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.
MASHED POTATO-STUFFED MEATLOAF
Forget mashed potatoes as a side dish and reinvent meatloaf with this spud-stuffed version. The potatoes are ready in no time, thanks to your microwave, and could easily become a weeknight go-to recipe all on their own.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with foil.
- For the mashed potatoes: Poke each potato with a fork several times and microwave until soft, about 15 minutes (or use your microwave?s potato setting). Cool until you are able to handle them with a towel, about 2 minutes. Halve the potatoes and scoop out the flesh with a spoon and discard the skin. Mash the potatoes and butter in a medium bowl until smooth then fold in the sour cream, chives and 1 teaspoon salt until well combined. Set aside.
- For the meatloaf: Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the oil, onions, garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook, stirring, until onions are tender, about 8 minutes. Let cool slightly. Add the onion mixture to the bread crumbs along with the meatloaf mix, Parmesan and Worcestershire sauce. Toss and mix gently. Add the eggs and mix it completely into the meat mixture.
- Transfer 1/2 of the meatloaf mixture to the prepared baking sheet and gently press into a 12- by-3-inch rectangle. Gently create a well down the middle of the meatloaf mixture with a 1/2-inch wall on all four sides. Spoon the mashed potato mixture into the well. Working with a quarter of the remaining meatloaf mixture, gently flatten the mixture with the palms of your hands. Lay the meatloaf mixture over 1/2 of the mashed potatoes. Repeat with the remaining meatloaf mixture ensuring the potatoes are completely enclosed.
- For the glaze: Whisk together the ketchup, brown sugar and vinegar in a small bowl. Spoon the glaze evenly over the entire loaf.
- Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
- While the meatloaf is cooking, cook the peas according to package directions. Toss with the butter and season with salt and pepper. Keep warm.
- Slice and serve the meatloaf with butter, black pepper and the peas.
PAPAS RELLENAS (FRIED STUFFED POTATOES)
My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!
Provided by alu1977
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h15m
Yield 12
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
- Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
- Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
- To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g
LOADED STUFFED POTATO PANCAKES
When I make mashed potatoes, I always cook extra so I can prepare these over-the-top potato pancakes. Fill them with sour cream, ranch dressing, melted cheese-or all three. -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients. In a shallow bowl, mix bread crumbs, garlic powder, onion powder and cayenne., Shape 2 teaspoons cream cheese into a ball. Wrap 1/4 cup of potato mixture around cream cheese to cover completely. Drop into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining cream cheese and potato mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry stuffed pancakes, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 491 calories, Fat 34g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 987mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
MASHED POTATO-STUFFED BELL PEPPERS
I can't remember where this recipe originated from, but I do remember that it said it was good with corn on the cob, which is a good way to eat it. Think: cottage evenings, barbecues, a little Jerk chicken...
Provided by Moody
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees.
- Slice the tops off the peppers, just below the stem, to make a cup.
- Seed them,& remove the spines.
- Gently parboil peppers for about 5 minutes, remove& drain upside down.
- Saute onion& red pepper in oil until onions are soft.
- Add salt& pepper, chives,& mix into the mashed potatoes.
- Stuff the peppers.
- Stand peppers in a deep-sided casserole dish& pour the tomato sauce into the bottom.
- Bake at 350 degrees, covered, about 20 minutes.
- Uncover,& bake 5 minutes longer.
- Serve hot.
ROASTED POBLANO PEPPERS STUFFED WITH SPICY MASHED POTATOES
A lively potato dish that's easy to prepare with a high return on flavor. Poblano peppers are roasted then stuffed with mashed potatoes that have been flavored with pure excitement.
Provided by Lea Ann Brown
Categories Side Dish
Time 1h15m
Number Of Ingredients 6
Steps:
- Wrap the potatoes in foil and bake at 350 degrees until tender. While they're still hot, pass the potatoes through a potato ricer. Or mash with a potato masher until fine.
- In the meantime, roast poblanos over open flame on your gas stove top. One by one, simply place the poblanos directly on the grates turning them often to get the black and blistered.
- When the poblanos are cool enough to handle, make a slit down the center of each pepper. Remove some of the seeds and a little bit of the veins if you'd like. This will make the peppers less spicy with heat. I don't remove much of the blackened skin, because this is where the smoky flavor lies. If you must remove skin, do so with your hands. Don't rinse the peppers under water. You're rinsing away flavor.
- When the potatoes are at room temperature. Mix in the goat cheese. With clean hands, mix well.
- Add the salsa and the Sambal Oelek. Mix well. Taste and adjust for flavor. Add Salt and Pepper to taste.
- With a spoon, stuff each poblano with a good amount of the potato mixture. Place each stuffed pepper on a sheet pan. Place a pat of butter on top of the mashed potatoes.
- Bake 350 degrees for 30 minutes. If you'd like them browned, finish them under the broiler for just a minute.
Nutrition Facts : Calories 275 kcal, Carbohydrate 40 g, Protein 8 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 283 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
LOBSTER STUFFED WITH MASHED POTATOES
Steps:
- Wash live lobsters under cold water, leaving rubber bands on claws. To kill a lobster sever its spinal cord (this is the least painful method). Deaden its sense of pain by thrusting the tip of the knife between the lobster's eyes and continue moving downward into the natural breach where the head and front abdominal shells meet. Turn lobster around and split downthe tail, but do not cut in half. Discard stomach. Remove rubber bands from claws. Place lobsters on baking dish or baking pan. Insert wooden skewers through the length of tails. Season with salt, pepper and 2 ounces of butter. using a pastry bag with a star tip, pipe mashed potatoes (see Mashed Potato recipe) into front cavity and bake in 375 degree oven for about 15 minutes. Serve lobster with melted butter and lemon wedges.
- For the mashed potatoes: Dice potatoes into 1-inch cubes. Place 1 1/2 quarts of water in medium-size pot over high heat. When the water boils, add the potatoes. Cover and cook until fork-tender. When potatoes are cooked, drain well using a colander. While the potatoes are draining in colander, melt butter in small pot. Add heavy ceam to butter. Bring butter and cream to a boil. Remove from stove. Place drained potatoes in a mixing bowl. Set electric mixer to medium speed and proceed wihpping potatoes. With machine running, slowly add heavy cream and butter. Whip potatoes until smooth (approximately 4 to 5 minutes). Stop machine and remove bowl. Fold in sour cream and scallions. Add salt and pepper. Place a star tip on pastry bag. Place potatoes in pastry bag. Pipe mashed potatoes into front cavity of lobster (see Lobster Recipe) and bake in 375 degree oven for 15 minutes. Yield: 2 servings
BAKED STUFFED TOMATOES TOPPED WITH MASHED POTATO
An Enticing Presentation full of flavor making nutritious, delicious & easy. Be sure to pick firm tomatoes not over ripe one so they hold their shape when baked. The salting of the tomatoes will make the firmer for baking. So don't skip it.
Provided by Rita1652
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mashed Potatoes:.
- Boil potatoes in salted water till tender.
- Drain and mash with the butter, mayonnaise and milk. Season with salt and pepper.
- Set aside.
- Prepare Tomatoes:.
- Cut tops off of tomatoes. Save lids as a garnish. Scoop out insides of tomatoes, leaving outer layer intact. Discard seeds, and dice pulp for use in filling.
- Sprinkle inside of tomatoes with salt, and invert onto paper towel to drain. Let sit inverted while you prepare filling, at least 20 minutes.
- Pre heat oven to 350 degrees Fahrenheit.
- Prepare filling:.
- Over high heat brown beef, carrots, onions, garlic and cook until golden brown, 8-10 minutes. Stirring often.
- Add the diced tomatoes that were set aside, salt, balsamic vinegar, pepper, oregano, and basil and stir in cook 2 more minutes. Add 1/2 cup of the mashed potatoes to the meat mixture and mix in, using as a binder.
- Stuff each of the hollowed, tomatoes with 1/4 of the filling, mound 1/4 of the mashed potatoes on the meat filling. Fork the potatoes so they have a texture: pour evenly the butter on each: then sprinkling the cheese.
- Place on parchment paper in a baking dish.
- Bake for 20 minutes until hot and then broil tops just to brown.
- Garnish by placing un-baked tomato top "lids" back on tomatoes at a slight angle, garnish with fresh basil or green onions.
Nutrition Facts : Calories 299.7, Fat 15, SaturatedFat 8, Cholesterol 60.5, Sodium 477.2, Carbohydrate 27.3, Fiber 4.5, Sugar 7.5, Protein 15.5
PAPA RELLENA: PERUVIAN STUFFED POTATOES
Steps:
- Gather the ingredients.
- Bring a large pot of salted water to a boil. Cook the unpeeled potatoes until they are tender when pierced with a fork, about 25 minutes.
- Once the potatoes are cooked, drain them in a colander.
- When they are cool enough to handle, peel and mash the potatoes thoroughly (or pass them through a potato ricer ).
- Season the mashed potatoes with salt and pepper to taste. Chill the potatoes uncovered for several hours, or overnight.
- Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed.
- Cook the egg in boiling water until hard-boiled and set aside.
- Heat the vegetable oil in a skillet. Add the onions, garlic, and aji pepper and cook until soft and fragrant.
- Add the cumin and paprika and cook 2 minutes more, stirring.
- Add the ground beef and cook until browned.
- Add the beef broth and the raisins and simmer for 10 to 15 minutes more, or until most of the liquid is gone.
- Stir in the green olives, if using.
- Season the mixture with salt and pepper to taste. Remove from the heat and let cool.
- Peel the hard-boiled egg and chop it into about 6 pieces.
- With floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center.
- Fill the well with 1 to 2 tablespoons of the beef mixture and a piece of hard-boiled egg.
- Mold the potatoes around the beef, adding more potato if necessary to fully enclose the filling. Shape into an oblong oval with slightly pointy ends, about the size of a medium potato.
- Repeat with the rest of the ingredients; you should be able to make 6 croquettes. Coat each papa rellena generously with flour.
- In a deep skillet or deep-fat fryer , heat 2 inches of oil to 360 F. Set the oven to 200 F.
- Fry the potatoes in batches until they are golden brown.
- Drain them on a plate lined with paper towels. Keep the papa rellena warm in the oven until ready to serve.
- Serve with a side of ketchup, if desired, and enjoy.
Nutrition Facts : Calories 703 kcal, Carbohydrate 66 g, Cholesterol 112 mg, Fiber 6 g, Protein 25 g, SaturatedFat 6 g, Sodium 265 mg, Sugar 9 g, Fat 39 g, ServingSize 6 servings, UnsaturatedFat 0 g
EPIC MEATLOAF RECIPE
Steps:
- Preparation: Heat oven to 375 degrees F. Line a bakesheet with foil. Place bread and parmesan in a food processor and pulse until coarsely crumbed; transfer to a bowl. Whisk milk and cream cheese until combined, then pour it over the bread crumbs and stir to combine; set aside. In a separate bowl, combine and thoroughly mix together ketchup and apricot jam. Halve mixture into separate bowls; set aside.
- Place egg, salt, pepper, ground mustard in a bowl and beat until combined. Add in half of ketchup mixture and mix to combine. Add in ground beef and mix to combine. Fold in bread mixture and mix to combine (do not over mix).
- To assemble: Halve the meat mixture and place one half on the bake sheet. Form into a loaf and create a well with a 1/2 inch wall along the perimeter of loaf. Fill well with mashed potatoes. Place cheddar cheese slices on top. Place remaining meat mixture on top of cheese slices and smooth out to an even finish making sure the center stuffing is fully covered and sealed in. Brush remaining ketchup mixture all over the outside of meat loaf. Bake at 375 degrees for 40-50 minutes. Remove from oven and let rest for 15 minutes prior to slicing.
- **Notes** (1) Almost any type of white bread will work, so use what you have on hand. (2) Use plain cream cheese or your preferred flavor.
27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Mix egg, cheese, and chives in a bowl.
- Stir in mashed potatoes and flour.
- Shape into patties.
- Dredge in flour , fry for 3 minutes on each side.
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
STUFFED MASHED POTATOES
Steps:
- For the Mashed Potatoes:
- Cook the whole potatoes in water over moderate heat until soft. Mash until relatively smooth. Process the aji chili with 2 tablespoons water, the turmeric, salt, and oil until smooth. Stir the spice paste into the potatoes and mix well.
- For the Chicken Filling:
- In a bowl combine all the filling ingredients until smooth.
- For the Causa:
- 1. Spread half of the mashed potato in the oiled dish.
- 2. Spread all of the filling over the potatoes. Cover with the balance of the potatoes. Cover with plastic wrap and chill until cold.
- Serve cold, cut into 2-inch-wide slices.
- Extra! Tips from Epicurious:
- • This dish dates from Peru's colonial period. Derived from the Quechua (the indigenous Peruvian language) kausay, which translates as "necessary sustenance," its name is indicative of how satisfying it is. Serve causa as a main course for lunch, or serve slices as a hearty appetizer before dinner.
- • Yellow aji pepper powder, also called aji amarillo, is available online at www.myspicer.com.
- • Starchy Peruvian yellow potatoes are traditionally used for this dish, but Yukon golds make a fine substitute.
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Servings 4Total Time 1 hr 15 minsCategory Chicken
- Peel the potato and cut into 1/2 inch pieces. In a medium saucepan, cover the potato with room-temperature salted water. Bring the potato to a boil, then reduce the heat to a simmer and cook until tender, about 20 minutes. Drain the potato, then mash together with the milk, butter and salt and pepper to taste. Let the mashed potato cool to warm.
- Place each chicken breast, smooth-side-up, on a work surface. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast. Divide the mashed potato filling between the breasts, stuffing them full. Rub the chicken with the oil, then season all over with 3/4 teaspoon salt and 1/2 tea-spoon pepper.
- Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes. Let stand 5 minutes before slicing and serving.
CHEESE STUFFED MASHED POTATO PUFFS - THE RECIPE REBEL
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Reviews 102Category Appetizer, Side DishCuisine AmericanTotal Time 47 mins
- Mash with chicken broth, season with salt and pepper, Italian herbs and garlic. Taste and adjust seasonings as necessary. (*NOTE: if using leftover mashed potatoes, you will likely skip straight to the next step). Let cool.
- Preheat oven to 400 degrees F and lightly grease a metal muffin pan (I made some in a silicone pan, but they do not brown the same way!).
- Stir in eggs until completely combined. Spoon enough into each of the 12 muffin cups to cover the bottom. Place one cube of cheese in the center of each (don't push down!) muffin cup. Cover with enough potatoes to hide the cube of cheese. Sprinkle the tops with remaining cheese.
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- Add beaten eggs, salt, pepper, paprika, garlic powder and chopped parsley. Mix until combined. Refrigerate for 30 minutes.
- Scoop 1 tablespoon of potato mixture and flatten on your hand, place 1 cube of cheddar cheese in the center, wrap the potato mixture around the cheese and shape into ball.
CHEESE-STUFFED MASHED POTATO CASSEROLE - SIMPLY DELICIOUS
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5/5 (11)Category MediumCuisine $5-$7Total Time 55 mins
- Heat a large skillet over medium/high heat. Add 1-2 Tbsp olive oil and 1 lb ground meat. Saute, breaking it up until cooked through then season with 1 tsp salt and a pinch of pepper. Remove to a separate dish.
- In the same skillet, add 2 Tbsp oil then add onions and carrots. Stir and saute over medium heat for 5 min until golden and softened. Season lightly with salt and pepper. Return meat with juices to the pan.
- Press in 1 garlic clove and add chopped parsley. Cook stirring 1 minute or until fragrant. Remove from heat.
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10 CREATIVE STUFFED POTATO RECIPES YOU'VE GOT TO TRY
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Author Cathy JacobsPublished 2018-03-08
- Baked Stuffed Potato Recipe. You'll enjoy this classic recipe for baked stuffed potatoes with bacon that's sure to become a family favorite. The recipe also freezes well for making ahead and enjoying later, which comes in handy when you're racing to put dinner on the table on busy weeknights.
- Vegetarian Stuffed Baked Potatoes. This twice-baked potatoes recipe omits the bacon, for a vegetarian recipe that makes a great side dish to enjoy at family meals.
- Shrimp-Stuffed Baked Potatoes. Stuffed baked potatoes with a creamy shrimp filling couldn't be easier to make, and are a scrumptious twist on the traditional "twice baked" potatoes.
- Loaded Baked Potato Salad. Eating this well-seasoned, hearty, flavorful potato salad will remind you of your favorite baked stuffed potatoes or loaded baked potato soup.
- Stuffed Potato Balls. This delicious, comforting Caribbean food recipe for stuffed potato ball s is perfect for serving at game day parties and other gatherings of friends.
- Loaded Baked Potato Skins With Cheese and Bacon. These baked potato skins are a favorite pub snack that's always a hit, and they're easy to recreate at home.
- Twice-Baked Potatoes With Cream Cheese and Chives. These twice-baked potatoes are a wonderful change of pace from everyday baked potatoes or the same old mashed potatoes.
- Loaded Baked Potato Soup. When does a soup taste like a twice-baked potato? When it's this hearty recipe! Your family will go crazy for this flavorful loaded baked potato soup that's got plenty of cheese and baked potatoes, along with bacon, sour cream, green onions, and seasonings.
- Make-Ahead Baked Stuffed Potatoes. Here's an easy way to enjoy the taste of stuffed baked potatoes, when you're super busy during the week. Bake the potatoes and prepare the super-easy filling the night before, storing the filled shells in the fridge on a baking sheet.
- Cheesy Vegetarian Potato Soup. Packed with cooked potatoes, cheese, and green onions, this soup will remind you of your favorite stuffed potato skins. It's a super-easy, vegetarian homemade potato soup that you can enjoy for a light lunch, or as a first course at dinner.
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