Baked Baby Red Stuffed Potatoes Recipes

Steps:

• Preheat oven to 400 degrees. Place garlic on parchment-lined foil. Season with salt and pepper, generously drizzle with oil, and wrap. Roast until fragrant and soft, about 1 hour. Leave oven on.
• Cover potatoes with salted water by 2 inches in a medium saucepan. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, and return to hot pan. Let stand for 5 minutes to dry.
• Halve potatoes crosswise. Trim (and reserve) rounded ends of each half slightly, so potatoes sit flat with cut sides up. Scoop out flesh using a melon baller, leaving a thin layer on bottom and sides, and transfer to a bowl. Peel reserved ends; add to bowl. Stir in oil, sour cream, and thyme. Squeeze garlic cloves from skins into potato mixture. Mash until smooth. Season with salt and pepper.
• Lightly brush a baking sheet with oil. Fill each potato half with about 1 1/4 teaspoons potato mixture, mounding slightly. Place potatoes 1 inch apart on sheet, and lightly drizzle with oil. Bake until golden brown, 25 to 30 minutes.
• Bring to room temperature, and bake just before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

Steps:

• Place baby potatoes in an ovenproof pan, coat with oil and roast in the oven at 375 degrees for approximately 40 minutes or until tender when tested with the tip of a knife. Remove from oven and cool. Cut a thin slice off bottom of each allowing them to sit level. Cut and remove 1/3 off the top of each potato with a sharp knife being careful not to tear the skin. Scoop out and discard centers with a melon baller leaving at least 1/4 inch wall. (It's not as hard as it seems. If you want more potato and less filling, just scoop out a smaller amount of the potato.) In a small bowl, combine and mix together the garlic, mayo, Asiago cheese, pepper and chives. Fill hallowed out potato with the mixture. Can be made 1 day in advance, cover and refrigerate if not serving immediately. When ready to serve, place them on a baking sheet and bake at 350 degrees for 12 minutes or until tops are brown.(I added a little bit of additional grated cheese on top for looks.) Serve hot or at room temperature.

Steps:

• Heat oven to 400°F. Place potatoes in a large saucepan; fill with enough cold water to cover. Bring to a boil; reduce heat to simmer and cook until potatoes are fork-tender, 20 to 22 minutes. Drain and set aside. In a large nonstick skillet, cook bacon over medium-high heat; transfer to a paper-towel-lined plate; let cool and break into small pieces. In same skillet, add turkey, salsa, chili powder, oregano, cumin, salt and black pepper. Cook, stirring to break meat into small crumbles, until turkey is browned, 6 to 7 minutes. When potatoes are cool enough to handle, cut off and discard 1/4 inch from the top of each. Scoop out flesh and place in a bowl; add milk to bowl and mash. Stir in turkey mixture, bacon and 1/3 cup cheddar; spoon evenly into potato skins. Top with remaining 1/3 cup cheddar. Coat a baking pan with cooking spray. Place stuffed potatoes on pan and bake until heated through, 15 to 17 minutes.

Steps:

• Place the red potatoes in a microwaveable bowl, add enough water to cover the bottom half. Microwave potatoes for 3-5 minutes to get them somewhat soft.
• Add all other ingredients together in a ziploc bag EXCEPT for the parmesan cheese -- set it aside for now.
• Remove potatoes from microwave and cut them in half.
• Place potatoes in the ziploc bag, shake until they are well covered with the mixture.
• Place the potatoes on a baking sheet, greased with a very small amount of peanut oil or cooking spray -- whatever you choose is fine, just so they don't stick.
• Sprinkle the potatoes generously with the parmesan cheese.
• Bake the potatoes at 400 for 20-25 minutes, turning them halfway through. Don't be afraid to let them brown as the crusty outside and tender inside makes them delicious.

Steps:

• Scrub potatoes; place in a large saucepan and cover with water.
• Bring to a boil.
• Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
• When cool enough to handle, cut a thin slice off the top of each potato.
• Scoop out pulp, leaving a thin shell (cut thin slices from potato bottoms to level if necessary).
• In large bowl, mash the potato tops and pulp with butter.
• Set aside 2 T each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.
• Stir in the sour cream, egg, salt and pepper.
• Spoon mixture into potato shells.
• Top with remaining cheese and bacon; sprinkle with paprika.
• Place in an ungreased 15-inch by 10-inch by 1 inch baking pan.
• Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.

Steps:

• 1. Preheat oven to 350 degrees. On a large oven proof pan, toss potatoes with evoo, salt and pepper.
• 2. Bake in oven for 30-35 minutes or until potatoes are fork tender. Remove from oven.
• 3. Cut potatoes on half. Slice off the bottom of each potato, a very small piece. This will enable the potatoes to sit properly on a platter.
• 4. In a mixing bowl, combine cream cheese, sour cream, cheddar cheese, shallots, roasted garlic, parsley, chives, bacon, salt and pepper to taste. Mix well.
• 5. With a small spoon , scoop out the middle of each potato. Smash potatoes and add to mixing bowl. Combine all ingredients thoroughly.
• 6. On a oven proof platter, arrange potatoes. Add potato mixture to each potato. Put in a warm oven (about 200-210 degrees)warm for 8-10 minutes.
• 7. Remove and serve.