Vegetarian Stuffed Potatoes Recipes

Steps:

• Place all ingredients except potatoes and cheese in a pan in which you first put about 2 tblsp of olive oil.
• Simmer for 10 or 15 minutes, until totally blended and onion cooks a bit.
• Place potatoes, individually wrapped in paper towels, in microwave and nuke until mushy (soft when you squeeze the paper towels).
• Remove and place one potato on each plate, slit and mash a bit.
• Spoon hot chili mix over each, topping each with grated cheese.
• You can add a spoonful of sour cream and some guacomole to make these really special and good, or be creative with your own ideas!

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
• Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
• Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
• Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.

Steps:

• Preheat oven to 425. Bake potatoes until fork tender, about 50 to 60 minutes.
• Meanwhile, saute the squash, mushrooms, garlic and onions in 1 tablespoons butter until tender, about 10-15 minutes.
• Scoop insides out of potatoes, whip with milk, 2 tbsp butter, salt and then stir in cheese.
• Refill potato shells. Place on plates and mound the saute'd veggies over the top. Serve immediately.

Steps:

• Place potatoes on a microwave-safe plate; pierce several times with a fork. Microwave on high for 6-8 minutes or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell., In a bowl, mash the pulp with sour cream. Stir in the cheese, broccoli, artichoke, bacon, garlic salt and lemon-pepper. Spoon into potato shells. Microwave, uncovered, on high for 1-2 minutes or until heated through.

Steps:

• Preheat oven to 375°F Pierce each potato several times with a fork. Microwave on high for 8 to 10 minutes or until fork tender.
• Meanwhile, blanch the rapini in a saucepan of boiling water for 2 minutes. Drain, rinse under cold water to stop the cooking process and spread on paper towels to dry.
• Combine beans, milk, salt, pepper and garlic in the bowl of a food processor; pulse until mixture is smooth.
• Cut each potato in half lengthwise. Scoop the flesh into the food processor (keeping the skins intact). Add the butter; pulse just until smooth and well combined. (Take care not to over process at this point or your potatoes will get gummy.)
• Remove the bowl from the processor and gently stir in the rapini, toasted pine nuts and raisins by hand.
• Divide potato mixture evenly between potato shells and top each filled potato with an equal amount of Parmesan cheese.
• Bake for 15 minutes or until heated through.