SUPER STUFFED POTATOES RECIPE
Make potatoes even more delicious with this Super Stuffed Potatoes Recipe. Our Super Stuffed Potatoes Recipe is chock-full of beef, VELVEETA & veggies.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prick potatoes in several places with fork. Microwave on HIGH 14 min. or just until tender, turning after 7 min.
- Meanwhile, brown meat in large skillet; drain. Add next 3 ingredients; cook until VELVEETA is melted and mixture is well blended, stirring frequently.
- Split potatoes; mash insides with fork. Top with meat mixture and sour cream.
Nutrition Facts : Calories 510, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 61 g, Fiber 6 g, Sugar 9 g, Protein 29 g
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
SUPER-STUFFED BAKED POTATOES
From "Cook's Country from America's Test Kitchen," episode 108, "Steakhouse Favorites."
Provided by DrGaellon
Categories Potato
Time 1h
Yield 6 potatoes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°F.
- Prick potatoes all over with a fork. Place on paper towel and microwave on high 20-25 minutes, turning over halfway through, until tender.
- Slice off 1/4 of each potato, lengthwise. Let cool 5 minutes, then scoop out the flesh of the potato, leaving a 1/4" rim on all sides. After scooping out all 7 potatoes, discard one shell.
- Brush potatoes inside and out with melted butter and place on a rack set in a baking sheet. Sprinkle with salt and bake 15 minutes until crisp.
- In a bowl, whisk half the Boursin cheese with 1/4 c half-and-half until smooth.
- In a small pan, melt remaining 3 tbsp butter. Saute garlic until fragrant and straw-colored, 3-5 minutes. Stir in Boursin mixture.
- Press potato flesh through ricer or food mill. Fold in garlic-Boursin mixture, 3 tbsp chives, salt and pepper. Remove shells from oven and fill with mashed potato mixture. Top with remaining Boursin, crumbled. Bake until golden brown, 15 minutes. Sprinkle with remaining chives before serving.
SUPER-STUFFED MEXICAN POTATOES
These taters are packed! Your whole family will enjoy these hearty stuffed Mexican potatoes. -Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once., Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted. , Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice.
Nutrition Facts : Calories 518 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 1267mg sodium, Carbohydrate 88g carbohydrate (12g sugars, Fiber 13g fiber), Protein 26g protein.
SUPER-STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm.
- Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes.
- Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping.
Nutrition Facts : Calories 757 calorie, Fat 49 grams, SaturatedFat 24 grams, Cholesterol 133 milligrams, Sodium 1291 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 27 grams
SUPER-STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
- Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
- Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.
- Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.
STUFFED LOUISIANA POTATOES
These seafood filled spuds make a super side, or a light lunch. use your choice of cheese or seafood depending on availability. Great to make ahead and refrigerate or freeze, before baking, to pull out on those busy days.
Provided by goodcook
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Preheat oven 400°F. Wash potatoes and rub with oil. Place directly on oven rack, bake about one hour or until soft when squeezed.
- Cut thin slice off top of each potato lengthwise. Scoop out insides and place in bowl, leaving thin shell. With mixer, or by hand, mash potato flesh with butter and sour cream. Add hot sauce and season to taste. Add remaining ingredients except paprika, mixing gently.
- Spoon potato mixture into empty shells and sprinkle with paprika. Bake 10-15 minutes, or until cheese is melted and potatoes are heated.
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SUPER STUFFED BAKED POTATOES {FREEZER MEAL} - THRIVING …
From thrivinghomeblog.com
Reviews 1Calories 456 per servingCategory Appetizer
- Preheat the oven to 400°F. Wash the potatoes, poke a few holes in each one with a knife, and wrap only the sweet potato in foil (leave the other potatoes unwrapped). Bake on the middle rack for about 1 hour, or until soft in the middle when a knife is inserted. Let them cool enough to handle. Increase the heat to 425°F.
- p id=”instruction-step-2″>2. Prep Broccoli: While the potatoes bake, fill a medium saucepan about one third full with water, cover, and bring to a boil. Meanwhile, fill a medium bowl with ice and water. Once the pot of water is boiling, carefully drop the broccoli florets in, cover, and bring back to a boil. Boil for 1 to 2 minutes, or just until fork-tender (under cook just slightly). Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking. Once cooled, lay the broccoli on a towel to dry and then chop into smaller, bite-size pieces that can be stirred into the stuffing mix.
- p id=”instruction-step-3″>3. Stuff Potatoes: Cut all of the potatoes in half. Carefully scoop out the flesh with a spoon and place in a large mixing bowl, making sure to leave a bit of the flesh around all sides to keep the potato skins intact. Discard the sweet potato skin but keep the others. To the mixing bowl, add the yogurt, chicken broth, butter, salt, pepper, and chives. Use a potato masher or the back of a fork to mash and combine the mixture. Using a spoon, gently stir in 1 cup of the cheese, the bacon, and broccoli. Scoop the mixture back into the potato skins evenly. The stuffing will heap over the tops. Sprinkle the tops with the remaining 1/4 cup cheese (about 11/2 teaspoons per potato half). (Freezer meal instructions begin here.)
- p id=”instruction-step-4″>4. Bake and Eat: Place the stuffed potatoes on a foil- or parchment-lined baking sheet and bake for 10 to 15 minutes, or until heated through and golden brown on top.
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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.
- 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.
12 SUPER-EASY STUFFED SWEET POTATO RECIPES - GREATIST
From greatist.com
Estimated Reading Time 5 mins
- Healthy chipotle chicken sweet potato skins. Share on Pinterest. Photo: Half Baked Harvest. Sweet, spicy… these skins seem to have it all. Plus, they’re filled with spinach, spices, and herbs.
- Moroccan stuffed sweet potatoes. Bet you haven’t had these before! Here sweet potatoes are stuffed with an eggplant-tomato mix topped with Moroccan spices, a combo called zaalouk.
- Baked, stuffed, and overstuffed sweet potatoes. Share on Pinterest. Photo: Healthy Happy Life. Looking for a lighter meal? There’s a kale salad add-in for that.
- Easy paleo chili stuffed sweet potatoes. Chili in 20 minutes? We’re onboard. This recipe is exactly what it sounds like: smoky, beefy, spicy, chili scooped into a sweet potato bowl (genius!)
- Spinach and artichoke sweet potato skins. Share on Pinterest. Photo: Cook Nourish Bliss. There’s spinach artichoke dip, and then there’s spinach artichoke sweet potato skins.
- Baked sweet potatoes stuffed with feta, olives, and sun-dried tomatoes. Share on Pinterest. Photo: Gourmande In The Kitchen. Mediterranean ingredients are known for being delicious and filling.
- Broccoli cheese stuffed sweet potatoes. Everything just tastes better with melted cheese… including broccoli, the vegetable we all wish we loved. So, if you need an instant winner without a lot of effort for even the pickiest of eaters, this is that recipe.
- Healthy creamy buffalo chicken stuffed sweet potatoes with ranch. We never thought we’d see “healthy” and “creamy buffalo chicken” and “ranch” all in the same sentence, but alas, here we are.
- Southwest stuffed sweet potatoes with black beans and quinoa. Gooey, rich, filling… this recipe seems to tick all the right boxes for what you want in a stuffed sweet potato.
- Quinoa stuffed maple sweet potato. Share on Pinterest. Photo: The Honour System. Maple syrup is similar to peanut butter; it just makes everything taste better.
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