CHEDDAR-BACON TWICE-BAKED POTATOES
Kick up your potato game and make these creamy twice-baked potatoes that will disappear from your table fast.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Prick potatoes with fork; place in 1-gallon resealable food-storage plastic bag. Add oil and kosher salt; seal bag and turn to coat potatoes. Place potatoes on cookie sheet. Bake 1 hour or until tender. Cool.
- Reduce oven temperature to 350°F. Cut thin slice off top of each potato; discard. Scoop pulp into large bowl, leaving shells intact. Add cream cheese, butter and milk to pulp in bowl; mash with potato masher or electric mixer on low speed. Stir in cheese, bacon, onions, table salt and pepper. Spoon into potato shells. Return to cookie sheet.
- Bake 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 440, Carbohydrate 39 g, Fat 4, Fiber 4 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1030 mg
TWICE-BAKED CHEESE POTATOES
Enjoy this creamy potato, bean and spinach casserole packed with two types of cheese for a hearty dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 375°. Pierce potatoes with fork. Bake 1 to 1 1/4 hours until tender. Cool just until easy to handle. Cut potatoes lengthwise in half; scoop out inside, leaving a thin shell.
- Mash potato and beans in medium bowl. Stir in 2 tablespoons of the sour cream, 2 tablespoons of the chives and remaining ingredients. Fill shells with potato mixture. Place in ungreased rectangular pan, 13x9x2 inches.
- Bake uncovered 15 to 20 minutes or until hot and light brown. Top with remaining 2 tablespoons sour cream, chives and bacon bits.
Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 150 mg, Fiber 7 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 380 mg
CHEDDAR & SPINACH TWICE-BAKED POTATOES
My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy-approved. My crowd never leaves leftovers. -Jody Augustyn, Loup City, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper., Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 261 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 363mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.
CREAMED SPINACH TWICE-BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
- Meanwhile, melt 3 tablespoons butter in a large skillet over medium-high heat. Add the spinach (in batches, if needed) and cook, tossing with tongs, until wilted, about 5 minutes. Add the garlic, nutmeg, cayenne and 1/2 teaspoon salt. Increase the heat to high and cook until the liquid evaporates, about 2 minutes. Transfer the mixture to a cutting board and finely chop; squeeze dry in a kitchen towel.
- One at a time, hold each potato with another kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the remaining 3 tablespoons butter until smooth; season with salt. Stir in the egg yolks and parmesan, then the spinach mixture. Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet.
- Beat the heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Stir about one-quarter of the whipped cream into the potato mixture, then gently fold in the rest.
- Mound the filling into the potato skins. Return to the oven on the top rack and bake until the filling is warmed through and starts browning, about 15 minutes. Turn on the broiler and broil until the filling is golden brown and the skins are crisp, 1 to 2 more minutes.
CHEESY TWICE-BAKED POTATOES
Provided by Katie Lee Biegel
Categories side-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
- Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside.
- Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells.
- In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste.
- Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm.
CHEESY TWICE-BAKED POTATOES
Cheesy, flavorful potatoes sure to please the most-finicky eater!
Provided by Kitkat
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
- Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
- Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
- Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
- Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
- Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.
Nutrition Facts : Calories 279 calories, Carbohydrate 33.9 g, Cholesterol 29 mg, Fat 12.3 g, Fiber 4.3 g, Protein 9.6 g, SaturatedFat 7 g, Sodium 724.7 mg, Sugar 1.7 g
TWICE-BAKED POTATOES WITH SPINACH & CHEESE
Sure, you know all about twice-baked potatoes. How good they are. How much everyone likes them. Now try them with spinach and Neufchatel cheese!
Provided by My Food and Family
Categories Recipes
Time 2h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Pierce potatoes in several places with fork. Bake 1 hour 15 min. or until tender. Cool slightly.
- Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells. Mash potato centers. Add Neufchatel and dressing; mix well. Stir in spinach, onions, pepper and 1 cup cheddar.
- Spoon potato mixture into shells; sprinkle with remaining cheddar. Place on baking sheet.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g
SPINACH TWICE BAKED POTATOES
I developed this recipe to lure my kids into eating spinach. It worked! Spinach in almost any form is one of their favorite veggies. Big "kids" enjoy these rich, filling potatoes as well, and I often make them for dinner parties. I haven't tried freezing them, but I imagine you could make a batch and stick them in the freezer to keep for another day.
Provided by Geema
Categories Potato
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut a small slit on top of each potato, and place in a 400°F oven for 1 hour or until completely done.
- Cut each potato in half, lengthwise, and scoop out into large bowl.
- Place the potato shells on a baking sheet.
- Squeeze the spinach to get all the water out of it, and until it is fairly dry; set aside.
- Mash the potatoes in the bowl with the butter, sour cream and milk, salt, pepper and cayenne.
- Fold in the spinach and 1/2 the cheddar cheese.
- Fill potato shells with this mixture.
- Top with remaining cheddar cheese.
- These potatoes can be made in advance and kept in the refrigerator for a day prior to baking.
- Bake at 350°F for about 30 minutes or until heated through and the cheese on top has melted and browned a little.
Nutrition Facts : Calories 351.9, Fat 23.2, SaturatedFat 14.4, Cholesterol 67.7, Sodium 358.1, Carbohydrate 23.8, Fiber 3.2, Sugar 1.7, Protein 13.9
TWICE-BAKED SPINACH POTATOES
From Cooking Light Magazine. You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.
Provided by Veghead
Categories Potato
Time 1h45m
Yield 1/2 potato, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Pierce potatoes with a fork, and bake at 400 degrees for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher.
- Combine milk and cream cheese in a large bowl, and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well.
- Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400 degrees for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.
Nutrition Facts : Calories 197.5, Fat 7.4, SaturatedFat 4.5, Cholesterol 22.3, Sodium 421.2, Carbohydrate 20, Fiber 2.9, Sugar 2.6, Protein 13.9
TWICE BAKED POTATOES WITH SPINACH AND ONION
A friend gave me this recipe. She grows lots of spinach (and shares with friends). She recommended this recipe as one way to use frozen spinach. We like it very much and find these filling enough to use as a main course for a light supper.
Provided by Kathie Carr
Categories Vegetables
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Bake the potatoes for about 1 hour at 400 degrees or until done. Remove them from the oven and allow them to cool until still warm but you are able to easily handle them. Cut the top off lengthwise and scoop out the insides, reserving skins.
- 2. Meanwhile, heat the oil in a medium saucepan. Saute the onion until just soft then add the spinach. Stir to combine. Allow to cool slightly. Pour into a bowl. Combine the sour cream, salt, pepper and potato and mash until smooth. Use this mixture to fill the potato skins. Then place each one on a baking dish. Sprinkle with cheese. Bake 15 minutes or until heatedthrough. Serve immediately.
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