Speedy Stuffed Potatoes Food

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.

STUFFED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 45 minutes, or until cooked through.
• Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
• To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
• Bake for another 30 minutes, or until heated through.

SPEEDY STUFFED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., When cool enough to handle, cut potatoes in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, garlic, salt and pepper. Spoon into potato shells. , Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until heated through.

STUFFED POTATO SKINS

Steps:

• Preheat your oven to 190c. Prick your potatoes with a fork and start them off in the microwave. Put all the potatoes in the microwave and microwave on high for 10 minutes (alternatively you can add 20 minutes to the cooking time in the oven).
• Put your potatoes in the oven, directly on the shelf and cook for 35-45 minutes until they're crisp on the outside and soft on the inside (you can check this by stabbing a knife into one of the potatoes to see if it slides in easily).
• Meanwhile, heat the oil in a small frying pan/skillet over a medium-high heat. Cook the pancetta cubes for 5-6 minutes, until crispy. Remove from the pan.
• When your potatoes are ready, take out of the oven and chop each of the potatoes in half. Pick up a potato half (using a tea towel to protect your hands) and using a spoon, scoop out the insides into a large bowl. Repeat with the rest of the potatoes.
• Add the cream, butter and salt & pepper to the bowl and mash using a potato masher or a fork until the potato is fluffy.
• Add in the pancetta and cheese (reserving a small handful for sprinkling on top). Mix together.
• Take one of the potato skins and put a spoonful of the potato mix inside. Put the potato in a baking dish and sprinkle with a little of the reserved cheese. Repeat with the remaining potatoes.
• When all of the potatoes are stuffed, put them back in the oven for 10-15 minutes (same temperature).
• Take out of the oven and serve with soured cream and a sprinkling of spring onions (scallions).

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.

SPEEDY TWICE BAKED POTATOES

Steps:

• Preheat oven to 425 degrees.
• Wash potatoes and prick holes in them with a fork. Microwave for 5 minutes. Flip potatoes over and microwave for an additional 5 minutes. Test for doneness with a fork and cook longer if necessary.
• Cut each potato in half longways. With a spoon, carefully scoop out as much pulp as possible into a large bowl.
• Add butter, black pepper and garlic salt. Pour in half of the milk and beat mixture with an electric mixer. Gradually add the remaining milk - you may not need it all, or you may need to add a little more! They should be the consistency of fluffy mashed potatoes.
• Fill potato shells with mixture and top with the shredded or sliced cheese. Sprinkle with paprika if desired.
• Place on baking sheet covered with foil for easy clean up. Bake at 425 degrees F until cheese melts (approx. 15-20 minutes).