TWICE BAKED POTATOES
For a special dinner side, load these Twice-Baked Potatoes from Food Network Kitchen with butter, sour cream and cheese.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
- Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
- Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
ROASTED GARLIC & PARMESAN TWICE BAKED POTATOES
My husband and I love twice baked potatoes, and one day I wanted something different than the typical potato. I figured why not turn garlic mashed potatoes into a twice baked potato.
Provided by Stacey Lawson
Categories Potatoes
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Scrub potatoes, prick with a fork all around, rub down generously with olive oil and sprinkle with salt.
- 3. Bake in oven for about an hour until potatoes are tender and the skin is crisp.
- 4. While potatoes are baking put 1/2 cup of olive oil in a small pot, add garlic cloves, turn to low heat and let garlic cloves roast.
- 5. Once potatoes are done, cut length wise, scoop out potato flesh witin a half inch of the skin. Put flesh into a bowl.
- 6. Take garlic from oill once they begin to brown. Put butter and garlic in a mini food processor and blend together to make garlic butter.
- 7. Add garlic butter, cheese, parsley,1/2 cup of evaporated milk, and a couple spoonfuls of garlic oil. Salt and pepper.
- 8. Mix thoroughly, if mixture is to dry, not coming together add more milk and/or oil. Check for salt and pepper and adjust as needed.
- 9. Spoon mixture into potato skins. Top each with a sprinkling of parmesan cheese.
- 10. Put back in oven for ten to fifteen minutes, until cheese browns and potatoes are heated through.
- 11. These are delicious with a wonderfully grilled ribeye that your husband should be doing while you're working on potatoes.
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
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.
TWICE BAKED POTATOES WITH PARMESAN
Make and share this Twice Baked Potatoes With Parmesan recipe from Food.com.
Provided by Amber Dawn
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Scrub potatoes, dry them off and pierce several times with a fork; place on a baking sheet. Wrap garlic in foil and place alongside the potatoes. Bake until potatoes are tender and the garlic is browned and softened, 50-60 minutes. Let them stand until they are comfortable to handle, about 15 minutes.
- Cut potatoes in half, lengthwise, remove cooked potato and put in large bowl. Be careful to leave the skin intact. Cut the garlic bulb in half; squeeze out the pulp and add to potato. Add the broth, sour cream, and pepper; stir and mash with a fork to desired texture. Spoon the stuffing back into the skins; sprinkle with paprika and cheese.
- Return potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.
Nutrition Facts : Calories 178.4, Fat 1.4, SaturatedFat 0.8, Cholesterol 4.2, Sodium 75.6, Carbohydrate 36.3, Fiber 4.2, Sugar 2.7, Protein 6.2
TWICE BAKED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Rub the potatoes with olive oil and salt; prick them a few times with a fork. Place the potatoes on a baking sheet and bake until tender, 50 minutes to 1 hour. Let cool slightly.
- Make a slit in the potatoes and scoop out most of the flesh into a large bowl, leaving 1/2 inch behind so the skins hold their shape. To the bowl, add 1/2 cup of the Parmesan as well as the milk, sour cream, melted butter and half of the scallions; fold together to combine. Season with salt and pepper. Divide the mixture among the potato skins, mounding a bit, and sprinkle with the remaining 1/2 cup Parmesan.
- Bake the stuffed potatoes until golden brown on top, 15 to 20 minutes. Sprinkle with the remaining scallions.
ROASTED GARLIC TWICE-BAKED POTATOES
Make Roasted Garlic Twice-Baked Potatoes and get a guaranteed win. This recipe features fresh roasted garlic swirled into baked potatoes with VELVEETA and Parmesan and is topped with crumbled bacon. Delight your family with Roasted Garlic Twice-Baked Potatoes tonight.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Cut thin slice off top of garlic; discard top. Place garlic on sheet of Reynolds Wrap® Aluminum Foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
- Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish.
- Bake 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 540 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 6 g, Protein 11 g
CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY
This is a sophisticated take on the typical cheese-laden twice-baked potato. Here, rosemary, Parmesan, anchovy and garlic replace the Cheddar cheese and sour cream, and for a crunchy topping, bread crumbs mixed with more Parmesan and lemon zest are sprinkled on top and placed under the broiler until golden and crisp.
Provided by Melissa Clark
Categories weekday, side dish
Time 1h30m
Yield 4 large servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
- When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined.
- Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 6 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 811 milligrams, Sugar 2 grams
PARMESAN BAKED POTATOES
It always amazed me that this simple recipe could make potatoes taste so good. Mom liked to make them for Easter because they were more special than ordinary baked potatoes. -Ruth Seitz, Columbus Junction, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 3
Steps:
- Pour butter into a 13x9-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut sides down over cheese. Bake, uncovered, at 400° for 40-45 minutes or until tender.
Nutrition Facts : Calories 165 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 128mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
More about "twice baked potatoes with parmesan recipes"
PARMESAN TWICE-BAKED POTATO RECIPE - CUISINE AT HOME
From cuisineathome.com
Servings 2Calories 646 per servingCategory Side Dishes
CRISPY ROASTED PARMESAN POTATOES | RECIPETIN EATS
From recipetineats.com
PUMPKIN PARMESAN TWICE BAKED POTATOES - 4 SONS 'R' US
From 4sonrus.com
TWICE BAKED POTATOES - HOW TO MAKE TWICE BAKED POTATOES - DELISH
From delish.com
BEST STUFFED POTATO RECIPE EVERYONE SHOULD KNOW, ACCORDING TO
From insider.com
INSTRUCTABLES TWICE BAKED POTATOES INSTRUCTIONS - MANUALS+
From manuals.plus
EASY LOADED CREAMY SHRIMP BAKED POTATO RECIPE
From diyjoy.com
TWICE BAKED POTATO CASSEROLE : R/CASSEROLES - REDDIT
From reddit.com
CRISPY PARMESAN SMASHED POTATO RECIPE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
TWICE BAKED POTATO RECIPES
From allrecipes.com
TWICE BAKED POTATOES {CREAMY & FLUFFY} - SIMPLY RECIPES
From simplyrecipes.com
SPINACH PARMESAN RANCH TWICE BAKED POTATOES - FROM A CHEF'S …
From fromachefskitchen.com
TWICE BAKED POTATOES - COOKING CLASSY
From cookingclassy.com
15 RECIPES TWICE BAKED POTATOES - SELECTED RECIPES
From selectedrecipe.com
TWICE BAKED POTATOES (STUFFED JACKET POTATOES) - RECIPETIN EATS
From recipetineats.com
TWICE-BAKED POTATOES - ONCE UPON A CHEF
From onceuponachef.com
PARMESAN TWICE-BAKED POTATOES - WOMAN'S WORLD
From womansworld.com
PERFECT BAKED POTATO RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
LOADED TWICE BAKED POTATOES | MEATEATER COOK
From themeateater.com
15 BEST TWICE BAKED POTATOES RECIPE EVER - SELECTED RECIPES
From selectedrecipe.com
35 POTATOES IDEAS IN 2023 | COOKING RECIPES, RECIPES, COOKING
From pinterest.com
ROASTED GARLIC AND PARMESAN TWICE BAKED POTATOES …
From cuisinart.com
BROCCOLI AND CHEESE BAKED POTATOES - MANGIA BEDDA
From mangiabedda.com
CHEESY GOODNESS: 19 SIMPLE AND DELICIOUS RECIPES THAT WILL MAKE …
From msn.com
15 BEST FOIL PACK RECIPES - EASY DINNERS MADE IN A FOIL PACKET
From thepioneerwoman.com
You'll also love