Re Baked Potatoes Recipes
CREAMY STUFFED BAKED POTATOES
My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.
Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
RE-BAKED POTATOES
These started out as breakfast for Christmas morning. I added all the goodies that I liked on a baked potato. Another great thing is that this can be made ahead of time. One year I made a casserole with the extra mixture I had. Pair with Gallo® Family Vineyards Sonoma Reserve Chardonnay.-Taste of Home Cooking School
Provided by Taste of Home
Time 1h50m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Pierce potatoes with a fork; rub with oil if desired. Bake at 400° for 1 hour and 20 minutes or until tender. Let stand until cool enough to handle., Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. Place pulp, butter and cream cheese in a large bowl and mash. Fold in green onions, bacon, cheese and pepper. Spoon into potato shells. Place on baking sheet. Bake at 350° for 20-30 minutes or until heated through. Sprinkle with additional cheese. Let stand 3-5 minutes.
Nutrition Facts :
THE BAKED POTATO
Provided by Alton Brown
Categories side-dish
Time 1h10m
Yield 1 potato per person
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
- Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.
TWICE-BAKED POTATOES
Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.
Provided by Ree Drummond : Food Network
Categories side-dish
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.
THE ABSOLUTE BEST EVER TWICE BAKED POTATOES
The best ever twice baked potatoes recipe! The seasoning salt is what makes these scrumptious!
Provided by Karlynn Johnston
Categories Appetizer
Time 1h40m
Number Of Ingredients 10
Steps:
- Pierce each potato with the tines of a fork. Bake your potatoes on a baking sheet, bare with no tin foil, in a 400 degree oven until soft - anywhere from 40-50 minutes depending on the size!
- Start your bacon cooking, chop it into little slices and cook in a pan.
- Slice the potatoes in half when they are cool enough to handle.
- Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.
- Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
- Add milk until they are the perfect texture for your palate.
- Mix in the seasoning salt and pepper.
- Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
- Add in green onion to taste, start with a 1/4 cup.
- Stuff the potatoes with the filling and add the rest of the cheese on top.
- Bake at 350 degrees for 15 minutes.
- Serve these with sour cream sprinkled with a little seasoning salt.
Nutrition Facts : ServingSize 8 g, Calories 384 kcal, Carbohydrate 21 g, Protein 9 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 77 mg, Sodium 507 mg, Fiber 1 g, Sugar 2 g
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Estimated Reading Time 4 mins
- Preheat oven to 375 degrees F. Wash and scrub potatoes until clean. Dry with a clean lint-free towel.
- Rub each potato all over with half of the oil (2 tablespoons between 6 potatoes). Pierce the center of each potato with a knife and place on a baking sheet.
- Bake for 1 hour, or until tender. If you have very large potatoes, you may need to add to the cook time.
- Remove from the oven and adjust the temperature to 425 F (use the convection setting if you have it). Brush each potato with remaining oil, and season with salt and pepper.
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5/5 (1)Category Dinner, Side DishServings 4Total Time 1 hr 5 mins
- Preheat the oven to 400˚. Scrub the potatoes clean and dry them, then prick them all over with a fork.
- Place the potatoes on a baking sheet. Rub them all over with the canola oil and bake until they are cooked thoroughly and soft in the center, about 1 hour.
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- Poke a few holes in each potato using the tines of a fork or knife. Rub with the avocado oil and place on a parchment lined baking sheet. Bake for about 1 hour, turning potatoes halfway through until fork tender. Remove and let rest until cool enough to handle.
- Slice the potatoes down the middle and pinch the ends together to open up the middle of the potatoes.
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- Start by washing and drying the potatoes. Pierce the potatoes with a fork a few times, about 4-6 times, depends how large the potato is.
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- Rosemary and Garlic Roasted Potatoes. Rosemary and garlic often end up alongside potatoes, and for good reason: It's a magical combination. In this recipe, adding the potatoes to a preheated pan helps ensure crisp, golden edges.
- Ghurma Aloo. Cumin and turmeric give this 30-minute vegetarian stew—whose origins are Iranian—its smoky, warming flavor and vibrant color. Mash some of the cubed potatoes if you prefer it thicker.
- Cabbage Potato Pie. Potatoes and cabbage together make the ultimate comfort food. Adding cheese gilds the lily in a good way. Get This Recipe.
- Creamy Potato and Leek Gratin. Cutting leeks into large pieces gives them a presence equal to disks of potato, while cooking the vegetables separately before combining—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors.
- Pickle Potato Salad. This pickle brine–inspired dry rub turns potatoes and carrots crispy-creamy with pleasantly sharp vinegary tang. Toss them, still warm, with leftover shredded chicken and crunchy raw celery, onion, and yes, sliced pickles for a double-the-pickle, double-the-fun dinner salad.
- Spanish Frittata with Herby Yogurt and Greens. The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. Serve with a crisp green salad.
- Creamy Potato Salad with Lemon and Fresh Herbs. Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.
- Smoked Trout Croquettes. These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Get This Recipe.
- Carne Asada Cheese Fries. Some say cheese fries, some say nachos. We say: Why choose? These crispy seasoned fries are loaded with skirt steak and silky cheese sauce, and best served with all the fixings: sour cream, salsa, avocado, and the like.
- Crispy Chicken and Potatoes with Cabbage Slaw. These cumin-spiced chicken thighs and roasted potatoes are balanced by a zippy, jalapeño-spiked alternative to coleslaw.
WAYS TO REUSE LEFTOVER BAKED POTATOES - LEFTOVER …
From eatingonadime.com
- Make Twice Baked Potatoes. This can be done in a myriad of ways and everyone has a different recipe for them, but we love to make these twice baked potatoes.
- Make Potato Salad. Warm or cold, that potato will taste awesome in a nice potato salad at your next picnic. Take the time to salvage your baked potato and whip up your favorite potato salad recipe instead of tossing them out!
- Make Home Fries. There are few things better on the planet than home fries that were salvaged from leftover baked potatoes. They are so easy to make! All you have to do is trim them into wedges, mix them with some onions and peppers and bake them or fry them until crisp.
- Make Potato Soup. This is my personal favorite and it is so easy to make when you have left over baked potatoes. Simply chop up the potatoes, add in onions, chives and whatever cheeses you might like and whip it up into a nice soup.
- Make Hash-browns! When you have leftover baked potatoes, place them in the fridge. The next day use a potato shredder and you can fry up some delicious hash-browns.
- Add Them To A Casserole. Every busy mom will appreciate the quick meal that can be started off the basis of leftover baked potatoes. Simply chop up the potato, mix it into your favorite casserole dish with chicken or turkey, and put it in the fridge for a quick meal the next day.
- Pan fry them! Oh there isn’t anything more delicious than pan fried potatoes. Slice your baked potato in thick slices (leave the skin on). Then fry them in a skillet with a little oil until they are crisp on each side.
- Make Potato Skins. You can’t really make it any easier when your potatoes are already cooked. Just scoop out the insides and add your favorite toppings.
- Make mashed potatoes. You can easily chop up the potatoes, add butter, milk, and salt and make mashed potatoes. My advice though – make sure you heat up the potatoes slightly before trying to mash them.
- Top them with your favorite meat. We love serving our quick chili recipe or even hot dog chili is delicious over a leftover baked potato. Another tasty idea is bbq chicken on top of our baked potatoes for a second dinner or an easy lunch.
15 RECIPES TO USE UP THOSE LEFTOVER BAKED POTATOES IN …
From msn.com
- Cheese and Bacon Baked Potatoes. Since you’re working with already-baked potatoes, you can skip steps one through four and cut almost 30 minutes from the cooking time.
- Grown-Up Baked Potatoes. Refresh those leftover baked potatoes in the oven, then gussy them up with a few inventive toppings. (Balsamic caramelized onions?
- Baked Eggs and Potatoes. If you only have one or two leftover baked potatoes, no worries—this recipe can easily be halved. (Just scoop the potato out of its skin and quickly mash it with a little melted butter before using.)
- Loaded Baked Potato and Cauliflower Soup. You can add the potato at the end of the cooking time, just before pureeing, since it’s already tender. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Make-Ahead Mashed Potatoes. You can pass go, collect $200 and skip straight to step four, since you won’t need to boil the potatoes in advance. Just ditch the skins first.
- Twice-Baked Potatoes. Topped with blue cheese and bacon, no one will believe these cheesy spuds started as leftover baked potatoes. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Ultra-Crispy Baked Potato Wedges. This irresistible side dish starts with raw potatoes, but you can easily swap in your leftovers. Slice the baked potatoes while they’re still cold for the cleanest wedge cuts.
- 20-Minute Potato Fried Rice. Two carbs, one lightning-fast dinner and zero complaints. Of all the leftover baked potato recipes out there, this one is high on our list.
- Nacho Loaded Potato Skins. Forget the tortilla chips; we’re all about the potatoes. This recipe calls for minis, but any leftover baked potato will work.
- Twice-Baked Breakfast Potatoes. Last night’s dinner is this morning’s breakfast—like a bacon, egg and cheese minus the roll. Ingenious. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
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- Potato Salad with Mustard Sauce and Watercress. Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.
- Summer Greens with Mustardy Potatoes and Six-Minute Egg. Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.
- Make-Ahead Mashed Potatoes. These creamy, glossy mashed potatoes can be made up to two days before the big night without losing their velvety texture. View Recipe.
- Savory Sweet Potato Casserole. Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.
- Pull-Apart Potato Rolls. Use these to make amazing leftover turkey sandwiches. View Recipe.
- Baked Potatoes Deluxe. These are impossibly fluffy on the inside and shatteringly crispy on the outside. View Recipe.
- Cast-Iron Roast Chicken with Crispy Potatoes. Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb.
- Loaded Sweet Potatoes. We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.
- Charred Sweet Potatoes With Hot Honey Butter and Lime. When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.
- Charred Sweet Potatoes with Toum. This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.
10 BEST LEFTOVER BAKED POTATO RECIPES - INSANELY GOOD
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- Twice-Baked Potatoes. You can’t have a list of leftover baked potato recipes and not have twice-baked potatoes on it. This recipe is an excellent one for twice-baked potatoes.
- Twice-Baked Potato Casserole. You’ve probably had twice-baked potatoes a few times in your life, but have you ever tried twice-baked potato casserole?
- Twice-Baked Breakfast Potatoes. This final twice-baked potato recipe is a great one if you’re looking for a warm, savory breakfast option. It’s pretty similar to the first recipe for twice-baked potatoes on the list, but you’ll add eggs to these potatoes.
- Italian Baked Potato Wedges. If you love potato wedges but have never been able to make them exactly right, try this recipe. Other than the leftover potatoes and some salt and pepper, all you’ll need is oil, garlic, and Italian seasoning.
- Baked Potato Salad. If you enjoy potato salad that has a lot of flavor, you’ll love this recipe. The potato salad takes about 25 minutes to make, and you can serve it warm or chill it in the fridge for later.
- Baked Potato Home Fries. Using seven ingredients and requiring only 20 minutes to cook, these home fries can be used as a side dish at dinner or as a savory start to the day.
- Baked Potato Egg Bowls. If you’re looking for something new for breakfast, try these baked potato egg bowls. They’re small, but they pack a double whammy punch of both protein and yumminess.
- Baked Potato Latkes. Latkes are fried potato pancakes, and if you’ve never had them, you’re missing out. With this recipe, you can make five latkes in 20 minutes.
- Baked Potato Soup. If you hadn’t noticed, baked potatoes pair exceptionally well with bacon, cheese, and chives. That’s why so many of these recipes, this one included, call for those ingredients.
- Leftover Baked Potato Heaven. Bacon drippings, Cotija and cheddar cheeses, potatoes, fresh cilantro, pickled jalapeno, and plenty of flavorful seasonings… Sounds like Heaven to me!
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