STUFFED BAKED POTATOES
From Taste of Home Magazine. These are a little bit different from some of the other recipes in that these have garlic and ranch dressing mix in them.
Provided by Juenessa
Categories Potato
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes at 400° for 1 hour or until tender.
- Reduce heat to 375°.
- Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
- In a large mixing 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 for 15-20 minutes or until heated through.
- Top with bacon and green onions.
Nutrition Facts : Calories 228.4, Fat 15.8, SaturatedFat 9.9, Cholesterol 43.5, Sodium 185, Carbohydrate 14.8, Fiber 1.2, Sugar 0.8, Protein 7.5
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.
STUFFED CUBANELLE PEPPERS
A succulent sweet pepper, stuffed, and topped, this is the best stuffed pepper you will ever have. You will remember this dish. I like using roasted garlic flavored tomato sauce.
Provided by Keith Harden
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 2h5m
Yield 4
Number Of Ingredients 16
Steps:
- Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
- Heat olive oil in a large skillet over medium-high heat. Stir in ground sirloin; cook until it begins to brown, and is no longer pink, about 5 minutes. Drain any excess fat. Stir in 1 can tomato sauce, green onions, garlic salt, kosher salt, and pepper; cook until flavors combine, 5 to 10 minutes.
- Mix rice into ground sirloin mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- Stuff Cubanelle pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9x13-inch baking dish.
- Stir remaining can of tomato sauce, brown sugar, parsley, basil, and oregano together in a bowl. Spoon tomato sauce over peppers in the baking dish.
- Bake in the preheated oven until peppers are hot and beginning to brown, about 1 hour. Sprinkle mozzarella cheese on top.
Nutrition Facts : Calories 556.9 calories, Carbohydrate 42.3 g, Cholesterol 82 mg, Fat 30 g, Fiber 6.7 g, Protein 31.6 g, SaturatedFat 9.8 g, Sodium 2699.7 mg, Sugar 16.5 g
STUFFED JACKET POTATOES
A simple baked potato recipe to get kids in the kitchen - this is easy to follow and great for teaching
Provided by Good Food team
Categories Side dish, Snack
Time 1h35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
BACON 'N' CHEESE STUFFED POTATOES
Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. -Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.
Nutrition Facts :
STUFFED POTATOES
My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!
Provided by SHARRON MITCHELL
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g
BOLICHE CUBANO - CUBAN-STYLE STUFFED BEEF ROAST
Chorizo-Stuffed Beef Roast On the Cuban family table, a special meal would not be complete without Boliche, or Cuban-Style Stuffed Beef Roast. The beef (most commonly eye of round roast), is marinated in the tangy Cuban marinade, GOYA® Mojo Criollo Marinade, then stuffed with chorizo, and cooked in a flavorful wine broth until the beef is meltingly tender. Potatoes, carrots and olives are often added to the broth for an extra hearty touch. Try this recipe tonight and experience why Boliche has remained a Cuban family tradition.
Time 4h45m
Yield 8
Number Of Ingredients 12
Steps:
- Step 1 Using long knife, make lengthwise slit in center of thickest end of roast to form deep pocket, about 3" long. Pierce beef all over with tip of knife. Transfer beef to large zip-top bag (or to non-reactive container with lid). Pour Mojo over beef; seal bag. Refrigerate at least 4 hours, or up to 24 hours for best results. Step 2 Heat oven to 275°F. Remove beef from refrigerator at least 30 minutes before cooking; discard marinade. Using paper towels, pat beef dry. Stuff pocket of beef with chorizo. Using kitchen twine, firmly tie beef in 1½ " intervals, perpendicular to pocket, to enclose chorizo. Sprinkle beef all over with Adobo. Step 3 Heat oil in large Dutch oven, or large oven-proof pot over medium-high heat. Add beef. Cook, flipping beef with tongs, until golden brown all over, 5-7minutes; transfer to plate. Add onions to pot; cook, stirring occasionally, until soft, about 3 minutes more. Pour wine and 4 cups water into pot. Bring liquid to boil, scraping up browned bits from bottom of pot with wooden spoon. Add carrots, olives, bay leaves, oregano and beef to pot. Tightly cover pot; transfer to oven. Step 4 Cook, flipping roast every hour, until beef is fork-tender, about 4 hours, adding potatoes after 3 ½ hours. Step 5 Transfer beef, potatoes, carrots and olives to platter; tightly cover with foil to keep warm. Place pot on stove over medium-high heat. Bring liquid to boil. Cook, stirring occasionally, until sauce reduces to 2 cups, about 5 minutes. To serve, cut beef roast into ½" slices. Pour sauce over beef. Serve warm. More Cooking Tips
14 BEST CUBAN SIDES (+ EASY DINNER MENU)
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cuban side in 30 minutes or less!
Nutrition Facts :
(CUBAN) STUFFED POTATOES
I came up with this recipe after Eating in Ybor City, FL about 9 years ago. I've made my own changes because my kids are very finicky eaters.
Provided by strawberries shortc
Categories One Dish Meal
Time 1h
Yield 10 Potato balls, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and boil potatoes.
- using a mixer mash the potatoes well and set aside to cool, I usually come back 2 or 3 times to mix, to help the cool faster and make sure all the lumps are out.
- Brown ground beef with garlic with garlic onion olives, drain well.
- return beef to your pan and add the taco seasoning and spinach, simmer 5-10 minutes or till the spinach is softened.
- Add 1 egg to mashed potatoes and give a final mix.
- scoop out a handful of potatoes and flatten between your hands (like potato cakes) put some of your ground beef in the center on the "cake" and fold up the sides and mold into a ball, rolling it between your hands.
- you will need two bowls, break your remaining two eggs and beat in one bowl and flour/bread crumbs in the other.
- roll your potato balls in the egg first and then the flour mix.
- over medium high heat brown all sides of the potatoes and serve with black beans and rice.
Nutrition Facts : Calories 1116.6, Fat 69.9, SaturatedFat 15.1, Cholesterol 219.4, Sodium 385.9, Carbohydrate 83.5, Fiber 9.9, Sugar 4.3, Protein 40.2
PAPAS RELLENAS (CUBAN STUFFED POTATO BALLS)
About these fried Cuban potato balls. More popularly named Papas Rellenas, they are basically mashed potatoes formed into a ball and filled with a seasoned ground beef (picadillo), the fried to gold perfection. After searching high and low for a promising recipe, I decided not to follow just one, but to combine my research and just go from there. Because I try to avoid the messiness of frying food at all costs, I decided to try my hand at oven 'frying' them, which basically means just baking them at a higher temperature for about 20 minutes. I didn't really love the turn out, but I think it's because of the Panko bread crumbs. Normally, I love using Panko for breading, but not with these. So, lessons learned here? Stick with regular bread crumbs or flour, and fry these babies. You don't have to have a deep fryer to do so. Instead, let them fizzle in a layer of oil that is only deep enough to cover half the ball, then flip once during frying. These take a while to form each ball, but once you have the plate full of fried goodness, you'll forget about all the labor.
Provided by ElizabethKnicely
Categories Potato
Time 5h15m
Yield 24 Papas Rellenas, 24 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot of salted boiling water, boil the potatoes until fork tender, about 10 to 15 minutes. Drain and return to the pot away from the heat. Mash the potatoes or push through a potato ricer. It should be easy to shape into a ball (but don't shape them yet). Allow to set until cool enough to touch.
- Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until the meat is browned. Stir in the garlic and onion until just fragrant, about 30 seconds. Drain excess grease. Add the tomato sauce and wine, then lower the heat to medium. Simmer for 10 minutes. Stir in the olives and season with the spices and salt and pepper, to taste. Cook for another 3 minutes then remove from the heat. If the meat mixture is not at the consistency you desire, you can transfer it to a food processor and pulse a few times to hash it up. This is completely optional.
- Scoop 1/4 cup portions of the potatoes and divide each in half. Press a dimple into the middle of each half to form small bowl like shapes. Stuff a tablespoon or two of the meat mixture into half of the bowls, then cover with the other halves and form a ball around the meat. None of the meat should be exposed.
- In a small bowl, mix together the bread crumbs and flour. Dip each ball first into the beat eggs, then into the bread crumbs. Repeat for a crunchier texture. Layer on a lined baking sheet or large platter and refrigerate for 2 to 4 hours before frying.
- Pour enough oil into a frying pan that is enough to cover half of the height of the balls. Heat the oil to 375 °F. Carefully drop the stuffed potatoes in the hot oil and fry on each side for about 2 to 3 minutes or until golden brown. Drain on a plate lined with paper towels and serve immediately.
Nutrition Facts : Calories 123.6, Fat 2.5, SaturatedFat 0.8, Cholesterol 22.1, Sodium 133.8, Carbohydrate 19.8, Fiber 2.2, Sugar 1.9, Protein 5.2
STUFFED POTATOES CUBANO
There are many recipes for these delicious Cuban potato balls - this one is filled with picadillo which is a favorite of my family. Can be served as a main dish with a salad or as an appetizer. To save calories, they can even be baked in a 350º oven for about 20 minutes or until golden brown. NOTE: Prep time includes boiling the...
Provided by Carolyn Haas
Categories Other Main Dishes
Time 30m
Number Of Ingredients 7
Steps:
- 1. Peel, cube and boil potatoes until easily pierced with fork. Drain and mash them. Add salt, garlic and milk.
- 2. When mixture is cool, take handfuls and form into half of a ball with an indentation in the center. Fill indentation with picadillo. Top with another potato ball and seal edges together with your fingers.
- 3. In a small bowl, beat the eggs with water. Spread breadcrumbs on a plate or shallow dish. Dip balls into egg mixture, then roll in bread crumbs.
- 4. Cover potato balls and chill for a few hours or even overnight.
- 5. When ready to cook, bring to room temperature while heating oil in large skillet. Oil should be deep enough to come half-way up the potato balls.
- 6. When oil is hot, add potato balls. Cook each side about 2 minutes, or until golden brown. Drain on paper towels.
- 7. Serve hot or at room temperature.
THE ABSOLUTE BEST EVER TWICE BAKED POTATOES
The best ever twice baked potatoes recipe! The seasoning salt is what makes these scrumptious!
Provided by Karlynn Johnston
Categories Appetizer
Time 1h40m
Number Of Ingredients 10
Steps:
- Pierce each potato with the tines of a fork. Bake your potatoes on a baking sheet, bare with no tin foil, in a 400 degree oven until soft - anywhere from 40-50 minutes depending on the size!
- Start your bacon cooking, chop it into little slices and cook in a pan.
- Slice the potatoes in half when they are cool enough to handle.
- Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.
- Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
- Add milk until they are the perfect texture for your palate.
- Mix in the seasoning salt and pepper.
- Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
- Add in green onion to taste, start with a 1/4 cup.
- Stuff the potatoes with the filling and add the rest of the cheese on top.
- Bake at 350 degrees for 15 minutes.
- Serve these with sour cream sprinkled with a little seasoning salt.
Nutrition Facts : ServingSize 8 g, Calories 384 kcal, Carbohydrate 21 g, Protein 9 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 77 mg, Sodium 507 mg, Fiber 1 g, Sugar 2 g
STUFFED BAKED POTATOES
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 main course servings, or 8 side dish servings
Number Of Ingredients 6
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.
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- **If you do not have sour orange juice, substitute 3/4 c. orange juice mixed with 1/4 c. lime juice.
- Cut a small lengthwise cavity in the heart of the roast, almost but not quite to the end of the meat. Mix together the sour orange juice, cilantro, oregano, and garlic, then rub mix in the cavity and over the entire roast. Marinate, refrigerated, for 2 to 3 hrs. Turn several times so which juices saturate all parts of the roast.
- In the container of a food processor or possibly blender, process the bacon, chorizos, and olives to a fine grind. Mix the contents with the marinade in a bowl. Loosely stuff mix into the cavity of the roast by pressing it with a long-handled spoon as far into the cavity as possible.
- Heat a large casserole which can be used on the stove as well as in the oven, then add in extra virgin olive oil. When extra virgin olive oil is heated and begins to smell fragrant, add in the roast and brown on all sides, turning with a large fork several times. Remove the roast to a separate pan and reserve drippings.
50 STUFFED POTATOES : RECIPES AND COOKING : FOOD NETWORK ...
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- Caramelized Onion Cook 1 large thinly sliced onion in a skillet with 2 tablespoons olive oil and 1/4 teaspoon salt until caramelized, 30 minutes. Spoon onto baked potatoes.
- Mushroom-Onion Prepare Caramelized Onion Stuffed Potatoes (No. 1). Saute 2 cups sliced mushrooms in olive oil until soft; add chopped dill and salt. Spoon onto the potatoes; top with the onion, sour cream and more dill.
- French Onion Cook 1 onion as for Caramelized Onion Stuffed Potatoes (No. 1). Scoop the flesh out of 4 baked potatoes and mash with the onion, 1/4 cup beef broth and 1/2 cup shredded Gruyère.
- Cheddar-Chive Scoop the flesh out of 4 baked potatoes; mash with 1/4 cup each butter, sour cream and chopped chives, and 2/3 cup grated cheddar. Stuff into the skins; top with more cheese and broil to melt.
- Sloppy Joe Saute 1 chopped onion and 1 bell pepper in olive oil; add 1 pound ground beef and brown. Add 1 cup each tomato sauce and water, 1 tablespoon each brown sugar and cider vinegar, and 1 teaspoon cumin; simmer until thick.
- Bacon and Egg Top each baked potato with butter, 2 slices cooked bacon and a fried egg. Season with salt and pepper.
- Pizza Scoop the flesh out of 4 baked potatoes. Mash with 3/4 cup tomato sauce; stuff into the skins. Top with sliced pepperoni, shredded mozzarella, Parmesan and oregano.
- Brie-Ham Cook 4 ounces diced ham in olive oil until browned. Spoon onto baked potatoes and top with sliced brie. Warm in a 400 degrees F oven to melt; top with chopped parsley and chives.
- Ham and Swiss Scoop the flesh out of 4 baked potatoes; mash with 1 cup each diced ham and shredded Swiss cheese. Stuff into the skins, top with more cheese and broil to melt.
- Ricotta-Pancetta Fry 2 ounces chopped pancetta until crisp. Drizzle baked potatoes with olive oil; top with a dollop of ricotta, the pancetta and pepper.
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- Cheesesteak Potato Skins: Didn’t you hear? Potatoes are the new hoagie rolls. These cheesesteak-stuffed potatoes are so delish, you might never go back to bread.
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- Cheesy Spicy Ranch Stuffed Baked Potatoes: When you think of baked potatoes, you probably think about cheese, cheese and more cheese. Add in some spicy ranch, shredded chicken and bacon and you’ve taken them to a whole new level.
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10 CREATIVE STUFFED POTATO RECIPES YOU'VE GOT TO TRY
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- 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.
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- 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.
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- 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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