SUPER STUFFED POTATOES RECIPE
Make potatoes even more delicious with this Super Stuffed Potatoes Recipe. Our Super Stuffed Potatoes Recipe is chock-full of beef, VELVEETA & veggies.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prick potatoes in several places with fork. Microwave on HIGH 14 min. or just until tender, turning after 7 min.
- Meanwhile, brown meat in large skillet; drain. Add next 3 ingredients; cook until VELVEETA is melted and mixture is well blended, stirring frequently.
- Split potatoes; mash insides with fork. Top with meat mixture and sour cream.
Nutrition Facts : Calories 510, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 61 g, Fiber 6 g, Sugar 9 g, Protein 29 g
STUFFED POTATO SKINS
Creamy cheesy fluffy potatoes with crispy bacon - all baked in a crunchy potato skin. These Stuffed Potato Skins are serious comfort food.
Provided by Nicky Corbishley
Categories Appetizer
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat your oven to 190c. Prick your potatoes with a fork and start them off in the microwave. Put all the potatoes in the microwave and microwave on high for 10 minutes (alternatively you can add 20 minutes to the cooking time in the oven).
- Put your potatoes in the oven, directly on the shelf and cook for 35-45 minutes until they're crisp on the outside and soft on the inside (you can check this by stabbing a knife into one of the potatoes to see if it slides in easily).
- Meanwhile, heat the oil in a small frying pan/skillet over a medium-high heat. Cook the pancetta cubes for 5-6 minutes, until crispy. Remove from the pan.
- When your potatoes are ready, take out of the oven and chop each of the potatoes in half. Pick up a potato half (using a tea towel to protect your hands) and using a spoon, scoop out the insides into a large bowl. Repeat with the rest of the potatoes.
- Add the cream, butter and salt & pepper to the bowl and mash using a potato masher or a fork until the potato is fluffy.
- Add in the pancetta and cheese (reserving a small handful for sprinkling on top). Mix together.
- Take one of the potato skins and put a spoonful of the potato mix inside. Put the potato in a baking dish and sprinkle with a little of the reserved cheese. Repeat with the remaining potatoes.
- When all of the potatoes are stuffed, put them back in the oven for 10-15 minutes (same temperature).
- Take out of the oven and serve with soured cream and a sprinkling of spring onions (scallions).
Nutrition Facts : Calories 197 kcal, Carbohydrate 14 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 188 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
CHEESE-STUFFED POTATOES
I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.
Nutrition Facts :
STUFFED POTATOES
My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!
Provided by SHARRON MITCHELL
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 45 minutes, or until cooked through.
- Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
- To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
- Bake for another 30 minutes, or until heated through.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g
STUFFED BAKED POTATOES
Potatoes are comfort food, and stuffed baked potatoes are definitely in the Top 10 of best potato recipes.
Provided by Donya Mullins
Categories Side Dish
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Drizzle potatoes with canola oil and sprinkle with kosher salt. Place potatoes on center rack in oven. Bake for 1 hour or until done (insert a knife into potato to check for doneness)
- Take potatoes out of oven and cool on baking rack.
- When potatoes are easy to handle, cut an oval on skin and remove. Scoop out inside of potato using a spoon and place in mixing bowl. Add butter and blend using a potato masher.
- Add 1 1/2 cups of cheese, the bacon, sour cream, grated onion, salt and pepper - mixing well. Taste, adjusting seasoning.
- With a small spoon, stuff mixture into potato skins making sure not to over pack. Place in an oven proof dish, cover with foil and heat in a 350 degree oven for 15 minutes.
- Remove foil and sprinkle with remaining cheese. Heat until cheese is melted.
- Serve potatoes with sour cream, chopped green onions and additional bacon.
STUFFED POTATO CHIPS
I saw this recipe by Chef Steve Chiapetti of Viand restaurant in Chicago on the Today Show this morning. I knew that sometime in the future I would love to try this recipe. I have not tried this as of yet but I am posting for safe keeping. If anyone chooses to try these please leave some feedback! I tried to edit slightly as some details were left out from the printed recipe vs demonstration. There is no mention of servings so I will just use a guesstimate of 24. Cook time is also unknown, a guesstimate as well. He also mentioned that these could be filled with anything.
Provided by MamaBear23
Categories Lunch/Snacks
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a sauté pan put shallow amount of oil and add garlic and shrimp.
- Add basil.
- Cook till firm and deglaze with white wine and reduce until dry.
- Stir in the bread crumbs and Parmesan. Set aside.
- Slice potatoes length wise paper thin and lay out on parchment paper (use a slicer or mandolin to get paper thin) .
- Put a spoonful of shrimp relish on the potato and put another piece of potato on top. Pressing down on the top slice.
- Place in a sauté pan with shallow amount of oil and sauté till crisp. These are not sealed with any kind of a wash.
- Serve.
Nutrition Facts : Calories 24.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 2.8, Sodium 20.7, Carbohydrate 4, Fiber 0.5, Sugar 0.2, Protein 1.1
BEEF-STUFFED POTATOES
This is a stuffed potato with a twist. Teenagers like the flavor the green chiles and cheese add.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.
Nutrition Facts : Calories 422 calories, Fat 19g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 711mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.
STUFFED POTATO SKINS
Got these from Rachael Ray -- a nice twist on the traditional potato skins, would make a great appetizer!
Provided by iewe7726
Categories Potato
Time 1h20m
Yield 20 skins
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F
- Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
- Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top (if using).
- Bake the stuffed potato skins until golden-brown on top, about 15 to 20 minutes.
Nutrition Facts : Calories 185.7, Fat 5.3, SaturatedFat 2.9, Cholesterol 12.9, Sodium 234.8, Carbohydrate 30.1, Fiber 3.7, Sugar 1.8, Protein 5.3
STUFFED BAKED POTATOES
From Taste of Home Magazine. These are a little bit different from some of the other recipes in that these have garlic and ranch dressing mix in them.
Provided by Juenessa
Categories Potato
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes at 400° for 1 hour or until tender.
- Reduce heat to 375°.
- Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
- In a large mixing 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 for 15-20 minutes or until heated through.
- Top with bacon and green onions.
Nutrition Facts : Calories 228.4, Fat 15.8, SaturatedFat 9.9, Cholesterol 43.5, Sodium 185, Carbohydrate 14.8, Fiber 1.2, Sugar 0.8, Protein 7.5
STUFFED POTATO SKINS
"Fabulous as party appetizers, snacks or light meals, these potatoes are a fun way to eat your vegetables," writes Hollie Powell from St. Louis, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased baking sheet., Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 158 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchange
WONDERFUL STUFFED POTATOES
Adopted 2/10/06 Note Make at your own risk until I make it. Yeah I know.. I am behind schedule but it was too hot to make. 8/06
Provided by drhousespcatcher
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prick potatoes with fork then bake at 425 degrees F for 60 minutes or until fork is easily inserted.
- Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2-inch of pulp inside shell. Mash pulp in large bowl.
- Mix in by hand remaining ingredients except Parmesan cheese.
- Spoon mixture into potato shells.
- Sprinkle top with 1/4 teaspoon Parmesan cheese.
- Place on baking sheet and return to oven.
- Bake 15-20 minutes or until tops are golden brown.
STUFFED POTATO SKINS
Crispy on the outside and filled with bacon and gooey cheese, these are the restaurant-style Stuffed Potato Skins you know and love!
Provided by Katie Berry
Categories Appetizer
Time 1h45m
Number Of Ingredients 12
Steps:
- Put the racks on the top and middle third of the oven. Put a cookie sheet on the bottom rack. Preheat the oven to 400°F / 200° C / gas mark 6.
- Wash the potatoes. Dry very well with a towel. Using a fork, poke each potato 10 times.
- In a bowl, combine 1 tbsp. olive oil and 1 tbsp. sea salt. Add the potatoes and mix so each potato is coated with oil and salt. Place the potatoes on the top rack over the cookie sheet and bake for 1 hour.
- In a small bowl, combine the remaining oil, Parmesan cheese, salt, and spices. Set aside.
- In a medium bowl, combine the chopped bacon, cheddar cheese, and minced white parts of the green onions.
- Remove the cookie sheet from the oven. Set aside. Increase the oven temperature to 475°F / 245°C / gas mark 7.
- When potatoes are cool enough to handle (about 15 minutes), carefully slice them lengthwise. Using a spoon, scoop the flesh out of each potato leaving a 1/4 edge on the bottom and sides. (Discard or use for another purpose.)
- Brush the inside of the skins with the oil and spice mixture then turn them upside down and place them on the cookie sheet. Brush the outside of the skins and bake cut side down for 6 minutes. Turn cut-side up and bake an additional 6 minutes.
- Remove the skins from the oven and stuff with the bacon-cheese mixture. Return them to the cookie sheet and bake for 3 to 4 minutes, until cheese is melted and begins to bubble.
- Sprinkle with the minced green parts of the green onions. Top with sour cream and minced chives if desired.
Nutrition Facts : Calories 282 kcal, Carbohydrate 1 g, Protein 7 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 31 mg, Sodium 3763 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 g
STUFFED PORK CHOPS
Here we've used leftover Cornbread Stuffing to make another meal. The flavor combination of pork chops and cornbread is a classic in the South.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Press down on top of chops to flatten. Season with salt and pepper.
- Heat oil in a 12-inch skillet over high heat. Add pork chops; sear until browned, 3 to 4 minutes per side. Add 1/2 can chicken broth, and reduce heat to medium-low. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Use a slotted spatula to remove chops.
- Pour remaining 1/2 can chicken broth into skillet; simmer, scraping up browned bits from bottom of pan with a wooden spoon, until sauce is thickened, 8 to 10 minutes. Strain through a sieve into a liquid-measuring cup (to yield about 1/3 cup). Serve sauce over pork chops.
CHORIZO STUFFED REDS
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield 10 stuffed potatoes
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
- For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
- Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.
STUFFED BAKED POTATOES
Steps:
- Serve hot and enjoy.
Nutrition Facts : Calories 359 kcal, Carbohydrate 45 g, Cholesterol 46 mg, Fiber 5 g, Protein 9 g, SaturatedFat 10 g, Sodium 317 mg, Sugar 3 g, Fat 17 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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.
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.
PEANUT BUTTER AND POTATO CHIP TRUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 36 truffles
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed until smooth, 1 to 2 minutes. Gradually add the confectioners' sugar, then the vanilla; beat until the mixture comes together in clumps, 1 to 2 minutes. Add the crushed potato chips and beat until combined.
- Roll the mixture into tablespoon-size balls (about 36); arrange on the prepared baking sheet. Refrigerate while you melt the chocolate.
- Put the chocolate in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Let melt, stirring occasionally, about 10 minutes. Remove the bowl from the saucepan. One at a time, dip the truffles in the melted chocolate with a spoon, letting the excess drip back into the bowl, then return to the baking sheet. Push a large potato chip piece into each truffle. Refrigerate until the chocolate sets, at least 15 minutes, or freeze until ready to serve.
MINI STUFFED POTATOES
Provided by Lisa Chernick
Categories Potato Bake Super Bowl Bacon Winter Sour Cream
Yield Makes 24 to 30 potato halves
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a baking sheet. Bake potatoes until just tender, about 25 minutes, and cool completely.
- In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon. Add pepper to taste. Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi). Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives. Serve immediately or cover and chill until needed.
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