BAKED MINI POTATOES RECIPES

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MINI TWICE-BAKED POTATOES RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK - EASY RECIPES, HEALTHY EATING IDEAS AND CHEF RECIPE VIDEOS | FOOD NETWORK



Mini Twice-Baked Potatoes Recipe | Giada De Laurentiis | Food Network - Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos | Food Network image

Provided by Giada De Laurentiis

Categories     side-dish

Total Time 1 hours 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
2 tablespoons extra-virgin olive oil, plus more for drizzling 
1 teaspoon kosher salt
6 ounces bacon, chopped fine 
1/3 cup panko breadcrumbs 
1/4 cup chopped fresh chives
1/4 cup freshly grated Parmesan, plus 2 tablespoons
1/4 cup sour cream, at room temperature 
2 tablespoons unsalted butter, melted 
1 tablespoon heavy cream, at room temperature 

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
  • In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
  • In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
  • When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.

BEST BAKED SWEET POTATO RECIPE - HOW TO BAKE WHOLE SWEET POTATOES IN OVEN - RECIPES, PARTY FOOD, COOKING GUIDES, DINNER IDEAS - DELISH.COM



Best Baked Sweet Potato Recipe - How to Bake Whole Sweet Potatoes in Oven - Recipes, Party Food, Cooking Guides, Dinner Ideas - Delish.com image

Baking sweet potatoes whole in the oven is arguably the easiest way to prepare them (if you're really pressed for time, you can always microwave your sweet potato). This perfect baked sweet potato recipe makes them a perfect base for all types of toppings.

Provided by Lindsay Funston

Categories     gluten-free    low-cost    nut-free    vegetarian    autumn    weeknight meals    winter    baking    dinner    roasted    side dish

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 4

4

sweet potatoes, scrubbed clean

4 tbsp.

butter

Kosher salt

Freshly ground black pepper

Steps:

  • Preheat oven to 425º. On a baking sheet lined with aluminum foil, prick sweet potatoes all over with a fork. Bake until tender, 45 to 50 minutes. Let cool, then split the tops open with a knife and top with a pat of butter. Season with salt and pepper before serving.

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