SHEPHERD'S PIE POTATO BOWLS
Don't be fooled. These aren't ordinary twice-baked potatoes: beneath the golden mashed potato top is a rich beef and vegetable filling. And unlike your casserole dish, the potato bowls are also edible.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prick the potatoes all over with a fork and brush them with 1 tablespoon melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork tender, about 20 minutes. (Alternately, bake in the oven at 400 degrees F on a baking sheet until cooked through and fork tender, about 1 hour.) Let cool slightly.
- Cut a 1/4-inch-thick slice off the top of each potato. Carefully scoop out the flesh into a medium bowl and mash with the milk, sour cream, 2 tablespoons butter and 1 teaspoon salt using a fork or potato masher. Fold in the chives. Put the potato bowls on a baking sheet.
- Preheat the oven to 400 degrees F. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the carrots and cook, stirring occasionally, until softened and lightly browned, 5 to 6 minutes. Add the beef and cook, breaking it up with a wooden spoon, until cooked through, about 4 minutes. Stir in the Worcestershire, tomato paste, thyme, 1/2 teaspoon salt and 1 cup water and bring to a boil, and then reduce heat and cook until the beef and carrots are coated in sauce with a little extra sitting on the bottom of the pan, about 1 minute. Stir in the peas until heated through, 1 to 2 minutes more.
- Spoon the beef mixture into the potato bowls. Spoon or pipe the mashed potatoes on top of the beef mixture and bake until heated through and the potatoes brown on top, about 15 minutes. Cut the remaining tablespoon of butter into 4 slices and top each potato with one.
MASHED POTATO BOWLS
These are so yummy, great served with stew on top, or just about anything that goes well with mashed potatoes. Note, plan ahead, these need to stay in the freezer until completely frozen, before baking. (preparation time includes boiling the potatoes, not freezing time).
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 6 bowls
Number Of Ingredients 9
Steps:
- Cook potatoes with 1 tsp salt in boiling water just to cover (about 25 minutes), or until tender; drain, and cool just to touch.
- Mash the potatoes in a large bowl, using a potato masher.
- Stir in the remaining 1 tsp salt, cream cheese, egg, 2 Tbsp flour, pepper (if using) and the baking powder; mix well until thoroughly combined.
- Spoon the mixture into 6 large mounds on a baking sheet.
- Shape each mound into a 4-inch bowl-like shapes, using the back of a spoon; cover and freeze until firm and frozen (at this point you may keep them in the freezer up to one month until ready to use, just store them in a zip-lock freezer bag).
- When ready to use, remove them from the freezer, and place the potato bowls on a lightly-greased cookie sheet.
- Brush the potato bowls with melted butter (do not thaw), and sprinkle with paprika.
- Bake (frozen) bowls in a 450 degree oven, for 15 minutes, or until thoroughly heated, and lightly browned.
1 BOWL 1 PERSON MASHED POTATOES
ever feel like having mashed potatoes but you worry it will be a big fuss? are you alone and just want to have one portion? well this is for you! I just love mashed potatoes, and decided to share my little secret on how to indulge whenever you want on them.
Provided by andream
Categories Potato
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place the potato on a pot and fill it (the pot not the potato) with water.
- Put it on the stove and wait for the potato to be tender (you can tell cause you can stick a fork in it without any trouble, it just slides).
- Drain the water and place the potato in the same pot.
- With a fork mash the potato, it will look dry don't you worry.
- Put salt and pepper (as much as you like), butter and milk, mix it all and watch the creaminess appear.
- You don't even have to serve it on a dish, you can pig out on it in the same pot!
- Enjoy.
Nutrition Facts : Calories 445.7, Fat 27.7, SaturatedFat 17.4, Cholesterol 78.1, Sodium 275.3, Carbohydrate 42.9, Fiber 4.7, Sugar 1.7, Protein 8.6
LEAH'S MASHED POTATO BOWL
I got this idea when I was at a party that had a mashed potato bar. Also my boyfriend is a vegetarian so this makes a nice little veggie meal.
Provided by lsmart
Categories Potato
Time 30m
Yield 2 Bowls, 2 serving(s)
Number Of Ingredients 11
Steps:
- Make Mashed Potatoes according to box, or own recipe.
- While that is cooking heat corn over medium heat for about 10 minute. Add 1 tablespoon. butter, salt and pepper to taste.
- Meanwhile heat butter in skillet over medium heat. Add onions, mushrooms and garlic to skillet and sauté until vegetables are wilted and brown.
- Add desired amount of potatoes to bowl. Top with gravy, mushroom mixture, corn, cheese, sour cream and chives. Salt and pepper to taste and serve.
Nutrition Facts : Calories 1798.2, Fat 81, SaturatedFat 42.6, Cholesterol 176.8, Sodium 6185.4, Carbohydrate 201.6, Fiber 49.4, Sugar 40, Protein 100.9
LOADED MASHED POTATO CUPS RECIPE BY TASTY
Here's what you need: mashed potato, bacon, fresh chives, shredded parmesan cheese, salt, pepper, garlic powder, shredded cheddar cheese, potatoes, milk, butter, sour cream
Provided by Tasty
Categories Sides
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
- Spray a 12-cup muffin pan with cooking spray.
- Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
- Add shredded cheddar to the center of each cup.
- Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
- Top with a dollop of sour cream, chives and bacon crumbs.
- Enjoy!
Nutrition Facts : Calories 288 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, Sugar 3 grams
MASHED POTATO-CHICKEN BOWL
My hubby loves the mashed potato bowls they make at KFC. I came up with this recipe just for him. Although this is not a copy cat, by no means, that's where I got the idea from. I take a few short cuts in this recipe, so it's not necessarily homemade, but it is for sure "working mom" friendly. You can use either leftover mash potatoes or buy the bowls they sell at the grocery store these days. Cooking time includes prep time. Hope you enjoy it.
Provided by quick meal
Categories One Dish Meal
Time 30m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 9
Steps:
- Set up 3 bowls to bread chicken. Mix flour, salt and pepper and divide between 2 bowls. Place the 2 eggs in 3rd bowl and whisk. Heat oil in large skillet to fry.
- Dust chicken in first flour bowl. Dip in egg and then bread in the 2nd flour bowl. Put into hot oil to fry. The time it takes to fry will be determined by the size you cut your chicken pieces. Fry until golden brown and cooked throughout (should be 165 degrees).
- While chicken cooks, heat gravy in a small saucepan, cook corn in microwave and leave in the bag to keep it hot. Heat mashed potatoes in the microwave until hot.
- Build in bowls you plan to eat from. Put mashed potatoes on bottom, Then add the corn and chicken and pour desired amount of gravy on top.
- Sprinkle with cheddar cheese and serve.
Nutrition Facts : Calories 2425.7, Fat 160, SaturatedFat 34.9, Cholesterol 372, Sodium 2240.4, Carbohydrate 175.8, Fiber 10.9, Sugar 5.9, Protein 75.7
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- To build the bowls, place about 1.5 cups mashed potatoes in each bowl, then top with about 1/2 cup corn kernels, 1/3 cup black beans, about 1/4 cup shredded cheddar, 2 Tbsp BBQ sauce, and a sprinkle of sliced green onions and jalapeño.
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- Cook potatoes, 1 teaspoon salt, and boiling water to cover in a Dutch oven 25 minutes or until tender. Drain and cool to touch.
- Peel potatoes, and mash in a large bowl using a potato masher. Stir in remaining salt, cream cheese, and next 3 ingredients until blended.
- Spoon mixture into 6 large mounds on a baking sheet. Shape each mound into a 4-inch bowl using the back of a large serving spoon; cover and freeze until firm. Place frozen bowls into heavy-duty zip-top plastic bags; freeze up to 1 month.
- Remove from freezer, and place frozen bowls on a lightly greased baking sheet. Brush with butter, and sprinkle with paprika.
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