Cleveland Stuffed Potatoes Food

MARBLED STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Put the russet and sweet potatoes directly on the oven rack and bake 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15 to 20 more minutes for the sweet potato and 20 to 25 more minutes for the russet potatoes. Let cool slightly.
• Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1 1/4 teaspoon salt, and pepper to taste. Gently fold in the sweet potato.
• Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/4 cup cheese.
• Reduce the oven temperature to 375 degrees F. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25 to 30 minutes.

NAME THIS DISH! STUFFED POTATOES

Steps:

• Preheat the oven to 400˚. Bake the potatoes directly on the middle rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let cool 5 minutes.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onions, shallots, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring often, until the onions and shallots are soft and golden, about 15 minutes.
• Add the red wine to the skillet and cook until reduced, about 1 minute. Increase the heat to high and add the beef broth and Worcestershire sauce; cook until the liquid is reduced and the onions are glazed, 6 to 7 minutes.
• Halve the potatoes lengthwise. Holding each potato with a kitchen towel, scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Add the remaining 4 tablespoons butter and the half-and-half to the bowl and mash until smooth. Stir in half of the onion mixture, 1 cup gruyere and ¼ cup parmesan; thin with more half-and-half if needed. Season with salt and pepper.
• Brush the potato skins with melted butter; season the insides with salt and pepper. Set on a baking sheet. Mound the potato filling into the potato skins and top with the remaining onion mixture, 1/2 cup gruyere and 2 tablespoons parmesan. Bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Top with chopped chives.

CREAMY STUFFED BAKED POTATOES

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.