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 BAKED POTATOES
Provided by Florence Fabricant
Categories weekday, side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Scrub the potatoes and place them in the oven to bake until tender, about an hour.
- While the potatoes are baking, saute the onion until it is golden brown in one tablespoon of the butter or oil. Set aside.
- When the potatoes are done, split each in half lengthwise. Scoop all the insides into a mixing bowl, taking care not to break the skins. Using a fork, mash the potato with the remaining butter or oil. Season the mixture with salt and pepper and fold in the onions.
- Spoon the filling back into the skins of the potatoes, making eight filled halves. Mound the potato filling in each of the skins and lightly trace a pattern on the top of the potato with the tines of a fork. Set aside until shortly before serving time.
- Preheat oven to 450 degrees. Place the potatoes in a baking dish and place in the oven 15 to 20 minutes, until heated through and lightly browned on top. Serve at once.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 504 milligrams, Sugar 2 grams
CHEESY STUFFED BAKED POTATOES
These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
CREAMY STUFFED BAKED POTATOES
My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
BAKED STUFFED POTATOES WITH ROASTED GARLIC
Look for baby Yukon Gold potatoes that are about 1 1/2 inches in diameter. If you can't find them, try small boiling potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 36
Number Of Ingredients 6
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.
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