TWICE BAKED POTATOES
These potatoes still taste buttery and rich but are much lighter than the full fat version by using a small amount of butter to saute sweet leeks and some chive flavored reduced fat cream cheese. This is a great side dish for any time of year and for special gatherings, like Thanksgiving. Simply double the recipe, or halve the potatoes after the first bake and the dish serves more.
Provided by Food Network Kitchen
Categories side-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Rub the potatoes with the oil and season generously with kosher salt. Place on a baking sheet and bake until the potatoes are very tender on the inside and crisp on the outside, about 1 hour, 15 minutes. Let stand 5 minutes.
- Meanwhile, heat the butter in a large nonstick skillet set over medium heat. Add the leeks and season with salt and pepper, cook until soft, about 6 to 8 minutes. Add the garlic and thyme and cook until fragrant, 1 minute. Cool slightly.
- Cut lengthwise, opening down the center of each potato, stopping about 1-inch from each end. Scoop out the insides into a large bowl, keeping about 1/4-inch shell of potato next to the skin.
- Add the leek mixture, cream cheese and milk to the potato and mash well with a fork until combined but slightly chunky. Stir in the chopped parsley. Spoon the filling back into the potato shells, about 1/2 cup of filling for each potato and place back on the baking sheet. Bake until heated through and the tops are lightly browned, 20 to 25 minutes. Garnish with extra parsley.
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Abdullahi Danjuma
[email protected]These potatoes were the perfect comfort food. They were creamy, cheesy, and so satisfying.
Ghania Sania
[email protected]I've made these potatoes several times and they are always a hit! They are so easy to make and they taste delicious.
AvaKyle Willett
[email protected]These potatoes were a little too cheesy for my taste, but they were still good.
Nadi
[email protected]The recipe was easy to follow and the potatoes turned out great! I will definitely be making this again.
Musa Ibrahim
[email protected]These potatoes were easy to make and very tasty. I will definitely be making them again.
Esther chisonga
[email protected]I'm not a big fan of twice-baked potatoes, but these were actually really good. The crispy bacon and cheese were the perfect combination.
Joel Aqui
[email protected]These twice-baked potatoes were the perfect side dish for my holiday dinner. They were creamy, cheesy, and everyone loved them.
serdemberel serka
[email protected]The potatoes were a little bland for my taste. I would add more seasonings next time.
JJerez Deannax347
[email protected]I made these potatoes for a potluck and they were gone in minutes! Everyone loved them.
Sempenyane Nzelwane
[email protected]These potatoes were a bit dry. I think I would add more butter or milk next time.
Golden patnii
[email protected]Easy to make and delicious! I used a combination of cheddar and mozzarella cheese and they were so cheesy and gooey.
Nawab Baloch
[email protected]I've tried many twice-baked potato recipes, but this one is by far the best. The crispy bacon and melted cheese are the perfect combination.
Jade Martinez
[email protected]Followed the recipe exactly and they turned out perfect! My kids loved them.
Suranjan Jagath
[email protected]These twice-baked potatoes were a hit at my last dinner party! They were creamy, cheesy, and so flavorful. I will definitely be making them again.