Mashed Potato Bowls Food

SHEPHERD'S PIE POTATO BOWLS

Shepherd's Pie Potato Bowls image

Don't be fooled. These aren't ordinary twice-baked potatoes: beneath the golden mashed potato top is a rich beef and vegetable filling. And unlike your casserole dish, the potato bowls are also edible.

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 large russet potatoes (about 3 pounds)
4 tablespoons unsalted butter plus 1 tablespoon melted butter
1/4 cup whole milk
1/4 cup sour cream
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1 small carrot, chopped
12 ounces ground beef chuck
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1/3 cup frozen peas, thawed

Steps:

Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees F on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly.
Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.
Preheat the oven to 400 degrees F. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1 to 2 minutes more.
Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.

THE ULTIMATE MASHED POTATO BAR

The Ultimate Mashed Potato Bar image

Feed a crowd with a mashed potato bar at your next party, wedding, or celebration. Ideas for all sorts of delicious toppings.

Provided by Mel Lockcuff

Categories Side Dish

Time 1h30m

Number Of Ingredients 14

Ingredients

12 cups mashed potatoes
1 1/2 cups salted butter
1/4 cup salt
1/4 cup ground black pepper
1 1/2 cups sour cream
3 cups cheese sauce
12 ounces extra sharp cheddar cheese (*shredded)
2 cups red onion (minced)
2 cups green onion (chopped)
2 cups chives (chopped)
6 cups broccoli (cooked)
6 cups sloppy joe meat
1 1/2 cups bacon (cooked and crumbled)
4 1/2 cups ham (chopped)

Steps:

Choose and prep your toppings**, adding each topping to a separate dish or compartment for serving. Prepping may involve cooking, re-heating, or simply chopping.
Set everything out buffet style***, so your guests can create their very own delicious baked potato creations.

Nutrition Facts : ServingSize 12 people, Calories 1299 kcal, Carbohydrate 54 g, Protein 49 g, SaturatedFat 47 g, Cholesterol 265 mg, Sodium 4687 mg, Fiber 9 g, Sugar 10 g

MASHED POTATO BOWLS

Mashed Potato Bowls image

These are so yummy, great served with stew on top, or just about anything that goes well with mashed potatoes. Note, plan ahead, these need to stay in the freezer until completely frozen, before baking. (preparation time includes boiling the potatoes, not freezing time).

Provided by Kittencalrecipezazz

Categories Potato

Time 50m

Yield 6 bowls

Number Of Ingredients 9

Ingredients

4 large potatoes, peeled (about 3 pounds)
2 teaspoons salt, divided
1 (8 ounce) package cream cheese, softened
1 egg, lightly beaten
2 tablespoons flour
1/4 teaspoon baking powder
1 tablespoon butter, melted
1/4 teaspoon paprika
pepper (optional)

Steps:

Cook potatoes with 1 tsp salt in boiling water just to cover (about 25 minutes), or until tender; drain, and cool just to touch.
Mash the potatoes in a large bowl, using a potato masher.
Stir in the remaining 1 tsp salt, cream cheese, egg, 2 Tbsp flour, pepper (if using) and the baking powder; mix well until thoroughly combined.
Spoon the mixture into 6 large mounds on a baking sheet.
Shape each mound into a 4-inch bowl-like shapes, using the back of a spoon; cover and freeze until firm and frozen (at this point you may keep them in the freezer up to one month until ready to use, just store them in a zip-lock freezer bag).
When ready to use, remove them from the freezer, and place the potato bowls on a lightly-greased cookie sheet.
Brush the potato bowls with melted butter (do not thaw), and sprinkle with paprika.
Bake (frozen) bowls in a 450 degree oven, for 15 minutes, or until thoroughly heated, and lightly browned.

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