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Twice Baked Potatoes – They Take Longer, But At Least They’re More Complicated

I don’t do a lot of things in the kitchen purely for
esthetic reasons, but these twice baked potatoes are one of my more beautiful
exceptions to that rule. You can get almost the exact same flavors by just
adding stuff to a regular baked potato, but what you won’t get in that
scenario is the impressive, over-stuffed height, and gorgeous, golden-browned
crust seen here.


Is it worth it? Only you can answer that. For me, once in a
while, for those extra fancy dinners, the answer is a resounding yes. Taste is,
and always will be, the most important aspect of cooking, but when entertaining
guests on special occasions, don’t forget that you’re putting on a
show with the food. And when it comes to starchy side dishes, this is a great
way to express that flair for the dramatic.

Like I said in the video, this is a demonstration of
technique, and not necessarily a recipe I want you to follow verbatim. I will
list what I used below, since I’m required to by food blogger common law, but if there was ever a
recipe that you’d want to experiment with, this is the one.

By the way, since theres a certain amount of prep involved
here, you can make these ahead of time, up to the point of the second baking,
and then just finish when it gets closer to service. I hope you give this show
stopping side dish a try soon. Enjoy!


Ingredients for 4 Twice Baked Potatoes:
4 large russet potatoes
3 tbsp butter
1 or 2 tbsp minced green onion
salt, pepper, cayenne to taste
1/2 cup shredded white cheddar cheese
1/2 cup cream or milk
1 egg yolk
Bake at 400 degrees F. for an hour to cook potatoes, and
then 20-30 to brown after stuffing.

Loaded Baked Sweet Potato

Baked sweet potato loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!

Today’s recipe is a guest post from The Picky Eater[1]. I met Anjali in San Francisco last year; she’s a sweet blogger who I instantly connected with, she is also a vegetarian and shared this delicious (yes, I tested this myself and loved it!) recipe with us, perfect for meatless Monday!

Hi Everyone! My name is Anjali Shah and I blog over at The Picky Eater[2], where I write about healthy recipes and easy-to-make family meals. I test all of my recipes on my “fast food loving husband,” who, prior to meeting me, ate a diet of frozen pizzas and Taco Bell, so any recipe that makes it on to my blog is “husband approved”!

I’m so excited to be a guest blogger today on Gina’s site! Ever since I met her at the Foodbuzz Conference last year and saw the amazing photographs and wonderful recipes on her blog, I’ve been a fan – and I’m so honored to be a part of this blog and meet all of you.

One of my favorite things to do in the kitchen is to makeover comfort foods into healthy versions that taste amazing, are full of flavor and feel just like the original.

Today I’d like to share one of my favorite recipes – my Loaded Baked Potato Makeover. My healthy swaps include: sweet potatoes instead of russet, “loaded” toppings like black beans and veggies sautéed with spices, and a dollop of cream (which is my favorite swap – 0% Greek Yogurt for sour cream!) The husband usually can’t tell the difference, especially when I spice up the yogurt with some taco seasoning.

This meal is delicious and takes only 20 minutes to make, which is why I love making it after a long day at work – I know I’ll have something yummy in my stomach in the same amount of time it would take to pick up takeout. The husband loved it too, and it has since become a staple weeknight meal in our house. I hope you enjoy it as much as we do!

Loaded Baked Sweet Potato “Healthified” 
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 potato • Old Points: 6 pts • Points+: 8 pt
Calories: 307 • Fat: 5 g • Carb: 53 g • Fiber: 10.5 g • Protein: 15 g • Sugar: 1 g
Sodium: 312 mg  (without salt)

Ingredients:

  • 4 medium sized sweet potatoes
  • 1/2 cup fat free Greek yogurt (or light sour cream)
  • 1 tsp taco seasoning
  • 1 tsp olive or canola oil
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 tsp chili powder
  • 1/2 tsp paprika or smoked paprika
  • 1/2 tsp cumin
  • a pinch of salt
  • 1-1/3 cups canned black beans, rinsed and drained
  • 1/2 cup mild or spicy salsa
  • 1/2 cup reduced fat Mexican cheese blend
  • 1/4 cup chopped scallions or cilantro

Directions:

Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes).

Combine yogurt and taco seasoning in a small bowl, mix well.

Heat oil in a medium pot over medium heat. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes. Add black beans, stir to combine and heat through (about another 5 minutes).

Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato. Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa. Enjoy!

Anjali Shah is a food writer and owner of The Picky Eater[3], a healthy food and lifestyle blog. Follow her on

TwitterFacebookPinterest, or Google+.

References

  1. ^ The Picky Eater (pickyeaterblog.com)
  2. ^ The Picky Eater (pickyeaterblog.com)
  3. ^ The Picky Eater (pickyeaterblog.com)

Caramelized Onion and Swiss Cheese Twice Baked Potatoes

by Pam on November 6, 2012

Twice baked potatoes are always a delicious and tasty side dish.  I decided to make simply seasoned twice baked potatoes topped with some caramelized onion and a little shredded Swiss cheese.  They turned out so delicious – my husband and I both loved them.  My son opted for only Swiss cheese on his and my daughter (who doesn’t like cheese) wanted a plain one. I served these potatoes with Apricot-Soy Pork Chops[1] and Asparagus with Dijon Vinaigrette[2] for a delicious meal.  I think I will be serving these with my traditional Christmas prime rib dinner… they are elegant, easy, and delicious – you can’t beat that!

Preheat the oven to 400 degrees.

Wash the potatoes then poke holes throughout the potato with a fork or knife.  Place into the oven and bake for 60 minutes, or until cooked through.  Remove from the oven and let them cool.

While the potatoes are baking, make the caramelized onions.  Place the oil into a skillet over medium heat.  Add the sliced onions and cook, stirring often, for 25-30 minutes, or until caramelized and golden brown. Side Note: If the skillet gets dry, add a tablespoon of water or two.  Season with sea salt, to taste, and a splash of vinegar.  Remove from the skillet and set aside.

When potatoes are done cooking, allow to cool for about 10 minutes. Slice potatoes in half lengthwise and gently scoop out the flesh into a mixing bowl (set skins aside). Add sour cream,  butter, sea salt and freshly cracked pepper, to taste. Mix thoroughly then spoon mixture into the potato skins. Top each potato with the caramelized onions then sprinkle the top with a bit of shredded Swiss cheese.

Place them back into the oven for a few minutes until the cheese has melted.  Serve immediately.  Enjoy.

 

References

  1. ^ Apricot-Soy Pork Chops and Giveaway Winner (www.gordon-ramsay-recipe.com)
  2. ^ Sauteed Asparagus with Dijon Vinaigrette (www.gordon-ramsay-recipe.com)

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