at a time, until they are creamy; add creme fraiche, salt and pepper and 1 T chives; pipe the potatoes into the shells, making sure the cut edges are covered.
- Bake until golden brown and slightly puffed, about 15 minutes; brush with melted butter and bake another 15 minutes; remove from oven and top with caviar and chives.
Nutrition Facts : Calories 176.3, Fat 3.5, SaturatedFat 1.8, Cholesterol 28.8, Sodium 78.7, Carbohydrate 32, Fiber 3.4, Sugar 2, Protein 4.9
EASY MOCK TWICE BAKED POTATOES
If you love twice baked potatoes but hate the hassle, you will want to try this quick and easy recipe.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F. In 10-inch skillet cook bacon on medium-high heat until crisp. Drain grease; crumble bacon. In medium bowl combine Simply Potatoes®, cream cheese, bacon and salt; stir to mix well. Spoon about 2/3 cup Simply Potatoes® mixture into 6 (1 cup) glass custard cups or ramekins. Top each with 1 tablespoon cheese. Sprinkle lightly with paprika.
- Bake 15 to 20 minutes or until heated through. Garnish each with chopped fresh chives.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 17.7 g, Cholesterol 34 mg, Fat 11.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 7.6 g, Sodium 574.5 mg, Sugar 2.1 g
TWICE-BAKED RANCH POTATOES
In Gansevoort, New York, Janice Arnold makes the most of leftover mashed potatoes to create these creamy stuffed potatoes. 'You can enjoy two and store the other two in the freezer,' she explains. 'They warm up nicely in the microwave.'
Provided by Allrecipes Member
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-20 minutes or until tender, turning several times. Let stand for 10 minutes.
- Meanwhile, in a small mixing bowl, combine cream cheese and milk; beat in salad dressing mix. Add mashed potatoes; mix well. Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell. Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese.
- Place two potatoes on a microwave-safe plate. Microwave, uncovered, on high for 3-1/2 to 4-1/2 minutes or until heated through. Place remaining potatoes on a baking sheet. Freeze overnight or until thoroughly frozen; transfer to a freezer bag. May be frozen for up to 3 months.
- To use frozen potatoes: Place potatoes on a microwave-safe plate. Microwave, uncovered, at 50% powder for 8-9 minutes or until heated through.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 82.8 g, Cholesterol 33 mg, Fat 10.7 g, Fiber 9.3 g, Protein 12.6 g, SaturatedFat 6.5 g, Sodium 859.8 mg, Sugar 4.5 g
TWICE BAKED SWEET POTATOES
Make and share this Twice Baked Sweet Potatoes recipe from Food.com.
Provided by DebS 2
Categories Low Protein
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1-1/4 to 1-1/2 hours or until tender. Set aside to cool slightly.
- Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell. Place pulp in medium bowl. Set aside shells.
- Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts.
- Bake for 25 to 35 minutes or until heated through. Makes 10 servings.
- To make ahead, place stuffed potato shells in baking pan. Cover and chill up to 24 hours. To serve: Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through.
Nutrition Facts : Calories 203.6, Fat 6.2, SaturatedFat 1.9, Cholesterol 6.1, Sodium 214.8, Carbohydrate 35.3, Fiber 5, Sugar 11.5, Protein 3.2
STUFFED BABY RED POTATOES
This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. -Carol Bess White, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.
Nutrition Facts : Calories 82 calories, Fat 4g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 135mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
MOM'S SCALLOPED POTATOES
This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
Provided by Jane Boswell-Purdy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
- Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g
TWICE BAKED POTATOES PD STYLE
This is an age-old recipe that has been modified by the wonderful PD (my better half). Easy, quick and delicious, this twice baked potato recipe is sure to render your family begging for more! Even the famous, the one and only Lindsey Loo requested the recipe! You can't get much better than that!
Provided by Dadderella
Categories Weeknight
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Fry the bacon in a skillet until nice and CRISPY. Once crispy, remove the bacon, blot off any grease and place into the freezer for quick cool-down.
- Clean, peel and dice the potatoes into approximately 1 inch cubes.
- Add the potatoes to a large pot and fill the pot so that the water is about an inch higher than the potatoes. Add a pinch of garlic salt to the water.
- Bring the potatoes to a vigorous boil and then back the temperature down to a normal boil. Check the potatoes with a fork until the fork can glide into and out of the potatoes easily.
- Preheat the oven to 350 degrees.
- In a blender, combine the soft, boiled potatoes, butter, sour cream, garlic salt and pepper. Add the optional chili pepper if you'd like as well. Blend until smooth.
- Remove the bacon from the freezer and using whatever method you'd prefer, crumple up the bacon into small bits.
- Next, using a fork, fold in the crumbled bacon, green onion and a cup of cheddar cheese.
- Spray a 9 x 13 oven dish with a non-stick spray (such as PAM) and spread the potato mixture evenly throughout the dish.
- Top the mixture with the 1/2 cup of remaining cheddar cheese.
- Place into the oven and let cook for 30 minutes.
- After 30 minutes, turn the oven on broil for 3 - 5 minutes (just enough to crisp the top).
- Remove from the oven, sprinkle with a bit of parsley.
- Serve and Enjoy!
Nutrition Facts : Calories 538.6, Fat 31.5, SaturatedFat 15.8, Cholesterol 71.7, Sodium 459.1, Carbohydrate 50.5, Fiber 6.3, Sugar 3.4, Protein 15
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