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.
CREAMY TUNA STUFFED SPUDS (POTATOES)
Make and share this Creamy Tuna Stuffed Spuds (Potatoes) recipe from Food.com.
Provided by ImPat
Categories Lunch/Snacks
Time 1h20m
Yield 8 stuffed spuds, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180C (160C fan forced).
- Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender.
- Heat carbonara sauce in a small saucepan until simmering.
- Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.
- Make a cross in the cooked potatoes and carefully push open.
- Spoon in the tuna sauce and then sprinkle with cheese.
- Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.
- If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.
Nutrition Facts : Calories 265.1, Fat 4.5, SaturatedFat 1.8, Cholesterol 24.7, Sodium 102.3, Carbohydrate 38.1, Fiber 4.8, Sugar 1.8, Protein 18.1
MORELS STUFFED WITH CREAMY MASHED POTATOES
Morels vary in size; look for larger ones for stuffing.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 10
Steps:
- Fill a medium stockpot with water; add potatoes and 1 tablespoon salt. Cover, and bring to a boil. Reduce heat to medium high; boil gently, uncovered, until tender, about 45 minutes. Drain. Hold potatoes in a clean kitchen towel, and peel. Pass potatoes through a ricer into a medium bowl. Cover with foil, and set aside.
- Meanwhile, fill a large bowl with cool water. Add 1 teaspoon salt and lemon juice. Place morels in the bowl for about 3 to 4 minutes, pushing them down into the water several times to clean them. Drain on paper towels. Gently pat dry; let stand to dry while continuing recipe.
- Place ramps in cold water; let stand for 5 minutes to rid them of dirt and sand. Lift out of the water, drain in a colander, and pat dry. Melt 1 tablespoon butter in a small skillet over low heat. Add ramps, 1/4 teaspoon salt, and 1/8 teaspoon pepper; saute until soft and translucent, about 10 minutes.
- In a small saucepan (or in the microwave), combine 2 tablespoons butter, cream, and milk; bring to a boil. To the riced potatoes, add ramps, butter-cream mixture, Parmesan, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper; mix to combine well.
- Preheat oven to 350 degrees. Fill a pastry bag with 1/4-inch round tip with mashed potatoes. Insert the tip into the opening at the top of a morel, and pipe potato mixture in until morel is full. Transfer to a baking sheet. Repeat process with remaining potatoes and morels. (Stuffed morels can be prepared up to this point 1 day in advance and stored, covered, in the refrigerator.)
- In a small saucepan (or in the microwave), melt remaining 2 tablespoons butter over medium-low heat. Brush tops of morels with butter, and transfer to the oven. Bake until morels are tender and potatoes are hot and slightly golden, about 20 minutes if morels are baked right away and 30 minutes if prepared the day before. Serve immediately on a bed of reserved ramp greens.
CREAMY STUFFED NEW POTATOES
So easy. Scoop potatoes, mix with cream cheese, spoon into potato shells, top with peppers. Done. Roast the red peppers for the extra savory boost.
Provided by My Food and Family
Categories Home
Time 1h
Yield 16 servings
Number Of Ingredients 3
Steps:
- Cook potatoes in boiling water in saucepan 15 to 20 min. or until tender; drain. Cool.
- Cut potatoes in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato pulp in small bowl; mash until smooth. Add reduced-fat cream cheese; mix well. Spoon into potato shells.
- Top with peppers.
Nutrition Facts : Calories 45, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CREAMY STUFFED POTATOES
I also add a can of drained whole kernel corn.
Provided by linda mcdougal
Categories Potatoes
Number Of Ingredients 9
Steps:
- 1. Scrub potatoes thoroughly and rub skins with oil; bake at 400 degrees for 1 hour to 1-1/4 hours or until done. Allow to cool to touch.
- 2. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact; mash pulp.
- 3. Cook bacon until crisp; drain and crumble, reserving 3 tablespoons drippings in skillet.
- 4. Saute onion in bacon drippings until tender.
- 5. Combine potato pulp, bacon, onion, cheese, sour cream, salt and pepper, mixing well.
- 6. Stuff shells with potato mixture; sprinkle each with 1/8 teaspoon paprika.
- 7. Bake at 350 degrees for 15 to 20 minutes or until heated thoroughly.
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