TWICE-BAKED POTATOES WITH CREAMY GREEN ONION SAUCE
I have been using this recipe for special occasions, holiday meals, or when I really want to impress somebody. I always get lots of compliments and requests for the recipe.
Provided by Lilia
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.
- Bake potatoes in the preheated oven until tender, about 1 hour.
- Melt 2 tablespoons butter in small pot over medium heat. Add green onions; cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.
- Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter; blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.
- Fill baked potato skins with the mashed pulp mixture; make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.
- Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown; about 15 minutes.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 71.8 g, Cholesterol 55.3 mg, Fat 19.1 g, Fiber 8.3 g, Protein 16.1 g, SaturatedFat 11.8 g, Sodium 383.3 mg, Sugar 4.6 g
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
TWICE-BAKED POTATOES WITH GREEN ONIONS
Nonfat yogurt is used in place of sourcream in these twice-baked potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Place potatoes on a baking sheet. Prick top of each potato a few times with a fork, and bake until easily pierced with a paring knife, about 45 minutes. Remove from oven; let cool slightly, about 10 minutes.
- Using a serrated knife, cut off top one quarter of each potato, slicing lengthwise. Use a spoon to scoop flesh into a medium bowl, leaving a 1/4-inch border all around. Set shells aside. Mash flesh with a fork until smooth. Add remaining ingredients, and stir until combined.
- Refill shells with potato mixture. Cook until potato is soft and filling is lightly browned on top, 35 to 40 minutes. Remove from oven; serve immediately.
Nutrition Facts : Calories 257 g, Cholesterol 11 g, Fat 3 g, Fiber 5 g, Protein 9 g, Sodium 377 g
TWICE BAKED POTATOES WITH SOUR CREAM AND GREEN ONIONS
This makes a savory, fluffy potato that a great side for beef. My family loves with grilled steak or chicken. I make them ahead and warm them on the grill.
Provided by KathyP53
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Scrub potatoes, prick all over with fork and place directly on oven rack in center of oven. Bake until tender, about 1 hour and 10 minutes. Cool potatoes for 15 minutes.
- Slice small portion of skin off one side of potatoes and carefully scoop out flesh. Side potato shells aside. Transfer flesh to mixing bowl. Rice or mash potato flesh.
- Add sour cream and whipping cream and stir util incorporated into potatoes. Add butter and blend well. Add salt, pepper and green onions and stir. Adjust seasoning as necessary.
- Spoon potato mixture into reserved potato shells. Top each with a few bits of butter. Can be made ahead and refrigerated. Allow to come to room temperature before baking.
- Heat oven to 400 degrees. Place potatoes on baking sheet. Bake until heated through and beginning to brown on top, about 30 minutes. Can also place on grill, over indirect heat, for 20-30 minutes or until heated through.
Nutrition Facts : Calories 340.3, Fat 18.8, SaturatedFat 11.7, Cholesterol 51.1, Sodium 475.8, Carbohydrate 39.1, Fiber 4.8, Sugar 1.8, Protein 5.6
TWICE-BAKED POTATOES
Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h50m
Yield 12 to 16 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
- Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
- With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
- Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
- Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.
TRIPLE-ONION BAKED POTATOES
I've been making twice-baked potatoes since I got married 19 years ago, and I'm constantly changing my recipe. This version features a rich filling of onions, bacon, sour cream and cheese. I like to serve these potatoes with baked ham. -Char Shanahan, Schererville, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 400° for 1 hour or until tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute red and yellow onions until tender; set aside. , When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving an 1/8-in. shell. In a bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, American cheese and 1 cup of bacon. Spoon into potato shells., Place on a baking sheet. Bake at 400° for 25 minutes. Sprinkle with cheddar cheese, green onions and remaining bacon. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 374 calories, Fat 18g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 565mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein.
TWICE-BAKED POTATOES MAKEOVER
Twice-Baked Potatoes get a Healthy Living makeover-yet still keep their delicious flavor and texture with reduced fat sour cream and Dijon mustard.
Provided by My Food and Family
Categories Home
Time 2h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Cool 10 min. Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells.
- Add broth, 1/2 cup cheese, onions, sour cream and mustard to potato pulp; beat with mixer until blended. Spoon into potato shells; top with remaining cheese and paprika.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
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