Sneaky Chef Triple Stuffed Potatoes Recipes

Steps:

• Preheat oven to 450 degrees.
• Prick potatoes several times with a fork and place them directly on oven rack. Bake for 50 to 60 minutes until tender. Remove potatoes from the oven and set aside until cool enough to handle. Turn oven to high broil.
• Cut potatoes in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some potato in the skin to keep shells intact.
• Mash potatoes lightly with a fork, adding the White Puree, 1/2 cup of the cheddar cheese, margarine, sour cream and salt.
• Refill the shells with the potato mixture, mounding slightly.
• Divide the remaining 1/4 cup of cheddar among the potatoes and top each potato half with about one tablespoon of the grated cheddar.
• Place on a cookie sheet and broil, about 6 inches from the heat, for 8 to 10 minutes until bubbly brown.
• Serve immediately.

Steps:

• Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

Steps:

• Place the potatoes in a large pot of cold, salted water and bring to a boil. Lower the heat, cover, and simmer for 25 to 35 minutes, until the potatoes are completely tender.
• Drain the potatoes into a colander, then return them to the pot.
• Add the Parmesan, the White Puree, the yogurt, margarine, salt, and pepper. Mash with a potato masher until well combined. Add a bit more margaine, if needed.
• Garnish with the chives, if using.
• Serve immediately, or keep the mashed potatoes hot on the stovetop in a metal bowl set over simmering water.

Steps:

• Preheat oven to 350 degrees and line a muffin tin with paper liners.
• > In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don't over-mix or the muffins will be dense).
• > Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you're using mini muffin cups, scale back quantities to fit into the smaller sized cups.
• > Bake for 25 to 30 minutes, until the tops are golden brown.

Steps:

• Preheat oven to 425°. Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 12-14 minutes or until tender, turning once., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Place potato shells in a 15x10x1-in. baking pan., In a large bowl, mash pulp with butter, brown sugar, salt and pepper; stir in cranberry sauce. Fold in turkey, marshmallows and pecans; spoon into shells. Sprinkle with coconut. Bake 8-10 minutes or until heated through.