TWICE BAKED POTATOES RECIPE - HOW TO MAKE TWICE BAKED POTATOES
Twice baked potatoes make an easy dinner or side dish.
Provided by Ree Drummond
Categories comfort food dinner side dish snack
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 8-12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Prick each potato with a fork, 3-4 times. Place on a baking sheet and roast for 1 hour 15 minutes, or until tender when pressed. Let rest until cool enough to handle. Reduce the oven temperature to 375 degrees. Place the butter in a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise. Scrape out the flesh of the potato and add it to the the mixing bowl, being careful not to tear the skin. (Leave a thin layer of potato intact all over the skin so that the filling has some support). Place the potato skins on a baking sheet. Using a potato masher, mash the potatoes into the butter, bacon and sour cream. Add 1 cup of cheese, milk, seasoned salt, ¾’s of the green onions and black pepper. Mix well to combine. Fill the potato shells evenly with the mashed potato mixture. Divide the remaining 1 cup of cheese evenly over top of each potato piece. Bake the potatoes once again until golden brown on top and heated through, about 20 minutes. Top evenly with the remaining scallions and a little more black pepper before serving.
TWICE BAKED SWEET POTATO: FOOD NETWORK RECIPE | THE NEE…
These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Total Time 1 hours 35 minutes
Prep Time 10 minutes
Cook Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
- Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
- Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 257 calorie, FatContent 14 grams, SaturatedFatContent 8.5 grams, CholesterolContent 41 milligrams, SodiumContent 250 milligrams, CarbohydrateContent 30 grams, FiberContent 4 grams, ProteinContent 3 grams, SugarContent 14 grams
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- Preheat oven to 425 degrees. Prick each potato with a fork, 3-4 times. Place on a baking sheet and roast for 1 hour 15 minutes, or until tender when pressed. Let rest until cool enough to handle. Reduce the oven temperature to 375 degrees. Place the butter in a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise. Scrape out the flesh of the potato and add it to the the mixing bowl, being careful not to tear the skin. (Leave a thin layer of potato intact all over the skin so that the filling has some support). Place the potato skins on a baking sheet. Using a potato masher, mash the potatoes into the butter, bacon and sour cream. Add 1 cup of cheese, milk, seasoned salt, ¾’s of the green onions and black pepper. Mix well to combine. Fill the potato shells evenly with the mashed potato mixture. Divide the remaining 1 cup of cheese evenly over top of each potato piece. Bake the potatoes once again until golden brown on top and heated through, about 20 minutes. Top evenly with the remaining scallions and a little more black pepper before serving.
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- Preheat oven to 425 degrees. Prick each potato with a fork, 3-4 times. Place on a baking sheet and roast for 1 hour 15 minutes, or until tender when pressed. Let rest until cool enough to handle. Reduce the oven temperature to 375 degrees. Place the butter in a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise. Scrape out the flesh of the potato and add it to the the mixing bowl, being careful not to tear the skin. (Leave a thin layer of potato intact all over the skin so that the filling has some support). Place the potato skins on a baking sheet. Using a potato masher, mash the potatoes into the butter, bacon and sour cream. Add 1 cup of cheese, milk, seasoned salt, ¾’s of the green onions and black pepper. Mix well to combine. Fill the potato shells evenly with the mashed potato mixture. Divide the remaining 1 cup of cheese evenly over top of each potato piece. Bake the potatoes once again until golden brown on top and heated through, about 20 minutes. Top evenly with the remaining scallions and a little more black pepper before serving.
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- Copyright 2001 Television Food Network, G.P. All rights reserved
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