BACON 'N' CHEESE STUFFED POTATOES
Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. -Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.
Nutrition Facts :
TWICE BAKED POTATOES (STUFFED JACKET POTATOES)
Recipe video above. Baked potatoes stuffed with a creamy, cheesy, mashed potato filling hit with salty pops of bacon. Think of it as the spud love-child of jacket potatoes and mashed potato! This is pretty much every cheese lovin,' carb monster's dream come true. Dainty food this ain't - this is proper comfort food, turned up to 11!Serve it as a side, or as a meal.
Provided by Nagi
Categories Main Potato Side Dish
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
- Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
- Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
- Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
- Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
- Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
- Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
- Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
- Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
- Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
- Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
- Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
- Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.
Nutrition Facts : Calories 430 kcal, Carbohydrate 27 g, Protein 10 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 75 mg, Sodium 486 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
DOUBLE STUFFED POTATOES WITH THE WORKS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.
BACON AND CHEESE-STUFFED POTATOES
Dress up any dinner course with Bacon and Cheese-Stuffed Potatoes! These Bacon and Cheese-Stuffed Potatoes are twice baked with-you guessed it-yummy cheese and bacon. With just 20 minutes of prep, these potatoes are worth every step.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Pierce each potato in several places with fork or sharp knife. Bake 1 hour or until tender. Cool 5 min.
- Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Add cheese, butter, milk and pepper to potatoes in bowl; mash until desired consistency. Stir in bacon and chives; spoon into potato shells. Place in shallow baking dish.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 0.908 g, Protein 10 g
SUPER-STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
- Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
- Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.
- Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.
POTATO, CARAMELIZED LEEK, AND BACON-STUFFED PUFF PASTRY
Provided by Food Network
Time 45m
Yield 1 (10 by 10-inch) stuffed puff pastry square
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Caramelize the leeks by cooking them in 1 tablespoon olive oil and a pinch of salt and pepper in a large skillet over medium heat for 10 minutes.
- Roll out the puff pastry into a 20 by 10-inch rectangle, move the pastry to a baking sheet and start by layering the potato slices on one half of the rectangle (we are going to fold the other empty half over and on top in order to seal it up, sort of like a calzone). Season the potatoes with salt and pepper, then add the crumbled bacon and leeks. Top with the Parmesan and seal up the puff pastry square, then crimp the edges. Brush the top of the puff pastry with the egg and cut 3 slits in the top of the puff pastry to allow the steam to escape.
- Bake for 20 minutes until golden brown and puffed. Serve warm.
BACON & BLUE CHEESE POTATO STUFFED CHICKEN BREASTS #5FIX
5-Ingredient Fix Contest Entry. I love the flavors of blue cheese, bacon, and green onions together and by putting them in the wonderful traditional mashed potatoes and stuffing them into chicken breasts make a dish the family will love, and it's even elegant enough for those special dinners!
Provided by jeconway1
Categories Chicken
Time 1h5m
Yield 4 chicken breasts with extra stuffing, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- In a large skillet, cook bacon until well done and crispy. Remove to paper towels to blot, then crumble and set aside. Reserve the bacon drippings in the skillet.
- Trim chicken breasts of any fat and cut a wide lengthwise slit in the center of the side of the chicken breast, being careful not to cut all the way through.
- In a large mixing bowl, combine Simply Potatoes Traditional Mashed Potatoes, bacon crumbles, blue cheese, and half of the sliced green onions. Mix with a wooden spoon until blended. Spoon about ¼ cup of the potato mixture into the slit in the chicken breast and secure with long tooth picks. Place remaining potato mixture into a greased baking dish.
- Over medium high to high heat, in the same skillet with the reserved bacon drippings, brown the chicken breasts on both sides until golden brown, about 8 minutes. Turn with tongs and be careful to keep potato mixture inside the chicken breasts. Place stuffed chicken breasts in a baking dish and cover with foil.
- Place chicken and remaining mashed potato casserole in the oven. Bake for 20 minutes. Remove the foil and continue to bake both dishes another 20- 25 minutes.
- Remove from oven, place on a platter. Pour pan drippings over chicken, tent with foil and let rest for 7-10 minutes. Garnish chicken breasts and extra casserole with remaining green onion slices. Serve stuffed chicken breasts and pass remaining mashed potato casserole.
Nutrition Facts : Calories 729.4, Fat 57.7, SaturatedFat 24, Cholesterol 175.9, Sodium 1640.1, Carbohydrate 3, Fiber 0.4, Sugar 0.6, Protein 47.4
LOADED POTATOES-STUFFED WITH BACON, CREAM CHEESE, AND SCALLIONS
Kinda like twice baked. I nuked them first but you can bake them. These are loaded with flavor. You can serve as an appetizer or a side.
Provided by Rita1652
Categories Pork
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Microwave potatoes till soft about 10 minutes.
- Cut lenghtwise in 1/2 scoup out flesh leaving some so to hold the shape.
- Mix the scouped potato with the rest of the ingredients mashing the potatoes.
- Fill back into skins and bake 20 minutes at 425 degrees.
Nutrition Facts : Calories 328.8, Fat 26.6, SaturatedFat 13.7, Cholesterol 63.2, Sodium 320, Carbohydrate 16.9, Fiber 1.6, Sugar 1, Protein 6.5
ONION BACON CHEESE STUFFED BAKED POTATOES
Make and share this Onion Bacon Cheese Stuffed Baked Potatoes recipe from Food.com.
Provided by BonnieAnn
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bake potatoes at 350 degrees for one hour or until done.
- Scoop out potato.
- Put potato in large bowl and mash.
- Fry chopped bacon until crisp.
- Remove from pan.
- Fry onions in bacon grease.
- Drain grease.
- Add bacon, onion, and cubed cheddar cheese to the potatoes.
- Add sour cream and milk.
- Mash and mix until smooth.
- Pile into baked potato skins.
- Bake in 350 degree oven for 10-15 minutes.
- Sprinkle shredded cheddar cheese on top and put back in oven until cheese is melted.
- These can be frozen when put potato mixture into baked potato skins.
Nutrition Facts : Calories 701.4, Fat 50.8, SaturatedFat 24.4, Cholesterol 111.7, Sodium 850.4, Carbohydrate 36.8, Fiber 3.2, Sugar 3.4, Protein 25
STUFFED JACKET POTATOES
A simple baked potato recipe to get kids in the kitchen - this is easy to follow and great for teaching
Provided by Good Food team
Categories Side dish, Snack
Time 1h35m
Number Of Ingredients 5
Steps:
- Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
- Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
- To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
- Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
- Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.
Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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