Twice Roasted Potatoes Recipes

ULTIMATE TWICE BAKED POTATOES

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.

TWICE ROASTED POTATOES

Steps:

• I love to cook my roasts in my Nesco slow/fast cooker.
• About 1 hr before I'm ready to serve, I place my potatoes right on top of the roast, place lid back on, and let them cook for about 1 hr on about 325°.Remove potatoes and allow to cool slightly. At this time they should be fork tender.
• When you can handle them, cut them in half. Using a skillet or on a flat top griddle turn heat to about 400° and place a little butter on to melt. Place potatoes cut side down in butter and brown for about 4-5 min. Flip potatoes, sprinkle with Mrs. Dash and cook another 3-4 min.
• Remove and serve. Spoon a little broth (or gravy) over top and enjoy a melt in your mouth side dish.
• https://www.justapinch.com/recipes/sauce-spread/gravy/basic-brown-gravy.html

CRISP TWICE-ROASTED POTATOES

Steps:

• Preheat the oven to 375 degrees.
• Pierce the potatoes in several places and place on a baking sheet and roast until very tender, about 1 hour.
• While the potatoes are still hot,smash them lightly, one by one, with the bottom of a glass until they are about 1/2-inch thick.
• Lightly brush the top with olive oil and put back into the oven to roast again for about 45 minutes.
• Flip occasionally and brush the other side with olive oil.
• When they are brown and crisp, remove from the oven and sprinkle with salt and pepper and serve.
• If you would like to do this ahead of time, you can roast the small potatoes and lightly smash them, then let them cool to room temperature.
• They can now be refrigerated or frozen.
• If you freeze them, thaw slightly and then continue with the second baking in the oven as directed.

TWICE-BAKED POTATOES WITH ROASTED GARLIC AND CHEDDAR

Steps:

• Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown.