CHEESE-STUFFED POTATOES
I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.
Nutrition Facts :
STUFFED BAKED POTATO WITH CHEESE
Make and share this Stuffed Baked Potato With Cheese recipe from Food.com.
Provided by brenda86
Categories Lunch/Snacks
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Put potato into a pan of salted water,bring to boil and simmer until just tender (about 15 or 20 minutes).
- Cut potato into half, scoop out the centre leaving a thin wall of flesh.
- Mash scooped out potato and leave aside.
- Heat oil in pan using moderate heat, add onion n stir, add meat, ketchup, coriander, black pepper n soy sauce.
- Season to taste and leave aside.
- In a bowl mix mashed potato and meat together.
- Fill the potato shell with mixture, mounding it.
- Sprinkle top with sufficient cheese, bake at 200celcius for 10-15 minutes.
- Note: The potato skin will be eaten, so wash them well.
Nutrition Facts : Calories 180, Fat 5.8, SaturatedFat 3, Cholesterol 23.8, Sodium 176.8, Carbohydrate 23.5, Fiber 2.9, Sugar 3.9, Protein 9.3
CHEESE-STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
- Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.
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.
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
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
BACON AND CHEESE-STUFFED POTATOES
Dress up any dinner course with Bacon and Cheese-Stuffed Potatoes! These Bacon and Cheese-Stuffed Potatoes are twice baked with-you guessed it-yummy cheese and bacon. With just 20 minutes of prep, these potatoes are worth every step.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Pierce each potato in several places with fork or sharp knife. Bake 1 hour or until tender. Cool 5 min.
- Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells. Add cheese, butter, milk and pepper to potatoes in bowl; mash until desired consistency. Stir in bacon and chives; spoon into potato shells. Place in shallow baking dish.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 0.908 g, Protein 10 g
STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY
Categories Potato Side Bake Blue Cheese Rosemary Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
- Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.
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 :
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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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