Twice Baked Potatoes
Twice Baked Potatoes takes roughly 1 hour and 35 minutes from beginning to end. One portion of this dish contains around 12g of protein, 15g of fat, and a total of 447 calories. For $1.0 per serving, you get a side dish that serves 4. 45 people were glad they tried this recipe. Head to the store and pick up scallion, nutmeg, sharp cheddar, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodnetwork. With a spoonacular score of 66%, this dish is solid. Baked Sweet Potatoes Topped with Chicken Apple Sausage and Apples and Baked Potatoes Topped with Creamed Chicken, Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes, and Baked Stuffed Potatoes (Tandoori Potatoes) are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 80 minutes
Ingredients:
Kosher salt and freshly ground black pepper
Freshly grated nutmeg, optional
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
1 scallion, finely chopped
1/2 cup shredded sharp cheddar
1/3 cup sour cream
2 to 4 tablespoons unsalted butter
Equipment:
oven
bowl
baking sheet
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 400 degrees F. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F. Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper. Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately. Copyright 2001 Television Food Network, G.P. All rights reserved
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more.
4. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
5. Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling.
6. Brush the reserved top with the remaining butter and season with salt and pepper.
7. Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
Related Videos:
Twice Baked Potatoes -- How to Make Fancy Stuffed Potatoes
Mini Twice-Baked Potatoes
Loaded Twice-Baked Sweet Potatoes – Food Wishes
