Ultimate Twice Baked Potatoes

Recipe courtesy of Mrs*Molly

• 4 large baking potatoes
• 8 slices of bacon
• 1 cup sour cream
• ½ cup milk
• 4 TBSP butter
• ½ tsp salt
• ½ tsp pepper
• 1 cup shredded cheddar cheese, divided
• 8 green onions, sliced, divided

DIRECTIONS:

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.

Twice Baked Potatoes

Recipe courtesy of Linda98ny

• 6 medium potatoes
• 1/2 cup butter or margarine softened
• 2 cups cheddar cheese
• 8oz sour cream
• 1/4 cup milk
• 1tsp chopped parsley
• 1/2 tsp salt
• 1/4 tsp pepper

1. Wash potatoes, rub with vegetable oil.

2. Bake at 400 for 1hour

3. Cut potatoes in half lengthwise

4. Carefully scoop out pulp, leave shells intact

5. Mash pulp, stir in butter, 1 1/2 cup cheese, sour cream, milk, parsley, salt and pepper.

6. Stuff shells with potato mixture and sprinkle with remaining cheese.

7. Bake at 350 for 20 min.

Tomorrow's Potatoes

Recipe courtesy of Wedding905

• 2 pounds russet potatoes scrubbed
• 1 1/2 cups (6 oz) shredded sharp Cheddar cheese
• 6 green onions (roots trimmed) thinly sliced
• 1 1/2 cups sour cream
• Salt and pepper
• Paprika

Place potatoes in a 3 to 4 quart pan and add 2 inches water. Cover and bring to a boil over high heat, reduce heat and boil gently until potatoes are tender when pierced, about 45 mins.  Drain, let cool then peel and coarsely shred.

In a large bowl, combine shredded potatoes, cheese, onions and sour cream.  Season to taste with salt and pepper.  Butter a shallow 2 quart casserole, pour in mixture.  If making ahead cover and chill until next day.

Bake uncovered in a 350 degree oven until hot throughout and gold brown on top, about 1 hour.  Sprinkle with paprika.  Makes 5-6 servings.

Saffron Mashed Potatoes

Recipe courtesy of akayf

• 1 lb potatoes, cut into chunks
• 1 garlic clove, peeled
• 1 tsp saffron threads, crushed
• 5 cups chicken or vegetable stock (I’ve used broth when I don’t have stock in the house)
• 1 tbsp olive oil
• 1/3 cup skim milk
• Salt and pepper to taste

Put potatoes, garlic, and saffron in a large pan.  Add stock and bring to a boil.  Cover and let simmer for 20 minutes or until tender.

Drain the potatoes and return the contents of the strainer to pan.  Add olive oil and milk and mash until smooth.   Add salt and pepper to taste.

Rosemary Potato Wedge "Fries"

Recipe courtesy of Celestevie

• 4-6 large Potatoes (Idaho or Russet)
• Dried Rosemary
• Salt and Pepper
• Olive Oil

Preheat oven to 375 degrees.

*Wash several potatoes and cut into long wedges about a 1/2 in thick

*Drizzle olive oil (or spray PAM) on a cookie sheet

*In a separate bowl, drizzle olive oil on potato wedges and toss to coat.  Sprinkle Dried Rosemary and a little salt and pepper (to taste) on the potatoes.

*Arrange potatoes in a single layer on the cookie sheet.

*Flip potatoes 1/2 through during baking. 

*Bake for 20 - 30 minutes or until tender and the outside is slightly golden.

*Sprinkle additional salt and pepper if needed.

Rosemary Potatoes

Recipe courtesy of mrs.jennandkyle

• Red Potatoes
• Rosemary
• Dill
• Salt
• Pepper
• Olive oil
• Water

Preheat oven to 350 degrees. Wash, and cut red potatoes with skins still on. In large bowl, mix cleaned potatoes, rosemary, dill, oil, salt, and pepper. Mix until all spices are evenly distributed over potatoes. Put potato mixture in long Pyrex dish and add water to the bottom of the dish. Cook at 350 for 45 minutes or until potatoes are soft.

Roasted Red New Potatoes

Recipe courtesy of Triciabell

Ingredients:

3 pounds small red new potatoes, halved

1/4 cup olive oil

1 teaspoon each of salt and freshly ground black pepper

Directions:

1.  Adjust oven rack to lowest position and heat oven to 450 degrees.  Toss potatoes with oil, salt and pepper.  Arrange, cut side down, on a large lipped cookie sheet.

2.  Roast until tender and golden brown, about 30 minutes (check after 20 minutes).  Transfer to a serving dish.

Roasted Garlic Parmesan Mashed Potatoes

Recipe courtesy of ghl

***I just realized looking at the recipe that this is the scale I cook it at for thanksgiving when we're feeding a small army. It can be scaled down to normal dinner for 2-4 sizes and most of the seasonings can be adjusted to taste. For the garlic, I like to roast the whole head and keep it in a zip lock in the fridge if I don't use the whole head anyway for a variety of uses.

• 5 pounds russet potatoes 
• 3 cups half-and-half 
• 1 head of garlic
• 2 tablespoons kosher salt 
• Pepper to taste
• 6 ounces grated Parmesan

Roast the garlic - cut the top off the head of garlic and drizzle a little olive oil over the cloves. Wrap in foil and roast for 45 minutes at 400.

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. 

Squeeze the roasted garlic into the half and half. Heat the half-and-half and the roasted garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. 

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture until it reaches the consistency you would like, salt, pepper and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Roasted Garlic Mashed Potatoes

Recipe courtesy of NJMandy

Ingredients:

• 4 lb. small Yukon Gold potatoes, skins on and left whole
• Salt, to taste, plus 1 Tbs.
• 4 Tbs. (1/2 stick) unsalted butter, at room temperature
• 1 3/4 cups half-and-half, warmed
• 1/2 cup sour cream, at room temperature
• 3 Tbs. roasted garlic paste
• Freshly ground pepper, to taste

Put the potatoes in a large pot and add water to cover the potatoes by 2 inches. Generously salt the water and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well in a colander.

Set a potato ricer over a large bowl and pass the potatoes through in batches. Add the butter, 1 1/4 cups of the half-and-half and the sour cream and stir until smooth, adding more half-and-half until the desired consistency is reached. Stir in the garlic paste, the 1 Tbs. salt and pepper to taste. Transfer to a warmed serving bowl and serve immediately. Serves 10 to 12.

Note: Potatoes boiled whole in their skins absorb less water and produce lighter, fluffier mashed potatoes. 

Potato-Gruyere Gratin

Recipe courtesy of wrysmyguy

• 5 large Baking potatoes, peeled and thinly sliced 
• 4 large Red potatoes, unpeeled and thinly sliced 
• 1 tsp. Minced garlic 
• 1 Tbsp. Fresh thyme leaves, chopped, or 1 tsp. dried 
• 1 tsp. Salt 
• ¼ tsp. Pepper 
• 8 oz Gruyere cheese, shredded 
• 1 Can chicken broth (13 3/4oz) 
• 2 Tbsp. Butter cut into small pieces 

 Heat oven to 425 degrees. Grease a 3-quart gratin or other shallow baking dish. Spread half the potato slices in dish. Sprinkle with the garlic and half the thyme, salt, pepper and cheese. Top with remaining potato slices, overlapping, for an attractive top. Pour broth over potatoes. Sprinkle with remaining thyme, salt, pepper and cheese. Dot with butter. Bake 30 minutes. Tilt pan to spoon up broth to baste potatoes. Bake 30 minutes longer or until top is browned and potatoes are tender. Let stand 10 minutes before serving.

Potato Gratin with Fontina Cheese

Recipe courtesy of LizDP

• 1 garlic clove, minced (I use more)
• 3 ½ pounds russet potatoes, peeled, thinly sliced
• 1 ½ tsp salt
• 1 tsp freshly ground black pepper
• 1 ½ cups whipping cream
• ½ cup chicken broth
• 1 cup grated Fontina cheese
• 2 TBSP chopped fresh Italian parsley (optional)

Recipe Method

Preheat oven to 375 degrees F.  Sprinkle garlic over bottom of 13x9 inch gratin dish.   Arrange potatoes in dish, overlapping decoratively, and sprinkling with salt and pepper.  Pour cream and broth over.  Cover with foil and bake until potatoes are almost tender, about 20 minutes.

Sprinkle cheese over potatoes.  Return potatoes to oven and bake uncovered until top is just golden brown, about 25 minutes longer.  Sprinkle with parsley, if desired and serve.  

**Do Ahead Note -- The potatoes must be baked soon after being sliced or else they will discolor.  

Nannie's Make-Ahead Potato Casserole

Recipe courtesy of doubleeagle2222

• Three lbs. medium potatoes  (about 6 large)
• 1 1/2 cups sour cream
• 4 tbsp of butter  (melted) 
• 1 1/2 tsp salt 
• 1/4 tsp pepper

Cook potatoes in salted water, add sour cream, butter, salt and pepper............beat on low speed until blended.  Then use high speed until they are fluffy.

Butter a 2 qt casserole - fill with potatoes - . Cover and refrigerate over night. (You can also make the recipe in the morning for an evening dinner.)  Bake at 325 degrees covered for 1 hour - remove the cover and bake for another 30 minutes.

***You can also sauté finely chopped onions in butter until soft and add to the potatoes.

Lemon and Thyme Potato Gratin

Recipe courtesy of Lishie0729

• 2 TBSP unsalted butter, plus more melted for pan
• 2 lbs Yukon gold potatoes, peeled and sliced very thinly
• 2 tsp. chopped fresh thyme
• 1/8 tsp freshly grated nutmeg
• Zest of 1 lemon, finely chopped
• Salt & fresh pepper
• 1 c milk

1) Heat oven to 400° with rack in center. Place a baking sheet on rack below to catch any drips from gratin. Brush a 10-by-5 1/2-inch gratin dish with melted butter.
2) Cover bottom of gratin dish with one-third of potato slices in an even layer. Sprinkle potatoes with one-third each of thyme, nutmeg, and lemon zest; season with salt and pepper. Dot with butter. Add a second layer, and season. Top with a third layer of neatly arranged potato slices. Pour milk over potatoes. Sprinkle with remaining third thyme, nutmeg, and lemon zest, and dot with butter. Season to taste with salt and pepper. Cover with aluminum foil.
3) Bake for 40 minutes. Remove foil, and continue to bake 10 to 20 minutes, until top is golden brown and potatoes are tender when pierced with the tip of a knife. If the top of the gratin is not golden brown but potatoes are tender, heat the broiler. Place gratin under the broiler for just a few seconds to brown nicely. Serve gratin hot, spooned out into individual servings. Potato gratin will hold well in a low oven (about 200°), covered with aluminum foil for up to 1 hour.

Garlic Roasted Red Potatoes

Recipe courtesy of Natalie99

• 3 lbs. of small red potatoes
• ¼ cup olive oil
• 1 ½ tsp kosher salt
• 1 tsp fresh ground black pepper
• 2 TBSP minced garlic (about 6 cloves)
• Parsley (optional)

Preheat oven to 400 degrees F.  

Cut clean potatoes in halves or quarters, leaving skins on.  Place them in a bowl with the olive oil, salt, pepper & garlic; toss until potatoes are well-coated.  

Spray a large baking sheet well with cooking spray.

Dump potatoes onto baking sheet and spread into one layer.

Roast for at least an hour, until brown and crisp, TURNING them twice with a spatula during cooking so they will brown evenly.

Toss with a little parsley before serving.

Cheesy Ranch and Bacon Mashed Potatoes

Recipe courtesy of wrysmyguy

Wisk together 1 (1 oz.) package Ranch dressing mix, 1 cup sour cream, and 1 ¾ cups milk in a large glass bowl. Stir in one (22 oz.) package frozen mashed potatoes. Microwave on high for 12 minutes, stirring every 4 minutes. Stir in 6 cooked and crumbled bacon slices and ½-cup cheddar cheese. Garnish with sliced green onion, if desired.

Broccoli and Cheese Stuffed Potatoes

Recipe courtesy of HarrietNJMommy

• 2 baking potatoes (about 1 3/4 pounds) 
• 2 bacon slices 
• 1 cup broccoli florets 
• 1 cup pre-sliced mushrooms 
• 1/2 cup chopped onion 
• 1 teaspoon bottled minced garlic 
• 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese 
• 1/4 cup fat-free sour cream 
• 2 tablespoons fat-free milk 
• 1/2 teaspoon black pepper 
• 1/8 teaspoon salt 

Preheat oven to 450°.

Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes. 

While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Crumble bacon; set aside. Add broccoli, mushrooms, onion, and garlic to drippings in pan; cook 7 minutes or until tender, stirring frequently. Remove from heat. 

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onion mixture, cheese, and remaining ingredients; divide evenly among shells. 

Bake at 450° for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon. 

Baked Pecan Yams

Recipe courtesy of ilovedave

• 4 medium Jewel or Garnet yams
• 2 TB butter melted
• ¼ cup orange or pineapple juice (optional)
• 1 cup chopped pecans
• ¼ cup pure maple syrup
• ½ tsp cinnamon
• Pinch of sea salt

Preheat oven to 400 degrees F.  Bake yams for about an hour, or until soft.  The skins should peel off easily when they are still warm.  Mash yams well and mix with butter and juice, if desired.  Place yams in a square, glass baking dish.  Spread evenly and flatten the top.  

Toss pecans with maple syrup, cinnamon and pinch of salt.  Spread evenly over the top of the yams.  Bake for 20-30 minutes or until pecans are lightly toasty and the yams are hot and bubbly.

Baked Mashed Potatoes w/ Parmesan Cheese & Bread Crumbs

Recipe courtesy of Angela&Frank

• 1 tablespoon butter 
• 4 pounds russet potatoes, peeled, cut into 1-inch pieces 1 cup whole milk 
• 1/2 cup (1 stick) butter, melted 
• 1 1/2 cups grated mozzarella 
• 1 cup freshly grated Parmesan 
• Salt and freshly ground black pepper 
• 2 tablespoons plain dry bread crumbs 

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside. 

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill. 

Bake, uncovered, until the topping is golden brown, about 20 minutes. 

Tortillas de Patatas

Recipe courtesy of Lishie0729

• 1 cup olive oil
• four large potatoes (peel and cut into small pieces about 2mm thick)
• salt to taste
• one large onion, thinly sliced
• four large eggs

Some people add thin slices of red pepper together with the onion.

Heat the oil in a 9-inch skillet; add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".
Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking. 

Twice Baked Potatoes

Recipe courtesy of zorahangels

6 lg. baking potatoes

1 cup cheddar cheese, grated

2 cups cook broccoli

1 cup fried onions

1/2 cup sour cream

dash of paprika

Bake potatoes until soft. Cut potato in half, long way. Remove potato from shell, leaving 1/4 inch intact in skin. Put on side. Mash excess potato as if "mashed potato" (butter, milk, etc) Mix in cheese, broccoli, onions, sour cream. Refill skins with mixture. Top with paprika sprinkle. Bake for 1/2 hour at 350.