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Twice-baked potato: Prepared using baked potatoes, the interior of the potato is scooped out after being first-baked. Additional ingredients are added to the potato that is scooped out, and the mix is then placed in the potato shells and baked again. [16] Pictured is a twice baked potato with cheddar cheese, bacon and green onion topping. Zwieback
1 / 2 cup sour cream; celery leaves, for garnish; parsley leaves, for garnish; thinly sliced scallions, for garnish; sour cream, for garnish; 1 cup shredded mozzarella cheese; 6 oz thick-sliced ...
For the crab cake twice-baked potatoes: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Halve the potatoes lengthwise. Brush with oil and season with salt. Place, cut-side ...
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A baked potato, known in some parts of the United Kingdom (though not generally Scotland) as a jacket potato, [1] is a preparation of potato originating from South America, specifically Peru. [2] It may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and tuna, among others.
A macaroni, cheese and meat gratin. Avocado gratin. Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. [1][2][3] The term may be applied to any dish made using this method. [4] Gratin is usually prepared in a shallow dish of some kind.
Here's how to make classic, stuffed, twice-baked potatoes that work as a vegetarian main course or a side dish for a steakhouse-style dinner. Feel free to use plain Greek yogurt in place of sour ...
1. Preheat the oven to 325°. In a medium bowl, combine the olive oil with the maple syrup, curry powder and cayenne and season with salt. Add the puffed grains and stir to coat. Spread in an even layer on a parchment paper–lined baking sheet and bake, stirring twice, until lightly browned, about 20 minutes; the mix will crisp as it cools.
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