Best Neelys Twice Smashed Baked Potatoes Recipes

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TWICE BAKED POTATOES



Twice Baked Potatoes image

Provided by Food Network

Categories     side-dish

Yield 10 servings

Number Of Ingredients 8

4 pounds large firm potatoes (about 10)
One 12-ounce container sour cream
1/2 cup chopped green scallion onions
1 tablespoon chopped fresh basil
3 Italian tomatoes, chopped
1 rosemary sprig, chopped
12-ounces cheddar cheese, grated
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F. Scrub the potatoes. Pat dry with paper towels. Bake potatoes for 45 minutes. Remove from oven and place on a cutting board. Let cool for 30 minutes. Slice each potato lengthwise, cutting off the top quarter. Scoop out the pulp to form the boat. Put the pulp into a large bowl and add sour cream, scallions, basil, tomatoes and rosemary. Mix together until you have a smooth texture. Stuff each potato with stuffing. Sprinkle with cheddar cheese and parsley. Place in covered barbecue and cook for another 15 minutes. Remove with barbecue tongs to serving tray and serve hot.

TWICE BAKED MASHED POTATOES



Twice Baked Mashed Potatoes image

A baked version of the favorite twice baked taters everyone loves. I also add in chopped onion and a bit of diced garlic sometimes, too. Great with ribs, chicken, or beef dishes.

Provided by Kimber E

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 55m

Yield 10

Number Of Ingredients 7

6 Yukon Gold potatoes, peeled
¼ cup butter, softened
½ cup sour cream
½ (8 ounce) package cream cheese, softened
3 cups shredded Cheddar-Monterey Jack cheese blend, divided
2 tablespoons butter, cut into small pieces
1 tablespoon bacon bits, or more to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.
  • Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 15.2 g, Cholesterol 66.2 mg, Fat 23 g, Fiber 1.2 g, Protein 10.3 g, SaturatedFat 15.6 g, Sodium 318.7 mg

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

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

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

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

TWICE BAKED SWEET POTATOES



Twice Baked Sweet Potatoes image

These twice-baked sweet potatoes from Food Network have cinnamon, nutmeg and ginger to make them twice as nice.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 8

6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
  • Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
  • Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Nutrition Facts : Calories 257 calorie, Fat 14 grams, SaturatedFat 8.5 grams, Cholesterol 41 milligrams, Sodium 250 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 3 grams, Sugar 14 grams

TWICE BAKED SWEET POTATOES (THE NEELY'S)



Twice Baked Sweet Potatoes (The Neely's) image

Make and share this Twice Baked Sweet Potatoes (The Neely's) recipe from Food.com.

Provided by KaraRN

Categories     Yam/Sweet Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
  • Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
  • Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Nutrition Facts : Calories 280.7, Fat 14.3, SaturatedFat 8.6, Cholesterol 41.2, Sodium 202.5, Carbohydrate 36.2, Fiber 4, Sugar 15, Protein 3.3

NEELY'S TWICE BAKED POTATOES



Neely's Twice Baked Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 10

4 (3/4-pound) russet potatoes, scrubbed
3 tablespoons olive oil, divided
Kosher salt and freshly cracked black pepper
1 tablespoon butter, plus extra for serving, softened
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 bunch Swiss chard, stems discarded and leaves finely chopped
1/2 cup part-skim ricotta cheese
1/2 cup shredded smoked mozzarella, plus extra for topping
1/4 cup grated Parmesan, plus extra for topping

Steps:

  • Preheat the oven to 400 degrees F.
  • Pierce around the potatoes with a fork and put them on a sheet tray. Drizzle with 2 tablespoons olive oil and season, to taste, with salt and black pepper. Slide them onto the center rack in the oven and bake for 1 hour, then let them cool slightly.
  • Using a paring knife, slice the potatoes lengthwise and scoop the flesh into a large mixing bowl. Make sure to leave a 1/2-inch thick wall of flesh along the inside of the skin.
  • In a heavy-bottomed skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Once warm, saute the garlic and red pepper flakes until fragrant, about 1 minute. Add the Swiss chard leaves and continue sauteing until they are soft and tender and all liquid has been evaporated. Adjust the seasonings with salt and pepper, then transfer the vegetables to a bowl.
  • Stir the ricotta cheese, mozzarella and Parmesan into the potatoes and season with salt and pepper, to taste. Mash until the filling is creamy, then fold in the Swiss chard.
  • Using a small spoon, scoop the filling back into the potatoes and pat down the mound so it is secure. Sprinkle more mozzarella and Parmesan over the tops of the potatoes and set them onto a baking sheet. Bake them once more to heat through and to melt the cheese, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter. Serve with softened butter, if desired.

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