Best Double Stuffed Potatoes Recipes

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES

Steps:

• To make the potatoes: Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
• Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
• Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

DOUBLE STUFFED POTATOES WITH THE WORKS

Steps:

• Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

VEGAN DOUBLE-STUFFED POTATOES

Steps:

• Place cashews in a bowl and cover with water. Soak for a minimum of 4 hours to overnight. Drain.
• Combine cashews, lemon juice, nutritional yeast, and salt in the bowl of a food processor or a high-powered blender. Blend vegan sour cream until smooth and creamy. Refrigerate until ready to use.
• Wash and dry potatoes. Prick several times with a fork and place on a microwave-safe plate. Cook on full power in the microwave until tender, 12 to 14 minutes, turning over once halfway through cooking. Cool for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Cut cooked potatoes in half. Scoop out flesh without tearing the potato skin. Transfer flesh to a large bowl and place potato skins on the prepared baking sheet. Add vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper to the bowl with the potato flesh. Fill each potato skin with the mixture and mound it up high. Sprinkle with paprika.
• Bake in the preheated oven until lightly browned, about 30 minutes.

DOUBLE-STUFFED POTATOES

Steps:

• Scrub and pierce the baking and sweet potatoes. Bake at 400° for 50-55 minutes or until tender. Meanwhile, place pears 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 and set aside., Cool potatoes slightly; cut each in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash pulp with butter. Stir in the milk, egg, salt, pepper, cinnamon and reserved pears., Spoon mixture into potato shells. Sprinkle with brown sugar. Place on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°.

DOUBLE-STUFFED POTATOES

Steps:

• Microwave scrubbed and pierced potatoes on high for about 10 minutes. Longer if necessary, especially if you do not have a rotating plate.
• Melt butter , add onion, cook for about 5 minutes, or until just starting to turn tender.
• Slice off potato tops.
• Scoop out potatoes, making sure not to break or pierce the skin. Place pulp in bowl.
• Mash pulp, add onion, 1/2 cup of the cheddar cheese, sour cream, chives, salt and pepper.
• Mix together.
• Spoon mixture evenly into potato skin bowls.
• Sprinkle with remaining cheese.
• Place in casserole and bake at 350 degrees, for about 10 minutes. Should be thoroughly heated through.

DOUBLE STUFFED CARROT SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Cut potatoes in half lengthwise. Place potatoes cut-side down on a baking sheet sprayed with cooking spray. Bake for 35-45 minutes until potatoes are soft. Allow to cool enough to handle with oven mitts.
• Meanwhile, pour the orange juice into a sauce pan over medium heat. Add the diced carrots and cover.
• Simmer over low heat for 15 minutes until carrots are softened. Remove the carrots from the pan and dump into the bowl of a food processor.
• With a spoon, scoop out the sweet potatoes-careful to leave the skins to re-stuff. Add the sweet potato meat to the food processor bowl along with the nutmeg, brown sugar and Hidden Valley® The Original Ranch® Dressing. Process for several minutes until well pureed.
• Re-stuff the potato skins with the potato/carrot puree and bake for another 25 minutes. Garnish with chopped pecans and serve.

DOUBLE STUFFED SWEET POTATOES AND CARROTS

Steps:

• 1. Pre- Heat oven to 375- Halve Potatoes Length wise - Spray cooking sheet with cooking spray - place potatoes cut side down on cooking sheet, Bake 35 to 45 minutes, or till soft. - set aside to cool.
• 2. In a saucepan , pour orange juice,add carrots, place pan over medium heat, bring to a boil, and then turn to low heat, and simmer for 15 minutes or untill carrots are softened. when softened ,remove from heat ( May need to cool some ) pour carrots and juice in a food processor bowl. set aside
• 3. take each potatoe, and with a spoon scoop out softened and cooled potatoe, ( being careful , to leave the skins intact so you can restuff ) Take all the Scooped potatoe meat and add it to the Mixture of carrots and juice in the food processor, also add the nutmeg, brown sugar, and ranch dressing to the mixture in the processor bowl, process till smooth.
• 4. Re-stuff all the potatoe skins, with mixture, placing back on the baking sheet, place back in oven for 25 minutes, after you take out of oven sprinkle the chopped pecans across the tops of potatoes . Serve and enjoy

DOUBLE-STUFFED CARROT SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Halve potatoes lengthwise & place, cut side down on baking sheet sprayed with cooking spray. Bake 35 - 45 minutes, until soft. Let cool.
• Pour juice into saucepan over medium heat. Add carrots; simmer 15 minutes over low heat, until carrots are softened. Place carrot/juice mixture into food processor; set aside.
• With a spoon, scoop out softened potatoes - careful to leave skin halves intact to re-stuff. Add sweet potato meat to food processor with carrot mixture. Add nutmeg, brown sugar & ranch dressing. Process until smooth. Re-stuff potato skins with the potato/carrot puree & bake for another 25 minutes. Garnish with pecans & enjoy*!
• *OPTIONAL SERVING SUGGESTION: Stir pecans into warm puree. Divide warm puree into festive individual bowls. Pipe Jack-O-Lantern faces with ranch dressing onto each serving.