Twice Baked Potatoes With Sun Dried Tomatoes Recipes

POTATOES STUFFED WITH PESTO AND SUN-DRIED TOMATOES

Steps:

• Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with fork. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with fork. Let stand until cool enough to handle.
• Cut each potato lengthwise in half; scoop out insides into medium bowl, leaving a thin shell. Add milk to potatoes; mash with potato masher or electric mixer until no lumps remain (amount of milk needed will vary depending on type of potato used). Stir in pesto, tomatoes, olives and 1/2 cup cheese. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Bake about 20 minutes or until hot. Sprinkle with basil and additional cheese.

BLT TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 12-15 minutes or until tender, turning once., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a small bowl, mash pulp with mayonnaise, adding cheese, bacon, tomatoes, green onion, salt and pepper., Spoon into potato shells. Place on a baking sheet. Bake 12-15 minutes or until heated through. Sprinkle with lettuce.

TWICE BAKED POTATOES

Steps:

• Bake potatoes in 350˚ oven for 60 minutes. While potatoes are baking cook bacon until crisp.
• Cool potatoes about 10 minutes and slice in half. Carefully scoop out the inside of each half into a mixing bowl. Leave a small amount of potato on the skin.
• To your bowl add butter and lightly mash. Add crumbled bacon, parmesan and ½ cup of cheddar. Lightly mix ingredients together. Spoon potato mixture back into the potato skins. (You may have some skins left over.) Top with remaining cheddar cheese. If you don't plan to bake right away, cover and refrigerate overnight.
• Bake at 350˚ until cheese melts, about 20 minutes.
• Garnish with green onions and serve immediately.

TWICE BAKED POTATOES WITH SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 350°F or 180°C.
• Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
• Meanwhile, finely dice the sundried tomatoes and set aside.
• When the potatoes are cooked, remove from the oven. Halve them lengthways 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 flesh that has been removed from the skins. Mix in the mascarpone cheese and sundried tomato pesto and season with salt and pepper if desired. Stir well to mix.
• Add the grated mozzarella and diced sundried tomatoes and stir to mix.
• Scoop the filling back into the potatoes, smoothing the tops.
• Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot and beginning to turn golden.
• Serve hot!