Twice baked potatoes
Indulge in these delicious and creamy Twice Baked Potatoes, packed with the wholesome goodness of white beans, savory garlic, and vibrant red pepper. Perfect as a comforting side dish or a hearty main, this easy-to-follow recipe combines baked potato perfection with a blend of simple, healthy ingredients.
- 07 Mar 2024
- Cook time 90 min
- Prep time 20 min
- 3 Servings
- 9 Ingredients
Twice baked potatoes are a delicious and hearty dish that's perfect for any occasion. This recipe is simple to follow and incorporates nutritious ingredients like white beans for additional protein and fiber. By following these steps, you'll achieve perfectly creamy and flavorful twice baked potatoes that will be a hit at your next meal.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly, then pierce each potato several times with a fork. Place the potatoes on a baking sheet and bake in the preheated oven for about 45-60 minutes, or until the potatoes are tender and easily pierced with a fork.
- While the potatoes are baking, rinse the white beans under cold water and drain them.
- In a medium mixing bowl, mash the white beans until smooth.
- When the potatoes are finished baking, let them cool for about 10 minutes so they are easier to handle.
- Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving a small border around the edge to maintain the shape of the potato skins, and add it to the bowl of mashed beans.
- Add the milk, garlic powder, salt, diced onion, diced red pepper, paprika, and a dash of black pepper to the potato and bean mixture. Mix well until all ingredients are thoroughly combined and creamy.
- Spoon the filling mixture back into the potato skins, pressing it down gently to fill all the space. You can create a nice mound on top for a fuller appearance.
- Place the filled potato halves back onto the baking sheet.
- Return the baking sheet to the oven and bake for an additional 15-20 minutes, until the tops are lightly browned and the filling is heated through.
Remove from the oven and let the stuffed potatoes cool for a few minutes. Serve warm as a side dish or a main course.
Tips:
- For an extra creamy filling, use a hand mixer to blend the ingredients thoroughly.
- Feel free to add some shredded cheese or cooked bacon bits to the potato mixture for additional flavor.
- If you prefer a vegan version, substitute the milk with a plant-based milk and ensure the spices are free from animal products.
- Make sure to prick the potatoes with a fork before baking to allow steam to escape and prevent them from bursting.
- Try using different types of beans or adding other vegetables like spinach or broccoli to customize the recipe.
Once you've completed these steps, you'll have a batch of delicious and creamy twice baked potatoes ready to serve. Whether you're making them for a family dinner, a special occasion, or just a comforting side dish, this recipe is sure to impress. Enjoy the rich flavors and smooth texture of this classic dish.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 12g | 31% |
| Sugar 4.91g | 5% |
| Fat | |
| Fat 0.78g | 1% |
| Saturated 0.27g | 1% |
| Cholesterol 1.02mg | - |
| Vitamins | |
| Vitamin A 27ug | 3% |
| Choline 70mg | 13% |
| Vitamin B1 0.39mg | 32% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 4.11mg | 26% |
| Vitamin B6 1.20mg | 71% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 80mg | 90% |
| Vitamin E 0.75mg | 5% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.58mg | 0% |
| Iron, Fe 5mg | 48% |
| Magnesium, Mg 130mg | 30% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 1970mg | 58% |
| Selenium, Se 2.73ug | 5% |
| Sodium, Na 130mg | 8% |
| Zinc, Zn 2.06mg | 19% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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