Twice-Baked Potatoes - Cuisinart TOA-95 Manual De Instrucciones Y Libro De Recetas

the melted butter and toss while baking until cubes become golden
croutons . Remove and reserve .
3 . Put the remaining butter into a 6 quart pot over medium heat .
Once melted, stir in the flour with a whisk until smooth . Continue to
cook while occasionally stirring, for about 2 minutes .
4 . Continue whisking and slowly pour the milk into the butter/flour
mixture . Turn heat up slightly and stir mixture occasionally .
Bring mixture to a boil and then reduce to a simmer . Keep stirring
until the mixture becomes very thick . Once thick, stir in the shredded
cheeses to the mixture . Once all cheeses have been added, stir
sauce well until homogeneous . Stir in salt, hot sauce, cooked
macaroni and approximately 1/2 of the croutons . Scatter the remaining
croutons evenly on the top . Pour into prepared pan and scatter the
remaining croutons evenly on the top
5 . Cover with foil and place into the oven in rack position 1 . Select
Bake at 350°F for 35 minutes . Once time expires, remove the foil and
Select Broil at 450°F for 5 minutes to lightly brown the top .
6 . Serve immediately .
Nutritional information per serving (based on 15 servings):
Calories 204 (54% from fat) • carb. 15g • pro. 8g • fat 12g • sat. fat 7g
chol. 38mg • sod. 159mg• Calc. 204mg• fiber 1g

Twice-Baked Potatoes

These potatoes are a worthy side dish for a special meal or load them up
with veggies, like steamed broccoli for a vegetarian entrée!
Makes about 12 servings (depending on size of potatoes)
5 pounds russet potatoes, scrubbed well and dried
1 tablespoon olive oil
¾ teaspoon kosher salt
4 tablespoons unsalted butter, room temperature
8 ounces crème fraiche, room temperature
4 ounces shredded Cheddar cheese
Chopped chives or green onions for serving
1 . Prick potatoes all over with the tines of a fork, rub each potato
with olive oil .
2 . Place in the oven, directly on baking rack in position 2 . Select
Convection Bake at 400°F for 50 minutes . When time expires
carefully test the hot potatoes by lightly squeezing to confirm
doneness . Add additional time if necessary .
3 . Once potatoes are done, remove from oven . While still warm,
place the potatoes on a flat surface . Carefully cut the potato
lengthwise, removing about 1/4 top off of each . Scoop the flesh
into the bowl of a stand mixer or a large mixing bowl . Be careful
not to puncture the skins of the potato bottoms when scooping .
Repeat with remaining and reserve the hollowed bottoms .
4 . Once potatoes are all scooped, whip the flesh with the whisk
attachment of a stand mixer, beaters of a hand mixer or simply mash
with a potato masher . Once completely mashed, start mixing in the
salt, then butter and then finally the crème fraiche . Scoop potato
mixture into the reserved potato bottoms . Potatoes at this point can
be wrapped and chilled if making ahead .
5 . To serve: place stuffed potatoes onto the baking pan . Sprinkle evenly
with the Cheddar cheese . Place prepared pan into the oven in rack
position 2 . Select Bake at 350°F for 25 minutes . If desired, Broil the
potatoes at 450°F for 5 minutes
to brown the cheese .
6 . Sprinkle with chopped chives or green onions and serve .
Nutritional information per potato:
Calories 256 (43% from fat) • carb. 34g • pro. 7g • fat 11g • sat. fat 6g
chol. 19mg · sod. 138mg • calc. 588mg • fiber 3g
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