Tuesday, June 25, 2013

Varieties of Twice Baked Potatoes-Take Your Pick

We need potatoes in our life, I was told not to eat them so I stopped for about a year and nothing different in my health without them, so Welcome Potatoes Back into My life and I like them fully loaded.
Take your pick how you  make them.

Ultimate Twice Baked Potatoes

Ready In: 1 Hour 30 Minutes

Servings: 8

"Take baked potatoes to the ultimate level of creamy, cheesy, buttery goodness. Then top with bacon. Mmm bacon!"

Ingredients:
4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided
Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2.Bake potatoes in preheated oven for 1 hour.

3.Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

4.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.

5.Bake for another 15 minutes.
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Twice Baked Potatoes

8 baking potatoes
1 cup Creamy Bacon or creamy Italian Dressing
1/2 cup Sour Cream
1/4 cup fresh chopped chives
1 lb. cheddar cheese
1 cup frozen chopped broccoli

Bake potatoes at 400° degrees for 1 hour. Slice off tops of potatoes;
scoop out centers, leaving 1/8-inch shells. Mash potatoes. Add dressing,
sour cream, chives and broccoli; beat until fluffy. Spoon into shells;
top each potato with 2 oz. cheese. Bake at 350° degrees for 20
minutes.

"I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch."
Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Bake potatoes in preheated oven for 1 hour.
3.Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4.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.
5.Bake for another 15 minutes.
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Twice Baked Potatoes

I like my potatoes loaded and tasty
Ingredients
3 large baking potatoes
1/2 cup fat-free reduced-sodium chicken broth
1 cup Shredded Sharp Cheddar Cheese, divided
1/3 cup thin green onion slices
1/4 cup Light Sour Cream
1 teaspoon Dijon Mustard
1/4 teaspoon paprika

Directions
Heat oven to 400 degrees F.

Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.

Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.

Bake 20 minutes or until heated through.

Makes 6 Servings
based on half a potato per serving
Cooking Time: 90 Minutes
Recipes Makes: 6 Servings
Calories: 88
Carbs: 17 Grams
Fat: 1 Grams
Protein: 3 Grams

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