CHEESE-STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
- Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.
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.
BACON CHEDDAR RANCH STUFFED BAKED POTATOES
I've never had any other twice baked potato as good as these! To save time, I will "bake" my potatoes in the microwave for 20 minutes on high. Feel free to add anything you want to give them your own signature style. I use Sargento's Shredded Chipotle Cheddar when I can find it in the store. Broccoli or bleu cheese might be worth adding too!
Provided by the6-sranch
Categories Potato
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut each potato in half lengthwise; scoop out the pulp into a large mixing bowl, leaving a thin shell.
- Stir butter into the pulp.
- Stir in all the other ingredients until evenly distributed.
- Spoon into potato shells.
- Place on a baking sheet.
- Bake at 375 degrees for 20 minutes or until heated through.
Nutrition Facts : Calories 485.9, Fat 35.6, SaturatedFat 17.9, Cholesterol 97.5, Sodium 1033.1, Carbohydrate 20.7, Fiber 2.5, Sugar 1.9, Protein 21.1
STUFFED BURGERS WITH BACON, DOUBLE CHEESE & ONION
As if cheeseburgers aren't awesome enough, these Stuffed Burgers up the ante with a gooey center of bacon, onion and melted cheese-double cheese, that is.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Cook bacon in small skillet until crisp. Meanwhile, cut 4 thin slices from center of onion; finely chop remaining onion.
- Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add chopped onions to reserved drippings; cook on medium heat 5 to 6 min. or until golden brown, stirring frequently. Remove from heat.
- Crumble bacon; mix with cooked onions and cheese. Shape meat into 8 thin patties. Top 4 patties with bacon mixture; cover with remaining patties. Pinch edges together to seal.
- Grill 6 to 7 min. on each side or until done (160ºF); top with Singles. Fill buns with burgers and sliced onions.
Nutrition Facts : Calories 540, Fat 32 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 120 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g
DOUBLE-CHEESE STUFFED MUSHROOMS RECIPE
Serve our Double-Cheese Stuffed Mushrooms Recipe right out of the oven for the best results. Sure, Parmesan and a cream cheese spread are the stars of our Double-Cheese Stuffed Mushrooms Recipe. However, butter, pepper and parsley play a part in our Double-Cheese Stuffed Mushrooms Recipe as well.
Provided by My Food and Family
Categories Home
Time 45m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed flesh and stems. Place caps, hollowed-sides up, on parchment-covered rimmed baking sheet.
- Melt butter in large skillet on medium heat. Add chopped flesh, stems and onions; cook and stir 5 min. or until tender. Remove from heat. Stir in next 3 ingredients and half each of the cracker crumbs and parsley; spoon into mushroom caps. Top with remaining crumbs.
- Bake 25 min. or until heated through; sprinkle with remaining parsley.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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