CLEVELAND STUFFED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Poke the potatoes, place on a parchment-lined baking sheet and rub all over with the olive oil and a generous sprinkling of salt and pepper. Bake until a paring knife easily pierces the flesh, about 1 hour. Let cool slightly.
- Put the kielbasa in a large skillet with the veggie oil and then turn the heat to medium. Cook, stirring occasionally, until the fat starts to render, and the sausage is golden in places, about 5 minutes. Add the coleslaw mix and stir until just wilted, about 2 minutes. Transfer to a large bowl.
- Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch-thick wall of potato and skin so they hold their shape. Add the potato flesh to the bowl with the kielbasa mixture and stir in the butter, scallions, 1 cup of the mozzarella, 1/4 cup of the barbecue sauce and 1 teaspoon salt. Season with salt and pepper. Put the potato boats on the baking sheet and spoon the filling into them. Sprinkle the remaining cheese evenly over the tops. Bake until the cheese is melted and the tops are browned in spots, about 20 minutes. Brush with the remaining barbecue sauce, top with the reserved scallions and serve immediately.
STUFFED NEW POTATOES WITH CAVIAR
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield Makes 20 appetizers
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees. Place the potatoes on a baking sheet and place in the oven. Bake for 20 minutes or until tender. Cool the potatoes completely. When the potatoes are cool, slice them in half. Scoop the flesh out of each half, leaving 1/4 inch of flesh in each half. Place 1 tablespoon of the drained sour cream in each potato. Place a chervil leaf on each potato. Top each potato with a little caviar.
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
PAPAS RELLENAS (FRIED STUFFED POTATOES)
This is one Cuban snack that if you haven't tried it, you probably can't imagine what it is nor how it tastes! Instead of asking what the heck is it, here why not taste one? These can be made to a point ahead of time and frozen and they also make wonderful appetizers. Real comfort food! These have to be placed in the refrigerator for at least 2-4 hours, and if deep-frying the frozen method is best. This is a combination of a lot of recipes - a main contributor has been the cook at the "home".
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 24-30 serving(s)
Number Of Ingredients 19
Steps:
- POTATOES::.
- Boil potatoes until fully cooked.
- Drain potatoes and mash with salt.
- DO NOT ADD BUTTER, OIL, OR LIQUID.
- Let cool.
- PICADILLO (meat mixture)::.
- Saute onions and green pepper until onions are limp.
- Add the garlic, beef, salt, cumin, black pepper, tomato paste and vinegar.
- Continue to cook until meat is completely cooked.
- Drain off excess fat and allow to cool.
- Now, grab a handful of mashed potatoes, split handful in 1/2 and make each one into a bowl pressing with fingers.
- Stuff the indentation in each 1/2 with ground beef or picadillo.
- Bring the two 1/2's together and smooth to make a round ball, the size of an overstuffed golf bowl. (This is the size used for a snack/lunch).
- If your going to use these for appetizers make them a lot smaller, the size of sauerkraut or rum balls.
- Dip ball into beaten egg and the flour until lightly covered.
- Dip the ball again into the eggs, and roll in breadcrumbs to coat thoroughly.
- Refrigerate for 2-4 hours or you may freeze these for later use.
- Use frying pan with enough oil to cover half the ball at a time.
- Heat oil to frying time (375°F) and drop each potato ball into oil.
- BE CAREFUL!
- Cook 2 minutes or until golden brown on one side and then turn over & cook the same.
- If you have deep-fryer heat oil to 375°F.
- Place the potatoes in a single layer in the basket and drop into oil for 3 minutes or until golden brown.
- DON'T OVERCOOK.
- Deep frying is best when they are frozen.
Nutrition Facts : Calories 145.6, Fat 6.6, SaturatedFat 2.5, Cholesterol 61, Sodium 193.4, Carbohydrate 11.8, Fiber 1.6, Sugar 0.9, Protein 9.5
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.
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