Twice Roasted Potatoes With Onion Herbs And Chilli Recipes

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CRISP TWICE-ROASTED POTATOES



Crisp Twice-Roasted Potatoes image

This is my new favorite way of doing potatoes. I've tried different kinds but have found the red-skinned potato to work best. The recipe is from A New Way To Cook by Sally Schneider.

Provided by oliveoil

Categories     Potato

Time 1h55m

Yield 2 potatoes, 1 serving(s)

Number Of Ingredients 3

2 small red potatoes (about the size of a golf ball or just a bit larger and as many as you want per person)
olive oil
salt and pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Pierce the potatoes in several places and place on a baking sheet and roast until very tender, about 1 hour.
  • While the potatoes are still hot,smash them lightly, one by one, with the bottom of a glass until they are about 1/2-inch thick.
  • Lightly brush the top with olive oil and put back into the oven to roast again for about 45 minutes.
  • Flip occasionally and brush the other side with olive oil.
  • When they are brown and crisp, remove from the oven and sprinkle with salt and pepper and serve.
  • If you would like to do this ahead of time, you can roast the small potatoes and lightly smash them, then let them cool to room temperature.
  • They can now be refrigerated or frozen.
  • If you freeze them, thaw slightly and then continue with the second baking in the oven as directed.

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

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.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

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