LOADED TWICE-BAKED POTATO CASSEROLE
My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.
Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
TWICE-BAKED POTATO CASSEROLE
Easy and delicious! Always a favorite with everyone!
Provided by JillNicole
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
- Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
- Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.
Nutrition Facts : Calories 475.6 calories, Carbohydrate 53.1 g, Cholesterol 65.4 mg, Fat 22.5 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 13.6 g, Sodium 515.3 mg, Sugar 2 g
TWO-POTATO GRATIN
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try using a cast-iron skillet. (For everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Amanda Hesser
Categories casseroles, side dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Butter a medium gratin dish. Line bottom with a layer of Yukon Gold potatoes. Sprinkle with a little thyme and nutmeg. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream.
- Bake in oven for 1 to 1 1/4 hours, until potatoes are tender when pierced with a fork. Cover with aluminum foil if top gets too dark.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 31 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 674 milligrams, Sugar 5 grams, TransFat 0 grams
TWICE-BAKED POTATO CASSEROLE
Capture the fabulous flavor of twice-baked potatoes without having to fill individual shells.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 14
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
- Heat potatoes over low heat about 1 minute to dry potatoes, shaking pan often to keep potatoes from sticking and burning. (This will help make mashed potatoes fluffy.)
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Add milk, salt and pepper to potatoes. Mash with potato masher until no lumps remain. Beat in sour cream, chives and 1/2 cup of the cheese. Spoon into baking dish. Sprinkle with remaining 1 cup cheese.
- Bake uncovered 10 to 15 minutes or until thoroughly heated and cheese is melted.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g, TransFat 0 g
TWO-POTATO CASSEROLE
I've done a bit of tweaking on the original of this recipe which was found in the 2006 cookbook, Taste of Home Everyday Light Meals.
Provided by Sydney Mike
Categories Yam/Sweet Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dice potatoes (peeled or not), then place in a steamer & steam, until tender, about 10-15 minutes. Drain & set aside in a large bowl.
- Preheat oven to 350 degrees F & coat the inside of a 1-quart baking dish with nonstick cooking spray.
- In a blender or food processor, combine cottage cheese, sour cream, milk, sugar, salt & garlic powder, then cover & process until smooth.
- To the diced potatoes, add processed cottage cheese mixture & green onions, stirring gently to combine.
- Pour potato mixture into the prepared baking dish & bake, uncovered, for 30 minutes.
- Remove from oven, sprinkle with the shredded cheddar cheese, then return to oven & bake another 15 minutes or until cheese is melted.
Nutrition Facts : Calories 129.1, Fat 2.6, SaturatedFat 1.6, Cholesterol 9.6, Sodium 223.3, Carbohydrate 19.9, Fiber 2.4, Sugar 2.9, Protein 6.8
TWO-TONE BAKED POTATOES
One potato...two potato...this recipe is doubly wonderful as far as spud lovers are concerned. I have a reputation at home and at work for trying out new recipes. Everyone is glad I took a chance on this one. -Sherree Stahn, Central City, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Scrub russet and sweet potatoes; pierce several times with a fork. Place in foil-lined 15x10x1-in. pans; bake until tender, 60-70 minutes. Reduce oven setting to 350°., When cool enough to handle, cut a third off the top of each russet potato (discard top or save for another use). Scoop out pulp, leaving 1/2-in.-thick shells. In a bowl, mash pulp, adding 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon salt. , Cut a thin slice off the top of each sweet potato; discard slice. Scoop out pulp, leaving 1/2-in. thick shells. Mash pulp with remaining sour cream, chives and salt., Spoon russet potato mixture into half of each russet and sweet potato skin. Spoon sweet potato mixture into other half. Return to pans. Bake until heated through, 15-20 minutes.
Nutrition Facts : Calories 237 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 365mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 5g fiber), Protein 6g protein.
LOADED BAKED POTATO SKINS RECIPE
Crispy baked Loaded Potato Skins twice baked to perfection and topped with bacon, cheese, sour cream, and green onions.
Provided by Camille Beckstrand
Categories Side Dish
Time 31m
Number Of Ingredients 11
Steps:
- Heat oven to 475 degrees F.
- Cut baked potatoes in half lengthwise.
- Scoop out pulp, leaving a 1/4" shell (discard pulp, or reserve for another recipe).
- Place potatoes skins on a greased baking sheet.
- In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper.
- Brush over both sides of skins.
- Bake for 7 minutes; turn over and bake about 7 minutes more. Bake until crisp.
- Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted.
- Top with sour cream and onions.
- Serve immediately.
Nutrition Facts : Calories 319 kcal, Carbohydrate 35 g, Protein 10 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 310 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
TWO FOR ONE POTATO SKINS AND CASSEROLE FOR TWO
Make and share this Two for One Potato Skins and Casserole for Two recipe from Food.com.
Provided by anme7039
Categories Potato
Time 45m
Yield 4 side dishes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Bake potato how ever you please, I microwave it for 5 minutes flip the potato, then microwave for five more.
- Let potato cool then cut in half and scoop out the pulp and place the pulp into a bowl.
- Mix all of the milk, the cheese reserving 3 tbs of cheese for skins and all but 3 tbs of the sour cream saving for the skins.
- Grease two 6 oz ramekins and place the pulp mixture into the ramekins and top with cheese if you want to.
- SKINS.
- Cut the potato skins into four parts each, so you have 8 pieces.
- Spoon a little sour cream on each skin and then top with remaining cheese and sprinkle with chives and bacon bits (optional).
- You can place them in the fridge until you want to serve, or cook now.
- To cook now place skins and ramekins into a 350°F oven until skins are toasted and until ramekins are heated through.
- For vegetarian omit the bacon bits.
Nutrition Facts : Calories 442.7, Fat 31.4, SaturatedFat 19.8, Cholesterol 86.8, Sodium 395.2, Carbohydrate 22.5, Fiber 2.4, Sugar 1.2, Protein 18.6
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