STUFFED POTATOES
My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!
Provided by SHARRON MITCHELL
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g
CLEVELAND STUFFED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Poke the potatoes, place on a parchment-lined baking sheet and rub all over with the olive oil and a generous sprinkling of salt and pepper. Bake until a paring knife easily pierces the flesh, about 1 hour. Let cool slightly.
- Put the kielbasa in a large skillet with the veggie oil and then turn the heat to medium. Cook, stirring occasionally, until the fat starts to render, and the sausage is golden in places, about 5 minutes. Add the coleslaw mix and stir until just wilted, about 2 minutes. Transfer to a large bowl.
- Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch-thick wall of potato and skin so they hold their shape. Add the potato flesh to the bowl with the kielbasa mixture and stir in the butter, scallions, 1 cup of the mozzarella, 1/4 cup of the barbecue sauce and 1 teaspoon salt. Season with salt and pepper. Put the potato boats on the baking sheet and spoon the filling into them. Sprinkle the remaining cheese evenly over the tops. Bake until the cheese is melted and the tops are browned in spots, about 20 minutes. Brush with the remaining barbecue sauce, top with the reserved scallions and serve immediately.
SPEEDY STUFFED POTATOES
These potatoes are always a hit when I serve them. I grow the garlic and chives in my own garden.- Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., When cool enough to handle, cut potatoes in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, garlic, salt and pepper. Spoon into potato shells. , Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until heated through.
Nutrition Facts : Calories 212 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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.
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.
GARDEN STUFFED BAKED POTATOES
This is an excellent side dish that goes with any dinner or even by itself! If you like potatoes you will love these.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Pierce the skin of the potatoes with a fork.
- Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior.
- Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes.
- Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.
- Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 71 g, Cholesterol 23.4 mg, Fat 25.3 g, Fiber 10.7 g, Protein 10.2 g, SaturatedFat 6.6 g, Sodium 368.9 mg, Sugar 5.8 g
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