NEELY'S TWICE BAKED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 10
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
At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That's the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
- Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
- Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
- Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 15 grams, Sodium 1081 milligrams, Sugar 5 grams, TransFat 1 gram
SIMPLE LEEK AND RICOTTA TARTS
Provided by Donna Hay
Categories Cheese Dairy Vegetable Breakfast Brunch Bake Vegetarian Quick & Easy Dinner Lunch Ricotta Leek Spring Summer Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C (355°F). Place the ricotta, parmesan and eggs in a bowl and whisk until smooth. Roll out the pastry on a lightly floured surface until 3 mm (1/8 inch) thick. Cut into 4 x 15 cm (6 inch) squares and place on baking trays lined with non-stick baking paper. Spread the ricotta mixture over the pastry squares leaving a 2 cm (3/4 inch) border. Place the leek on top of the ricotta mixture and brush with the butter. Sprinkle with the thyme, salt, and pepper and bake for 25-30 minutes or until the leek is golden. Serve with the fennel and parsley salad .
TWICE-BAKED POTATOES WITH LEEKS
I love the combination of leeks and potatoes, and I love twice-baked potatoes, so this recipe is ideal for me. This is a great presentation, with leeks in the potatoes and garnished with frizzled leeks as well. To make ahead, you can fill the potato skins and chill; then bake for 30 minutes.
Provided by JackieOhNo
Categories Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Pierce potatoes with fork; bake until tender, about 1 hour.
- Chop 2 leeks. Cut remaining leeks into thin strips about 2" long. In nonstick skillet, melt 1 T. butter over medium heat. Add chopped leeks; cook, stirirng, 5 minutes.
- Horizontally cut top 1/3 from each potato. Scoop potato from skins, leaving 1/4"-thick shells. Heat milk and remaining butter until hot; add to potatoes with cheese, salt and pepper. Mash; stir in cooked leeks. Pipe or spoon mixture into potato shells. On baking sheet, bake until golden, 20-25 minutes.
- In nonstick skillet, heat 1/4" oil over medium heat. Add sliced leeks; cook, stirring, 2 minutes. Drain on paper towels. Top potatoes with leeks and, if desired, sour cream.
More about "leek and ricotta twice baked potatoes recipes"
21 BEST TWICE-BAKED POTATO RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
TWICE-BAKED POTATOES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 1 hr 40 minsCategory RecipesPublished Nov 3, 2022
TWICE BAKED POTATOES WITH LEEKS & CHEESE | THE ENGLISH KITCHEN
From theenglishkitchen.co
Servings 4Total Time 2 hrs 5 minsEstimated Reading Time 5 mins
LEEKY TWICE BAKED POTATOES » CAFEHAILEE
From cafehailee.com
5/5 (7)Servings 4
EASY LEEK AND POTATO BAKE (SO CREAMY!) | GOOD LIFE EATS
From goodlifeeats.com
BEST LEEK AND RICOTTA TWICE BAKED POTATOES RECIPES
From recipert.com
THESE 30 RECIPES WILL TRANSFORM YOUR BAKED POTATOES FOREVER - MSN
From msn.com
TWICE-BAKED POTATOES WITH KALE – SMITTEN KITCHEN
From smittenkitchen.com
THIS IRISH INGREDIENT IS THE KEY TO THE BEST TWICE-BAKED POTATOES
From simplyrecipes.com
TWICE-BAKED POTATOES RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
TWICE BAKED POTATOES - SPEND WITH PENNIES
From spendwithpennies.com
CREAMY PARMESAN AND LEEK TWICE-BAKED POTATOES
From sustained.kitchen
TWICE BAKED POTATOES RECIPE - THE COOKIE ROOKIE
From thecookierookie.com
TWICE-BAKED POTATOES WITH RICOTTA, ROASTED GARLIC & DILL
From fannyslater.com
TWICE BAKED POTATO RECIPE - BACK TO MY SOUTHERN ROOTS
From backtomysouthernroots.com
TWICE BAKED POTATO RECIPES - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
TWICE BAKED POTATOES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THIS IRISH GRANDMA’S SECRET FOR THE BEST BAKED POTATOES OF ... - KITCHN
From thekitchn.com
TWICE BAKED POTATOES - COOKING CLASSY
From cookingclassy.com
TWICE BAKED POTATOES WITH KALE, FETA AND LEEK - FOOD52
From food52.com
THE BEST TWICE BAKED POTATOES | THE RECIPE CRITIC
From therecipecritic.com
MISO LEEKS WITH WHITE BEANS RECIPE - NYT COOKING
From cooking.nytimes.com
TWICE BAKED POTATO RECIPE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
#time-to-make #course #preparation #side-dishes #4-hours-or-less
You'll also love