Caprese Twice Baked Potatoes Recipes

CAPRESE TWICE BAKED POTATOES

Steps:

• Preheat the oven to 350°F.
• Bake the potatoes in the oven for about an hour, until the skins are firm and the center is soft
• Meanwhile, chop the cherry tomatoes and mix with the grated mozzarella, and chopped basil, set aside.
• In a small saucepan combine the balsamic vinegar and honey together.
• Bring to a boil and let it reduce until the vinegar coats the back the spoon, about 5-7 minutes. Turn off the heat and set aside.
• When the potatoes are cooked, remove from the oven.
• Cut them in half length-ways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
• Lightly mash with a fork the potato portion that has been removed from the skins.
• Mix in the cream cheese. Season to taste with salt and pepper.
• Now add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
• Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
• Serve on a plate, drizzle some the balsamic over the potatoes and ENJOY!

ULTIMATE TWICE BAKED POTATOES

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.