TWICE-BAKED POTATO CUPS WITH CARAMELIZED SHALLOTS
Categories Milk/Cream Cheese Onion Potato Side Bake Thanksgiving Fall Sour Cream Shallot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Pierce potatoes in several places with fork, then brush lightly with oil. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. Cool potatoes slightly.
- Cut off thin slice from both short ends of each potato and discard. Cut each potato crosswise in half; stand each half on its small flat end. Using teaspoon, scoop out cooked potato pulp from each half, leaving 1/3-inch-thick shell and forming potato cup. Place potato cups in 13x9x2-inch glass baking dish. Place potato pulp in medium bowl; add cheese, sour cream, milk, and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper. Mound mashed potato mixture in potato cups.
- Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until tender and deep brown, about 12 minutes. Top potato cups with shallots. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 350°F. Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.
TWICE-BAKED POTATOES WITH CARAMELIZED SHALLOTS
These are really good. I always get complements. From Bon Appetit. ZWT West region (Idaho potatoes).
Provided by lazyme
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- These small potato cups (each one is half a russet potato) are a great choice if you're short on oven space. The potatoes can be baked and stuffed one day ahead and chilled, then warmed in the oven for 20 minutes while the turkey rests before carving.
- Preheat oven to 400°F Pierce potatoes in several places with fork, then brush lightly with oil. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 55 minutes. Cool potatoes slightly.
- Cut off thin slice from both short ends of each potato and discard. Cut each potato crosswise in half; stand each half on its small flat end. Using teaspoon, scoop out cooked potato pulp from each half, leaving 1/3-inch-thick shell and forming potato cup. Place potato cups in 13x9x2-inch glass baking dish. Place potato pulp in medium bowl; add cheese, sour cream, milk, and cayenne. Using potato masher or fork, mash until well blended and almost smooth. Season to taste with salt and pepper. Mound mashed potato mixture in potato cups.
- Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until tender and deep brown, about 12 minutes. Top potato cups with shallots. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 350°F Bake potato cups until heated through, about 20 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 177.5, Fat 7.7, SaturatedFat 4.8, Cholesterol 18.5, Sodium 51.6, Carbohydrate 24.7, Fiber 2.4, Sugar 1.3, Protein 3.7
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.
SCALLOPED POTATOES WITH CARAMELIZED SHALLOTS
Make and share this Scalloped Potatoes With Caramelized Shallots recipe from Food.com.
Provided by Chef Christine
Categories One Dish Meal
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt 3 tbsp of the butter in a large nonstick skillet over medium-low heat; add shallots. Cook, stiffing frequently, 25 to 30 minutes, or until golden and tender.
- Heat oven to 375°F; grease a 3-quart casserole with remaining 1 tbsp of the butter.
- Thinly slice peeled potatoes.
- Place potatoes in a large bowl with shallots, thyme, salt and pepper and toss to coat. Place potatoes in casserole.
- Heat cream in small saucepan until it just comes to a simmer. Pour hot cream over potato mixture. Bake 30 minutes.
- Sprinkle cheese over top and bake 20 more minutes or until potatoes are fork tender and top of casserole is brown and crusty.
GREAT TWICE BAKED POTATOES
These went over smashingly at a party. Easy to make (if you don't mind the cooking wait) and impressive looking and tasting!
Provided by ROSIE139
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 38.5 g, Cholesterol 62.8 mg, Fat 21.3 g, Fiber 4.2 g, Protein 8.7 g, SaturatedFat 8.7 g, Sodium 551.7 mg, Sugar 3.5 g
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
TWICE-BAKED SWEET POTATOES WITH CARAMELIZED SHALLOTS AND SAGE
We used sweet potatoes for our twice-baked potatoes and added browned shallots, sage and parmesan.
Provided by Sarah Caron
Categories Side Dish
Time 1h55m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with foil; set aside.
- Place sweet potatoes on oven rack. Bake 1 hour or until soft. Cool potatoes 20 to 30 minute before handling. Reduce oven temperature to 375°F.
- Cut potatoes in half lengthwise. Scoop out flesh into large bowl; reserve potato skins on cookie sheet. Add Parmesan and sage to potato flesh; stir to combine.
- Heat 8-inch skillet over medium heat. Add shallot; cook 3 to 4 minutes, stirring occasionally, until shallot begins to brown. Add 1 tablespoon of the broth; stir vigorously. Cover; cook 2 minutes. Uncover; add remaining tablespoon broth. Cover; cook 2 minutes longer.
- Add shallot to potato mixture; stir to combine. Season to taste with salt and pepper. Divide mixture evenly among potato skins.
- Bake 20 minutes or until thoroughly heated. Serve immediately garnished with additional grated Parmesan cheese and sage leaves.
Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 3 g, TransFat 0 g
TWICE-BAKED LOADED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚F (200˚C).
- Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
- Place the potatoes on a rimmed baking sheet and bake for 1 hour.
- Transfer potatoes to a cutting board, and cut in half.
- Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
- Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
- Use a spoon to transfer the potato mixture back into the scooped out potato skins.
- Bake for 10 minutes.
- Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
- Top with sour cream, bacon, and the remaining scallions.
- Enjoy!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
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