Twice Baked Potatoes With Roasted Garlic And Cheddar Recipes

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GARLIC TWICE-BAKED POTATOES



Garlic Twice-Baked Potatoes image

You'll only have to announce dinner once when these twice-baked potatoes are on the menu! Their aroma is sure to make everyone eager to come to the table. Garlic and rosemary add herbal goodness to the mashed potato filling. A sprinkling of paprika serves as a colorful garnish.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

6 medium baking potatoes
1 whole garlic bulb
1 teaspoon olive oil
2 tablespoons butter, softened
1/2 cup fat-free milk
1/2 cup buttermilk
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
Paprika

Steps:

  • Bake the potatoes at 400° for 45-55 minutes or until tender. Meanwhile remove papery outer skin from garlic (do not peel or separate cloves). Place garlic in a double thickness of heavy-duty foil. Frizzle with oil. Wrap foil around garlic. , Bake at 400° for 30-35 minutes or until softened. Cool for 10 minutes. Cut top off garlic head, leaving root end intact. Squeeze softened garlic into a small bowl; set aside., Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the milk, buttermilk, rosemary, salt, pepper and roasted garlic. , Pipe or spoon into potato shells. Place on an ungreased baking sheet. Bake at 425° for 20-25 minutes or until heated through. Sprinkle with paprika.

Nutrition Facts : Calories 194 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED GARLIC TWICE-BAKED POTATOES



Roasted Garlic Twice-Baked Potatoes image

Make Roasted Garlic Twice-Baked Potatoes and get a guaranteed win. This recipe features fresh roasted garlic swirled into baked potatoes with VELVEETA and Parmesan and is topped with crumbled bacon. Delight your family with Roasted Garlic Twice-Baked Potatoes tonight.

Provided by My Food and Family

Categories     Home

Time 1h45m

Yield 8 servings

Number Of Ingredients 7

1 head garlic
1 tsp. oil
4 large baking potatoes (2-1/2 lb.)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes, divided
1/4 cup KRAFT Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Heat oven to 400°F.
  • Cut thin slice off top of garlic; discard top. Place garlic on sheet of Reynolds Wrap® Aluminum Foil; drizzle with oil. Wrap loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
  • Reduce oven temperature to 350ºF. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 3/4 of the VELVEETA and Parmesan; beat until fluffy. Spoon into shells, mounding filling as necessary; place in shallow baking dish.
  • Bake 30 min.; top with remaining VELVEETA. Bake 5 min. or until melted. Sprinkle with bacon.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 540 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 6 g, Protein 11 g

ROASTED GARLIC TWICE-BAKED POTATOES



Roasted Garlic Twice-Baked Potatoes image

Fresh roasted garlic swirled into baked potato with Velveeta and Parmesan, then baked again. Scrumptious. You'll be thanked every time these cheesy delights appear at dinner.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips

Time 1h40m

Yield 8

Number Of Ingredients 7

1 head garlic
1 teaspoon oil
4 large baking potatoes
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
½ pound VELVEETA®, cut into 1/2-inch cubes, divided
¼ cup KRAFT Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

Steps:

  • Heat oven to 400 degrees F.
  • Cut thin slice off top of garlic head to expose cloves; discard top. Place garlic head on square sheet of foil; drizzle with oil. Wrap garlic loosely with foil. Prick potatoes in several places with fork. Bake potatoes and garlic 1 hour.
  • Reduce oven temperature to 350 degrees F. Cut small slice off both ends of each potato. Cut potatoes crosswise in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in medium bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, three-fourths of the VELVEETA and the Parmesan cheese; beat until fluffy. Spoon evenly into shells, mounding filling as necessary to use all the filling; place in shallow baking dish.
  • Bake 30 min.; top with remaining VELVEETA. Bake an additional 5 min. or until VELVEETA is melted. Sprinkle with bacon.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 38.3 g, Cholesterol 46.6 mg, Fat 14.4 g, Fiber 4.2 g, Protein 11.5 g, SaturatedFat 8.4 g, Sodium 533.4 mg, Sugar 3.8 g

TWICE-BAKED POTATOES



Twice-Baked Potatoes image

Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h

Number Of Ingredients 8

2 large russet potatoes, scrubbed
3 to 4 tablespoons milk
2 tablespoons unsalted butter, room temperature
2 tablespoons sour cream
1/2 cup grated sharp cheddar cheese
Coarse salt and freshly ground pepper
1 large egg, lightly beat
1 tablespoon chopped fresh chives, plus more for garnish

Steps:

  • Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
  • Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.
  • Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.

Nutrition Facts : Calories 301 g, Fat 11 g, Protein 8 g

TWICE BAKED POTATOES



Twice Baked Potatoes image

These are the best Twice Baked Potatoes loaded with all your favorite ingredients! Perfect on their own or as a satisfying side.

Provided by Amy

Categories     Side Dish

Time 1h45m

Number Of Ingredients 11

4 large russet potatoes ((about 3 pounds))
1 tablespoon vegetable oil
12 ounces bacon (, diced)
1 cup sour cream
1 cup shredded cheddar cheese
8 scallions (, diced)
1/2 cup whole milk
1/4 cup butter (, softened)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes on a baking sheet; prick them in several places with a fork. Rub them with the vegetable oil and bake for 1 hour, or until tender. Allow to cool for 10 minutes.
  • Reduce oven temperature to 350 degrees F.
  • In the meantime, cook bacon in a large skillet over medium-high until crispy, about 6-8 minutes. Transfer to paper towels to drain.
  • Slice potatoes in half lengthwise and scoop flesh into a large bowl, leaving a small rim of the potato intact so you don't tear the shell. Lay the hollowed out potato shells back onto the baking sheet.
  • Add the bacon (reserving some), sour cream, half of the cheese, the onions (reserving some), milk, butter, salt, pepper, and garlic powder into the bowl. Using a handheld mixer, blend until combined and creamy.
  • Divide mixture among the potato skins, then sprinkle with reserved bacon, cheese, and onion. Place back into the oven for 15 minutes until warmed through and cheese had melted.
  • Dig in and enjoy!

Nutrition Facts : Carbohydrate 37 g, Protein 14 g, Fat 35 g, SaturatedFat 17 g, Cholesterol 75 mg, Sodium 606 mg, Fiber 3 g, Sugar 3 g, Calories 515 kcal, ServingSize 1 serving

ROASTED GARLIC TWICE-BAKED CHEESY POTATOES



Roasted Garlic Twice-Baked Cheesy Potatoes image

I saw the original recipe in a Kraft Food & Family magazine. I have used it numerous times since then, and changed it a bit to meet our tastes. Here's what we usually do. The bacon can be easily subbed with vegetarian bacon, which I do frequently for our vegetarian guests. This is a favorite for our game watching!

Provided by Starrynews

Categories     < 4 Hours

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 8

4 large potatoes
1 head garlic
5 teaspoons olive oil
1/2 cup sour cream
4 ounces processed cheese, cubed (like Velveeta)
pepper, to taste
4 slices bacon or 4 slices vegetarian bacon, cooked and crumbled
2 green onions, chopped

Steps:

  • Preheat oven to 400°F.
  • Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
  • Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves.
  • Drizzle each potato and the heads of garlic with olive oil.
  • Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
  • Remove the potatoes and garlic from the oven and reduce heat to 350°F.
  • Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin.
  • Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
  • Stuff mixture into the cups - it will be quite full, so mound on top as needed.
  • Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
  • Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
  • Garnish the potatoes with bacon and green onions before serving.

Nutrition Facts : Calories 272.3, Fat 11.2, SaturatedFat 4.9, Cholesterol 19.4, Sodium 286.2, Carbohydrate 36.5, Fiber 4.3, Sugar 3.2, Protein 7.8

TWICE-BAKED GARLIC POTATOES



Twice-Baked Garlic Potatoes image

Make and share this Twice-Baked Garlic Potatoes recipe from Food.com.

Provided by Drunk Chef

Categories     < 60 Mins

Time 1h

Yield 8 potatoes, 8 serving(s)

Number Of Ingredients 11

1 head garlic
1 tablespoon olive oil
8 baking potatoes
1/2 cup butter
milk
6 ounces cream cheese, softened
1/4 cup minced fresh parsley
1/4 cup thinly sliced green onion
1 teaspoon salt
2 cups grated cheddar cheese
paprika

Steps:

  • Preheat oven to 400º. Cut off and discard top of garlic. Place garlic on piece of foil, drizzle with olive oil and wrap tightly. Bake potatoes and garlic for 1 hour. Cut potatoes in half lengthwise, scoop out into a bowl and reserve shells. Unwrap garlic and squeeze cloves into potatoes. Mash potatoes and garlic with butter and enough milk to moisten. Blend in cream cheese, parsley, onions and salt. Spoon mixture back into potato shells. Sprinkle with cheese and paprika. Bake until cheese melts, 25 minutes.

Nutrition Facts : Calories 434.5, Fat 30, SaturatedFat 17.6, Cholesterol 83.6, Sodium 644.1, Carbohydrate 31.4, Fiber 2.8, Sugar 2.2, Protein 11.6

TWICE-BAKED POTATOES WITH ROASTED GARLIC AND CHEDDAR



Twice-Baked Potatoes with Roasted Garlic and Cheddar image

Provided by Food Network

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

1/4-cup olive oil
salt and pepper to taste
6 baking potatoes
1/2-cup shredded Cheddar cheese, divided
1 egg, beaten
1/4-cup unsalted butter
1/2 head roasted garlic, squeezed from the skins
1/2-cup milk
pinch liquid smoke, optional

Steps:

  • Preheat oven to 400 degrees F. Rub potato skins with oil, sprinkle with salt and pepper and rub potatoes to coat. Bake potatoes in preheated oven 50-60 minutes, or until soft. Do not wrap potatoes in foil. Remove potatoes from oven and slice skin off the tops. Scoop potato flesh into a large bowl, reserving intact skins. To potatoes, add all but two tablespoons of cheese plus egg, butter, roasted garlic and liquid smoke if using. Mash potatoes while gradually adding milk. Spoon mixture into skins and top with remaining cheese. Bake for an additional 15 minutes or until golden brown.

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2017-07-27 Stir in 1/2 cup of the cheddar cheese and, if desired, chives. Spoon the mashed potato mixture into the potato shells. Place in a 2-quart baking …
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  • Bake potatoes as directed; let stand about 10 minutes. Cut a lengthwise slice off the top of each baked potato; discard skin from slices and place pulp in a bowl. Scoop out potato pulp; add to the bowl.
  • Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt, and pepper; beat until smooth. (If necessary, stir in 1 to 2 tablespoons milk to reach desired consistency.) Season to taste with salt and additional black pepper. Stir in 1/2 cup of the cheddar cheese and, if desired, chives. Spoon the mashed potato mixture into the potato shells. Place in a 2-quart baking dish.
  • Bake, uncovered, in a 425°F oven for 20 to 25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2 to 3 minutes more or until cheese melts.


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Total Time 1 hr 20 mins
  • Preheat the oven to 400°; line a baking sheet with parchment paper or foil, and place a wire rack over top.
  • To prepare you potatoes, prick each with a fork about three time to help steam to escape during the baking process; drizzle about 1-2 tablespoons of the olive oil over the potatoes, along with a good sprinkle of salt and pepper, and rub into the potatoes; place onto your prepared baking sheet.
  • To prep the head of garlic, drizzle a tiny amount of the olive oil over the cut head, sprinkle with salt and pepper, and wrap tightly in foil; place next to the potatoes on the wire rack.
  • Place the baking sheet into the oven, and bake the potatoes for 1 hour, removing the head of garlic about 15 minutes before the potatoes are done (the garlic will roast for 45 minutes); once the garlic is cool enough to handle, squeeze the cloves from the papers and mash with a fork, then set aside.


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From passmesometasty.com
Cuisine American
Total Time 1 hr 35 mins
Category Side Dish
Calories 190 per serving
  • Preheat oven to 400°F. Line a baking sheet with foil or parchment paper. Scrub the potatoes clean under running water and pat them dry. Poke holes all over each potato with the tines of a fork. Place the potatoes on the baking sheet and brush each potato all over with olive oil. Sprinkle each side of the potato with salt and pepper. Bake potatoes at 400°F for 45-60 minutes or until fork tender, turning the potatoes once during baking. Note: If you are making the Roasted Garlic & Fontina potatoes, cut off the top from the head of a whole garlic to expose the cloves. Place garlic head on a piece of foil and drizzle lightly with olive oil. Wrap up the garlic into a tight foil pouch, place on the pan with the potatoes, and roast for 45 minutes.
  • Allow the potatoes to cool for 5-10 minutes, or until cool enough to handle. Slice each potato in half lengthwise. Use a spoon to scoop out the inside of each potato half, leaving about 1/4" border of potato on the skin. Add the potato flesh to a large bowl.
  • To the mashed potatoes add 3/4 cup cheddar cheese, half of the cooked bacon, garlic powder, sour cream, melted butter, warmed milk, and 1 tablespoon chives. Mix just until combined, being careful not to overmix. Adjust potato filling to taste adding more garlic powder, salt, or pepper if needed. Spoon potato filling back into the potato skins. Top with remaining 3/4 cup cheddar cheese and bake at 400°F for 15-20 minutes or until heated through. Top potatoes with remaining bacon and chives.


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  • Mashed Potato Casserole. From House of Yumm :: Click HERE for the RECIPE Mashed Potato Casserole. The creamiest, cheesiest mashed potatoes EVER! This easy to make side dish is loaded up with extra melty cheese, crispy bacon, and chives.
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  • Loaded Ranch Mashed Potatoes. From Food Lovin Family :: Click HERE for the RECIPE Golden mashed potatoes are all dressed up with ranch seasonings, cheese and bacon.
  • Oven Roasted Herb and Garlic Parmesan Potatoes. From Mom on Timeout :: Click HERE for the RECIPE Oven Roasted Herb and Garlic Parmesan Potatoes are the perfect side dish to whatever you’re making for dinner tonight!
  • Oven Baked Cheesy Potatoes. From Tastes of Lizzy T :: Click HERE for the RECIPE Cheesy and delicious these Oven Baked Cheesy Potatoes are quick, easy and are the absolute perfect side dish to any meal!
  • Cheesy Broccoli Stuffed Potatoes. From Life Made Simple :: Click HERE for the RECIPE These cheesy broccoli stuffed potatoes are a delicious hearty side dish.
  • Instant Pot Red Skinned Potatoes. From The Midnight Baker :: Click HERE for the RECIPE Make mashed potatoes quickly in your Instant Pot. No peeling required and they are rustic and delicious too.


TRAEGER TWICE BAKED POTATOES WITH SMOKED BACON & ROASTED ...
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Calories 200 per serving
  • Use a knife to remove the top from the bulb of garlic and peel the outer paper layers away. Place the bulb in a sheet of aluminum foil and drizzle with a teaspoon of olive oil. Add a pinch of salt and pepper on top and close the foil. Set aside.
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ROASTED GARLIC, BROCCOLI, AND HUMMUS TWICE-BAKED POTATOES
2021-05-12 Preheat the oven to 400 degrees F. Wash and pat dry the potatoes. Poke them several times with a fork, lightly coat them with olive oil, and place on a small baking sheet. …
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  • Preheat the oven to 400 degrees F. Wash and pat dry the potatoes. Poke them several times with a fork, lightly coat them with olive oil, and place on a small baking sheet. Bake on the center rack of the oven for 1 hour, or until tender when poked with a fork.
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4. In a large bowl, mash the potato pulp with the melted butter. Stir in Garlic & Herb Seasoning, cheddar cheese, Parmesan cheese, milk and sour cream. 5. Pipe or spoon the potato mixture back into the potato shells. Top with ground paprika. 6. Place potatoes back in casserole dish and bake for 20 to 25 more minutes. 7.
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