TWICE BAKED PESTO MASHED POTATOES RECIPE - (4.5/5)
Provided by á-61574
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake for 1 to 1 1/4 hours or until tender. Remove from oven; let stand for 10 minutes. Cut potatoes in half lengthwise. Scoop out potato pulp, leaving 1/4-inch shells; place pulp in a medium bowl. Reduce oven temperature to 350 degrees F. Mash potato pulp with a potato masher, or an electric mixer on low speed. Add pesto, 1/4 cup of the cheese, and the milk; beat until smooth. Season to taste with salt and pepper. Spoon the mashed potato mixture into the potato shells. Sprinkle with the remaining 1/4 cup cheese. Place filled potato shells in a 15x10x1-inch baking pan. Bake for 20 minutes. Sprinkle with pine nuts. Bake about 10 minutes more or until nuts are toasted. To Make Ahead Prepare as directed through Step 2. Transfer potatoes to an airtight container; cover. Chill for up to 24 hours. Preheat oven to 350 degrees F. Continue as directed, except bake potatoes for 30 minutes before adding pine nuts.
DOUBLE-BAKED MASHED POTATOES
Dress up an all-time favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. -Anna Mayer, Fort Branch, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.
Nutrition Facts : Calories 363 calories, Fat 21g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.
PESTO MASHED POTATOES
Rich and creamy mashed potatoes get a pop of flavor with a swirl of pesto just before serving. These Pesto Mashed Red Potatoes are a fabulous way to amp up Thanksgiving dinner or dinner on a Tuesday night. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.
Nutrition Facts : Calories 307 calories, Fat 20g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 436mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
TWICE BAKED MASHED POTATOES
A baked version of the favorite twice baked taters everyone loves. I also add in chopped onion and a bit of diced garlic sometimes, too. Great with ribs, chicken, or beef dishes.
Provided by Kimber E
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 55m
Yield 10
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
- Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 15.2 g, Cholesterol 66.2 mg, Fat 23 g, Fiber 1.2 g, Protein 10.3 g, SaturatedFat 15.6 g, Sodium 318.7 mg
AMAZING TWICE-BAKED MASHED POTATO CASSEROLE
Everything you love about twice-baked potatoes in half the time and twice the flavor. My family drools over these potatoes and it's the best Thanksgiving recipe I know!
Provided by tcasa
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Place peeled potatoes in a large pot of water and bring to a boil. Boil until fork tender, 20 to 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 3-quart casserole dish with butter spray.
- Mash cooked potatoes using a potato masher in a bowl. Add 1/4 cup milk, salt, and pepper to taste. Depending on consistency, add more butter or milk. Stir in sour cream and 1/2 cup Cheddar cheese; mix well. Transfer mixture to prepared casserole dish.
- Bake in the preheated oven until heated through, about 20 minutes. Top with remaining Cheddar cheese, crumbled bacon, and chives. Bake until cheese has melted, about 5 minutes.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 41.3 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 5 g, Protein 12.6 g, SaturatedFat 12.3 g, Sodium 367.5 mg, Sugar 2.4 g
BASIL PESTO TWICE-BAKED POTATOES
Potatoes and pesto go so well together that I came up with a new way to mix them. Twice baked potatoes are so convenient as they don't require any last-minute fuss! They are also easy to reheat from the fridge if you make a large batch. If you can't find mascarpone cheese, I'm sure cream cheese would work just fine although it wouldn't give quite the same flavour.
Provided by Shuzbud
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F or 180°C.
- Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
- When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
- Lightly mash with a fork the flesh that has been removed from the skins. Mix in the mascarpone cheese and basil pesto sauce and season with salt and pepper if desired. Stir well to mix.
- Add the grated mozzarella and pine nuts and stir to mix.
- Scoop the filling back into the potatoes, smoothing the tops.
- Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot.
- Serve hot!
TWICE BAKED MASHED POTATOES
Being in the military, I host a variety of different people for every holiday. A few years ago, a friend of mine told me, "I've got the mashed potatoes." Sure enough, these are the best mashed potatoes I've ever had, and easy to make ahead of time during those holidays when your oven is heavily in use.
Provided by Katherine Joy
Categories Potato
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Put potatoes in a large sauce pan and add water to cover.
- Salt the water, bring to a boil over medium heat and cover partially.
- Cook potatoes, stirring once or twice, until very tender, about 40 minutes.
- Drain.
- Return the potatoes to the pan and place over medium heat (it cooks off extra moisture in the potatoes and makes them absorb the milk and butter better).
- With a potato masher or hand mixer, mash potatoes thoroughly.
- With a wooden spoon, fold the butter into the potatoes 1 tablespoon at a time, stirring briskly after each addition.
- Gradually stir in the hot milk.
- Stir in the season salt to taste.
- Refridgerate the potatoes in an airtight container until about an hour and a half before serving.
- Preheat oven to 350 (if oven is on a different temperature due to another dish it's fine, just check on the potatoes frequently to prevent drying out).
- Place potatoes in a covered casserole dish and place in the preheated oven until heated thoroughly, about an hour.
Nutrition Facts : Calories 352.8, Fat 13.6, SaturatedFat 8.5, Cholesterol 37.6, Sodium 43.5, Carbohydrate 51.9, Fiber 6.2, Sugar 2.2, Protein 7.5
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