Try this Twice-Baked Potatoes in a Dish and Potato Skins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350° Fahrenheit. Scrub and pierce potatoes several times with a sharp knife. Bake potatoes at 350° for about an hour, or until potatoes give when squeezed gently with an oven-mitted hand.
When potatoes are done, cut in half and carefully scoop out insides, leaving about a 1/4-inch layer of potato inside. Set skins aside.
For the Twice Baked Potatoes in a Dish:
Place potato insides in a large bowl or the bowl of a standing mixer. Mix briefly to break potatoes down a little. Add cream cheese, sour cream, butter, chopped garlic, and about 1/2 teaspoon salt and 1/4 teaspoon or so of pepper. Beat until thoroughly mixed, but don't mix to the point of gumminess. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.
Spray a large casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan.
Cover with foil and bake for 40 minutes at 325°.
Immediately after removing from oven, cover the top with 1 cup of cheese. Then sprinkle with about 2/3 of the bacon and sliced green onions, if desired. Allow to sit for about 10-15 minutes before serving. The heat from the potatoes will melt the cheese perfectly.
Makes about 9-10 servings.
For the Potato Skins:
After scooping out potato insides, you should have 18 half skins. Cut each of those in half, so you have quarter skins.
Heat about 2 inches of canola oil in a pan (about 325°). Fry potato skins in batches, careful not to crowd the pan. Once skins are a deep golden brown, remove to a paper towel-lined cooking rack to drain.
Place fried skins, open side up, on a baking sheet. Sprinkle each with cheese and a little bacon. Place in 325° oven for about 5- 10 minutes, or until cheese is melted. Top with sour cream and green onions, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 507 | ||
Calories from Fat: 281 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 19.3g | 97 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 92.2mg | 28 % | |
Sodium 537.4mg | 19 % | |
Potassium 1027.8mg | 27 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 38.6g | ||
Protein 17g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 507
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