STUFFED POTATO CHIPS
I saw this recipe by Chef Steve Chiapetti of Viand restaurant in Chicago on the Today Show this morning. I knew that sometime in the future I would love to try this recipe. I have not tried this as of yet but I am posting for safe keeping. If anyone chooses to try these please leave some feedback! I tried to edit slightly as some details were left out from the printed recipe vs demonstration. There is no mention of servings so I will just use a guesstimate of 24. Cook time is also unknown, a guesstimate as well. He also mentioned that these could be filled with anything.
Provided by MamaBear23
Categories Lunch/Snacks
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a sauté pan put shallow amount of oil and add garlic and shrimp.
- Add basil.
- Cook till firm and deglaze with white wine and reduce until dry.
- Stir in the bread crumbs and Parmesan. Set aside.
- Slice potatoes length wise paper thin and lay out on parchment paper (use a slicer or mandolin to get paper thin) .
- Put a spoonful of shrimp relish on the potato and put another piece of potato on top. Pressing down on the top slice.
- Place in a sauté pan with shallow amount of oil and sauté till crisp. These are not sealed with any kind of a wash.
- Serve.
Nutrition Facts : Calories 24.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 2.8, Sodium 20.7, Carbohydrate 4, Fiber 0.5, Sugar 0.2, Protein 1.1
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
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.
SPICED-UP POTATO CHIPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 15 to 20 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350˚ F. Spread out the potato chips on 2 baking sheets. Bake until hot, oily-looking and slightly golden, about 10 minutes. Dump the chips into a large bowl.
- Meanwhile, mix the garlic salt, paprika, cayenne and 1 tablespoon black pepper in a small bowl. Sprinkle on the hot chips and gently toss.
MAKEOVER STUFFED POTATO APPETIZERS
We barely noticed the difference in this lightened-up version of our favorite dish. We tried it with friends and loved it. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 40 appetizers.
Number Of Ingredients 9
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 8-10 minutes. Drain., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp (discard or save for another use)., In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onions, salt and pepper; spoon into potato shells., Place in a 15x10x1-in. baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 400° until heated through, 15-20 minutes.
Nutrition Facts : Calories 35 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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 POTATO SKINS
Got these from Rachael Ray -- a nice twist on the traditional potato skins, would make a great appetizer!
Provided by iewe7726
Categories Potato
Time 1h20m
Yield 20 skins
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F
- Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
- Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top (if using).
- Bake the stuffed potato skins until golden-brown on top, about 15 to 20 minutes.
Nutrition Facts : Calories 185.7, Fat 5.3, SaturatedFat 2.9, Cholesterol 12.9, Sodium 234.8, Carbohydrate 30.1, Fiber 3.7, Sugar 1.8, Protein 5.3
HOMEMADE POTATO CHIPS
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes Snacks
Time 1h
Yield 8-1/2 cups.
Number Of Ingredients 7
Steps:
- Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.
HOMESTYLE POTATO CHIPS
Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.
Provided by ALMALOU
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 1h
Yield 8
Number Of Ingredients 3
Steps:
- Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
- Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 18.6 g, Fat 11.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 2622.6 mg, Sugar 0.8 g
POTATO CHIPS
Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.
Provided by Jessica
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
- Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
- Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 11.6 g, Fat 3.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 294.5 mg
BAKED STUFFED PORK CHOPS
WONDERFUL baked dish! This entree is a mainstay in our home and has been added to our family favorites list. May use bone-in or boneless pork chops. Easy and quick preparation. Note: One 6 oz. box of stuffing mix yields 6 servings. If your family likes a lot of stuffing you may consider using 2 boxes.
Provided by Seasoned Cook
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lightly brown pork chops in oil. Remove from heat.
- Bring water to a boil and stir in stuffing mix and butter. Set aside for 5 minutes and then fluff with a fork.
- Add soup and sour cream to stuffing mix and stir just until blended. Place one-half of mixture in a baking pan. Place pork chops on top. (If desired, pork chops may be split and stuffed with stuffing mixture.) Add remaining one-half of stuffing mixture on top.
- Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.
Nutrition Facts : Calories 685.6, Fat 37.3, SaturatedFat 12.5, Cholesterol 156.1, Sodium 1263.2, Carbohydrate 37.4, Fiber 1.4, Sugar 4.8, Protein 47.2
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 POTATO SKINS
"Fabulous as party appetizers, snacks or light meals, these potatoes are a fun way to eat your vegetables," writes Hollie Powell from St. Louis, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased baking sheet., Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 158 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchange
STUFFED POTATO SKINS
If you're in the mood for a baked potato or potato skins and can't decide, kill two birds with this one easy and delicious stone. Better than twice-baked! Top these stuffed potato skins with a dollop of sour cream.
Provided by Karen ~~.,.~~
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
- Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
- Bake in the preheated oven until tender, about 1 hour.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 188.3 mg, Sugar 1.8 g
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50 STUFFED POTATOES : RECIPES AND COOKING - FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 6 mins
- Caramelized Onion Cook 1 large thinly sliced onion in a skillet with 2 tablespoons olive oil and 1/4 teaspoon salt until caramelized, 30 minutes. Spoon onto baked potatoes.
- Mushroom-Onion Prepare Caramelized Onion Stuffed Potatoes (No. 1). Saute 2 cups sliced mushrooms in olive oil until soft; add chopped dill and salt. Spoon onto the potatoes; top with the onion, sour cream and more dill.
- French Onion Cook 1 onion as for Caramelized Onion Stuffed Potatoes (No. 1). Scoop the flesh out of 4 baked potatoes and mash with the onion, 1/4 cup beef broth and 1/2 cup shredded Gruyère.
- Cheddar-Chive Scoop the flesh out of 4 baked potatoes; mash with 1/4 cup each butter, sour cream and chopped chives, and 2/3 cup grated cheddar. Stuff into the skins; top with more cheese and broil to melt.
- Sloppy Joe Saute 1 chopped onion and 1 bell pepper in olive oil; add 1 pound ground beef and brown. Add 1 cup each tomato sauce and water, 1 tablespoon each brown sugar and cider vinegar, and 1 teaspoon cumin; simmer until thick.
- Bacon and Egg Top each baked potato with butter, 2 slices cooked bacon and a fried egg. Season with salt and pepper.
- Pizza Scoop the flesh out of 4 baked potatoes. Mash with 3/4 cup tomato sauce; stuff into the skins. Top with sliced pepperoni, shredded mozzarella, Parmesan and oregano.
- Brie-Ham Cook 4 ounces diced ham in olive oil until browned. Spoon onto baked potatoes and top with sliced brie. Warm in a 400 degrees F oven to melt; top with chopped parsley and chives.
- Ham and Swiss Scoop the flesh out of 4 baked potatoes; mash with 1 cup each diced ham and shredded Swiss cheese. Stuff into the skins, top with more cheese and broil to melt.
- Ricotta-Pancetta Fry 2 ounces chopped pancetta until crisp. Drizzle baked potatoes with olive oil; top with a dollop of ricotta, the pancetta and pepper.
10 CREATIVE STUFFED POTATO RECIPES YOU'VE GOT TO TRY
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- Baked Stuffed Potato Recipe. You'll enjoy this classic recipe for baked stuffed potatoes with bacon that's sure to become a family favorite. The recipe also freezes well for making ahead and enjoying later, which comes in handy when you're racing to put dinner on the table on busy weeknights.
- Vegetarian Stuffed Baked Potatoes. This twice-baked potatoes recipe omits the bacon, for a vegetarian recipe that makes a great side dish to enjoy at family meals.
- Shrimp-Stuffed Baked Potatoes. Stuffed baked potatoes with a creamy shrimp filling couldn't be easier to make, and are a scrumptious twist on the traditional "twice baked" potatoes.
- Loaded Baked Potato Salad. Eating this well-seasoned, hearty, flavorful potato salad will remind you of your favorite baked stuffed potatoes or loaded baked potato soup.
- Stuffed Potato Balls. This delicious, comforting Caribbean food recipe for stuffed potato ball s is perfect for serving at game day parties and other gatherings of friends.
- Loaded Baked Potato Skins With Cheese and Bacon. These baked potato skins are a favorite pub snack that's always a hit, and they're easy to recreate at home.
- Twice-Baked Potatoes With Cream Cheese and Chives. These twice-baked potatoes are a wonderful change of pace from everyday baked potatoes or the same old mashed potatoes.
- Loaded Baked Potato Soup. When does a soup taste like a twice-baked potato? When it's this hearty recipe! Your family will go crazy for this flavorful loaded baked potato soup that's got plenty of cheese and baked potatoes, along with bacon, sour cream, green onions, and seasonings.
- Make-Ahead Baked Stuffed Potatoes. Here's an easy way to enjoy the taste of stuffed baked potatoes, when you're super busy during the week. Bake the potatoes and prepare the super-easy filling the night before, storing the filled shells in the fridge on a baking sheet.
- Cheesy Vegetarian Potato Soup. Packed with cooked potatoes, cheese, and green onions, this soup will remind you of your favorite stuffed potato skins. It's a super-easy, vegetarian homemade potato soup that you can enjoy for a light lunch, or as a first course at dinner.
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