BEEFY STUFFED SWEET POTATO
We used a clever trick to pack veggies into these Latin-inspired stuffed potatoes: We chop the carrots, onion and tomato into small pieces that go almost unnoticed when cooked with the ground beef-perfect for that picky vegetable eater who's trying to eat healthier.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
- Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.
TRIPLE-STUFFED SWEET POTATOES
My kids go for sweet potatoes stuffed with leftover turkey and dressing. We enjoy being in the kitchen together, each of us making our own potato boats. -Ane Burke, Bella Vista, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Scrub and pierce sweet potatoes with a fork; place on a microwave-safe plate. Microwave, uncovered, on high 12-14 minutes or until tender, turning once., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Place potato shells in a 15x10x1-in. baking pan., In a large bowl, mash pulp with butter, brown sugar, salt and pepper; stir in cranberry sauce. Fold in turkey, marshmallows and pecans; spoon into shells. Sprinkle with coconut. Bake 8-10 minutes or until heated through.
Nutrition Facts : Calories 317 calories, Fat 12g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 330mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 4g fiber), Protein 18g protein.
DOUBLE STUFFED POTATOES WITH THE WORKS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
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.
DOUBLE-STUFFED CARROT SWEET POTATOES
This is from a Hidden Valley ad in this month's Woman's Day magazine. It sounds awesome so I'm saving it to make it with Thanksgiving dinner.
Provided by ddav0962
Categories Mashed Potatoes
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Halve potatoes lenghtwise and place cut side down on baking sheet sprayed with cooking spray. Bake 35-45 minutes until soft. Cool.
- Pour juice into saucepan over medium heat. Add carrots; simmer for 15 minutes over low heat, until carrots are softened. Remove carrots and place in food processor bowl.
- With a spoon, scoup out softened sweet potatoes-careful to leave skin halves intact to re-stuff. Add sweet potato meat to food processor bowl with nutmeg, brown sugar and ranch dressing. Process until smooth. Re-stuff potato skins with the potato/carrot puree and bake for another 25 minutes. Garnish with pecans and serve.
Nutrition Facts : Calories 500.1, Fat 35.3, SaturatedFat 4.2, Cholesterol 9.9, Sodium 424.1, Carbohydrate 45.1, Fiber 7.7, Sugar 18.1, Protein 5.4
DOUBLE-STUFFED POTATOES
These are a wonderful addition to a roast, or grilled steak. I got it from Easy Everyday Cooking, and changed it slightly to suit my love for cheese.
Provided by Kayne
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 334.1, Fat 18.3, SaturatedFat 11.5, Cholesterol 51.2, Sodium 230.5, Carbohydrate 33.1, Fiber 3, Sugar 2.3, Protein 10.5
DOUBLE STUFFED SWEET POTATOES AND CARROTS
What could be more healthy, than sweet potatoes and carrots , and taste so good you can't believe it's good for you too. This recipe is from a magazine clipping and Hidden Valley Ranch Dressing .
Provided by Shelia Tucker
Categories Vegetables
Time 1h10m
Number Of Ingredients 7
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 POTATOES
This creamy dish comes alive with the addition of sweet potatoes, brown sugar and cinnamon. Fresh pears lend an unexpected, yet fitting, special touch. Taste of Home Test Kitchen - Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 14 servings.
Number Of Ingredients 10
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°.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 218mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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