CRISPY CHEDDAR POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.
CHEESY STUFFED BAKED POTATOES
These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
CHEESE-STUFFED TWICE-BAKED POTATOES
This is the first recipe I made when I initially became interested in cooking. No one can resist the creamy filling inside the crispy potato skins.-Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,
Nutrition Facts : Calories 385 calories, Fat 24g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
STUFFED POTATOES
My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!
Provided by SHARRON MITCHELL
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 45 minutes, or until cooked through.
- Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
- To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
- Bake for another 30 minutes, or until heated through.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g
CREAMY STUFFED BAKED POTATOES
My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.
Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
CHEDDAR AND GARLIC-STUFFED POTATOES
YUM - baked potatoes with lots of garlic paste, butter and gooey Cheddar. In our house, this recipe is a favorite with the kids. It uses a whole head of garlic, not cloves.
Provided by TasteTester
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put a rack in the middle of oven and preheat oven to 400 degrees F.
- Cut off and discard top quarter of garlic head. Place in a piece of foil and drizzle with just a tiny amount of olive oil (about 1/8 teaspoon). Bring up all sides of foil and twist tightly at the top to wrap the garlic tightly in the foil. Scrub potatoes and prick with a fork. Bake potatoes and garlic on oven rack for 45 minutes.
- Remove garlic and let cool. If crispy skin is desired, rub potatoes with olive oil and cover with foil; continue baking potatoes until tender, about 20 minutes more. Take potatoes out of oven, but leave the oven on.
- Squeeze pulp from garlic cloves into a medium bowl and discard skin. Stir in butter, sour cream, and 1 cup Cheddar. Cutting lengthwise, slice off top quarter of each potato and discard. Leaving 1/4-inch-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with fork to combine. Season with salt and pepper and divide among shells.
- Arrange potatoes in a small baking pan and sprinkle with remaining 1/2 cup Cheddar. Bake until heated through, 15-20 minutes. Add a dollop of sour cream and a generous sprinkling of chopped green onions on top before serving.
Nutrition Facts : Calories 474.5, Fat 27, SaturatedFat 17, Cholesterol 75.8, Sodium 289.8, Carbohydrate 43.5, Fiber 5, Sugar 2.1, Protein 16.5
STUFFED CREAMERY POTATOES WITH CHEDDAR CHEESE
Steps:
- Cut potatoes in half and using a melon ball scoop, scoop out a round hole approximately 3/4-inch. Carefully cook the potatoes in gently boiling water. When cooked (approximately 12 minutes), cool in cold water. Drain and set aside. Mix cheddar cheese, mayonnaise, and garlic together. Season accordingly. Fill the potatoes with cheddar cheese mixture. Bake in 375 degree oven until cheese melts, approximately 10 to 12 minutes.
CHEDDAR STUFFED POTATOES
I got this on a card at an event promoting Wisconsin grown potatoes and dairy products. It is from Sargento Cheese. I have not tried it yet.
Provided by SrtaMaestra
Categories Potato
Time 1h35m
Yield 4 stuffed potatoes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Bake potatoes in preheated oven 55 minutes or until tender. Cool 10 minutes.
- Meanwhile, cook bacon in large skillet until crisp. Remove bacon and set aside.
- Pour off all but 1 tablespoon bacon fat. Cook broccoli and onion in drippings over medium high heat 8 to 10 minutes or until tender, stirring occasionally.
- Holding potatoes with a pot holder, cut off top 14 of potato (lengthwise). Reserve top for another use. Scoop our potatoes into a large bowl leaving 1/4 inch shells.
- Combine potato pulp with bacon, vegetable mixture, salt and pepper. Stir in a cup cheese. Set aside.
- Pace shells in 2 quart rectangular baking dish. Spoon potato mixture into potato shells, mounding over shells. Top with remaining cheese.
- Bake in preheated 400 degree oven for 20 minutes or until heated through. Serve with salsa or sour cream, if desired.
Nutrition Facts : Calories 424, Fat 24.6, SaturatedFat 12.4, Cholesterol 60.1, Sodium 759.8, Carbohydrate 34.8, Fiber 3, Sugar 2.4, Protein 17.3
BAKED STUFFED POTATOES WITH ROASTED GARLIC
Look for baby Yukon Gold potatoes that are about 1 1/2 inches in diameter. If you can't find them, try small boiling potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 36
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place garlic on parchment-lined foil. Season with salt and pepper, generously drizzle with oil, and wrap. Roast until fragrant and soft, about 1 hour. Leave oven on.
- Cover potatoes with salted water by 2 inches in a medium saucepan. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, and return to hot pan. Let stand for 5 minutes to dry.
- Halve potatoes crosswise. Trim (and reserve) rounded ends of each half slightly, so potatoes sit flat with cut sides up. Scoop out flesh using a melon baller, leaving a thin layer on bottom and sides, and transfer to a bowl. Peel reserved ends; add to bowl. Stir in oil, sour cream, and thyme. Squeeze garlic cloves from skins into potato mixture. Mash until smooth. Season with salt and pepper.
- Lightly brush a baking sheet with oil. Fill each potato half with about 1 1/4 teaspoons potato mixture, mounding slightly. Place potatoes 1 inch apart on sheet, and lightly drizzle with oil. Bake until golden brown, 25 to 30 minutes.
- Bring to room temperature, and bake just before serving.
CHEDDAR-MUSHROOM STUFFED POTATOES
To come up with this recipe, I just put together three of my family's favorite ingredients - potatoes, mushrooms and bacon. I prepare it as a quick-and-easy party dish. It's also a natural contribution to a potluck. And I serve it as an entree at times with a side vegetable. -Jenean Schuetz, Longmont, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. Place pulp in a bowl; add cream and mash. Stir in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Set aside 2 tablespoons bacon; stir the remaining bacon into potato mixture., Spoon into potato shells. Top with remaining cheese and bacon. Microwave, uncovered, on high for 3-4-1/2 minutes or bake, uncovered, at 375° for 25-30 minutes or until potatoes are heated through.
Nutrition Facts : Calories 475 calories, Fat 18g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 364mg sodium, Carbohydrate 68g carbohydrate (6g sugars, Fiber 6g fiber), Protein 14g protein.
CHEDDAR, BROCCOLI, AND HAM STUFFED POTATOES
You can make these a day ahead, just cover and refrigerate. Then let them stand 30 minutes at room temp, before baking.
Provided by KittyKitty
Categories Ham
Time 1h20m
Yield 4 potatoes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut a 2-3 inch wide strip from top of each baked potato. carefully scoop out pulp, leaving shells intact. Place pulp in large mixing bowl, set pulp and shells aside.
- Melt 1 tablespoon butter in a small skillet over medium-high heat; add red bell pepper and green onions, and saute 3-4 minutes or until vegetables are tender.
- Stir together potato pulp, remaining 1 tablespoon butter, green onion mixture, ham, and next 3 ingredients, blending well. Gently fold in broccoli. Spoon mixture into potato shells, and place on a baking sheet.
- Bake at 350F for 40 minutes. Sprinkle with cheese,and bake 10 more minutes. Serve immediately.
Nutrition Facts : Calories 660.8, Fat 30.7, SaturatedFat 17.6, Cholesterol 95.6, Sodium 736.9, Carbohydrate 72.2, Fiber 11, Sugar 5.1, Protein 27.4
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- Preheat the oven to 400°. Place the potatoes on a rimmed baking sheet and bake for 1 1/2 hours or until tender when pierced with a knife. Let stand until cool enough to handle.
- Reduce the oven temperature to 350°. Meanwhile, in a medium skillet, melt 1 tablespoon of the butter in the olive oil. Add the sliced cremini mushrooms and cook over moderately high heat, stirring occasionally, until they are golden brown around the edges and tender, about 4 minutes. Season generously with salt and black pepper and transfer the mushrooms to a large bowl.
- Cut off the top fourth of each potato. Scoop the flesh from the tops of the potatoes into the bowl with the sautéed mushrooms; discard the skins. Scoop the flesh from the potatoes into the bowl, leaving a 1/4 inch of shell. Place the potato shells on the baking sheet.
- While the potato flesh is still warm, add the remaining 7 tablespoons of butter, 1 cup of the cheddar cheese, 1/2 cup of the Parmigiano-Reggiano cheese, the sour cream and 3 tablespoons of the snipped chives to the bowl. Using a potato masher, whisk or pastry blender, mash the filling until the potatoes are almost smooth, the cheese is incorporated and the butter has melted. Season the potato filling with salt and black pepper.
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