Elegant Stuffed Potatoes Food

STUFFED BAKED POTATOES

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 JACKET POTATOES

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.

ELEGANT SCALLOPED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly., In a saucepan, melt butter. Stir in the flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from the heat; set aside., Cut potatoes into 1/4-in. slices. Place a third of the slices in a greased 13x9-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions. , Bake, uncovered, at 350° for 15 minutes or until cheese is melted.

ELEGANT BAKED POTATOES

Steps:

• Scrub potatoes.
• Cut, crosswise, into thin slices, using the handle of a wooden spoon to prevent knife from cutting all the way through.
• Put potatoes in a baking dish; fan slightly. Drizzle with butter.
• Sprinkle with salt and herbs.
• Bake potatoes in 425°F (220°C) oven for 50 minutes.
• Remove from oven.
• Sprinkle with cheeses.
• Bake 10-15 minutes longer or until lightly browned and cheeses are melted.

GARDEN STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Pierce the skin of the potatoes with a fork.
• Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior.
• Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes.
• Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.
• Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.

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.

ELEGANT VEGETARIAN STUFFED POTATOES

Steps:

• Preheat oven to 375°F Pierce each potato several times with a fork. Microwave on high for 8 to 10 minutes or until fork tender.
• Meanwhile, blanch the rapini in a saucepan of boiling water for 2 minutes. Drain, rinse under cold water to stop the cooking process and spread on paper towels to dry.
• Combine beans, milk, salt, pepper and garlic in the bowl of a food processor; pulse until mixture is smooth.
• Cut each potato in half lengthwise. Scoop the flesh into the food processor (keeping the skins intact). Add the butter; pulse just until smooth and well combined. (Take care not to over process at this point or your potatoes will get gummy.)
• Remove the bowl from the processor and gently stir in the rapini, toasted pine nuts and raisins by hand.
• Divide potato mixture evenly between potato shells and top each filled potato with an equal amount of Parmesan cheese.
• Bake for 15 minutes or until heated through.