LIGHT TWICE BAKED POTATOES RECIPES

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DUCHESS BAKED POTATOES RECIPE | BON APPéTIT



Duchess Baked Potatoes Recipe | Bon Appétit image

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Provided by Ann Redding & Matt Danzer

Yield 8 Servings

Number Of Ingredients 8

12 medium Yukon Gold potatoes (3½–4 pounds)
Kosher salt
5 large egg yolks
2 garlic cloves, finely grated
1¼ cups heavy cream
¾ cup sour cream
10 tablespoons unsalted butter, melted
1 teaspoon pink or black peppercorns, finely ground

Steps:

  • Place potatoes in a large pot and pour in water to cover by 2"; season with salt. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25–35 minutes. Drain and let cool slightly.
  • Preheat oven to 425°. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps) directly into bowl with egg mixture. Fold in gently (be careful not to overmix). Transfer to a 3-quart baking dish and decoratively shingle or swirl surface. Bake, rotating once, until golden brown and slightly puffed, 30–40 minutes.
  • Do Ahead: Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5–10 minutes.

AIR FRYER TWICE BAKED POTATOES | THE ENGLISH KITCHEN



Air Fryer Twice Baked Potatoes | The English Kitchen image

Crisp skinned baked potatoes, stuffed with a fabulously tasty filling, and then baked again. In the air fryer. Perfectly delicious.

Provided by Marie Rayner

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Number Of Ingredients 8

2 russet baking potatoes (In the UK use something like a King Edward)
1 TBS butter
1 TBS cream cheese
2 TBS grated cheese (cheddar or your favorite kind of cheese)
2 TBS sour cream
2 TBS grated onion, or one spring onion chopped
1/4 tsp garlic powder
salt and black pepper to taste

Steps:

  • Scrub your potatoes really well, then pat dry. Prick them all over with a fork. Pop them into the basket of your air fryer and then bake them for 40 minutes at 400*F/200*C. Flip them over halfway through the bake time. When they are done they will yield lightly to pressure.
  • Remove the potatoes from the air fryer and cut them in half lengthwise. Scrape out any flesh from each half into a bowl, leaving a shell about 1/4 inch thick throughout.
  • Mash the potato flesh with all of the remaining ingredients, mixing everything well together. Pile the flesh back into the potatoes roughly. I like to leave a lot of texture.
  • Pop the potato halves back into the air fryer basket and return to the air fryer. Cook for a further 5 minutes at 400*F/200*C or until heated through and you have crisp golden bits across the surface.
  • Serve immediately.

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