Wonderful Stuffed Potatoes Food

CREAMY STUFFED BAKED POTATOES

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.

THE ABSOLUTE BEST EVER TWICE BAKED POTATOES

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.

STUFFED JACKET POTATOES

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.

BACON 'N' CHEESE STUFFED POTATOES

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.

STUFFED POTATOES

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.

DOUBLE STUFFED POTATOES WITH THE WORKS

Steps:

• Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

RED POTATO BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.
• Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
• Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside.
• In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.
• Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.

CRABMEAT STUFFED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Wash the potatoes well, then pat dry and place in center of oven rack, being sure to leave some space between potatoes for hot air to circulate.
• Bake for 1 hour 15 minutes or until soft to the touch (when you squeeze the sides in).
• Meanwhile, very coarsely grate the cheese.
• Then, pick over the crabmeat: Spread the crabmeat out on a large, flat cookie sheet then pick up each lump and visually look for thin, transparent pieces of shell.
• Remove the shell fragments, trying not to break up lumps of crabmeat.
• Return crabmeat to refrigerator.
• About 20 minutes before the potatoes are done, set the butter and cream out to get to room temperature.
• When the potatoes are done, remove from oven and let sit 15 minutes until cool enough to handle.
• Turn the potatoes once to let both sides of the skin dry out.
• (Turn the oven to 350 degrees.) With a very sharp bread knife, cut the potatoes in half lengthwise, cutting across the widest part so the potato shells will sit flat.
• Scoop out the potato meat with a soup spoon to within 1/4 inch of the shell, placing the potato meat in the large bowl of an electric mixer.
• Add the butter to the bowl with the potato meat, separating the pieces.
• Beat at low speed (with a paddle attachment, if possible-but beaters will work, also) until the butter is just incorporated.
• With the mixer still on low, add the cream and then the Vegetable Magic and red pepper, beating just until the cream and seasonings are mixed in well, but the potatoes are still quite lumpy.
• You do not want to get to a smooth, whipped potato consistency; there should be lots of lumps throughout the mixture.
• Turn off the mixer and taste for seasoning level-- the mixture will be spicy at this point, but the cheese and crabmeat are both bland, and finished dish will not be spicy.
• Spoon the potato mixture into a very large, shallow mixing bowl (if you use a shallow bowl, you'll be able to fold in the crabmeat more evenly throughout the mixture).
• Using a fork, fold in 5 ounces of the grated cheddar, not trying to make a smooth, even distribution-- you want to have pockets of cheese (they will melt and be fantastic!) scattered throughout the finished stuffed potato.
• Then gently fold in the reserved lump crabmeat, being careful not to break up the lumps, but making sure all of the mixture in the bowl has crabmeat scattered through it.
• Stuff the potato shells until they are just rounded slightly at the top.
• (You will have extra stuffing, which you can bake in ramekins or a small casserole dish.) Place the stuffed potatoes in a baking pan, fitting them close together, then sprinkle the tops with the remaining 6 ounces grated cheddar.
• You can prepare the recipe to this point several hours ahead and refrigerate until ready to bake.
• Place the pan in a 350 degrees oven and bake for 25 minutes or until the cheese is melted and the potato mixture is nice and hot.
• Serve immediately (sprinkling the tops of the potatoes with green onions, if desired), allowing 2 potato halves for an entrée and 1 potato half for an appetizer or side dish.
• The potatoes make a wonderful entree with just a nice crisp garden salad and hot French bread.

WONDERFUL STUFFED POTATOES

Steps:

• Prick potatoes with fork then bake at 425 degrees F for 60 minutes or until fork is easily inserted.
• Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2-inch of pulp inside shell. Mash pulp in large bowl.
• Mix in by hand remaining ingredients except Parmesan cheese.
• Spoon mixture into potato shells.
• Sprinkle top with 1/4 teaspoon Parmesan cheese.
• Place on baking sheet and return to oven.
• Bake 15-20 minutes or until tops are golden brown.

STUFFED POTATO SKINS

Steps:

• Preheat your oven to 190c. Prick your potatoes with a fork and start them off in the microwave. Put all the potatoes in the microwave and microwave on high for 10 minutes (alternatively you can add 20 minutes to the cooking time in the oven).
• Put your potatoes in the oven, directly on the shelf and cook for 35-45 minutes until they're crisp on the outside and soft on the inside (you can check this by stabbing a knife into one of the potatoes to see if it slides in easily).
• Meanwhile, heat the oil in a small frying pan/skillet over a medium-high heat. Cook the pancetta cubes for 5-6 minutes, until crispy. Remove from the pan.
• When your potatoes are ready, take out of the oven and chop each of the potatoes in half. Pick up a potato half (using a tea towel to protect your hands) and using a spoon, scoop out the insides into a large bowl. Repeat with the rest of the potatoes.
• Add the cream, butter and salt & pepper to the bowl and mash using a potato masher or a fork until the potato is fluffy.
• Add in the pancetta and cheese (reserving a small handful for sprinkling on top). Mix together.
• Take one of the potato skins and put a spoonful of the potato mix inside. Put the potato in a baking dish and sprinkle with a little of the reserved cheese. Repeat with the remaining potatoes.
• When all of the potatoes are stuffed, put them back in the oven for 10-15 minutes (same temperature).
• Take out of the oven and serve with soured cream and a sprinkling of spring onions (scallions).

STUFFED POTATOES WITH CHICKEN AND BROCCOLI SAUCE

Steps:

• Preheat your oven to 400°.
• Place your potatoes into a large bowl, and prick each potato a few times with a fork; drizzle a little oil over them (about 1 tablespoon worth), plus add a sprinkle of salt and pepper, and place the potatoes directly onto the rack in the oven; bake the potatoes for about 50 to 60 minutes, or until tender when pierced with a paring knife.
• While the potatoes bake, place a medium-size sauce pan over medium heat; add in the butter, and once it begins to melt, add in the garlic, and stir to combine.
• Once all of the butter is melted and the garlic is aromatic, sprinkle in the flour and stir, and cook the roux for about 1 minute to cook out the raw flour taste.
• Next, pour the milk into the roux mixture, whisking the whole time to avoid any lumps from forming; allow the milk mixture to come to a gentle simmer, and then simmer for a few minutes, whisking occasionally, until the mixture thickens and becomes creamy and smooth.
• Turn off the heat and add in 1 teaspoon of salt, 1/4 teaspoon of black pepper, the Italian seasoning, and the grated parmesan, and whisk to combine and blend until smooth.
• Add in the diced chicken breasts and the chopped broccoli florets, and stir to incorporate.
• Once the potatoes are baked, allow them to cool just enough so you can handle them; slice them length-wise to open them up (do not cut all the way through, just enough to reveal the flesh inside, about 3/4 of the way through), and squeeze to bring out some of the potato flesh to the surface; fluff with a fork, and sprinkle in a tiny bit of salt and pepper.
• To serve, ladle or spoon into the cavity of the potato a generous amount of the creamy chicken and broccoli sauce, and top with some of the grated cheese and a sprinkle of the bacon, if desired.