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.
STUFFED NEW POTATOES
It's by Paula Deen-,the Butter Queen. Great cream cheese stuffed potatoes with garlic, BUTTER, and caviar!This filling is great to use for stuffed deviled eggs too- very elegant!! Good hot or cool. Great for that Holiday buffet table too.
Provided by Pat Duran
Categories Vegetable Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- 1. Boil potatoes in salted water until tender about 10 minutes. Drain and cool until able to handle them. With a small melon baller, remove one scoop or so from each potato.
- 2. Using the scooped out potato placed in a bowl; mash well and combine with the cheese, butter and cream. Taste and add salt and pepper as needed. Blend until smooth. Spoon or pipe mixture into into the potato's. Garnish with a fine sprinkling of parsley. For a festive Holiday garnish add a tiny dollop of red caviar to the top of each potato. Stand potatoes on cut end on a platter to serve.
- 3. This filling is great in deviled eggs too using the yolks in place of the potato pulp. Very delicious!
STUFFED BABY RED POTATOES
This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. -Carol Bess White, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.
Nutrition Facts : Calories 82 calories, Fat 4g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 135mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
STUFFED NEW POTATOES
This recipe came with my Kitchen Aid mixer. It was a little time consuming, but worth the effort. I made them for Easter dinner and my family loved them. Some of them even topped the potatoes with bacon bits.
Provided by bobchile
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes in half and scoop cut insides elaving 1/8 inch shells.
- Place insides in mixer bowl.
- Mix for 1 minute at speed 2.
- Add sour cream, butter, garlic salt, and thyme.
- Mix for 30 seconds at speed 2.
- Stop and scrape bowl.
- Turn to speed 2 and mix another 30 seconds.
- Add onions and mix until just blended.
- Spoon potato mixture into shells.
- Place filled shell in a shallow baking dish.
- Bake at 375 for 20-25 minutes or until thoroughly heated.
- Sprinkle with cheese and paprika.
- Bake 5 minutes longer or until cheese is melted.
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.
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.
CREAMED NEW POTATOES
Make and share this Creamed New Potatoes recipe from Food.com.
Provided by pines506
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in saucepan and cover with water; add salt.
- Bring to a boil; reduce heat and cover and cook for 15-20 minutes or until tender.
- Meanwhile in another saucepan, combine the cream cheese and buttermilk; cook and stir ove rmedium heat until cheese is melted and mixture is smooth.
- Remove from the heat and add the onions, thyme, tarragon and pepper.
- Drain potatoes and place in a serving bowl; add cream sauce and toss to coat.
- Sprinkle with parsley.
Nutrition Facts : Calories 300.4, Fat 13.6, SaturatedFat 7.6, Cholesterol 43.3, Sodium 568, Carbohydrate 38.5, Fiber 4.9, Sugar 5.1, Protein 7.9
CREAM CHEESE STUFFED NEW POTATOES
Make and share this Cream Cheese Stuffed New Potatoes recipe from Food.com.
Provided by Mrs. Cookie
Categories < 30 Mins
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10-12 minutes. Drain and let the potatoes cool until you can handle them.
- With a melon baller, remove a scoop from each potato. Cut a tiny sliver off the bottom of the potatoes so they will stand after filling. Combine the Boursin, butter, and cream. Taste and add salt and pepper as needed. Spoon or pipe the cheese mixture into the potatoes. Garnish with fine sprinkling of parsley. Add a tiny dollop of red caviar. Stand the potatoes on a platter to serve.
Nutrition Facts : Calories 159.3, Fat 3.3, SaturatedFat 2, Cholesterol 9.6, Sodium 28.4, Carbohydrate 29.8, Fiber 3.7, Sugar 1.3, Protein 3.5
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