TWICE-BAKED RED POTATOES
Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. -Valerie Cox, Secretary, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Scrub potatoes; pierce each several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once., When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese., Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.
Nutrition Facts : Calories 211 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 322mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
TWICE BAKED RED POTATO BITES
Steps:
- Preheat oven to 375°
- Poke each potato with a fork a few times and wrap in foil.
- Place on baking sheet and cook in the oven for 25-35 minutes or until soft when fork in inserted.
- Remove and let cool for a few minutes and then remove foil from each potato.
- In a medium mixing bowl, add butter, cream cheese and 1/4 cup cheese.
- Slice the top off of the potatoes and spoon out the insides, placing in mixing bowl on top of butter, cream cheese, cheese, making sure to leave 1/8" along the edge of each potato.
- Once all potato flesh has been removed and placed into the bowl, mix with an electric mixer on medium speed or use a potato masher.
- Add milk to get desired consistency. Mixture with be thick.
- Salt and pepper to taste.
- Spoon potato mixture back into each potato and place back on baking sheet.
- Cook for an additional 10-15 minutes, then remove from oven.
- Top with additional cheese, green onions, small dab of sour cream, bacon crumbles and a small slice of avocado.
- Enjoy!
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 BROCCOLI AND CHEESE POTATO BITES
These yummy potato bites will make a great after-school treat!
Provided by Betty Crocker Kitchens
Categories Snack
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 40 to 45 minutes or until tender. Cool until cool enough to handle, about 10 minutes.
- Meanwhile, cook broccoli as directed on bag.
- Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4 inch lining of potato in skins. To potatoes in bowl, add broccoli, 1/4 cup of the ranch dressing, the salt and pepper. Mix well, breaking up potatoes. Stir in tomato.
- Fill each potato shell with about 2 tablespoons potato mixture. Place on ungreased 15x10x1-inch pan. Sprinkle with Cheddar cheese.
- Bake 15 to 20 minutes or until cheese is melted. Serve with remaining 3/4 cup ranch dressing.
Nutrition Facts : Calories 230, Carbohydrate 14 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 2 g, TransFat 0 g
TWICE BAKED POTATOES
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
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
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
FULLY LOADED TWICE BAKED POTATO BITES
Roasted baby red potatoes stuffed with a creamy, cheesy, bacon-studded filling and garnished with sour cream, chives and more bacon! These Fully Loaded Twice Baked Potato Bites will be the first appetizer to disappear at your next gathering.
Provided by Valerie Brunmeier
Categories Appetizer
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Place potatoes on a baking sheet, drizzle with olive oil and season with salt. Roast for 25 to 30 minutes, or until tender through to the center when pierced with a sharp knife. Remove from oven and allow to sit for about 15 minutes or until cool enough to handle.
- Slice the tops off the potatoes and use the tip of a sharp knife to outline the area you will scoop out, leaving a small rim on the inside of the skin so the potato skins will hold their shape. Use a melon baller or small spoon to scoop out and transfer the potato to a large mixing bowl. Add ½ cup shredded cheddar cheese, ½ cup sour cream, cream cheese, ¼ cup Hormel Real Bacon Bits, seasoned salt, and pepper. Use an electric mixer to combine until creamy.
- Spoon the mixture back into the potato skins, mounding slightly. Place back on baking sheet and sprinkle with remaining shredded cheddar cheese. Bake for an additional 5 to 7 minutes, until potatoes are warmed through and cheese has melted.
- Garnish each potato bite with a small dollop of remaining sour cream, a sprinkling of bacon bits, and chives.
Nutrition Facts : Calories 257 kcal, Carbohydrate 27 g, Protein 8 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 465 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
MINI TWICE-BAKED POTATOES RECIPE BY TASTY
Here's what you need: baby red potato, olive oil, salt, pepper, butter, sour cream, finely shredded cheddar cheese, bacon, green onion, salt, pepper, shredded cheddar cheese, bacon, fresh chives
Provided by Mercedes Sandoval
Categories Snacks
Yield 8 servings
Number Of Ingredients 14
Steps:
- Wash potatoes thoroughly and poke holes in each with a fork. Place into a large bowl.
- Sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
- Place on a baking sheet covered with foil.
- Bake at 425˚F (220˚C) for 35 minutes, or until potatoes are tender enough that a fork can go through the center flesh easily. Let cool for 10 minutes or until potatoes can be handled comfortably.
- Cut off tips of both ends of each potato. Using a melon baller or metal teaspoon, carve out the center each potato.
- Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
- Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
- Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
- Using a small spoon, stuff each of the hollowed out potatoes with the filling.
- Bake at reduced temperature 375˚F(190˚C) for 5-7 minutes.
- Top each potato with cheddar cheese and bacon.
- Return to oven and bake for 3-5 minutes or until cheese is melted.
- Garnish with green onion.
- Enjoy!
Nutrition Facts : Calories 623 calories, Carbohydrate 58 grams, Fat 34 grams, Fiber 5 grams, Protein 19 grams, Sugar 3 grams
FULLY LOADED TWICE BAKED POTATO BITES RECIPE
Provided by sdonatell
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. Place potatoes on a baking sheet, drizzle with olive oil and season with salt. Roast for 25 to 30 minutes, or until tender through to the center when pierced with a sharp knife. Remove from oven and allow to sit for about 15 minutes or until cool enough to handle. Slice the tops off the potatoes and use the tip of a sharp knife to outline the area you will scoop out, leaving a small rim on the inside of the skin so the potato skins will hold their shape. Use a melon baller or small spoon to scoop out and transfer the potato to a large mixing bowl. Add 1/2 cup shredded cheddar cheese, 1/2 cup sour cream, cream cheese, 1/4 cup Hormel Real Bacon Bits, seasoned salt, and pepper. Use an electric mixer to combine until creamy. Spoon the mixture back into the potato skins, mounding slightly. Place back on baking sheet and sprinkle with remaining shredded cheddar cheese. Bake for an additional 5 to 7 minutes, until potatoes are warmed through and cheese has melted. Garnish each potato bite with a small dollop of remaining sour cream, a sprinkling of bacon bits, and chives.
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