Best 2 Twice Baked Potatoes With Sun Dried Tomatoes Recipes
**Twice-Baked Potatoes with Sun-Dried Tomatoes: A Flavorful and Versatile Dish**
Twice-baked potatoes are a classic comfort food dish that can be enjoyed as a main course or a side. They're made by baking potatoes until they're tender, then scooping out the flesh and mixing it with various ingredients before baking them again. This recipe for twice-baked potatoes with sun-dried tomatoes adds a burst of flavor and color to the dish. The sun-dried tomatoes add a sweet and tangy flavor, while the herbs and cheese add a savory richness. This dish is sure to be a hit with your family and friends.
**In addition to the classic twice-baked potato recipe, this article also includes variations for:**
* **Twice-Baked Potatoes with Bacon and Cheese:** This recipe adds crumbled bacon and shredded cheddar cheese to the potato mixture for a smoky and cheesy flavor.
* **Twice-Baked Potatoes with Spinach and Artichoke:** This recipe is a vegetarian delight, with a filling made from spinach, artichoke hearts, and cream cheese.
* **Twice-Baked Potatoes with Broccoli and Cheddar:** This recipe is a great way to sneak some vegetables into your meal. It features a filling made from broccoli, cheddar cheese, and sour cream.
No matter which recipe you choose, you're sure to enjoy these twice-baked potatoes. They're a delicious and versatile dish that can be enjoyed as a main course or a side.
TWICE BAKED POTATOES WITH SUN-DRIED TOMATOES
I am always looking for new variations for the humble potato. This one is bright and colourful and tastes good, especially served with grilled chicken. I like the flavour of the mascarpone cheese but if it is hard to find, you could use cream cheese.
Provided by Shuzbud
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F or 180°C.
- Bake the potatoes in the oven for about an hour, until the skins are firm and the centres are soft.
- Meanwhile, finely dice the sundried tomatoes and set aside.
- When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
- Lightly mash with a fork the flesh that has been removed from the skins. Mix in the mascarpone cheese and sundried tomato pesto and season with salt and pepper if desired. Stir well to mix.
- Add the grated mozzarella and diced sundried tomatoes and stir to mix.
- Scoop the filling back into the potatoes, smoothing the tops.
- Place on a foil-covered baking tray and bake for 10 minutes, until the filling is hot and beginning to turn golden.
- Serve hot!
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.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
Tips:
- For a crispier skin, rub the potatoes with olive oil before baking.
- To ensure even cooking, use potatoes of similar size.
- Pierce the potatoes with a fork before baking to help them cook more evenly.
- Bake the potatoes until they are tender when pierced with a fork, about 60-75 minutes.
- Let the potatoes cool slightly before handling them.
- To make the sun-dried tomato filling, finely chop the tomatoes and mix them with the pesto, cream cheese, Parmesan cheese, and bread crumbs.
- Stuff the potato skins with the filling and top with more Parmesan cheese.
- Bake the potatoes for an additional 10-15 minutes, or until the filling is heated through and the cheese is melted.
- Serve the potatoes immediately.
Conclusion:
Twice-baked potatoes with sun-dried tomatoes are a delicious and versatile dish. They can be served as an appetizer, side dish, or main course. They are also a great way to use up leftover potatoes. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family.
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