Tater Essentials Twice Baked Locked Loaded Recipes

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.

Steps:

• 1. PREP/PREPARE
• 2. You will need a sauté pan and a parchment-lined baking sheet to make this recipe.
• 3. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 4. Cooking Times All the times listed in this or any other recipe are relative to the equipment you are using. For example, if I instruct you to put the item into a preheated 375f (190c) for 50 minutes, or until golden brown, in your oven it might only take 45 minutes, or it could be 60 minutes. The problem is that household ovens can be off by 20 degrees or more. I am using Wolf ovens that get professionally calibrated once a year. So, if your oven display is displaying an accurate temperature, then the times I give will probably work for you. And the same holds true for a stovetop. Medium on one stovetop might be seriously different on another. I guess what I am trying to say is that do not blindly trust the temperature suggestions of any recipe. Watch your food as it cooks or bakes, and stop when it is ready, regardless of the time. Oh, and another must have thing to have in the kitchen is an instant-read thermometer. My favorite is the Thermapen instant read thermometer.
• 5. Gather your ingredients (mise en place).
• 6. Cook the bacon in a sauté pan over medium heat, until crispy and brown, about 8 - 10 minutes.
• 7. Drain on paper towels and reserve the bacon grease (optional).
• 8. Chop up the bacon and reserve.
• 9. Place a rack in the lower position and preheat the oven to 400f (205c).
• 10. Pierce the skin of the potatoes with a fork or paring knife.
• 11. Brush with some reserved bacon grease, and sprinkle with a bit of salt.
• 12. If you do not wish to use bacon grease, just brush with a bit of non-flavored oil, like grapeseed oil.
• 13. Place the taters onto a parchment-lined baking sheet and bake until a paring knife, inserted into the potatoes, goes in with little-to-no resistance, about 55 - 60 minutes.
• 14. About halfway through the baking process, turn the potatoes over. That will give the skin on both sides a chance to evenly crisp.
• 15. When the potatoes are cool enough, cut them in half, scoop the insides into a bowl, mix in the filling ingredients, and any optional items. Then add a bit of salt and pepper, to taste. Finally, add milk, a tablespoon or two at a time, until the mixture is creamy smooth.
• 16. Then distribute the filling into the potato shells, sprinkle them with the additional cheese and place back onto the parchment-lined baking sheet.
• 17. Some chefs put the bacon bits on now; however, I prefer to wait until they are out of the oven... Up to you.
• 18. Bake in the oven (same temp), until warmed through, and the cheese is beginning to get bubbly. Then remove from the oven and sprinkle bacon bits on top, about 10 - 12 minutes.
• 19. PLATE/PRESENT
• 20. Serve while nice and yummy. Enjoy.
• 21. Keep the faith, and keep cooking.

Steps:

• Cut each tater tot in half.
• In large mixing bowl, combine tots, soup, onion, bacon, and 1 cup cheese.
• Mix well.
• Spread in a 9 x 13" baking pan.
• Cover with remaining cup cheese, then cornflakes, then pour butter evenly over all.
• Bake at 350 degrees for 45 minutes or until bubbly.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• With a sharp paring knife, make an X-shaped incision on the top of each potato.
• Place potatoes in the oven and bake 1 hour or until tender.
• Remove potatoes from the oven, and allow to cool.
• Meanwhile, in a saute pan oven medium-low heat, melt the butter, add the onion, mild pepper and Jalapenos and cook gently for approximately 4 minutes or until onions are translucent.
• Stir in ham and cook an additional minute.
• Remove pan from heat and set aside.
• In a large bowl, beat together the cream cheese and sour cream. Set aside.
• Cut an oval in the top of each cooled potato; remove this portion of skin, and reserve.
• Scoop flesh out of potatoes, leaving a layer of flesh on the bottom and sides to make sure potato holds its shape; set aside.
• Chop the reserved potato skin, and mix with scooped-out potato flesh.
• Stir potato mixture into the cream cheese mixture.
• Add the sauted onion mixture, spinach leaves, artichoke hearts, bleu and parmesan cheeses, salt and pepper to the bowl, and stir until blended, using your hands if necessary.
• Pack potato filling into the reserved skins, mounding filling on top.
• At this point, the potatoes can be covered and refrigerated overnight, if desired.
• Reduce oven temperature to 300 degrees Fahrenheit.
• Return potatoes to the oven, and bake for about 25 minutes, or slightly longer if using chilled potatoes, until golden bown.

Steps:

• 1. Bake tator tots according to directions on the bag. 2. Blend up tator tots until mostly smooth with a few chunks - a food processor works best for this, but you can hand mash as well. 3. Mix tator tots in a bowl with other ingredients except Panko. 4. Roll into a teaspoon sized ball. 5. Roll ball in panko and place on a baking sheet. 6. Cover and freezer for about 15 minutes. 7. In the mean time, heat your oil to about 375 degrees. 8. Remove potato balls from the freezer and fry until golden brown. 9. Drain excess grease on paper towel. 10. Search with ranch dressing and Sriracha Mayo. 11. Enjoy

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add Canadian bacon; cook until lightly browned, 1-2 minutes, stirring occasionally. Remove from heat. , Line bottom of a greased 11x7-in. baking dish with Tater Tots; top with Canadian bacon mixture. In a large bowl, whisk eggs, sour cream, cream and seasonings until blended. Stir in cheese; pour over top. Bake, uncovered, until golden brown, 35-40 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven until lightly golden, 20 to 25 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop coarsely.
• Melt butter in a saucepan over medium heat; add shallot and cook until fragrant. Stir in flour and cook until light golden, about 2 minutes. Whisk in milk and 2 tablespoons sour cream; stir until smooth and thick, about 5 minutes. Season with black pepper and nutmeg. Stir in 1 cup Cheddar cheese until fully melted.
• Transfer potatoes to a 9x13-inch baking dish. Sprinkle bacon on top. Pour cheese sauce over the potatoes. Sprinkle remaining 1/2 cup Cheddar cheese on top.
• Bake in the preheated oven just until cheese melts, about 7 minutes. Remove from the oven; top with green onions and 2 tablespoons sour cream.

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.