Best 2 Super Stuffed Baked Potatoes Recipes

**Discover the Culinary Delight of Super-Stuffed Baked Potatoes: A Journey of Flavors and Textures**

Embark on a culinary adventure with our super-stuffed baked potatoes, a symphony of flavors and textures that will tantalize your taste buds. These potatoes, generously filled with a medley of delectable ingredients, are a feast for the senses. Choose from a variety of mouthwatering recipes that cater to diverse preferences and dietary choices.

Indulge in the classic Baked Potato with Butter and Sour Cream, a timeless combination that showcases the potato's fluffy interior and crispy skin. For a vegetarian delight, try the Spinach and Artichoke Stuffed Potatoes, bursting with a creamy spinach and artichoke filling. Craving something hearty and savory? The Taco Stuffed Potatoes are sure to satisfy, packed with seasoned ground beef, gooey cheese, and all the classic taco fixings.

If you're seeking a healthier option, the Greek Stuffed Potatoes are a delightful choice, featuring a vibrant filling of Mediterranean flavors. And for those with a sweet tooth, the Dessert Stuffed Potatoes offer a unique twist, filled with a sweet and tangy apple cinnamon filling.

No matter your preference, our super-stuffed baked potatoes are a culinary journey waiting to be savored. Prepare to embark on a taste sensation that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SUPER-STUFFED BAKED POTATOES

Super-Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 slices bacon
4 russet potatoes (about 8 ounces each)
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3 cups cauliflower florets (from about 1 small head)
1/3 cup buttermilk
1 small clove garlic, grated
1 teaspoon white vinegar
1/8 teaspoon hot paprika, plus more for topping
1/2 cup shredded sharp cheddar cheese
2 scallions, thinly sliced

Steps:

Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.
Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.

SUPER-STUFFED BAKED POTATOES

Super-Stuffed Baked Potatoes image

From "Cook's Country from America's Test Kitchen," episode 108, "Steakhouse Favorites."

Provided by DrGaellon

Categories Potato

Time 1h

Yield 6 potatoes, 6 serving(s)

Number Of Ingredients 9

Ingredients

7 (12 ounce) russet potatoes, scrubbed
3 tablespoons unsalted butter, melted
3/4 teaspoon salt
1 (5 1/4 ounce) package boursin cheese, crumbled
1/2 cup half-and-half
3 tablespoons unsalted butter, cold
2 garlic cloves, minced
1/4 cup chopped fresh chives
1 teaspoon ground black pepper

Steps:

Preheat oven to 475°F.
Prick potatoes all over with a fork. Place on paper towel and microwave on high 20-25 minutes, turning over halfway through, until tender.
Slice off 1/4 of each potato, lengthwise. Let cool 5 minutes, then scoop out the flesh of the potato, leaving a 1/4" rim on all sides. After scooping out all 7 potatoes, discard one shell.
Brush potatoes inside and out with melted butter and place on a rack set in a baking sheet. Sprinkle with salt and bake 15 minutes until crisp.
In a bowl, whisk half the Boursin cheese with 1/4 c half-and-half until smooth.
In a small pan, melt remaining 3 tbsp butter. Saute garlic until fragrant and straw-colored, 3-5 minutes. Stir in Boursin mixture.
Press potato flesh through ricer or food mill. Fold in garlic-Boursin mixture, 3 tbsp chives, salt and pepper. Remove shells from oven and fill with mashed potato mixture. Top with remaining Boursin, crumbled. Bake until golden brown, 15 minutes. Sprinkle with remaining chives before serving.

Tips:

To save time, use pre-baked potatoes. You can also microwave them for 5-7 minutes per potato until tender.
For a crispier skin, brush the potatoes with olive oil before baking.
To make the potatoes even more flavorful, add a tablespoon of butter or sour cream to the mashed potato mixture.
Feel free to get creative with your toppings. Some other popular options include chili, salsa, guacamole, and cheese.
If you're making the potatoes ahead of time, assemble them completely and then cover them tightly with plastic wrap. When you're ready to serve, reheat them in a 350°F oven for 15-20 minutes, or until heated through.

Conclusion:

Super stuffed baked potatoes are a delicious and easy meal that can be enjoyed by people of all ages. They're perfect for a weeknight dinner or a casual get-together. With so many different topping options, there's something for everyone to enjoy. So next time you're looking for a quick and easy meal, give super stuffed baked potatoes a try. You won't be disappointed!