CORNED BEEF BAKED POTATOES
Corned beef and potatoes make a good team! This yummy dish is an easy way to use up any leftover corned beef, or you can buy a small amount at a deli. You can even make these ahead, or make extra to freeze for later. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.
Nutrition Facts : Calories 625 calories, Fat 28g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 1060mg sodium, Carbohydrate 71g carbohydrate (7g sugars, Fiber 9g fiber), Protein 23g protein.
STUFFED BAKED POTATOES
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 main course servings, or 8 side dish servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.
CORN MASHED POTATOES
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
- Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
- Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.
STUFFED BAKED POTATOES
From Taste of Home Magazine. These are a little bit different from some of the other recipes in that these have garlic and ranch dressing mix in them.
Provided by Juenessa
Categories Potato
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes at 400° for 1 hour or until tender.
- Reduce heat to 375°.
- Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
- In a large mixing 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 for 15-20 minutes or until heated through.
- Top with bacon and green onions.
Nutrition Facts : Calories 228.4, Fat 15.8, SaturatedFat 9.9, Cholesterol 43.5, Sodium 185, Carbohydrate 14.8, Fiber 1.2, Sugar 0.8, Protein 7.5
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
CORN-STUFFED BAKED POTATOES
These potatoes have a rich, creamy cheesy stuffing. Cheddar cheese or Monterey Jack cheese can be substituted for the manchego. Cooking time includes the time for cooking the potatoes. Serving size is one potato half per person.
Provided by Mami J
Categories Potato
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the potatoes in pot with cold water, and cook until almost tender, about 25 minutes.
- Rinse with cold water and cut in half. Scoop out center of the potatoes, being careful not to pierce skin.
- Mix the scooped-out potato with half the cream cheese, the bacon, half the manchego cheese, the corn and salt and pepper to taste. Fill the potato skins with the mixture. Cover with foil to keep warm.
- Meanwhile, in a blender, puree the rest of the cream cheese with the onion, and the milk.
- Place the filled filled potatoes in a serving platter and pour the cream cheese sauce over them. Sprinkle the remaining manchego cheese and cilantro and serve.
Nutrition Facts : Calories 202.2, Fat 11.7, SaturatedFat 6.5, Cholesterol 32.3, Sodium 128.4, Carbohydrate 20.7, Fiber 1.9, Sugar 1.1, Protein 4.8
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- Ground Beef + Taco Seasoning + Toppings. Cook a pound of ground beef with a packet of taco seasoning, load it on top of baked potatoes, and garnish it with your favorite taco fillings.
- Marinara Sauce + Shredded Mozzarella + Olives. Will it pizza? Yes, yes it will. Olives are just a suggestion here, so go ahead and swap them out for pepperoni, sausage, or any other topping you have on hand.
- Shredded Chicken + Hot Sauce + Ranch Dressing. Fans of buffalo chicken wings, this is for you. Toss shredded rotisserie chicken (or any other type of cooked chicken you have on hand) with your favorite store-bought hot sauce, stuff into a baked potato, and load it up with ranch dressing.
- Cream Cheese + Diced Jalapeños + Crispy Bacon + Shredded Cheddar. If you love jalapeño poppers, you’ll love this riff on the beloved bar snack. While the potato is still hot, add diced cream cheese and stir it into the potato so it gets nice and melty.
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- Brown Butter + Goat Cheese + Walnuts. To make your baked potato a bit fancy, top it with brown butter, crumbled goat cheese, and chopped walnuts. If you don’t have walnuts on hand, you can use any other nut.
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