RECIPE FOR TWICE BAKED POTATO SALAD RECIPES

LOADED BAKED POTATO SALAD RECIPE: HOW TO MAKE IT

Loaded Baked Potato Salad Recipe: How to Make It image

I revamped my mother's potato salad recipe to taste more like baked potatoes with all the fixin's, which I love. It's now the most requested dish at family gatherings. Even my mother asked for the recipe! —Jackie Deckard, Solsberry, Indiana

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 20 servings.

Number Of Ingredients 11

Ingredients

5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-boiled large eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

Steps:

Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack., Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.

Nutrition Facts : Calories 315 calories, FatContent 21g fat (7g saturated fat), CholesterolContent 99mg cholesterol, SodiumContent 587mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 11g protein.

TWICE-BAKED SWEET POTATOES RECIPE | GUY FIERI | FOOD NETW…

Twice-Baked Sweet Potatoes Recipe | Guy Fieri | Food Netw… image

Provided by Guy Fieri

Categories side-dish

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 medium-size sweet potatoes
5 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1/2 stick unsalted butter
Vegetable oil, for greasing roasting tray
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup chopped pecans

Steps:

Preheat the oven to 375 degrees F.
Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.
Add the potato flesh, 2 tablespoons of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.
Combine the remaining 3 tablespoons sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.

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