Double Baked Roquefort Potatoes

DOUBLE BAKED ROQUEFORT POTATOES

these are an elegant accompaniment to your holiday roast (like my recipe #321011), and they're relatively simple to make. best of all, you can prepare them the day before your big meal, and just pop them in the oven about a half an hour before serving.

Time: 130 minutes

Steps:

  • preheat oven to 375 degrees
  • pierce potatoes with fork
  • place potatoes directly on oven rack
  • bake until potatoes are tender , about 1 hour 15 minutes
  • transfer to baking sheet
  • cool 5 minutes
  • halve each potato lengthwise
  • scoop flesh from potatoes , leaving 1 / 4-inch-thick shell
  • place flesh in large mixing bowl
  • add crumbled roquefort cheese and sour cream to potato flesh
  • mash until smooth
  • season mixture with salt and pepper
  • spoon potato mixture into 8 potato shells , mounding slightly and dividing equally
  • place potatoes on baking sheet
  • sprinkle parmesan cheese over potatoes
  • dot with butter
  • preheat oven to 400 degrees
  • bake potatoes until heated through and beginning to brown on top , about 25 minutes
  • sprinkle parsley over potatoes and serve


Double Baked Roquefort Potatoes image

Number Of Ingredients: 7

Ingredients:

  1. russet potatoes
  2. roquefort cheese
  3. sour cream
  4. salt and pepper
  5. parmesan cheese
  6. butter
  7. fresh parsley


DOUBLE-BAKED ROQUEFORT POTATOES

These are an elegant accompaniment to your holiday roast (like my Recipe #321011), and they're relatively simple to make. Best of all, you can prepare them the day before your big meal, and just pop them in the oven about a half an hour before serving.

Recipe From food.com

Provided by JackieOhNo

Time 2h10m

Yield 8 serving(s)

Steps:

  • Preheat oven to 375 degrees.
  • Pierce potatoes with fork. Place potatoes directly on oven rack. Bake until potatoes are tender, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes.
  • Halve each potato lengthwise. Scoop flesh from potatoes, leaving 1/4-inch-thick shell; place flesh in large mixing bowl. Add crumbled Roquefort cheese and sour cream to potato flesh; mash until smooth. Season mixture with salt and pepper.
  • Spoon potato mixture into 8 potato shells, mounding slightly and dividing equally (reserve remaining 4 potato shells for another use). Place potatoes on baking sheet. Sprinkle Parmesan cheese over potatoes. Dot with butter. (Can be made 1 day ahead. Cover and refrigerate.).
  • Preheat oven to 400 degrees. Bake potatoes until heated through and beginning to brown on top, about 25 minutes. Sprinkle parsley over potatoes and serve.


Double-Baked Roquefort Potatoes image

Number Of Ingredients: 7

Ingredients:

  • 6 (10 -12 ounce) russet potatoes, scrubbed
  • 2/3 cup crumbled Roquefort cheese
  • 1/2 cup sour cream
  • salt and pepper (to taste)
  • 6 tablespoons freshly grated parmesan cheese
  • 2 tablespoons butter, cut into small pieces
  • chopped fresh parsley


DOUBLE-BAKED ROQUEFORT POTATOES

Recipe From epicurious.com

Yield Serves 8

Steps:

  • Preheat oven to 375°F. Pierce potatoes with fork. Place potatoes directly on oven rack. Bake until potatoes are tender, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes.
  • Halve each potato lengthwise. Scoop flesh from potatoes, leaving 1/4-inch-thick shell; place flesh in large bowl. Add crumbled Roquefort cheese and sour cream to potato flesh; mash until smooth. Season mixture with salt and pepper.
  • Spoon potato mixture into 8 potato shells, mounding slightly and dividing equally (reserve remaining 4 potato shells for another use). Place potatoes on baking sheet. Sprinkle Parmesan cheese over potatoes. Dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Bake potatoes until heated through and beginning to brown on top, about 25 minutes. Sprinkle parsley over potatoes and serve.


Double-Baked Roquefort Potatoes image

Number Of Ingredients: 6

Ingredients:

  • 6 10- to 12-ounce russet potatoes, scrubbed
  • 2/3 cup crumbled Roquefort cheese
  • 1/2 cup sour cream
  • 6 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons (1/4 stick) butter, cut into small pieces
  • Chopped fresh parsley


ROQUEFORT STUFFED TWICE BAKED POTATOES

Recipe From epicurious.com

Yield 6 each

Steps:

  • Preheat oven to 450. Wash and dry potatoes and rub skins with salad oil. Bake for 45 minutes. Holding the potato horizontally in your hand, slice the top off. Scoop out the potato, being careful not to tear through the skins. Mash the potatoes with milk and sour cream. Stir in Roquefort, chives (reserving some to sprinkle on top) and salt and pepper. Stuff the mixture back into the potato skins and sprinkle the remaining chives on top. Bake for 10 minutes.


ROQUEFORT STUFFED TWICE BAKED POTATOES image

Number Of Ingredients: 7

Ingredients:

  • 6 russet potatoes
  • 4 TBSP butter
  • 3 TBSP milk
  • 1 cup sour cream
  • 3 TBSP crumbled Roquefort
  • 2 TBSP minced chives
  • Salt & Pepper to taste


ULTIMATE TWICE BAKED POTATOES

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Recipe From allrecipes.com

Provided by PONYGIRL64

Time 1h30m

Yield 8

Steps:

  • 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.


Ultimate Twice Baked Potatoes image

Number Of Ingredients: 9

Ingredients:

  • 4 large baking potatoes
  • 8 slices bacon
  • 1 cup sour cream
  • ½ cup milk
  • 4 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided
  • 8 green onions, sliced, divided


TWICE-BAKED POTATOES

Try this recipe for Ree Drummond's classic Twice-Baked Potatoes from Food Network.

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 12 to 16 servings

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
  • Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
  • With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
  • Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
  • Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.


Twice-Baked Potatoes image

Number Of Ingredients: 10

Ingredients:

  • 8 baking potatoes, washed
  • 3 tablespoons canola oil
  • 2 sticks salted butter
  • 1 cup bacon bits (fry your own!)
  • 1 cup sour cream
  • 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
  • 1 cup whole milk
  • 2 teaspoons seasoned salt
  • 3 green onions, sliced
  • Freshly ground black pepper


TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Here's what you need: russet potatoes, olive oil, sour cream, unsalted butter, kosher salt, freshly ground black pepper, shredded cheddar cheese, scallions, bacon

Recipe From tasty.co

Provided by Jody Tixier

Yield 4 servings

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
  • Place the potatoes on a rimmed baking sheet and bake for 1 hour.
  • Transfer potatoes to a cutting board, and cut in half.
  • Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
  • Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
  • Use a spoon to transfer the potato mixture back into the scooped out potato skins.
  • Bake for 10 minutes.
  • Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
  • Top with sour cream, bacon, and the remaining scallions.
  • Enjoy!


Twice-Baked Loaded Potatoes Recipe by Tasty image

Number Of Ingredients: 9

Ingredients:

  • 2 russet potatoes
  • 2 teaspoons olive oil
  • ½ cup sour cream, plus more for serving
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup shredded cheddar cheese, divided
  • ½ cup scallions, thinly sliced, divided
  • 2 strips bacon, cooked, crumbled


TWICE-BAKED POTATOES

Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 2h

Steps:

  • Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
  • Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.
  • Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.


Twice-Baked Potatoes image

Number Of Ingredients: 8

Ingredients:

  • 2 large russet potatoes, scrubbed
  • 3 to 4 tablespoons milk
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons sour cream
  • 1/2 cup grated sharp cheddar cheese
  • Coarse salt and freshly ground pepper
  • 1 large egg, lightly beat
  • 1 tablespoon chopped fresh chives, plus more for garnish


DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE

This rich and creamy version of twice-baked potatoes can be prepared and assembled one day before baking. You can add more cream cheese and/or sour cream to make them creamier.

Recipe From food.com

Provided by lazyme

Time 1h45m

Yield 4 serving(s)

Steps:

  • Preheat oven to 375°F
  • Pierce each potato in several places with fork.
  • Place all potatoes directly on oven rack and bake until tender, about 1 hour.
  • Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat.
  • Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes.
  • Add green onions; stir until wilted, about 1 minute. Set aside.
  • Using oven mitts as aid, cut each potato lengthwise in half.
  • Scoop cooked potato flesh into large bowl, leaving skin intact.
  • Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well.
  • Mix in mushroom mixture and 1/2 cup cheddar cheese.
  • Season to taste with salt and pepper.
  • Mound mashed potatoes in potato skins.
  • Sprinkle each half with 1 tablespoon cheese.
  • Place on baking sheet.
  • (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 375°F
  • Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.


Double-Baked Potatoes With Mushrooms and Cheese image

Number Of Ingredients: 7

Ingredients:

  • 6 small russet potatoes, scrubbed (about 7 ounces each)
  • 5 tablespoons butter, room temperature
  • 12 ounces mushrooms, coarsely chopped
  • 2 large green onions, chopped
  • 3 ounces cream cheese, room temperature
  • 1/3 cup sour cream
  • 1 1/4 cups white cheddar cheese, coarsely grated


DOUBLE-BAKED MASHED POTATOES

Dress up an all-time favorite comfort food with savory fixings. This is an easy twice baked mashed potatoes recipe that delivers big flavor. Better still, you can effortlessly double or triple it for a crowd. -Anna Mayer, Fort Branch, Indiana

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 6 servings.

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated though.


Double-Baked Mashed Potatoes image

Number Of Ingredients: 9

Ingredients:

  • 2-1/2 pounds medium potatoes, peeled
  • 1 cup sour cream
  • 1/4 cup whole milk
  • 2 tablespoons butter, melted
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1/2 cup chopped onion
  • 5 bacon strips, cooked and crumbled
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


TWICE-BAKED RED POTATOES

Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. -Valerie Cox, Secretary, Maryland

Recipe From tasteofhome.com

Provided by Taste of Home

Time 55m

Yield 1 dozen.

Steps:

  • Preheat oven to 350°. Scrub potatoes; pierce each several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once., When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese., Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.


Twice-Baked Red Potatoes image

Number Of Ingredients: 9

Ingredients:

  • 6 large red potatoes (about 10 ounces each)
  • 1/2 cup 1% milk
  • 1/2 cup fat-free plain yogurt
  • 3 tablespoons butter, softened
  • 1-1/2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons garlic-herb seasoning blend
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 cup shredded Monterey Jack cheese


TACO TWICE-BAKED POTATOES

Recipe From foodnetwork.com

Provided by Food Network

Time 1h45m

Yield 4 servings

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the potatoes in foil and bake until cooked through, 1 hour to 1 hour 15 minutes.
  • In the meantime, in a large skillet over medium-high heat, brown the meat, about 5 minutes. Drain the liquid from the skillet. Add the black beans, taco seasoning and 1/2 cup water, bring to a simmer and simmer until the sauce is slightly thickened, about 10 minutes.
  • Remove the potatoes from the oven and unwrap carefully. Cut a slit lengthwise down the center and spoon out a bit of the potato from the interior of each. Divide the beef and bean mixture among the potatoes, then top each with 1/4 cup of the shredded cheese. Transfer to a baking sheet and bake until the cheese is melted and bubbling, another 15 minutes.
  • Put the potatoes on a platter and top each with some sour cream, salsa, red onions and jalapenos, and garnish with chopped cilantro.


Taco Twice-Baked Potatoes image

Number Of Ingredients: 10

Ingredients:

  • 4 large baking potatoes, scrubbed well and dried
  • 8 ounces ground beef
  • 1/2 cup canned black beans, rinsed
  • 2 tablespoons taco seasoning
  • 1 cup shredded Mexican blend cheese
  • 1 cup sour cream
  • 1/2 cup prepared salsa
  • 1/4 cup finely diced red onions
  • 1 jalapeno, thinly sliced
  • Chopped fresh cilantro, for garnish


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