Twice Baked Potatoes With Mozzarella Tomato And Basil Recipes

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TWICE BAKED POTATOES WITH MOZZARELLA, TOMATO AND BASIL



Twice Baked Potatoes With Mozzarella, Tomato and Basil image

I love this flavourful variation on the usual twice baked potatoes. It looks bright and colourful too. The pine nuts provide a lovely nuttiness and texture but they can be left out if they are not to your liking.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 baking potatoes
8 cherry tomatoes
1 1/2 cups grated mozzarella cheese
2 tablespoons chopped fresh basil leaves
2 tablespoons pine nuts
1/2 cup cream cheese
salt and pepper, to taste

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 centre is soft.
  • Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the grated mozzarella, chopped basil and pine nuts.
  • 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 cream cheese. Season to taste with salt and pepper.
  • Add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
  • Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
  • Serve hot!

Nutrition Facts : Calories 380.4, Fat 22.6, SaturatedFat 12.2, Cholesterol 65.1, Sodium 356.5, Carbohydrate 31, Fiber 3.1, Sugar 2.7, Protein 14.9

CAPRESE TWICE BAKED POTATOES



Caprese Twice Baked Potatoes image

Caprese Twice Baked Potatoes is a stuffed baked potato recipe with tomato, basil, and mozzarella. These red skin potatoes are then topped off with a balsamic drizzle.

Provided by Deanna @SeductionInTheKitchen.com

Categories     Side Dish Recipes

Time 1h10m

Number Of Ingredients 8

4 large red skin potatoes
8 cherry tomatoes
1 1/2 cups grated mozzarella cheese
2 tablespoons chopped fresh basil leaves
1/2 cup cream cheese
salt and pepper (to taste)
1/4 cup balsamic vinegar
1 tablespoon honey

Steps:

  • Preheat the oven to 350°F.
  • Bake the potatoes in the oven for about an hour, until the skins are firm and the center is soft
  • Meanwhile, chop the cherry tomatoes and mix with the grated mozzarella, and chopped basil, set aside.
  • In a small saucepan combine the balsamic vinegar and honey together.
  • Bring to a boil and let it reduce until the vinegar coats the back the spoon, about 5-7 minutes. Turn off the heat and set aside.
  • When the potatoes are cooked, remove from the oven.
  • Cut them in half length-ways 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 potato portion that has been removed from the skins.
  • Mix in the cream cheese. Season to taste with salt and pepper.
  • Now add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
  • Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
  • Serve on a plate, drizzle some the balsamic over the potatoes and ENJOY!

Nutrition Facts : Calories 265 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 235 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

NEELY'S TWICE BAKED POTATOES



Neely's Twice Baked Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 10

4 (3/4-pound) russet potatoes, scrubbed
3 tablespoons olive oil, divided
Kosher salt and freshly cracked black pepper
1 tablespoon butter, plus extra for serving, softened
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 bunch Swiss chard, stems discarded and leaves finely chopped
1/2 cup part-skim ricotta cheese
1/2 cup shredded smoked mozzarella, plus extra for topping
1/4 cup grated Parmesan, plus extra for topping

Steps:

  • Preheat the oven to 400 degrees F.
  • Pierce around the potatoes with a fork and put them on a sheet tray. Drizzle with 2 tablespoons olive oil and season, to taste, with salt and black pepper. Slide them onto the center rack in the oven and bake for 1 hour, then let them cool slightly.
  • Using a paring knife, slice the potatoes lengthwise and scoop the flesh into a large mixing bowl. Make sure to leave a 1/2-inch thick wall of flesh along the inside of the skin.
  • In a heavy-bottomed skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Once warm, saute the garlic and red pepper flakes until fragrant, about 1 minute. Add the Swiss chard leaves and continue sauteing until they are soft and tender and all liquid has been evaporated. Adjust the seasonings with salt and pepper, then transfer the vegetables to a bowl.
  • Stir the ricotta cheese, mozzarella and Parmesan into the potatoes and season with salt and pepper, to taste. Mash until the filling is creamy, then fold in the Swiss chard.
  • Using a small spoon, scoop the filling back into the potatoes and pat down the mound so it is secure. Sprinkle more mozzarella and Parmesan over the tops of the potatoes and set them onto a baking sheet. Bake them once more to heat through and to melt the cheese, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter. Serve with softened butter, if desired.

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

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

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

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.

TWICE-BAKED POTATOES WITH BASIL AND SOUR CREAM



Twice-Baked Potatoes with Basil and Sour Cream image

Categories     Dairy     Herb     Potato     Side     Bake     Summer     Poker/Game Night     Potluck     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 5

8 medium Yukon Gold or other yellow-fleshed potatoes (about 2 3/4 pounds)
5 tablespoons unsalted butter, softened
1/2 cup milk
1 cup packed fresh basil leaves
1/2 cup sour cream

Steps:

  • Preheat oven to 400°F. With a fork prick potatoes and on a baking sheet bake in middle of oven 1 hour, or until tender. Leave oven on. When potatoes are just cool enough to handle, halve lengthwise and scoop flesh into a 3-quart saucepan, leaving 1/4-inch-thick shells.
  • With a potato masher mash potatoes in saucepan with 3 tablespoons butter. Stir in milk and salt and pepper to taste. Transfer shells to baking sheet and brush insides with remaining 2 tablespoons butter. Season shells with salt and pepper. Mashed potatoes and shells may be prepared up to this point 1 day ahead and chilled, covered. Reheat mashed potatoes before proceeding.
  • Bake potato shells in middle of oven until golden, about 20 minutes. While shells are baking, cut basil into thin strips and stir about three fourths into warm mashed potatoes. Spoon mashed potatoes into shells and bake until heated through, about 10 minutes. Serve each potato half topped with 1/2 tablespoon sour cream and some remaining basil.

TWICE BAKED POTATOES



Twice Baked Potatoes image

This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.

Provided by Jamie

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 4

Number Of Ingredients 13

4 large baking potatoes
½ pound bacon
4 tablespoons butter
1 large onion, chopped
½ cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
  • Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
  • Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
  • Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
  • Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

Nutrition Facts : Calories 859.2 calories, Carbohydrate 73.5 g, Cholesterol 134.7 mg, Fat 50.3 g, Fiber 9.3 g, Protein 31.3 g, SaturatedFat 29.2 g, Sodium 1497.3 mg, Sugar 5.3 g

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

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

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

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 LOADED POTATOES RECIPE BY TASTY



Twice-Baked Loaded Potatoes Recipe by Tasty image

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

2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled

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



Twice Baked Potatoes image

You don't have to wait for dinner at a fancy steakhouse to enjoy cheesy, gooey twice baked potatoes. They're surprisingly easy to make at home. Once assembled, the finished potatoes are super-easy to make ahead and store in the fridge or freezer.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 8

Number Of Ingredients 7

4 large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)
1/4 to 1/2 cup milk
1/4 cup butter, softened
1/4 teaspoon salt
Dash pepper
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives

Steps:

  • Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
  • Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
  • When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).
  • Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
  • Increase oven temperature to 400°F. Bake about 20 minutes or until hot.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g

BASIL PESTO TWICE-BAKED POTATOES



Basil Pesto Twice-Baked Potatoes image

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

1 lb potato, suitable for baking (about 4 potatoes)
1 tablespoon mascarpone cheese
4 tablespoons basil pesto
salt and pepper, to taste (optional)
1/4 cup grated mozzarella cheese
2 tablespoons pine nuts

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!

HERBED TWICE-BAKED POTATOES



Herbed Twice-Baked Potatoes image

Light cream cheese, garlic and butter make these potatoes irresistible. Replace the basil with parsley if you'd like. -Ruth Andrewson of Peck, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 4 servings.

Number Of Ingredients 10

2 medium baking potatoes
1-1/2 ounces reduced-fat cream cheese, cubed
1 tablespoon minced chives
1/4 teaspoon salt
1/4 teaspoon dried basil
Dash cayenne pepper
3 tablespoons fat-free milk
3 teaspoons butter, melted, divided
Dash garlic powder
Dash paprika

Steps:

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half lengthwise. Scoop out pulp, leaving thin shells., In a large bowl, mash pulp with cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika., Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through., , ,

Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 234mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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TWICE BAKED POTATOES - SERENA BAKES SIMPLY FROM SCRATCH
2018-07-05 instructions. Heat oven to 425 degrees. Place potatoes in a oven safe baking dish. Divide olive oil evenly over the top and sprinkle each potato with 1 generous pinch of sea salt. Rub skin well with olive oil and sea salt. Poke each potato on all sides with a fork.
From serenabakessimplyfromscratch.com


CAPRESE TWICE BAKED POTATOES - LIFE'S AMBROSIA
I made cheddar twice baked potatoes that night but as I was putting the cheese back in the fridge I saw a the huge pesto that I bought at Costco recently and thought pesto twice baked potatoes would be perfect! Then, because I love tomatoes and I love mozzarella, I turned that thought into these cheesy, scrumptious Caprese Twice Baked Potatoes.
From lifesambrosia.com


SHEPARD'S PIE TWICE BAKED POTATOES - OH SWEET BASIL
2015-02-27 Pierce potatoes with fork and rub with canola oil. Sprinkle with salt and pepper. Bake until soft, about 45 minutes. While the potatoes are baking, make the filling. Brown ground beef in a large, non-stick skillet. Once the beef is browned, drain fat and add carrots, onion, garlic, rosemary and salt.
From ohsweetbasil.com


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