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
GREEK YOGURT AND CHIVE TWICE-BAKED POTATOES WITH OPTIONAL BACON
Greek yogurt replaces the sour cream often found in twice-baked potatoes for a healthier spin on this delicious classic. Meat-eaters will be happy to have bacon added to theirs, but this recipe is plenty delicious without it.
Provided by Kare for Kitchen Treaty
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Scrub potatoes, dry, and rub with olive oil and kosher salt. Prick them three or four times with a fork. Place directly on oven rack and bake 40 - 50 minutes until tender all the way through.
- Remove from oven and reduce heat to 350 degrees. Allow potatoes to cool for about five minutes, until relatively easy to handle. Slice in half with a sharp knife and allow to cool, cut side up, for a few more minutes.
- Using a spoon, carefully carve out the middle of the potato, leaving about 1/4 inch of potato along the sides and bottoms. This helps the potato to stay rigid.
- Carefully set potato halves hollowed side up on a roomy baking sheet.
- Place potato innards in a large bowl along with the Greek yogurt, 1 cup cheddar cheese, and Parmesan cheese.
- In a microwave-safe bowl, heat the milk and butter on medium heat just until the butter has melted. Add to the potato mixture. Using a potato masher or a fork, stir and mash until only small lumps remain. Stir in the chives, salt, and pepper. If adding bacon to the entire recipe, go ahead and stir that in now as well. If you're adding it to half of the recipe only, don't add it yet!
- Taste and add additional salt and pepper if you'd like.
- Carefully spoon potato and Greek yogurt mixture into six of the potato halves, mounding as much as you can without the filling spilling over the sides. If adding bacon to half the mixture, stir the bacon into the remaining mixture then continue filling the rest of the potatoes.
- Sprinkle the remaining 1/3 cup cheddar cheese over each potato half.
- Bake for about 20 minutes until the filling is heated through and the potatoes begin to turn golden brown.
- Garnish with additional fresh snipped chives, if desired. Serve.
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
TWICE-BAKED POTATOES WITH GREEK YOGURT
Russet potatoes are mixed with butter, cream, yogurt, and minced chives and baked a second time in this sophisticated rendition of twice-baked potatoes. Including Greek yogurt lightens the texture and adds a delightful tangy note.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Arrange potatoes on a rimmed baking sheet, and bake until fork tender, about 1 1/2 hours. Let cool slightly.
- Warm butter and cream in a small saucepan. Carefully peel hot potatoes, and cut into thirds. Pass potatoes through a ricer into a large bowl. Fold in cream mixture, yogurt, and chives. Season with salt and pepper.
- Place eight 6-ounce ramekins on a rimmed baking sheet, and divide potatoes among ramekins. Bake until tops are slightly puffed and golden brown, about 30 minutes. Let stand for 10 minutes. Garnish with chives if desired before serving.
BAKED POTATOES WITH CREAMY HERB TOPPING
Provided by Ellie Krieger
Categories side-dish
Time 1h20m
Yield 4 servings, serving size, 2 tablespoons
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve.
- If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
- Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl.
- Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half.
- Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium
- Good source of: Protein, Fiber, Calcium, Magnesium, Manganese
TWICE-BAKED SWEET POTATOES FROM VOSKOS®
The comforting aroma of cinnamon spice twice-baked sweet potatoes for a new twist on a family favorite. For a finishing touch, spoon on a fresh topping that mixes VOSKOS® Honey Greek Yogurt with zesty orange juice and peel. A sprinkle of toasted pecans adds just the right crunch.
Provided by Voskos
Categories Trusted Brands: Recipes and Tips VOSKOS®
Time 1h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Line a large baking sheet with foil. Prick each sweet potato twice with a fork. Place the sweet potatoes on the prepared baking sheet. Bake for 45 to 60 minutes or just until tender. Remove potatoes from oven and let stand until cool enough to handle. Reduce oven temperature to 375 degrees F.
- Cut each sweet potato in half lengthwise. Scoop out the cooked pulp from six of the sweet potato halves, leaving shells about 1/4 inch thick and reserving pulp in a large bowl. Remove all the pulp from the remaining sweet potatoes, discarding skins. Add one of the containers of VOSKOS® Nonfat Honey Greek Yogurt, the butter, cinnamon, salt, and pepper to the pulp and mash with a potato masher until the mixture is fairly smooth.
- Using a spoon, fill the six shells with mashed potato mixture. Transfer the filled sweet potato shells to a foil-lined baking sheet. Bake for 20 to 25 minutes or until heated through. Combine the remaining container of yogurt with the orange peel, and orange juice in a small bowl. Top sweet potatoes with orange-yogurt mixture and sprinkle with pecans.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 37.7 g, Cholesterol 13.5 mg, Fat 5 g, Fiber 5.3 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 514.9 mg, Sugar 17.1 g
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- Preheat the oven to 400 degrees F. Poke a few holes in the potatoes with a fork, rub them with the olive oil and place them on a baking sheet. Bake for 1 hour, or until they are cooked through. Remove and let cool slightly.
- While the potatoes are baking, heat a skillet over medium heat and fry the bacon. Cook until all the fat is rendered and the bacon is crispy. Remove it with a slotted spoon and place it on a paper towel to drain.
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