Best 7 1 Potato 2 Potato Recipes

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
• Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
• Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
• Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

GREAT TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
• Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
• Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
• Bake for an additional 15 minutes, or until golden brown.

TWO AND TWO POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet and rub with the olive oil. Bake until soft enough to yield to gentle pressure, about 1 hour. Let cool for 10 minutes.
• Heat the milk and butter in a small pot over low heat. Slice the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving just a little bit behind to give the skins some structure. Place the scooped-out potato skins back on the baking sheet and set aside.
• Mash the potatoes with a masher until there are no large clumps. Add the heated milk and butter as well as the Gruyere, sour cream, half of the chives, and salt and pepper to taste. Mix with a wooden spoon until well blended and smooth. Scoop the mashed potatoes back into the potato skins and top each with some of the Cheddar.
• Return the potatoes to the oven; bake for 20 minutes. Transfer to a serving platter, garnish with the remaining chives, and serve.

TWICE BAKED POTATOES FOR TWO

Steps:

• Scrub potatoes thoroughly, and rub skins with oil; bake at 400°F for 1 hour or until done.
• Allow potatoes to cool to touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells intact. Mash pulp.
• Combine potato pulp and next 6 ingredients; mix well. Stuff shells with potato mixture; sprinkle with cheese and paprika. Place in a shallow baking dish; bake at 375°F for 15 to 20 minutes or until thoroughly heated. Yield: 2 servings.
• Southern Living.

1 POTATO 2 POTATO

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Spray a quiche dish with nonstick cooking spray.
• Mix mashed potatoes, sour cream, cheddar cheese, and garlic in a bowl.
• Season with salt and pepper; stir to blend.
• Spread mashed potato mixture evenly into the quiche dish.
• Arrange the frozen potato wedges (or crinkle cuts) in a spoke wheel fashion on top of the mashed potatoes. For curly fries, make a random pattern, breaking in half any large fries.
• Sprinkle with bacon bits, green onion and parmesan cheese.
• Bake for 25-30 minutes.
• Cut into wedges and serve.

POTATO KOROKKE

Steps:

• Set a medium pot of water to boil. As the water heats, wash, peel and quarter potatoes.
• Set potatoes in boiling water and cook until they've softened enough to pierce easily with a fork, 20 to 25 minutes. Drain potatoes in a colander. While potatoes are still warm, return them to the pot. Mash them until you're left with a fluffy mixture, fold in butter until melted and set aside.
• While potatoes simmer, prepare the meat: Heat a skillet over medium, and add 1 tablespoon oil. Add onion and cook, stirring often, until softened, 3 to 4 minutes, then add beef. Cook, breaking the meat into bits, and add soy sauce, sugar and pepper. Continue cooking and stirring until the meat is cooked through, 3 to 4 minutes.
• Add beef mixture to mashed potatoes in pot, and stir until thoroughly mixed. Season with salt and pepper to taste. Let mixture cool until it's warm (but not cold).
• With your palms, form the warm mixture into 1-inch-thick oval-shaped patties no longer than 3 inches in length. Set the patties on a baking sheet as you form them. You should end up with 10 to 12 patties.
• Cover the patties loosely with plastic wrap, and refrigerate to cool for 30 minutes. Meanwhile, organize your breading station: Place flour in a shallow plate, beat eggs in a shallow bowl and spread panko on another plate.
• Remove patties from fridge, and begin the breading process: Dip 1 patty into flour, covering completely. Then transfer to the beaten egg, covering completely. Then transfer to the panko, being sure to cover each patty completely. As you complete each patty, set back on the baking sheet before continuing with the next patty.
• Fill a medium saucepan with oil to a depth of 1 1/2 inches and heat to 340 degrees. Deep-fry korokke in batches of 2 at a time. (If you add too many, the oil's temperature will drop too drastically.) Fry, turning once, until golden brown, about 3 minutes. They're already cooked inside, so use their color as your guide. Transfer to a cooling rack or a plate lined with paper towels, and repeat with the remaining korokke. Continually regulate the oil's temperature throughout - if the heat is too high, the korokke will burn, and if it's too cold, then your korokke will be soggy.
• Serve hot, with tonkatsu sauce, if you'd like.

SWEET POTATOES FOR TWO

Steps:

• Cut potatoes into chunks; transfer to a 1-qt. baking dish. Set aside. In a small saucepan, combine the brown sugar, butter, water and salt; bring to a boil. Pour over potatoes., Bake, uncovered, at 350° for 25-30 minutes or until syrup thickens, basting occasionally. Sprinkle with nutmeg.