Twice Baked Potatoes!?!
Twice Baked Potatoes!?
I wanted to know if you have any really great recipies for twice baked potatoes. I made some for the first time this weekend that were PHENOMINAL. Two kinds of cheddar cheese , sour cream, butter and a little bit of minced scallions. My god were they out of this world.
Anyone else have a really great recipie? Perhaps even something thats is healty for you lol
Answers:
I usually bake the potatoes, then scrape the insides out of the shell. I put them in a bowl, I add low fat cheese, fat free sour cream and Brummel and Brown butter (which is made from yogurt). I pretty much add the following ingredients until it looks good, I don't have any specific measurements. Once it is mixed up I spoon it back into the potato skins and cover the top with cheese and back until the cheese is melted. I think that's as healthy as it gets, and it tastes Delicious!
I LOVE twice baked potatoes and the good thing is, you can really add whatever you like to them!!! Here are a couple excellent variations Enjoy!
HEAVENLY TWICE BAKED POTATOES
1 small yellow onion diced
olive oil
5 baking potatoes
3/4c milk
2tbsp. butter
1 tsp pepper
4oz(1/2 bag) kraft shredded cheddar cheese
Pre-heat oven to 350 place baking potatoes directly on oven rack and bake for 1hour 20minutes.
Meanwhile, cover the bottom of a skillet or frying pan with olive oil add onions to oil and sautee until tender (About 5 minutes) Remove onions from heat; drain excess oil. Add onions to medium mixing bowl.
When potatoes are done, take out of the oven and cut the top 1/4 off of each potato (the long way) Scoop potato out of the shell and into mixing bowl with the onions. Add milk, butter, and pepper to mixture. With mixer, combine ingredients until well blended. Add cheese and mix with spoon.
Place potato mixture into a medium sized plastic bag. Twist bag (bag should appear as a pastry bag) with scissors, clip the corner off the end of the bag. Squeeze the potato into each shell. place on cookie sheet and bake another 20 minutes, or until cheese is melted and light brown crust forms on top of potatoes.
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APRIL IN LOUISIANA TWICE BAKED
POTATOES
This is an easy to do recipe and goes well with any kind of meat.
whole (as large as possible) russett potatoes
milk
butter
salt
pepper
cheese
sour cream
bacon bits
green onions
parsley
paprika
(all amounts are to your liking)
Bake potatoes until soft. (Microwave can be used, but putting them in aluminum foil and cooking in oven always tastes better to me.)
Scoop out the entire inside of potato into a bowl, leaving skins intact.
Mix together in same bowl as potatoes, the milk, butter, salt, pepper, cheese, bacon bits, and a few green onions (the consistency can range anywhere from being somewhat chunkier to exactly as smooth as mashed potatoes.
Top with more cheese and onions.
Spoon mixture back into potato skins and bake in a preheated 375°F oven until cheese is melted.
For added color, sprinkle chopped parsley and paprika on top as a garnish before serving.
well i add the same things you did
cheddar cheese
scallions
butter
sour cream
but also if you add a few squirts of Ranch Dressing it gives it a little kick..
here's a recipe or two!
8 medium Yukon Gold or other yellow-fleshed potatoes (about 2 3/4 pounds)
4 tablespoons unsalted butter, softened
1/2 cup milk
1 cup packed fresh basil leaves
1/2 cup sour cream
Preheat oven to 400 degrees. With a fork prick potatoes and on a baking sheet bake in middle of oven 1 hour, or until tender. Leave oven on. When potatoes are just cool enough to handle, halve lengthwise and scoop flesh into a 3-quart saucepan, leaving 1/4-inch-thick shells.
With a potato masher mash potatoes in saucepan with 3 tablespoons butter. Stir in milk and salt and pepper to taste. Transfer shells to baking sheet and brush insides with remaining 2 tablespoons butter. Season shells with salt and pepper. Mashed potatoes and shells may be prepared up to this point 1 day ahead and chilled, covered. Reheat mashed potatoes before proceeding.
Bake potato shells in middle of oven until golden, about 20 minutes. While shells are baking, cut basil into thin strips and stir about three fourths into warm mashed potatoes. Spoon mashed potatoes into shells and bake until heated through, about 10 minutes. Serve each potato half topped with 1/2 tablespoon sour cream and some remaining basil.
OR
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
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.
use the same recipe and add brocolli
I don't use a recipe. I just nuke the potatoes, let them cool enough to handle, scoop out insides, and mix potato with good stuff like crisp crumbled bacon, cheese, chives, sour cream... and will sometimes add a little buttermilk or cream cheese if I have no sour cream. And just bake until hot throughout.