CHEESY STUFFED POTATOES RECIPE
Enjoy easy convenience with these Ultimate Cheesy Stuffed Potatoes. Loaded with creamy goodness, these spuds are freezer-friendly and very make-ahead.
Provided by Jessica Fisher
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Bake the potatoes in the slow cooker, oven, or microwave. Cool to handle.
- Cut the potatoes in half lengthwise. Scoop out the insides, leaving a shell 1/4-inch thick.
- Place the cooked insides of the potatoes in a large mixing bowl and mash until smooth. Mix in the cream cheese, 3/4 cup cheddar, and butter. Stir in the green onions, salt, pepper, and garlic powder. Taste and adjust the seasonings.
- Fill the potato shells with the cheesy potato mixture. Top with the remaining 1/4 cup shredded cheese. The potatoes can be stored in the refrigerator at this point or baked for serving.
Nutrition Facts : Calories 308 kcal, Carbohydrate 21 g, Protein 8 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 66 mg, Sodium 398 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
HEARTY CHEESE POTATOES
"AS THE YEARS went by, I added this American side dish to our menu. My children enjoyed the rich cheese flavor, and it enhanced the rest of the meal. I also like these potatoes because I can make them early in the day and then simply heat before serving."
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan; add flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from the heat. Add cheese and stir until melted. Place potatoes in a large bowl; gently stir in cheese sauce. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts :
HAM & CHEESE STUFFED POTATOES
These hearty potatoes are fully loaded. They can be changed up a zillion different ways, but this is my favorite, featuring three kinds of cheese plus cream cheese and cottage cheese. -Kathleen Gill, Pahrump, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 2 servings.
Number Of Ingredients 15
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. Scoop out the pulp, leaving a thin shell., In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender. Set aside. In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper. Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with basil.
Nutrition Facts : Calories 578 calories, Fat 21g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 1034mg sodium, Carbohydrate 74g carbohydrate (10g sugars, Fiber 7g fiber), Protein 25g protein.
POTATO- AND ASPARAGUS-STUFFED CHEESE CRISPS
Provided by Lidia Bastianich
Categories Cheese Dairy Onion Potato Vegetable Sauté Vegetarian Asparagus Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling salted water until barely tender, about 35 minutes. Drain. Cool completely. Peel potatoes; cut into 1/4-inch-thick rounds. Cook asparagus in boiling salted water until crisp-tender, about 2 minutes. Drain and cool.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add potatoes; cook until browned, about 3 minutes per side. Transfer to plate. Add 1 tablespoon oil to skillet. Add red onions; sauté until beginning to soften, about 2 minutes. Add green onions and asparagus; sauté 3 minutes. Transfer to plate with potatoes. Sprinkle with salt and pepper. Heat another nonstick skillet over medium heat. Sprinkle 1/3 cup grated cheese over bottom of skillet and spread to 5-inch round. Arrange d of potato-asparagus mixture evenly over cheese and press gently. Sprinkle 1/3 cup cheese evenly over potato-asparagus mixture. Cook until bottom layer of cheese is golden brown around edges and on bottom, about 5 minutes. Using metal spatula, carefully loosen edges and bottom of cheese crisp from skillet. Transfer to small plate. Top with another small plate and invert cheese crisp. Slide crisp back into skillet, browned side up, and cook until crisp and brown on bottom, about 3 minutes longer. Transfer to rimmed nonstick baking sheet. Repeat with remaining cheese and potato-asparagus mixture for 5 more crisps. DO AHEAD Can be made 2 hours ahead. Rewarm in 350°F oven until heated through, about 10 minutes.
- Place 1 cheese crisp on each of 6 plates and serve.
HEARTY POTATO SKILLET
Deliciously filling skillet with a crisped potato base, veggies, a trio of meats, a sprinkling of Cheddar cheese topped with a perfectly fried egg. Enjoy this any time of day with a delicious glass of cold milk.
Provided by got milk?(R)
Categories Trusted Brands: Recipes and Tips got milk?®
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil; add potatoes and boil until just tender, 7 to 10 minutes. Drain.
- Heat a large nonstick skillet over medium to medium-high heat and cook sausage links. When cooked through, remove to a plate. Add bacon to the same skillet and cook to nearly your desired doneness. During the last few minutes, add cubed ham to crisp and heat through, 5 to 8 minutes. Remove bacon and ham with a slotted spoon and drain on paper towels. Reserve grease.
- Heat 1 tablespoon oil over medium-high heat in a large pot. Add onion and bell pepper; season lightly with salt and pepper. Cook and stir occasionally until tender, 10 to 15 minutes.
- Place cooked potatoes in the skillet with the bacon grease over medium heat. Brown on all sides, turning gently as needed. Season potatoes with seasoned salt and pepper, to taste.
- Melt butter in a separate skillet over medium heat. Fry eggs to your desired doneness.
- Distribute browned potatoes among 4 plates. Top with bell pepper-onion mixture, and the meats. Sprinkle with Cheddar cheese and top each with a fried egg.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 52.7 g, Cholesterol 289 mg, Fat 34.8 g, Fiber 6.9 g, Protein 41.7 g, SaturatedFat 13 g, Sodium 1346.6 mg, Sugar 5.9 g
HEARTY STUFFED SWEET POTATOES
Stuff some sweet potatoes with ham, garlic and cheese for tasty Stuffed Ham and Sweet Potatoes. Ham and sweet potatoes never tasted so great together!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pierce each potato in several places with fork or sharp knife. Microwave in shallow microwaveable dish on HIGH 8 to 10 min. or until tender, rearranging once. Cool slightly. Cut thin slice off top of each potato. Discard tops; scoop out centers into medium bowl, leaving 1/4-inch-thick shells. Mash potatoes. Add Neufchatel, onions, vinegar, garlic and pepper; beat until fluffy. Stir in ham.
- Spoon into shells; return to microwaveable dish.
- Microwave on HIGH 4 to 5 min. or until heated through.
Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 15 g
HEARTY CHEESE (AND TURKEY) SOUP
Taken from a magazine, I think it was Light and Tasty, but not sure...Hearty soup filled with meat, veggies and cheese, but lighter on the fat and calories.
Provided by jonesies
Categories Poultry
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a nonstick skillet, cook turkey and onion over medium heat until meat is not longer pink; drain.
- Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper.
- Bring to a boil.
- Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
- In a small bowl, combine flour and milk until smooth; stir into soup.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Reduce heat to low; add the cheese.
- Cook and stir until cheese is melted.
- Remove from heat; stir in sour cream.
Nutrition Facts : Calories 226.7, Fat 9.5, SaturatedFat 4.4, Cholesterol 49.9, Sodium 612.1, Carbohydrate 19.1, Fiber 1.8, Sugar 2.5, Protein 16.6
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4.3/5 Total Time 40 minsCategory Snacks And Light MealsCalories 200 per serving
- 1 Preheat oven to 200°C /392°F. On a baking tray, place potatoes. Prick with a fork and cook in the oven for 40-45 minutes, or until soft. Remove and set aside to cool. Turn oven down to 180°C/356°F.
- 2 When cool enough to handle, slice potatoes in half lengthwise. Into a large bowl, scoop flesh, taking care not to poke holes in the skin. Set potato skin shells aside.
- 3 Roughly mash potato flesh with a fork. Add onion, cheese, corn, capsicum and 1 tablespoon of the sour cream and stir to combine.
- 4 Scoop potato mix back into shells. Gently press then pile more in. Return potatoes to cooler oven to cook for another 10-15 minutes, or until heated through and golden on top.
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