Best Loaded Waffle Iron Instant Twice Baked Potatoes Recipes
LOADED TWICE BAKED POTATOES
Loaded Twice Baked Potatoes make for the perfect side dish to any steak, pork, or chicken dish. Baked potatoes that are cut in half, insides scooped out and mixed with delicious toppings like butter, sour cream, cheese, and bacon all made in under an hour.
Provided by Katie
Categories Side Dish
Time 45m
Number Of Ingredients 8
Steps:
- Rinse baking potatoes under cold water. Then poke with the tines of a fork 3-4 times. Wrap in paper towels and microwave for 8-10 minutes or until cooked and soft.
- While the potatoes cook, gather the filling. Place softened butter, sour cream, chives, 4 bacon slices diced, 1/3 cup of the shredded cheddar cheese, salt and black pepper in a bowl. Set to the side.
- Once the potatoes are done carefully cut them in half, lengthwise. Then, using a teaspoon, carefully scoop out the inside of the potatoes leaving just a small layer of potato around the flesh. Place the inside of the potatoes in the bowl with the filling.
- Once all the potatoes have been scooped and placed in the bowl. Carefully, mix the bowl until fully incorporated.
- Preheat the oven to 350 degree's Fahrenheit.
- Next, fill each potato with the filling. Then top with the remaining bacon and cheddar cheese.
- If baking immediately bake at 350 degrees for 15-20 minutes or until warm and cheese is melted. (See notes for freezing instructions) Once the potatoes are done cooking, serve immediately.
Nutrition Facts : ServingSize 1 c, Calories 234 kcal, Carbohydrate 20 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 341 mg, Fiber 1 g, Sugar 1 g
TWICE BAKED POTATO CASSEROLE
How can you go wrong with potatoes, bacon and cheese? This casserole is great for an easy dish you can make ahead of time for a really busy day!
Provided by Holly Nilsson
Categories Side Dish
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Mash warm baked potatoes or boiled potatoes with a potato masher. Add butter, cream cheese and sour cream. Mash while adding milk/cream a little at a time until to reach a creamy consistency.
- Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.
- Sprinkle with toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.
Nutrition Facts : Calories 443 kcal, Carbohydrate 25 g, Protein 14 g, Fat 31 g, SaturatedFat 16 g, Cholesterol 80 mg, Sodium 451 mg, Fiber 1 g, Sugar 2 g, ServingSize 0.75 cups
LOADED WAFFLE IRON INSTANT TWICE-"BAKED" POTATOES
Waffle irons aren't just for waffles! I love my mom's twice-baked potatoes but they're a lot of work, take a long time to cook, the skins always turn out too tough to eat, and you have to heat up the oven. Besides, while I love my mom's cooking, there's more salt and cheese than potato involved. Requires a waffle iron! So here's my healthier, quicker, better version.
Provided by mimstrel
Categories Mashed Potatoes
Time 11m
Yield 1 potato, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat waffle iron to high heat. Combine all ingredients in a mixing bowl. When the iron is ready, pile one serving's worth of potato mix in the middle of the waffle iron and close.
- The top should be slightly browned and crispy when it's done - otherwise the potatoes will fall apart. Fortunately, if the potato waffle starts to crumble as you try to take it out, you can just shut the iron again and let it cook some more.
Nutrition Facts : Calories 493.7, Fat 3.6, SaturatedFat 1.9, Cholesterol 8.3, Sodium 177.5, Carbohydrate 103.9, Fiber 10.9, Sugar 10.4, Protein 15.3
POTATO WAFFLES
Here's a quick and delicious way to use up those leftover mashed potatoes. You WILL need a waffle iron. These are basically potato pancakes (a.k.a. latkes) but without all the greasy clean-up and calories from pan-frying. I usually serve them with fish or chicken and sauteed apples.
Provided by SuperWifey
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat.
- Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.
- Preheat a waffle iron according to manufacturer's instructions.
- Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.
- Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 27.9 g, Cholesterol 110.4 mg, Fat 9 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 540 mg, Sugar 3 g
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
Provided by Jody Tixier
Categories Sides
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 453 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 2 grams, Protein 17 grams, Sugar 2 grams
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