Tag: Twice baked potatoes

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 there‘s 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.

Incoming search terms:

Broccoli and Cheese Twice Baked Potatoes

These twice-baked potatoes are so cheesy, and guilt-free that you’ll never have to think twice about making them!

If you want to sneak some vegetables into your family’s meal, this is the perfect side dish – great with chicken, steak or pork chops. I often add cauliflower to my mashed potatoes and no one really notices. My baked potato soup^[1] is the perfect example.

These cheesy twice baked potatoes were first cooked in the microwave (you can of course bake them), then scooped out and mashed with cooked cauliflower, buttermilk and cheese. Then they went back into the shells and topped with steamed broccoli and more cheese, delicious!

Kid-friendly, vegetarian, gluten-free and simple to make. This took under 30 minutes to make, you can easily prepare them ahead and heat just before serving. I served them with Garlic Lover’s Roast Beef^[2] and I had one happy family!

For those of you on Weight Watchers, these are 3 points plus per serving. You can easily halve this recipe to make less.

Twice Baked Super Stuffed Cheesy Potatoes
gordon-ramsay-recipe.com
Servings: 8 • Size: 1/2 loaded potato • Old Pts: 3 pts • Weight Watchers Points+: 3 pts
Calories: 146.5 • Fat: 3.5 g • Protein: 8 g • Carb: 23 g • Fiber: 2.5 g • Sugar: 1.5 g
Sodium: 152.5 mg (without the salt)

Ingredients:

(18 oz) 4 medium russet potatoes
salt and pepper, to taste
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup low fat buttermilk
1 tbsp minced chives (optional)
1 cup (4 ounces) shredded low-fat sharp cheddar cheese

Directions:

Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.

Preheat the oven to 400°F.

Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” shell. Place the potato shells on a baking sheet.

Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).

Spoon the potato/cauliflower mixture back into the shells. Top
with the cooked broccoli (I just inserted them in) and remaining cheese
on top. Bake for 5-10 minutes, or until heated through and the cheese
is melted. (you can also microwave it for a few minutes if you prefer
not to use the oven)

References

^{^} baked potato soup (www.gordon-ramsay-recipe.com)
^{^} Garlic Lover’s Roast Beef (www.gordon-ramsay-recipe.com)

Incoming search terms:

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

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