Food recipes
Mini Twice-Baked Potatoes
Mini Twice-Baked Potatoes Ingredients: potatoes, raw, skin oil, olive, salad or cooking salt, table bacon, meatless delallo, italian seasoned breadcrumbs, chives, raw cheese, parmesan, hard cream, sour, cultured butte...
Mini Twice-Baked Potatoes
Ingredients:
potatoes, raw, skin
oil, olive, salad or cooking
salt, table
bacon, meatless
delallo, italian seasoned breadcrumbs,
chives, raw
cheese, parmesan, hard
cream, sour, cultured
butter, without salt
cream, fluid, heavy whipping
Directions:
Preheat the oven to 375 degrees F.
Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt.
Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour.
Allow to cool slightly.
In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes.
Drain well and place half of the bacon into a bowl.
Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan.
Mix to combine and set aside.
In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt.
Set aside.
When the potatoes are cool enough to handle but still warm, cut off the top third of each potato.
Remove the skin from the tops.
Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges.
This creates little boats.
Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork.
Add the reserved bacon and sour cream mixture.
Using a rubber spatula, mix together the filling until well combine.
Spoon the filling back into the potato boats until slightly overfilled and mounded on top.
Top with a sprinkling of the panko mixture and a drizzle of olive oil.
Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes.
Serve warm or at room temperature.
Ingredients:
potatoes, raw, skin
oil, olive, salad or cooking
salt, table
bacon, meatless
delallo, italian seasoned breadcrumbs,
chives, raw
cheese, parmesan, hard
cream, sour, cultured
butter, without salt
cream, fluid, heavy whipping
Directions:
Preheat the oven to 375 degrees F.
Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt.
Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour.
Allow to cool slightly.
In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes.
Drain well and place half of the bacon into a bowl.
Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan.
Mix to combine and set aside.
In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt.
Set aside.
When the potatoes are cool enough to handle but still warm, cut off the top third of each potato.
Remove the skin from the tops.
Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges.
This creates little boats.
Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork.
Add the reserved bacon and sour cream mixture.
Using a rubber spatula, mix together the filling until well combine.
Spoon the filling back into the potato boats until slightly overfilled and mounded on top.
Top with a sprinkling of the panko mixture and a drizzle of olive oil.
Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes.
Serve warm or at room temperature.