Yield 8 servings Number Of Ingredients 14 Steps:
Wash potatoes thoroughly and poke holes in each with a fork. Place into a large bowl. Sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated. Place on a baking sheet covered with foil. Bake at 425˚F (220˚C) for 35 minutes, or until potatoes are tender enough that a fork can go through the center flesh easily. Let cool for 10 minutes or until potatoes can be handled comfortably. Cut off tips of both ends of each potato. Using a melon baller or metal teaspoon, carve out the center each potato. Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier). Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth. Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined. Using a small spoon, stuff each of the hollowed out potatoes with the filling. Bake at reduced temperature 375˚F(190˚C) for 5-7 minutes. Top each potato with cheddar cheese and bacon. Return to oven and bake for 3-5 minutes or until cheese is melted. Garnish with green onion. Enjoy!
Time 40m Yield 30 appetizers. Number Of Ingredients 11 Steps:
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until just tender. Drain. Cool slightly and cut each potato in half lengthwise. Gently scoop out the pulp, leaving thin shells., In a large bowl, mash pulp with butter, milk, cream cheese, horseradish, salt and pepper. Stir in the bacon, onion and half of the cheese. Spoon mixture into potato shells; sprinkle with remaining cheese., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until heated through. Top with chives.
Yield Yields 24 pieces. Number Of Ingredients 8 Steps:
Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F. Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper. Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese. Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.
Time 1h50m Yield 12 to 16 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.) Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop ’em in the oven until the potato is warmed through, 15 to 20 minutes.
Time 1h Yield 8-12 Mini Gratins, 4-6 serving(s) Number Of Ingredients 8 Steps:
You will need a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins. Preheat the oven to 200C, 400F or Gas Mark 6. Using 1 ounce of the butter, grease the muffin or Yorkshire pudding tins well. You can line the base with greaseproof baking paper for ease of removal if you wish. Arrange the potatoes in the tin/s holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper. Carry on until all the potatoes are used up. Stir the creme fraiche with a wooden spoon to thin it down a bit - and then place a spoon on top of each mini potato gratin. Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter. Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes; it depends on which tin you are using - a muffin tin will take less time to bake than a Yorkshire Pudding tin as the holes are smaller! Serve with all types of daubes, casseroles, stews, roast dinners OR as a light lunch with crisp green salad & crusty French bread! To freeze:. Freeze in the tin after assembling them and when frozen, remove and place into zip-lock bags or plastic containers.(It is best to line the base with greasproof paper if you intend to freeze them - they are easier to remove from the tin!). Defrost and bake on a large greased and/or lined baking tray - temperature as before; or place into muffin/Yorkshire pudding tins to help keep their shape. I never need to do this - please see my photos,it’s up to you!
Time 1h30m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.
Time 1h21m Yield 6 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the “Combo 3” setting). Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces. Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet. Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes. Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin. Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet. Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven’s broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven. Season shrimp with Creole seasoning; transfer to a grill pan. Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the “Grill setting” until opaque, about 3 minutes.) Top each potato with 1 shrimp.
Time 1h45m Yield 6 servings. Number Of Ingredients 8 Steps:
Bake the potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells., Place on an ungreased baking sheet. Bake at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.
Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 400˚F (200˚C). Rub each potato with 1 teaspoon of oil, and prick the top with a fork. Place the potatoes on a rimmed baking sheet and bake for 1 hour. Transfer potatoes to a cutting board, and cut in half. Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins. Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth. Use a spoon to transfer the potato mixture back into the scooped out potato skins. Bake for 10 minutes. Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted. Top with sour cream, bacon, and the remaining scallions. Enjoy!
Time 1h50m Yield 8 Number Of Ingredients 7 Steps:
Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork. When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet. Increase oven temperature to 400°F. Bake about 20 minutes or until hot.
