Neelys Twice Smashed Baked Potatoes Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Pierce potatoes with fork. Place on center rack of oven and cook for 1 hour.
• Remove from oven and let cool slightly. Using a paring knife, cut a canoe-like top out of the potatoes. Scoop the flesh into a large mixing bowl, leaving a 1/2-inch thick wall around the skin.
• Add the blanched broccoli to the potatoes. Stir in the butter, sour cream, Cheddar, Gouda, and salt and pepper; and mash until creamy.
• Using a small spoon, scoop the filling back into the potatoes. It will be a nice mounded pile of filling. Sprinkle with more of both cheeses on top of the potatoes.
• Set the potatoes on a baking sheet and bake for 15 to 20 minutes, until heated through and cheese in melted and gooey. Serve with butter, if desired.

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.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
• Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.