RECIPE FOR TWICE BAKED MASHED POTATOES RECIPES

Name: Creamy Twice-Baked Potatoes
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 2 servings.
Ingredients: 2 medium baking potatoes; 2 tablespoons butter, softened; 1 tablespoon 2% milk; 1/4 teaspoon salt; 3 ounces cream cheese, cubed; 2 tablespoons sour cream; Paprika; Optional: Minced fresh parsley and green onions

CREAMY TWICE-BAKED POTATOES RECIPE: HOW TO MAKE IT

Creamy Twice-Baked Potatoes Recipe: How to Make It image

With a yummy cream cheese filling, these rich potatoes tucked into their own skins are sure winners. They look fancy but are not tricky to make. —Linda Wheeler, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 35 minutes

Prep Time 01 hours 15 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 medium baking potatoes
2 tablespoons butter, softened
1 tablespoon 2% milk
1/4 teaspoon salt
3 ounces cream cheese, cubed
2 tablespoons sour cream
Paprika
Optional: Minced fresh parsley and green onions

Steps:

Preheat oven to 350°. Pierce potatoes and bake on a baking sheet until tender, about 1 hour. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell., In a small bowl, mash the pulp with butter, milk and salt. Stir in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika., Place on a baking sheet. Bake, uncovered, until heated through and tops are golden brown, 20-25 minutes. If desired, sprinkle with parsley and green onions.

Nutrition Facts : Calories 452 calories, FatContent 29g fat (18g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 561mg sodium, CarbohydrateContent 40g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 8g protein.

BAKED POTATOES RECIPE - NYT COOKING

Baked Potatoes Recipe - NYT Cooking image

Recipes for baked potatoes exist across the archives of The Times. This is the battle-tested best. Adorn the result with toppings: sour cream, minced chives, crumbled bacon, chopped jalapeño, cauliflower florets, crab meat dressed in lemon juice. The potatoes are a blank canvas, though delicious on their own.

Provided by Sam Sifton

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 large baking potatoes, like russets
1 teaspoon olive oil
Kosher salt
4 tablespoons unsalted butter

Steps:

Preheat oven to 450.
Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.
Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
Remove the potatoes from the oven, slice them open down the middle, apply a tablespoon of butter to each one and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 403, UnsaturatedFatContent 5 grams, CarbohydrateContent 67 grams, FatContent 13 grams, FiberContent 5 grams, ProteinContent 8 grams, SaturatedFatContent 8 grams, SodiumContent 894 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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TWICE-BAKED POTATOES RECIPE - NYT COOKING

At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That’s the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.
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