Veggie Stuffed Twice Baked Potato Boats Recipes

Steps:

• Preheat oven to 350°.
• Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create the "boats.".
• In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheeses and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.
• Place back into the oven and cook for about 10 minutes, or until cheese is fully melted.
• Top with crumbled veggie bacon(along with salsa if desired), or enjoy straight from oven, serving 2 potato boats per person.

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.

Steps:

• Preheat oven to 400 degrees F.
• Scrub potatoes.
• rub with a little vegetable oil to make skins softer.
• Pierce skin with fork to allow steam to escape.
• Bake at 400 degrees until tender for about 50 to 60 minutes.
• Cool potatoes for 10 minutes.
• Cut potato in half and carefully scoop out pulp, leaving shells intact.
• In a large bowl, mash potatoes using a potato masher to remove lumps.
• Heat margarine and milk until margarine melts and beat into potatoes.
• Beat in sour cream, salt and pepper.
• Spoon into potato shells and brush with melted butter.
• Top each potato with cheddar cheese and chives.
• Place in oven until cheese melts on top.

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.