Giada de Laurentiis’ Loaded Mini double-baked potatoes are “the best dish to take to a party,” according to fans

Giada de Laurentiis’ Loaded Mini double-baked potatoes are “the best dish to take to a party,” according to fans

Giada De Laurentiis on a designed background

Giada De Laurentiis on a designed background

Getty Images / Dave Kotinsky

When you think of double-baked potatoes, which are usually on the menu, chances are you are imagining a holiday dinner. The range can include something like fried turkey or ham, casserole with green bean or roasted Brussels sprouts, rolls and the classic, like grandmother-made cheese-filled potatoes.

But ever have the entertainer, TV host, cookbook author and mother Giada de Laurentiis transformed these demanding potatoes into the perfect party snack that is automatically portion-controlled.

Try them yourself and share them with friends, and according to a fan who gave them a ride in his own kitchen, “you’ll be hit! This is probably the best dish to take to a party.”

These timeless Mini Twice Baked Potatoes are from her “Footballs Top Four” episode of Giada at home which was originally aired in January 2015. Whether it’s for a toast, New Year’s party, New Year’s brunch or, you know, any old Tuesday where you want to feel more like a party, this playful potato recipe will come in handy.

Related: 14 Giada De Laurentiis Recipes We Can’t Stop Making

“Get some Yukon golden potatoes, little babies,” de Laurentiis advises as she launches the recipe for how-to, which was recently shared again on Food Networks YouTube page.

For four servings (peel accordingly!), Place about 12 to 14 of these small potatoes on a baking sheet with edges (such as the USA Pan Nonstick Half Sheet Pan; buy it: $ 41.95 for two, Williams Sonoma), toss with olive oil and sprinkle with a pinch of salt. and roast in a 375 degree oven for about 1 hour, or until a knife slides into the center with little or no resistance. Let them cool a bit so you can easily handle them.

When the skewers are frying, you may get cracks on another item you will want to use later: bacon. In a medium frying pan over medium-low heat, cook 6 ounces of bacon (about 6 to 8 strips) until crisp. Drain well, chop finely and place half of this bacon in a bowl for topping. Toss that portion with ⅓ cup of panko breadcrumbs (“to create a nice, crispy crust on top,” says de Laurentiis), 2 tablespoons chopped chives and 2 tablespoons grated parmesan. Throw to combine.

Returning to the now hot (instead of burning) potatoes, “cut off the top, then take the inside out with a small melon bale,” de Laurentiis says. (Something like OXO Softworks Melon Baller; buy it: $ 9.99, Target can easily handle the task.) You want to scoop out a shell that is cup-shaped with a ¼-inch edge so the peel portion can hold the filling. Do not throw that meat, of course! Add it to a large bowl, then mix it with ¼ cup of sour cream.

“It’s the cream of sour cream that I think does it for me,” de Laurentiis says. “I tried to replace it with mascarpone [an Italian cheese that Giada uses often in both savory and sweet recipes], so we stick to good old, tried and tested, sour cream. “

Next: 1 tablespoon heavy cream “to create some moisture,” 2 tablespoons melted butter and a touch more salt. For a little salty bite and “Italian flair”, de Laurentiis then encourages to incorporate ¼ cup of freshly grated parmesan, and for a bit of color and flavor, 2 tablespoons chopped fresh chives.

“I like chives in the filling itself, and we’re going to add more chives upstairs. It’s a nice … sweet, mild onion flavor, and when I think of double-baked potatoes, I think of adding some onions to it. Plus the color is amazing, “she explains.

Use a mashed potato (buy it: $ 12.99, Bed, Bath and Beyond) or the back of a fork to mash and mix the ingredients for the filling, then take a mini-ice cream spoon (buy it: $ 14.95, Williams Sonoma) to transfer it to each prepared shell. It should be a little crowded and muddy upstairs. Sprinkle with the topping, add a dash of olive oil and repeat until all the potatoes are filled with flavorful, bacon-lined filling. Bake until the interior is thoroughly heated and the tops are golden brown, or for about 10 to 12 minutes.

“Oh god. Creamy! Lots of bacon,” de Laurentiis says as she claps some jazz hands rather than expressing her delight after trying her first bite. “Heaven on earth.”

Related: Giada De Laurentiis’ Macaroni and Cheese “Cupcakes” are Perfect for Meal Preparation

Speaking of that bacon, if you are aiming for a more plant-based pick, this appetizer recipe would also work well with or shiitake mushrooms vegan bacon instead of pork bacon.

With the frying time, the assembly and the final cook-to-cream phase, this snack is admittedly a bit of a project recipe. But it’s oh-so worth it, fans confirm: “These are amazing! It’s worth the time it takes. Everyone will be excited about them and there will be no leftovers.”

Get the recipe for Giada’s Mini Twice Baked Potatoes here, and find even more amazing football noshes in our list of 25 game day snacks that are so good that they might not even last for the break.

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