STUFFED BABY RED POTATOES
This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. -Carol Bess White, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.
Nutrition Facts : Calories 82 calories, Fat 4g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 135mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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
STUFFED BAKED POTATOES
From Taste of Home Magazine. These are a little bit different from some of the other recipes in that these have garlic and ranch dressing mix in them.
Provided by Juenessa
Categories Potato
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes at 400° for 1 hour or until tender.
- Reduce heat to 375°.
- Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
- In a large mixing 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 for 15-20 minutes or until heated through.
- Top with bacon and green onions.
Nutrition Facts : Calories 228.4, Fat 15.8, SaturatedFat 9.9, Cholesterol 43.5, Sodium 185, Carbohydrate 14.8, Fiber 1.2, Sugar 0.8, Protein 7.5
STUFFED BAKED POTATOES
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 main course servings, or 8 side dish servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.
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
STUFFED BABY RED POTATOES
Make and share this Stuffed Baby Red Potatoes recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 1h
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Scrub potatoes; place in a large saucepan and cover with water.
- Bring to a boil.
- Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
- When cool enough to handle, cut a thin slice off the top of each potato.
- Scoop out pulp, leaving a thin shell (cut thin slices from potato bottoms to level if necessary).
- In large bowl, mash the potato tops and pulp with butter.
- Set aside 2 T each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.
- Stir in the sour cream, egg, salt and pepper.
- Spoon mixture into potato shells.
- Top with remaining cheese and bacon; sprinkle with paprika.
- Place in an ungreased 15-inch by 10-inch by 1 inch baking pan.
- Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.
Nutrition Facts : Calories 169.6, Fat 4.9, SaturatedFat 2.7, Cholesterol 19.9, Sodium 175.3, Carbohydrate 27.4, Fiber 2.9, Sugar 2.5, Protein 5.1
STUFFED BABY POTATOES
Provided by Marge Perry
Categories Cheese Potato turkey Appetizer Bake Super Bowl Kid-Friendly Low Cal Cheddar Bacon Poker/Game Night Self Sugar Conscious Small Plates
Yield Makes 20 potatoes
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Place potatoes in a large saucepan; fill with enough cold water to cover. Bring to a boil; reduce heat to simmer and cook until potatoes are fork-tender, 20 to 22 minutes. Drain and set aside. In a large nonstick skillet, cook bacon over medium-high heat; transfer to a paper-towel-lined plate; let cool and break into small pieces. In same skillet, add turkey, salsa, chili powder, oregano, cumin, salt and black pepper. Cook, stirring to break meat into small crumbles, until turkey is browned, 6 to 7 minutes. When potatoes are cool enough to handle, cut off and discard 1/4 inch from the top of each. Scoop out flesh and place in a bowl; add milk to bowl and mash. Stir in turkey mixture, bacon and 1/3 cup cheddar; spoon evenly into potato skins. Top with remaining 1/3 cup cheddar. Coat a baking pan with cooking spray. Place stuffed potatoes on pan and bake until heated through, 15 to 17 minutes.
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.
STUFFED BAKED POTATOES
Provided by Jane E. Brody
Categories side dish
Time 1h15m
Yield 6 servings; each potato has about 115 calories
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Wash and dry potatoes. Prick the skins. Bake for 60 minutes, or until done.
- Cut an oval slice from the top of each potato, and scoop out the pulp. In a blender, whip cottage cheese until creamy. Mash the potato pulp, and blend in enough of the whipped cottage cheese to make a light, fluffy mixture. Stir in the scallions. Spoon the mixture back into the potato shells, mounding it slightly.
- Place stuffed potatoes on a baking sheet. Dust the tops with Parmesan cheese and paprika, and return to the oven until lightly browned.
BARBECUE-STUFFED POTATOES
Enjoy these potatoes stuffed with chicken, sour cream mixture and cheese - a delicious dinner that's ready in just 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Pierce potatoes with fork; arrange in circle on microwavable paper towels in microwave oven. Microwave uncovered on High 5 minutes; turn potatoes over. Microwave 5 minutes longer or until potatoes are tender when pierced in center with fork.
- Meanwhile, in small bowl, mix sour cream and 2 tablespoons of the onions; set aside.
- Place chicken in microwavable bowl; cover with microwavable plastic wrap (do not allow plastic wrap to touch food). Microwave on High 2 minutes or until thoroughly heated.
- Cut potatoes open; fluff with fork. Top potatoes with chicken, sour cream mixture, cheese and remaining 1 tablespoon onions.
Nutrition Facts : Calories 350, Carbohydrate 58 g, Fiber 4 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg
STUFFED JACKET POTATOES
A simple baked potato recipe to get kids in the kitchen - this is easy to follow and great for teaching
Provided by Good Food team
Categories Side dish, Snack
Time 1h35m
Number Of Ingredients 5
Steps:
- Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
- Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
- To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
- Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
- Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.
Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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