Twice-Baked Potatoes (Amber Style)
What is Amber's style you ask? Plain, boring and oh so delicious. (Okay, so most people wouldn't consider this boring, but Justin did next to his Chipotle Twice-Baked Potatoes.) You can pretty much adjust this recipe to your taste, but I am more than happy to leave them just like this. (Maybe because I ate one half and then was disappointed that I agreed to split the other half with Justin. I am selfish with my food, what can I say.)
Twice-Baked Potatoes
2 large russet potatoes
1/2 stick butter, room temperature
1/4 cup sour cream
1/2 tsp. salt
1/8 tsp. black pepper
2 scallions, finely chopped
Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.
In a large mixing bowl, combine butter, sour cream, salt, pepper, and scallions, leaving a few for garnish if desired. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.
Spoon potato mixture evenly into potato shells. Bake for 15 minutes, or until potatoes are heated through.
Source: adapted from The Way the Cookie Crumbles
Chipotle Twice-Baked Potatoes
Hello, readers! I hope everyone had a happy and safe holiday weekend. Being that Fourth of July is my favorite holiday, our weekend was surrounded with family, sun and corn on the cob (not necessarily in that order).
I made an assortment of twice-baked potatoes for Justin and I (since he likes 'em spicy and I don't). Clearly, this was Justin's fave. This spicy twist on a classic favorite was just the thing he needed to add some kick to his meal. Stay tuned for my more basic twice-baked potato. :)
(If you are looking for an appetizer version, try these mini twice-baked potatoes)
Chipotle Twice-Baked Potatoes
4 medium Russet potatoes
1 cup sour cream
1 cup shredded extra-sharp cheddar cheese, divided
2 Tbsp. green onions, thinly sliced
1 chipotle chili in adobo sauce, finely diced
1 tsp. chili powder
1 tsp. salt
Preheat oven to 450 degrees. Pierce each potato several times with a fork. Bake for 50 minutes, or until cooked. Cool completely.
In a large mixing bowl, combine sour cream, 2/3 cup cheese, green onions, chipotle chili, chili powder and salt. Cut the potatoes in half and use a spoon or melon baller to scoop out the flesh, leaving behind a thin layer of potato on the skin. Add the potato flesh to the bowl with the sour cream mixture. Mash the potatoes into the sour cream mixture until it’s combined and there are no large chunks of potato.
Spoon potato mixture evenly into potato shells, and top with remaining cheese. Bake for 15 minutes, or until potatoes are heated through and cheese is melted.
Source: Mrs. D original
Baked Potato Soup
With all of the snow we have getting on the East Coast, we needed something to warm us up. Since you are well aware of my love for potatoes, baked potato soup sounded like heaven in a bowl. This recipe was perfect for the job and provided great leftovers!
Baked Potato Soup
2 Tbsp. unsalted butter
1/4 of a large onion, chopped
1 clove garlic, minced
4 russet potatoes (about 2-1/2 lbs.)
2/3 cup all-purpose flour
6 cups milk
1 cup shredded extra-sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled (I omitted)
Preheat oven to 400°F. Pierce potatoes with a fork, and bake at 400° for 1 hour or until tender. When cool enough to handle, peel potatoes and coarsely mash. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Place flour into the vegetables; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).
Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp. pepper, stirring until cheese melts. Remove from heat. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
Ladle 1-1/2 cups soup bowls. Sprinkle each serving with cheese and about 1 tbsp. bacon. Garnish with cracked pepper, if desired.
Source: adapted from Cooking Light
Mini Twice-Baked Potatoes
I had planned to blog about these after our housewarming party, but I couldn't. I know you are asking yourself, "How could you not blog about these amazing heaven-in-a-bite potato delights?" I'll tell you why - I never got to try one! They were eaten so fast that neither Justin nor I even got one little bite. So, on top of not getting a decent picture due to some weird lighting issues, I decided to wait until the next time I made them.
Now that it is summer, I do my very very best to avoid using the oven so I have been putting these off. Justin's best friend came for a visit last weekend and he is obsessed (and I mean obSESSed) with these potatoes. I knew it would make his trip if I made them, so we decided to give it on try on the grill. Cliff's verdict? Well, he was eating them cold out of the fridge, so he may be a little too close to the potatoes to give a true verdict. The rest of us thought they were delicious! They warmed up so quickly (Justin made sure the coals were very hot) and they were absolutely delicious. I now know why they went like hot cakes the first time around. Give this versatile recipe a try - in the oven, on the grill, or even out of the fridge (although I personally think they need to be warm). Just make sure to double the recipe if you are having more than a couple people over!
Mini Twice-Baked Potatoes1 cup medium cheddar, finely grated
4 oz. cream cheese, room temperature
2 Tbsp. fresh parsley, finely minced
2 Tbsp. half and half
Place steam insert over large stockpot and bring to a boil over medium heat. Wash potatoes and halve length wise, cutting an additional bit from the bottom so that the half can stand on its own. Place potatoes into steam insert and cook, covered, until fork tender, about 20 minutes.
Meanwhile, place cheddar, cream cheese, and parsley into medium bowl, stirring to combine completely. Let potatoes slightly cool and using a melon baller, scoop out main portion of each potato half, leaving a solid shell. Place scooped out potato into bowl with cheese mixture. Once all potatoes are completed, mix scooped potato and cheese mixture thoroughly until as smooth as possible. Add half and half to smooth mixture.
Place potato shells onto a baking sheet or grill-safe pan. Using a pastry bag or plastic sandwich bag with end snipped, pipe mixture into potato shells. Bake or grill filled potatoes until heated through and just browned on top.
Source: adapted from Good Things Catered
Twice-Baked Potato Casserole
I got this recipe from a friend at work and I knew it would be delicious just by reading it. Potatoes and cheese: you can't go wrong! And the extra fabulous thing about this dish - you can make it a day ahead! It's perfect for holidays with a lot of people. (I halved the recipe which are the measurements I wrote below.) The verdict? Justin said these are the best potatoes I have ever made. (He didn't even let me take a picture before he dug in!) I think that means they are my new go-to potato recipe!
Twice-Baked Potato Casserole
4 medium baking potatoes
1/4 cup butter, softened
1 cup shredded Cheddar cheese
8 oz. (1 cup) sour cream
4 oz. (1/2 cup) cream cheese
1 clove garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
4 1/2 Tbsp. chopped fresh chives, for garnish (I omitted this)
Preheat the oven to 350 degrees. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 1/4 hours, until very soft.
Peel and mash the potatoes in a large bowl with a potato masher or electric mixer. Add the cream cheese, butter, 1/2 cup Cheddar cheese, and the sour cream. Stir well. (They will not have the smooth consistency of mashed potatoes; they will be a little lumpy.) Add the garlic, salt, and pepper and stir again.
Spray a small baking dish with cooking spray. Place the potatoes in the dish and smooth down the top. The casserole may now be covered with plastic wrap and refrigerated until ready to bake.
When ready to bake, preheat the oven to 350 degrees. Remove the plastic wrap and bake the potatoes for 30-35 minutes, until hot. Sprinkle the remaining 1/2 cup Cheddar cheese over the top of the casserole and return to the oven for about 5 minutes, until the cheese melts. Garnish with chopped chived before serving (if desired).
