CHEDDAR TWICE-BAKED POTATOES
Our family rarely have her steak without these easy-to-fix potatoes. They're creamy and full of bacon, cheese and onion flavor. -Heather Ahrens Columbus, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.
Nutrition Facts : Calories 563 calories, Fat 25g fat (15g saturated fat), Cholesterol 104mg cholesterol, Sodium 607mg sodium, Carbohydrate 70g carbohydrate (8g sugars, Fiber 6g fiber), Protein 16g protein.
BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES
Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.
Provided by Ashley Manila
Categories Dinner
Time 1h50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
- Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
- Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!
TWICE-BAKED POTATOES WITH SPINACH & CHEESE
Sure, you know all about twice-baked potatoes. How good they are. How much everyone likes them. Now try them with spinach and Neufchatel cheese!
Provided by My Food and Family
Categories Recipes
Time 2h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Pierce potatoes in several places with fork. Bake 1 hour 15 min. or until tender. Cool slightly.
- Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/4-inch-thick shells. Mash potato centers. Add Neufchatel and dressing; mix well. Stir in spinach, onions, pepper and 1 cup cheddar.
- Spoon potato mixture into shells; sprinkle with remaining cheddar. Place on baking sheet.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g
TWICE-BAKED CHEDDAR POTATOES
My husband BEGS me to make these constantly! They are so good, my whole family eats them up. There are NEVER any leftovers! Prep time includes baking potatoes the first time. Not the healthiest recipe, so I only make them 4 or 5 times a year.
Provided by ChipotleChick
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bake potatoes in oven until easily pierced with fork.
- (I do not recommend microwaving them, it makes the skin very soft and potatoes will fall apart when stuffing) Cut off, lengthwise, top 1/3 of potatoes.
- Scoop out potato with spoon into a medium mixing bowl, leaving shells intact.
- Add butter, cheese, salt, and pepper to potatoes.
- Blend with a hand-held mixer, adding milk a little bit at a time until mixture is creamy but still pretty thick (you may not need all of the milk, or you may need more, depending on the potatoes used, how long they were baked, etc.).
- Using a spoon, scoop potato mixture back into emptied shells.
- It is ok if the potatoes are stuffed over the top.
- Bake in a 375 oven for 20-25 minutes, or until cheese is bubbly and potatoes are brown on top.
- Sprinkle with chives before serving.
CHEDDAR & SPINACH TWICE-BAKED POTATOES
My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy-approved. My crowd never leaves leftovers. -Jody Augustyn, Loup City, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper., Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 261 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 363mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.
SPINACH STUFFED TWICE BAKED POTATOES
You know how when there are times that you start throwing things together,and they work ? Well, this recipe is one of those times.If you try this recipe I sure hope you enjoy it. Feel free to change things to suit your own tastes. Both baking times are included in cook time. Submitted to Food.com (a.k.a. "ZAAR") on July 24th., 2012
Provided by Chef shapeweaver
Categories Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- When oven is preheated,bake potatoes for 1 hour or until fork tender.
- After potatoes have cooled off enough to handle,split in half and remove potato pulp,leaving a 1/4 inch thick shell.
- In a large bowl,mix together potato pulp, butter,salt,pepper,spinach,and cheese.
- Place empty potato shells into a greased 2 quart baking dish,and divide potato/spinach mixture evenly into shells.
- Bake for another 20 to 25 minutes or until cheese is melted and tops are lightly browned.
Nutrition Facts : Calories 231.4, Fat 15.9, SaturatedFat 10, Cholesterol 45.1, Sodium 524.2, Carbohydrate 15.7, Fiber 2.3, Sugar 0.9, Protein 7.8
TWICE-BAKED POTATOES WITH CRISPY PORK BELLY AND CHEDDAR CHEESE
Provided by Eric Greenspan
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- For the potatoes: Preheat the oven to 400 degrees F.
- Make a bed of salt on a quarter-sheet tray and place the potatoes on top. Bake until tender, about 1 hour. Slice the potatoes in half lengthwise, then hollow out the skins, scooping the flesh into a bowl. Add the cream, butter, egg yolks and cheese to the potato filling and mix thoroughly.
- For the pork belly: Meanwhile, turn the heat under a large stovetop pressure cooker to medium-high and add 2 tablespoons oil, along with the onions and garlic. Allow to sweat, about 3 minutes. Add the juniper, allspice, clove, mustard seeds, peppercorns and bay leaves and stir to combine. Pour in the beer and stir in the soy sauce and brown sugar. Bring to a simmer, then gently add the pork belly. Carefully secure the pressure cooker lid and bring to high pressure over medium-high heat. Cook at pressure for as long as it takes for the potatoes to cook, 45 minutes to 1 hour. Turn off the heat and carefully run the pressure cooker under cold water until cool enough to open. Open and remove the pork.
- Preheat a deep-fryer or a large Dutch oven with oil to 350 degrees F.
- Set aside some of the pork pieces for garnish, glazing with what is left in the pressure cooker. Fry the pieces in batches until crispy, 2 to 3 minutes.
- Chop the crispy fried pork into chunks, then fold them into the potato mixture. Spoon the potato mixture into the potato skins and bake until crispy and browned, about 15 minutes. Top each with any remaining pork belly pieces and green onions.
More about "cheddar spinach twice baked potatoes food"
TWICE BAKED POTATOES WITH CREAM CHEESE AND SPINACH …
From zonacooks.com
Reviews 6Calories 415 per servingCategory Side Dishes
- Place the potato on a baking sheet and rub the potato with oil and sprinkle with coarse sea salt.
SPINACH AND CHEDDAR EGG BAKE - 4 SONS 'R' US
From 4sonrus.com
3.6/5 (35)Category BreakfastCuisine AmericanTotal Time 35 mins
- Heat the oil in a large non-stick frying pan. Add all the spinach and stir until just wilted, about 2 minutes.
SPINACH AND CHEDDAR TWICE-BAKED POTATOES - COMPLETELY ...
From completelydelicious.com
5/5 (1)Total Time 1 hr 40 minsCategory Side DishCalories 238 per serving
- Prick potatoes a few times with a fork and place on a sheet pan. Bake until cooked through and a fork pressed into the center goes in easily, about 1 hour. Let cool slightly.
- Cut potatoes in half and use a spoon to scoop the baked potato out of the the skins. Place potato flesh in a large bowl and mash, set skins back on the sheet pan.
TWICE BAKED POTATOES - COOK FOR YOUR LIFE
From cookforyourlife.org
4.6/5 (7)Estimated Reading Time 1 minCategory SidesCalories 1168 per serving
- Poke the potatoes a few times with a fork. Rub the potatoes with olive oil and salt. Place on the prepared baking sheet and bake until tender, about 1 hour.
- Peel one of the potatoes and mash with a fork in a large bowl. Cut the other 2 potatoes in half and using a spoon, scoop out the flesh and add to the bowl, leaving ¼-inch of potato on the skin.
- Mix the mashed potatoes with cottage cheese, ⅓; cup cheddar, chives, salt and pepper. Taste for seasoning. On the baking sheet, fill the hollow potatoes evenly with the mashed potato mixture, and sprinkle with the remaining ¼ cup of cheddar cheese.
TWICE-BAKED SPINACH POTATOES RECIPE | MYRECIPES
From myrecipes.com
5/5 (22)Calories 349 per servingServings 6
- Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Combine milk and cream cheese in a large bowl, and stir with a whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and spinach; stir well. Spoon potato mixture into shells; sprinkle each half with 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated. Garnish with green onions, if desired.
SUPER-CHEESY BROCCOLI AND CHEDDAR TWICE-BAKED …
From westminstercheddar.com
Estimated Reading Time 2 mins
CHEDDAR & SPINACH TWICE-BAKED POTATOES - OFF THE MUCK
From offthemuck.com
5/5 (5)Servings 12
TWICE-BAKED SPINACH CHEDDAR POTATOES | PPOD'S KITCHEN
From ppod.wordpress.com
Estimated Reading Time 2 mins
TWICE-BAKED POTATOES WITH SPINACH AND CHEDDAR RECIPE
From spinneys.com
Cook Time 80 minutesPrep Time 20 minutesCuisine British
TWICE BAKED POTATOES - RECIPES - FAXO
From faxo.com
SPINACH & ARTICHOKE TWICE-BAKED POTATOES | TASTY …
From tastykitchen.com
TWICE BAKED POTATOES WITH SPINACH AND CHEDDAR RECIPE …
From eatsmarter.com
CHEDDAR AND BACON TWICE-BAKED POTATOES - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
4.5/5 (6)Total Time 1 hr 45 minsCategory Side Dishes-PotatoesCalories 246 per serving
- Scrub potatoes and blot dry. Pierce in 8-10 places with a fork and place directly on oven racks or on a baking sheet.
- Cut the potatoes in half lengthwise and scoop the pulp into a potato ricer, leaving a 1/8-inch thick shell.
TWICE BAKED BABY POTATOES WITH BROCCOLI AND CHEDDAR ...
From happykidskitchen.com
Cuisine AmericanTotal Time 1 hrCategory Side Dish
- Add potatoes to a large pot and cover halfway with water. Sprinkle with 1 teaspoon of salt. Bring the pot up to a boil then cover and reduce the heat to a simmer. Cook until potatoes are tender and a knife easily slides in and out. Drain potatoes into a collander and set aside to cool.
- Add broccoli and 1 cup of water to the now empty pot. Cover and place over medium heat. Steam the broccoli until fully cooked. Place drained broccoli on a cutting board to cool.
- Preheat oven to 425 degrees.Once potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out most of the inside of the potato flesh and place it in large bowl. I like to use the tip of a pairing knife to score a line around the inside of the potato to make it easier to scoop. Don't worry if the potato skin breaks a little, you can fix it later. Place all the potato skins on a baking sheet.
- Finely chop the cooked broccoli and add it to the potato in the bowl. Using a potato masher or large fork, rough mash the potato until no large pieces remain. Stir in the olive oil/butter, yogurt, chives, and half of the grated cheese. Season with salt and pepper to taste. (Make sure you taste it! Potatoes need a good amount of salt to taste their best.)
SPINACH MUSHROOM STUFFED BAKED POTATOES WITH CHEDDAR - THE ...
From theschmidtywife.com
4.4/5 (13)Total Time 1 hr 30 minsCategory EntreesCalories 483 per serving
- Preheat oven to 400º F. Poke the potatoes all over with a fork. Using 1 tablespoon of the olive oil, rub each potato with the oil to lightly grease each one. Sprinkle with salt and pepper to taste. Place on a sheet pan and bake for 60-70 minutes. Remove potatoes from oven to cool slightly. Cut open the potatoes, slice the top lengthwise and gently squeeze the potato to open up the middle of the potato revealing more of the fluffy white center. Sprinkle 1/4 cup of cheese inside each of the potatoes, place in oven and bake 5-6 minutes until cheese is nice and melty. Top with Spinach Mushrooms Sauce.
- With 5-10 minutes left of the potatoes baking: Heat remaining olive oil over medium-high heat in a large skillet. Add onions and cook about 2 minutes until slightly translucent.
- Add mushrooms to the skillet and cook 5-8 minutes stir occasionally until the mushrooms have released water and cooked down.
- Add mined garlic and white wine to the skillet. Mix everything to combine, bring to boil, and reduce heat to medium-low. Simmer 8-10 minutes until the sauce has slightly reduced.
TWICE-BAKED POTATOES RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 2 hrs 15 minsServings 6Calories 399 per serving
- Preheat oven to 400ºF. Pierce potatoes in several places with a fork; place on a baking sheet. Bake until tender, about 1 hour 15 minutes. Let cool for 15 minutes. Warm oil in a skillet over medium heat. Add mushrooms; sauté until soft and golden and liquid has evaporated, about 6 minutes. Add scallions; sauté for 1 minute. Remove from heat.
- Carefully slice top inch off potatoes. Scoop out flesh, leaving a 1/4-inch border. Transfer flesh to a bowl and mash. Add mushroom mixture, spinach, mustard, sour cream and 1/2 cup Cheddar. Mix well and season with salt and pepper.
- Divide mixture among potato shells; sprinkle with remaining Cheddar. Return to baking sheet; bake until heated through and golden brown on top, 25 to 30 minutes.
TWICE BAKED SWEET POTATOES WITH PESTO (WHOLE30, AIP OPTIONS)
From grazedandenthused.com
Estimated Reading Time 3 mins
BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES
From hotfrommyoven.com
Estimated Reading Time 1 min
TWICE BAKED POTATOES WITH BROCCOLI AND CHEDDAR | HELLO ...
From hellolittlehome.com
5/5 (1)Total Time 1 hr 30 minsCategory Main CourseCalories 539 per serving
BAKED POTATOES WITH CHEESY SPINACH ... - VEGETARIAN RECIPES
From okcveggie.com
Estimated Reading Time 2 mins
SPINACH, BACON, AND BUTTERMILK TWICE BAKED POTATOES ...
From ericasrecipes.com
Reviews 8Estimated Reading Time 2 minsServings 4
BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES - HEALTHY LIVING ...
From uniquegiftstips.com
Servings 8Estimated Reading Time 2 minsUser Interaction Count 5.5KTotal Time 1 hr
CHEDDAR & SPINACH TWICE-BAKED POTATOES | RECIPE | POTATOES ...
From pinterest.com
SPINACH AND CHEDDAR TWICE-BAKED POTATOES | RECIPE ...
From pinterest.ca
CHEDDAR & SPINACH TWICE BAKED POTATOES RECIPE
From crecipe.com
CHEDDAR CHICKEN WITH ‘GARLIC BREAD’ POTATOES AND SPINACH ...
From thegaybestfriend.com
TOP 20 GARLIC, SHALLOT & SHARP CHEDDAR RECIPES : 2022
From supercook.com
BROCCOLI & CHEDDAR TWICE-BAKED BREAKFAST POTATOES
From buschslocal.com
CHEDDAR & SPINACH TWICE-BAKED POTATOES | RECIPE | BAKED ...
From pinterest.ca
TWICE BAKED POTATOES FREEZING - THERESCIPES.INFO
From therecipes.info
KALE TWICE BAKED POTATOES WITH SMOKED CHEDDAR
From howsweeteats.com
CHEDDAR & SPINACH TWICE-BAKED POTATOES RECIPE: HOW TO MAKE ...
From stage.tasteofhome.com
CHEDDAR TWICE BAKED POTATOES - ALL INFORMATION ABOUT ...
From therecipes.info
TOP 20 ALFREDO SAUCE, CHEDDAR & MOZZARELLA RECIPES : 2022
From supercook.com
CHEDDAR & SPINACH TWICE-BAKED POTATOES RECIPE
From crecipe.com
GREEN VEGGIE TWICE BAKED POTATOES | TWICE BAKED POTATO
From potatogoodness.com
TWICE-BAKED POTATOES WITH SPINACH AND CHEDDAR RECIPE
From staging.spinneys.digitalandcode.com
DISCOVER BROCCOLI CHEDDAR TWICE BAKED POTATO 'S POPULAR ...
From tiktok.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love