Tomato-Feta Stuffed Potato

Twice Baked Ham and Cheese Potatoes

Twice-Baked Sweet Potatoes * Twice-Baked Potatoes (Microwave)

Twice Baked Potatoes #1 * Twice-Baked Potatoes #2

Topped Potatoes * Twice Baked Potato Skins

Twice Cooked Potatoes * Twice Baked Potatoes #3

Twice-Baked Potatoes with Cheese and Chili

Tuna Nicoise Topping


Tomato-Feta Stuffed Potato

10 ounces Idaho potatoes

1/2 cup tomato chopped

3/4 ounce crumbled feta cheese

1 tablespoon nonfat sour cream

1 pinch dried dill


In small bowl combine potato flesh, tomato, feta, sourcream and dill. Bake at 375 for 15 minutes or until hot.

Recipe By : Weight Watchers

Twice Baked Ham and Cheese Potatoes


6 med Potatoes

1 cup Grated cheddar cheese

1 1/2 cup Milk

1 cup Chopped ham

1/2 pint Sour cream

1/2 tsp Onion salt

1/4 tsp Pepper

1/4 cup Butter

Paprika or parsley flakes

For garnish

Bake potatoes at 400 for 1 hour until soft. Slice potatoes lengthwise in half. Scoop out insides, leaving a firm shell. Place potato pulp and remaining ingredients in a mixing bowl. Beat at high speed until smooth. Fill potato shells with mixture. Bake at 350 for 20 to 30 minutes. Garnish with paprika or parsley.

Yield: 6 Servings

By Lisa Halavaty

Twice-Baked Sweet Potatoes


1 Whole head of garlic

Vegetable cooking spray

6 small Unpeeled sweet potatoes

1/3 cup Sour cream

1/4 tsp Salt

1/8 tsp Pepper

Remove outer covering from garlic but don't separate the cloves. Wrap garlic in aluminum foil coated with cooking spray; place garlic and sweet potatoes on a baking sheet. Bake at 400 degrees for 1 1/4 hours. Cook 10 minutes. Separate garlic cloves and squeeze to extract 2 tsps pulp. Slice skin away from top of each potato and scoop out the pulp leaving the shells intact. Mash pulp with garlic pulp, sour cream, salt and pepper. Spoon into shells. Bake 400 degrees for 15 minutes or until heated.

Yield: 6 Servings

Twice-Baked Potatoes (Microwave)


4 large Baking potatoes

6 slice Bacon

1/4 cup Butter or margarine

2 Green onions, chopped

1/2 cup Milk

1/2 tsp Salt

1/8 tsp Pepper


Pierce well-scrubbed potatoes twice. Place 1 inch apart on paper towel in oven. Microwave at HIGH 10 1/2 to 12 1/2 minutes, or until just softened, rearranging and turning over after half the cooking time. Let stand, covered with a bowl, 5 minutes. Place bacon on paper towel lined plate. Cover with paper towel. Microwave at HIGH 5 to 6 minutes, or until crisp. Drain on paper towel; crumble. Place butter and onion in 2 quart. casserole; cover. Microwave at HIGH 1 1/2 to 2 minutes, or until butter is melted and onion tender. Cut potatoes in half lengthwise. Scoop out center; place in casserole with onion-butter and bacon. Add milk, salt and pepper; mash until fluffy. Spoon into potato shells. Arrange on paper towel-lined microwaveable baking sheet. Sprinkle with paprika. Microwave at HIGH 3 to 7 minutes, or until heated, rotating 1/2 turn. Garnish with additional chopped green onion, if desired.

Yield: 8 Servings

By Beth Ide

Twice Baked Potatoes #1


6 med Baking potatoes

1/2 cup Milk

1/4 cup Butter

1 large Egg(slightly beaten)

1/2 cup Parmesan cheese

1/4 cup Chives or green onion tops

1/4 tsp Salt and pepper

-pinch ground nutmeg



Heat oven to 400F Scrub potatoes, prick several times with a fork

Place in oven bake 50-60 minutes until potatoes feel soft when squeezed. Remove and cool 15 minutes Half Potatoes length wise (carefully), Using a small spoon scoop out pulp into a large bowl, leaving a 1/4 inch thick shell. Save the best 8 shells. Freeze the remaining shells for French fries or stuffed potato skins Simmer milk and butter until butter melts. Pour over potato pulp and mash or beat until almost smooth. Add egg, half of cheese and spices. Mash until almost smooth. Fill shells using about 1/3 cup mixture per shell. Sprinkle with cheese and a little paprika. Reduce oven heat to 350F Place shells on cookie sheet and bake for 30 minutes, until puffed and brown.

Makes 8 halves.

Twice-Baked Potatoes #2


2 Each Med. Baking Potatoes

1/4 Cup Shredded Cheddar Cheese

1 Tablespoon Butter

2 Teaspoons Sliced Green Onions


Paprika (Optional)


Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish.Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired.

Topped Potatoes


4 Large Russet potatoes -- baked

1/2 Pound ham -- Julienned

2 Cups hot cooked asparagus

2 Hard-Boiled Eggs -- sliced


2 Tbsp Butter

3 Tbsp Flour

1 Tsp Dry Mustard

1/2 Tsp Salt

1/8 Tsp White Pepper

2 C Milk

Slit hot potatoes lengthwise and open by gently squeezing from the bottom. Top hot potatoes with ham, asparagus and sliced eggs. Spoon sauce over top.

SAUCE: Melt butter in saucepan and stir in flour, mustard and salt and pepper. Mix thoroughly. Gradually stir in milk. Cook and stir until thickened and bubbly.

Recipe By : CDKitchen

Twice Baked Potato Skins


6 baking potatoes

Seasoning salt and pepper

Garlic powder, to taste

Vegetable oil, for deep frying

1 package mozzarella cheese, shredded

2 packages cheddar cheese, shredded

1 jar bacon bits


Slice potatoes lengthwise, season with seasoning salt, pepper, and garlic powder. Heat a pot with vegetable oil, fry potatoes until soft in the middle. Preheat oven to 350 degrees, spread cheeses and bacon bits on each slice of potato. Cook until cheeses are melted.

Recipe by Latosa Boswell

Twice Cooked Potatoes


6-8 medium potatoes

Cheddar cheese (shredded) about 1/4 to 1/2 lb.

2 pint containers of heavy cream

Salt and pepper to taste

Cook the potatoes in the skins. When cool peel and shred. Mix with the cheese. Pour the heavy cream over the potatoes, refrigerate a couple hours or overnight. Bake at 350 degrees for about 45 minutes.

Twice Baked Potatoes #3


1 LB onions, diced fine

1 LB ham, diced fine

1 LB butter

2 oz chives, diced

2 1/2 LB sour cream

3 TBSP salt

3 TBSP pepper

peel, quarter cut potatoes and boil until done saute' onions and ham in 1/2 LB butter place boiled potatoes in an electric mixing bowl and mix for 3 minutes on low speed. add onion/ham mixture add 1/2 LB butter,chives,sour cream, salt and pepper. mix for another 3 minutes. If you have a pastry bag #24 and a large star tip you can pipe the mixture on to a cookie sheet in any design you like. Sprinkle with shredded cheddar cheese and place under the broiler until the cheese melts.

Twice-Baked Potatoes with Cheese and Chili


4 lg Baking potatoes

Salt and pepper to taste

4 tb Black olives, imported

1/2 c Green chili peppers, diced, mild, canned

5 tb Heavy cream

1/2 c Chedder cheese, grated plus additional for topping

1/2 c Sour cream

Black olives (garnish)


Scrub and dry the potatoes. Cut a small, deep slit in the top of each potato. Set the potatoes on the middle rack of a preheated 375øF. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork.

Let potatoes cool slightly, cut off the tops and scrape the potato pulp into a bowl. So not scrape so deeply that you tear the potato skin. Salt and pepper the potato shells; reserve.

Mash the potato pulp and stir in 4 Tbs chopped olives, diced green chilies, and enough heavy cream to give the mixture the desired consistency. Season to taste with salt and pepper, and stir in 1/2 cup grated cheese.

Divide the potato mixture equally among the shells,mounding the filling slightly. Sprinkle with additional grated cheese and place on baking sheet.

Bake again at 400øF., until potatoes are hot and cheese is bubbling.

Top each potato with a generous dollop of sour cream, and add a black olive if you like. Serve immediately.

Tuna Nicoise Topping


4 large idaho baking potatoes -- baked

1 tablespoon olive oil

1 tablespoon red wine vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried thyme

8 ounces cooked green beans -- trimmed and cut into 1-inch pieces

1 large tomato -- diced

1/2 cup diced peeled and seeded cucumber

1/2 cup diced red bell pepper

6 ounces water-packed chunk white tuna -- drained

1 hard-boiled egg -- diced

2 anchovy fillets -- finely chopped,-(optional)


1. In large bowl, whisk oil, vinegar, mustard, salt, pepper and thyme. Stir in green beans, tomato, cucumber, bell pepper and tuna; toss to coat thoroughly with dressing.

2. Cut baked potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon tuna mixture over each potato, dividing evenly.

3. Garnish with egg and anchovies.

Makes 4 servings.

Recipe By : Low-Fat Meals, Woman's Day, 4/96


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