twice baked

Grill Baked Potatoes Are The Best Ever

Russet Burbank potato

Kosher salt

butter (salted

Here's what you need: fingerling potato, olive oil, kosher salt, freshly ground black pepper, fresh rosemary

Roasted Fingerling Potatoes Recipe by Tasty

lb fingerling potato

olive oil

salt

black pepper

rosemary,

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Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.

Thoroughly dry the par-boiled potatoes with a paper towel.

On a cutting board, quarter the potatoes.

Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.

Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.

https://vid.tasty.co/output/88513/landscape_480/1523062633

Who doesn’t love potatoes? I mean, come on. Fry ‘em, dice ‘em, slice ‘em, or bake ‘em, there’s nothing better than a well-seasoned iteration of a potato. This time, we’re mashing ‘em. And not only are we mashing them, we’re loading ‘em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It’s an experience, trust us. 

Ultimate Mashed Potatoes Recipe by Tasty

lb yukon gold potato

milk

heavy cream

garlic, crushed

unsalted butter, cubed, cold

black pepper,

chive, finely chopped, for serving

On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.

Cut the potatoes into 1-inch (2 cm) cubes.

Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.

In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.

Remove the pot from the heat and strain the cream through a fine mesh sieve.

Drain the potatoes in a colander and transfer back to the pot.

Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.

Add the cubed cold butter and salt. Stir to combine.

Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.

Top with freshly ground black pepper and sprinkle with chives and serve.

Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon

Twice-Baked Loaded Potatoes Recipe by Tasty

potatoes

sour cream,

unsalted butter, melted

cheddar cheese, divided

½ cup scallions, thinly sliced, divided

bacon, cooked, crumbled

Rub each potato with 1 teaspoon of oil, and prick the top with a fork.

Place the potatoes on a rimmed baking sheet and bake for 1 hour.

Transfer potatoes to a cutting board, and cut in half.

Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.

Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.

Use a spoon to transfer the potato mixture back into the scooped out potato skins.

Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.

Top with sour cream, bacon, and the remaining scallions.

In diner slang, Murphies are baked potatoes. Here&#039;s how I recommend you make Murphies on the grill, a tool that surpasses the oven. This method calls for slicing them before baking so the cut edges get crispy.

Murphies Recipe: Once Baked Potatoes on the Grill

potato (Russet Burbank variety)

Morton Coarse Kosher Salt

butter ((salted

Read my article on the Science of Potatoes.

Prep. With a brush or scrubby sponge devoid of soap, rub the skins hard enough to remove all dirt, but not so hard to remove the skins. Cut out any bad spots. Slice them in half lengthwise. Sniff them carefully. Nothing is worse than a musty potato.

While the potatoes are wet, generously sprinkle your favorite spice rub all over. If the rub does not have salt, sprinkle table salt on too. Table salt is better than big grained salt because it will dissolve and diffuse into the potato faster. Let the spuds sit at room temp for 15 to 30 minutes so the salt will melt and begin migrating towards the center.

Fire up. Set up a grill for 2-zone cooking and shoot for 325°F (162.8°C) in the indirect zone. If you are in a hurry you can pre-cook them in the microwave for 5 minutes on high. Not any longer or you will not get a good papery skin. The baking on the grill will take as little as 30 minutes after microwaving.

Cook. Put them on the indirect heat side of the grill and let them bake, cut side up, lid down, for about 90 minutes until the temp in the centers is about 190°F (87.8°C). The edges, which are thinner, will be a little higher.

Melt the butter in the microwave for about 30 seconds to a minute—each oven will vary— and paint the potatoes all over with the butter. Move them to the direct heat side, cut side down, and let the cut side brown in the direct radiant heat, lid down, for about two minutes until they start to get golden, but don&#39;t continue painting them if you want crispy skins. Then roll them over and brown the skin sides.

Remove them from the heat. They should be in that 200°F (93.3°C) range. Goldilocks! If you like a little al dente crunch, pull them at 200°F (93.3°C). If you want them really fluffy under the crust, take them to 210°F (98.9°C). Bring them in, mash the contents with a fork, and dress them.

Serve. Here are some fun ways to gussy up a spud:Purists (who me?) use only butter or sour cream, or both, with salt and pepper and perhaps a sprinkling of chopped fresh chives or green onions. The adventurous will add broccoli florets, fresh thyme, fresh dill weed, fresh basil, or cowboy candy.Here&#39;s one of my all-time favorites: Splashes of malt vinegar. That&#39;s right, just plain malt vinegar. Tons of flavor, zero calories. If you&#39;ve ever been to England, you&#39;ve tasted fish and chips with malt vinegar. Balsamic or sherry vinegar work, but not nearly as well.			For a fun change of place, try Crema Mexicana, which is similar to sour cream, or try my recipe for horseradish cream sauce.Make lemon butter by melting butter, squeezing in a bit of lemon juice, and whisking together thoroughly. One lemon per stick of butter is a good ratio. Or skip the juice and just mix in the zest of the lemon.Or you can go the cheese route with a few dollops of home made boursin (a favorite of mine), pimento cheese spread, fresh chevre (a light creamy tart goat cheese), crumbled blue cheese, or shredded cheddar.Stir in pesto, tomato salsa, caramelized onions, home made ketchup.Go crazy and top it with bacon, lobster, shrimp, pulled pork, chopped brisket, hot dog chili, or chopped hard boiled eggs with chopped onions.Caviar anyone?

Twice-baked potatoes are a simple side dish that complements any meal. The potato is a blank canvas for ingredients and you can include all kinds of things to make it even more delicious. The best part is that they can be made up to a couple of days ahead of time and finished just before it&#39;s time to eat.

Twice-Baked Potatoes Recipe

bacon

sour cream

Worchestershire sauce

cheddar cheese

Preheat your Ninja Foodi Grill or air fryer to 400F

Wash your potatoes under warm water and scrub away any debris

Pat the potatoes dry

Using a fork, poke the potatoes about 15 times

Place the potatoes in the Ninja Foodi Grill or air fryer and cook at 400F until they reach an internal temperature of 208-210F

When the potatoes are cool enough to handle cut the top off of the potato lengthwise

Scoop the hot potato flesh into a large bowl taking care not to pierce the potato skin

Add the sour cream, Worcestershire sauce, cheddar cheese, and bacon bits to the potato

Use a soft rubber spatula to fold the ingredients into the potato until smooth but with some small potato chunks

Season with salt and pepper to taste

Use the spatula to scoop the potato filling back into the potato skins

Return the stuffed potatoes to your Ninja Foodi Grill or air fryer

Cook the potatoes a second time until they reach an internal temperature of 145F

Serve immediately

Twice Baked Butternut Squash

butternut squash,

water

Specially Selected Honey Goat Cheese Log, crumbled, divided

Friendly Farms Half & Half

Countryside Creamery Unsalted Butter, melted

Southern Grove Dried Cranberries

Stonemill Pumpkin Pie Spice*

Stonemill Iodized Salt,

Stonemill Ground Black Pepper,

Southern Grove Pepitas

In a large baking dish, place butternut squash cut side up. Add hot water, cover with foil. Bake until tender, approximately 45 minutes to 1 hour. Remove from oven, discard water, allow to cool. Scoop out tender parts of squash leaving skin intact.

In a medium bowl, combine squash, 3 ounces of goat cheese, half & half, melted butter, dried cranberries, pumpkin pie spice, salt and pepper. Stir until well combined. Scoop mixture back into squash skin, top with remaining goat cheese and pepitas. Bake until mixture is slightly firm, approximately 10-12 minutes.

Broil until cheese is browned, approximately 5-8 minutes. Serve and enjoy!

These Vegan Twice Baked Potatoes are creamy, cheesy, smoky, and stuffed in chewy potato skins for the ultimate comforting party appetizer, side dish, or next level meal prep. Make them on the grill or in the oven until crispy and delicious. All you need is 4 simple ingredients and your favorite baked potato toppings!

Vegan Twice Baked Potatoes Recipe (Grill or Oven!)

russet potatoes

vegan cream cheese

almond milk

dill

Salt and pepper,

vegan cheddar cheese

green onion, finely chopped

Vegan sour cream* (we used Follow Your Heart)

Prepare the potatoes. Wash the potatoes and prick them with a sharp knife or fork, making about 4-5 incisions on each potato. This will allow steam to escape while the potato bakes.

For the next step, you can do this in either a microwave, oven or on the grill, depending on your preference plus how much time you have. See notes for more details. For the microwave, place the potatoes on a large microwave-safe plate. Place in microwave for 8 minutes, flipping halfway through. The potatoes should give a little when pressed after cooking.

While the potatoes are baking, prepare the tempeh bacon if you have not already done so. Set aside and preheat your grill to 400°F. See notes for oven baked option.

Remove the potatoes from the microwave/oven/grill. If wrapped in foil, carefully unwrap. Also the potatoes to cool slightly, just until they are easy to handle. With a sharp knife, slice the potatoes in half lengthwise. Scoop out the insides of the potato and add it to a large bowl. Be sure to leave about a 1/3” wall in the potato in to give it a solid base.

Add the cream cheese, almond milk, and dill to the bowl with the insides of the potatoes. Mix with a fork or potato masher until smooth and season with salt and pepper to taste. Evenly spoon the mixture into the potato skins and then top with tempeh bacon and vegan cheese, about 1 teaspoon of each per potato half.

Carefully place the potatoes directly on grill grates and close lid. Cook for 20-25 minutes, or until the cheese has melted and the potatoes have browned on the bottom. Be sure to check on the potatoes at least halfway though to be sure they do not burn.

Remove the potatoes from the grill and generously top with vegan sour cream and green onions.

It’s all the delicious comfort of classic twice baked potatoes, made Whole30 friendly!  Potato skins are loaded with a creamy mixture of mashed potatoes, bacon, scallions and even a dairy free sour cream.  Great as a side dish or full meal, perfect to prep ahead of time too and easy to reheat!

Whole30 Twice Baked Potatoes {Dairy Free Options}

russet potatoes (scrubbed)

Olive oil and sea salt (for potatoes)

ghee (or vegan butter, at room temperature)

coconut cream lemon juice ({for the “sour cream”}*)

sea salt (to taste)

garlic powder

yeast (optional,

scallions (or 1 bunch, thinly sliced)

Sea salt and black pepper (to taste)

Preheat your oven to 400°F.  Rub the potatoes with oil and sprinkle all over with sea salt.  Place on a baking sheet and bake in the preheated oven for 1 hour or until soft inside.

During the last 20 minutes the potatoes bake, bake the bacon in the oven on a separate baking sheet for 16-20 minutes or until crisp.  I like to check after 15 minutes and every minute after that, to avoid burning.  Drain the bacon on paper towels, then crumble.

After the potatoes cool for 10 minutes, cut each one open lengthwise and scoop out the inside into a large bowl, leaving a thin layer around the perimeter.  Save the potato skins.

In a small bowl, whisk together the coconut cream with the lemon juice and a pinch of sea salt.  It should taste similar to sour cream.  Add this mixture to the bowl with the potato flesh along with the ghee.  Use an electric hand mixer or whisk to mix well, then add the garlic powder, 3/4 of the sliced scallions and 3/4 of the crumbled bacon. Season with sea salt and black pepper, to taste.

Spoon this mixture back into the potato skins and bake for another 15 minutes.  Top with remaining scallions and bacon to serve.

Thank you! I hope to see more updates from you.

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Top 9 twice baked recipes from across the web

The most viewed twice baked recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed twice baked recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine