AWESOME CHEESY TWICE BAKED POTATO BOATS
Awesome Cheesy Twice Baked Potato Boats are cheesy, creamy, filled with bacon or ground sausage and diced onions. And that's just the start. With the option of adding more delicious ingredients, you can create the perfect stuffed potato just for you!
Provided by Karin and Ken
Number Of Ingredients 17
Steps:
- Get out and measure your ingredients.
- Preheat oven to 400 degrees. Wash potatoes and pat dry. Using a knife, carefully stab each potato 2-3 times on face up and face down.
- If desired whisk an egg white until frothy or use olive oil and brush the potatoes. Then roll the potato in a combination of kosher salt, ground black pepper, rosemary and thyme. I usually sprinkle the spices on a cutting board and roll the potato around on it.
- Bake potatoes on the upper middle rack for about 60 minutes, or until tender.
- Remove from oven and let sit until cool enough to handle. I find an oven mitt works great to hold the potato if it is too hot to handle. After removing the potatoes from the oven the first time, you should be able to easily stab them with a fork and knife. If they are too firm, return them to the oven and bake for an additional 5-10 minutes until desired.
- While potatoes cool sauté onions until translucent and make sure bacon is cooked. I love to cook the onions in a little bacon grease.
- Adjust oven temperature to 350 degrees.
- Using a knife, carefully slice the potatoes in half long ways, creating 8 individual boats.
- Use a small spoon to scrape out the inside of each potato into a mixing bowl, leaving a thin edge for support (less than 1/2 inch). When scoping the potatoes out into a mixing bowl, take your time! You don't want to be too rough and damage the potato skin boat. It will need to stay sturdy to hold a ton of yummy goodness!
- In the large bowl, combine the bacon bits, cream cheese or sour cream and milk, butter, onions, garlic, salt, pepper, parmesan and 1/2 to 1 cup of shredded cheddar cheese. Use a handheld mixer if possible. Mix thoroughly until the ingredients are well combined. Add extra ingredients to taste if desired.
- Mix thoroughly until the ingredients are well combined. Add extra ingredients to taste, if desired.
- Arrange hollowed potatoes in a large baking dish. Carefully spoon potato mixture into potatoes or place mashed potatoes into a resealable bag and push them to the bottom. Cut one corner off and squeeze out mashed potato into the potato. Use all of the potato mixture. Press down with spoon if necessary to get potato into every corner.
- Sprinkle with remaining shredded cheese. Approximately 1/4 cup per potato or as much or as little as desired.
- Bake for about 15 minutes or heated through. Next, turn oven up to broil until cheese is nicely browned. About 5 minutes, if desired.
- Place on wire rack to cool somewhat.
- Serve immediately.
- Enjoy every bite.
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
VEGGIE-STUFFED POTATOES
Marinated artichoke hearts are an unusual addition to these impressive packed potatoes from Jennifer Andrzejewski of Grizzly Flats, California. Bacon, cheese, sour cream and broccoli round out the savory flavor.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place potatoes on a microwave-safe plate; pierce several times with a fork. Microwave on high for 6-8 minutes or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell., In a bowl, mash the pulp with sour cream. Stir in the cheese, broccoli, artichoke, bacon, garlic salt and lemon-pepper. Spoon into potato shells. Microwave, uncovered, on high for 1-2 minutes or until heated through.
Nutrition Facts :
POTATO BOATS
Make and share this Potato Boats recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Scrub potatoes.
- rub with a little vegetable oil to make skins softer.
- Pierce skin with fork to allow steam to escape.
- Bake at 400 degrees until tender for about 50 to 60 minutes.
- Cool potatoes for 10 minutes.
- Cut potato in half and carefully scoop out pulp, leaving shells intact.
- In a large bowl, mash potatoes using a potato masher to remove lumps.
- Heat margarine and milk until margarine melts and beat into potatoes.
- Beat in sour cream, salt and pepper.
- Spoon into potato shells and brush with melted butter.
- Top each potato with cheddar cheese and chives.
- Place in oven until cheese melts on top.
Nutrition Facts : Calories 381.7, Fat 10.4, SaturatedFat 4.7, Cholesterol 17.2, Sodium 401.6, Carbohydrate 65.8, Fiber 8.2, Sugar 3.4, Protein 8.4
LOADED BLACK BEAN SWEET POTATO BOATS
Steps:
- Bake sweet potatoes in a 400-degree F (204 C) oven directly on the baking rack for 40-45 minutes or until tender to the touch.
- In the meantime, make avocado crema by mixing 1/2 a ripe avocado, 1/4 cup light sour cream and a bit of lime juice until creamy and smooth (amounts as original recipe is written // adjust if altering batch size). Refrigerate until potato boats are ready to serve.
- Remove from oven to cool to the touch, but leave oven on.
- Carefully cut sweet potatoes in half and scoop out insides to make "boats." Leave ~ 1/4 - 1/2 inch of flesh so they don't become too fragile and difficult to handle.
- Reserve leftover sweet potato for sweet potato almond butter muffins, or another recipe of your choice.
- Place sweet potato boats face up on a baking sheet and fill with black beans and top evenly with grated cheese.
- Pop back in oven to warm through and remove when cheese is melted and bubbly.
- Remove from oven and arrange on a serving platter. Top with salsa, avocado crema, chopped green onion and fresh cilantro. Additional toppings might include guacamole, hot sauce and lettuce.
- Will reheat well the next day or two in the microwave or oven.
Nutrition Facts : ServingSize 1 boats, Calories 157 kcal, Carbohydrate 23 g, Protein 4.8 g, Fat 5 g, Sodium 44 mg, Fiber 4.6 g
STUFFED POTATO BOATS
Try a different spin on baked potatoes with our Stuffed Potato Boats. Full of ham, corn, broccoli and KRAFT Singles, Stuffed Potato Boats are practically bursting with flavor. With a recipe as good as this one, you may not go back to your old potato side dishes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prick potatoes with fork. Microwave on HIGH 15 min. or until tender.
- Place 1 potato on each of 4 microwaveable serving plates. Cut potatoes lengthwise in half; top with remaining ingredients.
- Microwave, in batches, 2 min. or until toppings are heated through and 2% Milk Singles are melted.
Nutrition Facts : Calories 330, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 12 g
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- In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
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- Preheat oven to 375°F (190°C). Pierce each potato several times with a fork. Microwave on high for 8 to 10 min. or until fork tender. Meanwhile, blanch rapini in a saucepan of boiling water for 2 min. Drain, rinse under cold water and spread on paper towel to dry.
- Combine beans, milk, salt, pepper and garlic in the bowl of a food processor; pulse until mixture is smooth. Cut each potato in half lengthwise. Scoop the flesh into the food processor (keeping the skins intact) and add butter; pulse just until smooth and well combined. Gently stir in rapini, pine nuts and raisins.
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- Meanwhile, in a skillet, heat oil over medium heat. Add corn, black beans, onions, cumin, smoked paprika, salt and pepper. Cook for about 6-7 minutes.
- Remove sweet potatoes from microwave. Slice each sweet potato lengthwise down the middle then push both ends towards the middle so they open up.
- Using a fork, slightly mash the inside of the sweet potato. Top with black bean and corn mixture, tomatoes, and avocado. Add other toppings as desired. Drizzle with cilantro garlic sauce and serve. Enjoy!
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Reviews 4Servings 4Cuisine AmericanCategory Main Dishes
- Preheat oven to 425° F. Poke potatoes with a fork a couple times on each side and bake for 45 to 60 minutes until they are tender when pinched around the centers.
- While the potatoes bake, toss the vegetables on a baking sheet with 2 tablespoons olive oil, 1 ½ teaspoons Kosher salt, and a few grinds of black pepper. Add the baking sheet to the oven (on the rack below the potatoes) during the last 20 minutes of the potato baking time. After 10 minutes, toss the vegetables to ensure they are browning on all sides. Remove the potatoes and vegetables from the oven and allow the potatoes to cool long enough until you can handle them - or just use a pot holder in the next step. Leave the oven on.
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