Indulge in a culinary journey with our delectable Double Stuffed Potatoes, a harmonious blend of flavors and textures that will tantalize your taste buds. Embark on a delightful voyage through three extraordinary recipes, each offering a unique twist on this classic dish.
1. **Classic Double Stuffed Potatoes:** Embark on a timeless culinary adventure with our cornerstone recipe, the Classic Double Stuffed Potatoes. This traditional rendition features a crispy, golden-brown exterior enveloping a fluffy, flavorful interior. Indulge in a symphony of textures and savor the harmonious balance of savory and creamy fillings.
2. **Cheesy Bacon Double Stuffed Potatoes:** Elevate your taste buds to new heights with our tantalizing Cheesy Bacon Double Stuffed Potatoes. This irresistible variation boasts a generous filling of melted cheese, crispy bacon bits, and a touch of spice, all nestled within a perfectly baked potato. Prepare to be captivated by the symphony of flavors and textures in every bite.
3. **Spinach Artichoke Double Stuffed Potatoes:** Embark on a culinary expedition with our vibrant Spinach Artichoke Double Stuffed Potatoes. This innovative recipe combines the earthy goodness of spinach, the tangy delight of artichoke hearts, and a creamy cheese sauce, all enveloped within a tender potato. Each bite unveils a symphony of flavors that will leave you craving more.
No matter your palate or preference, our trio of Double Stuffed Potato recipes promises an unforgettable culinary experience. Prepare to embark on a journey of taste and discover the perfect potato dish to satisfy your cravings.
DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 24
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
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.
VEGAN DOUBLE-STUFFED POTATOES
Loaded baked potatoes with all the fixings but without any dairy or other animal products.
Provided by Shannan Labrador
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 5h30m
Yield 3
Number Of Ingredients 13
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.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 84.3 g, Fat 25.9 g, Fiber 12.3 g, Protein 17.4 g, SaturatedFat 4.8 g, Sodium 884.2 mg, Sugar 5.6 g
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
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
Tips:
- Select the Right Potatoes: Choose starchy potatoes like Russets or Idaho potatoes for a fluffy and tender interior.
- Thoroughly Scrub and Pierce the Potatoes: Scrub the potatoes to remove dirt and pierce them with a fork to allow steam to escape during baking.
- Bake Potatoes Until Fork-Tender: Bake the potatoes until they are easily pierced with a fork, ensuring they are fully cooked.
- Use a Potato Ricer or Masher: Use a potato ricer or masher to create smooth and fluffy mashed potatoes.
- Season & Flavor the Mashed Potatoes: Enhance the taste of the mashed potatoes with butter, milk, garlic, herbs, or cheese.
- Save the Potato Skins: Reserve the potato skins to use as boats for the double-stuffed potatoes.
- Cook the Bacon Until Crispy: Cook the bacon until it reaches your desired crispiness for a smoky and savory flavor.
- Use a Variety of Cheeses: Combine different cheeses, such as cheddar, mozzarella, and Parmesan, for a flavorful and gooey filling.
- Add Mix-Ins: Include mix-ins like cooked vegetables, herbs, or spices to customize the filling.
- Reheat Double-Stuffed Potatoes Properly: Reheat the potatoes in a preheated oven or microwave until warmed through.
Conclusion:
Double-stuffed potatoes are a delectable dish that combines the goodness of mashed potatoes and a flavorful filling, making them a perfect side or main course. By following these tips, you can create perfectly cooked, fluffy mashed potatoes, a crispy bacon filling, and a delicious combination of cheeses and mix-ins. Whether you're serving them for a special occasion or a casual dinner, these double-stuffed potatoes will surely be a hit. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this mouthwatering dish that will delight your taste buds!
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